Joanna James
The Maldives is an island paradise - there's no questioning that. The king of idyllic beach escapes, the cuisine of the country has started to make waves in the global culinary sphere, and with such fresh ingredients as seafood and coconut, there's no wonder that a few hidden gems are being uncovered as more people travel to the country of the Dhivehi. It should be noted that seasonality is given with the cuisine and that its flavours are, as seen in the traditional Roshi (a chapati/roti), influenced by countries such as Sri Lanka, India, and some parts of eastern Asia, much in the way its culture has been.
An extremely fragrant fish soup, this dish is a winter favourite, and a street favourite as well - poured from pots to bowls by street vendors. The broth contains ginger, garlic, and black pepper, with chunks of tuna or skipjack added for volume, and optional grated coconut. The soup itself is usually paired with a roshi or rice to help mop up the delicious flavours and round it out with some carbs to match.
Curries are, as you might have expected, quite popular in the Maldives. As such, the best restaurants in the Maldives will usually feature a great curry or two, and you can usually find this dish - the Kukulhu Riha - on the list. Straying away from the usual fish/seafood main ingredient, this dish brings braised chicken into the mix, paired with a delectable coconut-based sauce and spiced for seasoning with curry leaves, cardamom, and the spicy scotch bonnet. Usually featured as part of a course meal, try this with a refreshing lime soda for a real treat.
Stepping into the realm of Maldivian breakfast, Masi Huni enters the ring as a classic, containing shredded smoked tuna, grated coconut, lemon, and chilli scooped up with a fresh roshi. A basic dish of many houses in the deep south of the Maldives, you can also find this dish in a veggie alternative with caramelised butternut squash or roasted pumpkin! Healthy, delicious, and with exotic flavours to boot - this dish is perfectly representative of Maldives' cuisine.
A tantalizing rice pudding, the Handulu Bondibai is often served during the religious time of Eid, or at a baby's naming ceremony. Found across the archipelago, the rice is cooked in coconut milk and water, with fragrant additions of cardamom, pandan leaves, and sugar - before finally being taken off the heat and flavoured with rosewater. The result? Sticky and gooey, the rice is pulled into balls and served with a side of smoked fish.
Once delved into, you'll find that Maldivian cuisine has a surprising amount of depth to it. For example, you'll find a local variant of tapas known as Kulhi Boakibaa, a fishcake variant that you'll likely be able to find in an establishment such as VARU by Atmosphere, made from ground, cooked rice and tuna. Adding grated coconut, and seasoned with turmeric, ginger, and curry leaves, the final product is a circular fishcake that's baked until golden brown. It's a little pocket of condensed flavour that is a favourite of tea shops and restaurants both.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
