5 Traditional Maldivian Dishes You Must Try - To appreciate the flavours of Southeast Asia!

Mas Huni is a meal that is served almost every morning for breakfast in the Maldives. It consists of shredded smoked tuna, onions, grated coconut, and chilli. This dish is known for its unique taste. After combining all of these ingredients, it is customary to give a quick squeeze of lime juice for seasoning. This classic meal traditionally is had with roshi, a kind of flatbread that is very thin and is followed by a cup of hot tea. Mas Huni provides a wonderful harmony of different flavours and textures, making it the ideal way to begin your day and get a taste of the genuine cuisine of the Maldives. Make sure to taste them in resorts like Adaaran Select Meedhupparu as they offer authentic versions of this popular Maldivian dish.

Bis Keemiya is a popular snack in the Maldives, and it demonstrates the gastronomic influences of both Arab and Indian cuisines in the Maldives. These triangular pastries have a wonderful combination of tastes thanks to the tuna, onions, and cabbage that are mixed together with spices. The pastries are put in a deep fryer until they reach the desired level of golden brown and crispiness. Given its crunchy and savoury filling, Bis Keemiya is a popular item at the local markets and food stalls that can be found all over the Maldivian islands. It is the perfect snack to enjoy while walking around the lively streets of Maldives sightseeing.

Garudhiya is a traditional fish soup that is served throughout the Maldives. A trip to these islands would not be complete without sampling a bowl of this delicacy. The soup is created by boiling freshly caught tuna with fragrant spices such as pandan leaves, curry leaves, and turmeric. The fish is used to make the broth, which is then served with rice. The end product is a warm soup that is rich in flavour and is often served with steaming rice, lime wedges, and chilli for an added kick.

Rihaakuru is a distinctive and flavourful fish paste that is revered in Maldivian cooking. It has a prominent role in the country's culinary history. Rihaakuru is a flexible component that may be used in a wide variety of meals. It is produced by first boiling tuna, then combining it with spices, and finally simmering it until it achieves a thick and concentrated consistency. Rihaakuru is a genuine culinary treasure that demonstrates the Maldivian enthusiasm for fish-based concoctions, but its powerful scent may take some getting accustomed to.

Mashuni is a delectable combination of tuna, shredded coconut, chilli, onions, and lime juice. This savoury mixture is often savoured with either roshi or chapati, and it is often used as a side dish. The freshness of the tuna mixed with the rich and creamy texture of the coconut, produces a flavour that is one of a kind and exemplifies the coastal influence that has been exerted on the cuisine of the Maldives. Mashuni is a meal that should not be missed since it will tantalise your taste buds and can be enjoyed in a variety of ways, like smearing it on toast or combining it with your preferred morning foods.