Joanna James
Surrounded by warm, tropical oceans and blessed with the pace of island living, the Maldives offers a culinary journey inspired by the land and sea. With heavy cultural influences from its neighbours, set sail across the archipelago and savour a palate shaped by generations of islanders.
Garudhiya is as traditional as it gets. Although this iconic fish soup can take on many forms, its true essence lies in its simplicity. Fresh cuts of tuna are fileted using a traditional, Maldivian pattern, and simmered to fragrant perfection in a salty broth. The broth is typically enjoyed with chilli and lime and is sometimes cooked with coconut milk and curry leaves. Due to its popularity and status in Maldivian kitchens, find Garudhiya anywhere, from local hole-in-the-wall breakfast spots to upscale beachfront restaurants.
In addition to sampling the classics, one of the best things to do in Maldives on your culinary adventure is to explore the world of Hedhikaa, or Maldivian short eats. These snacks often accompany afternoon tea, and include unique pastries like Bis Keemiya—the love child of a spring roll and samosa, consisting of a flaky pastry stuffed with shredded tuna, a hard-boiled egg, and sautéed vegetables.
Half the fun of trying Maldivian short eats is discovering the best street-side eateries and local favourites. For those staying at a resort that offers excursions to Malé, such as property by Park Hotel Group, hop on a speedboat transfer and wander the markets and charming neighbourhoods, in search of a flaky bite of this iconic snack.
Alongside Bis Keemiya, Mas Roshi is another community favourite, highlighting the flavours of smoked tuna. A filling of the beloved tuna mix, shredded coconut, curry leaves and spices is encased in a soft roshi or Maldivian roti. The result is a complex yet delightful mouthful of flavour, with the subtle char of the tuna and the aromas of the spices, giving the dish a celebrated reputation.
Considered one of the healthiest dishes in the Maldives, this refreshing salad embodies the tropics. A unique appetiser, Boshi Mashuni incorporates the flavours of Maldivian fruit; sliced banana flowers are tossed in a mixture of coconut, lime, chilli, onion and various spices, for the perfect blend of crunch and tang. The salad is often served within the long purple petal of the flower, a testament to the resourcefulness of Maldivian cuisine.
For a twist on traditional Maldivian flavours, Tandoor Reef Fish Cutlets features fish not typically used in classic Maldivian dishes, cooked in styles borrowed from Indian cuisine. Local reef fish is marinated in a blend of spices, and wrapped in a crispy, breaded coating, before being fired up in a tandoor oven. The salty and tender meat of the red snappers or rainbow runners is enriched by the smoky aromas of the Tandoor, creating delectable cutlets made for sharing.
Finally, round off your culinary journey on the islands, with a dish loved across generations. A fragrant dessert found in festival spreads and on special occasions, Saagu Bondibai is a simple yet aromatically delicious staple in Maldivian cuisine. This dessert features sago pearls cooked in a creamy blend of coconut and condensed milk, infused with cardamom, rose water, and pandan leaves.
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.
