Cooking
Recipe from Baros: Dragon Fruit Salad

Maldives.net.mv – The exotic Dragon Fruit brings a freshness and a citrus flavour, mixing perfectly with the Kataifi -wrapped and deep fried Indian Ocean Prawns.
Kataifi is a popular Middle Eastern pastry made with a special form of shredded phyllo dough that is also called kataifi. The dough is excellent for making light savoury appetisers. This spectacular appetiser can be enjoyed both for lunch and dinner on the Lime Restaurant at Baros Maldives.
Recipe by Baros Culinary Team
Serves 2 people
For the Dragon Fruit Salad
- 600g Dragon Fruit, / 10g Shallots / 20g Onions red, sliced
- 10g Basil / 5g Red Chili chopped / 5g Coriander Leaves
- 10g Mint / 5 Crispy fried shallots
- 500ml Lime Juice / 800g Sugar / 20g Salt
- 200ml Fish Sauce / 130g Red Finger Chilli / 10g Red Bird’s Eye Chilli / 20g Garlic
(Optional)
- 3 pieces Tiger Prawns (wrapped with Kataifi dough and deep fried)
- Cut the Dragon Fruit in half. Gently scoop out the white fruit from its centre and dice it.
- Slice the crispy fried shallots and mix together with all the herbs and chillies.
- Blend lime juice, fish sauce, garlic, salt, sugar and chilli to a make the dressing and marinate the Dragon Fruit salad in it.
- Check seasoning and decorate with fresh herbs and some more crispy fried shallots
For the Kataifi Prawns
- 40g Kataifi pastry
- 3 medium size Tiger Prawns (peeled with tail left on)
- 50g melted butter
- 5g lime juice and pinch of salt
- Peel and de-vein Tiger Prawns leaving the tail on. Dry in a cloth then season with salt and lime juice
- Place strands of Kataifi pastry in length on a clean surface. Melt butter and brush it gently on the pastry.
- Wrap each prawn in some buttered pastry and deep fry wrapped prawns gently until light golden brown and crispy.
CHEF’S TIP
The Dragon Fruit is a grown in Southeast Asia, Mexico, Central and South America and Israel. The plant is a type of cactus and the fruit comes in three varieties: two kinds have pink skin but with different coloured flesh (one white, the other red), while another type is yellow with white flesh. Dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fibre and antioxidants.
Dragon Fruit is sweet and crunchy, with a flavour that’s like a cross between kiwi and pear. To choose a perfectly ripe dragon fruit look for bright, even-coloured skin. A few blotches are normal but a lot indicates the fruit may be over-ripe. Hold the Dragon Fruit in your palm and try pressing the skin with your thumb or fingers – it should give a little, but shouldn’t be too soft or mushy. If it’s very firm, it will need to ripen for a few days.
This recipe is by Baros Maldives culinary team and Dragon Fruit Salad is available at the Lime Restaurant at Baros Maldives. Located right by the lagoon, the contemporarily styled Lime Restaurant offers Asian influenced cuisine served to guests relaxing at tables on a spacious deck above the waves.
Lime is open for a superb buffet breakfast with action stations and sparkling wine, and for salads, snacks, tea, lunch, dinner and family favourites throughout the day.
Light and healthy snacks and beverages are served beside the infinity swimming pool set in a wooden deck over the lagoon at Lime, with an impressive view over the blue lagoon of spectacular Maldivian sun sets.
For more information about Baros Maldives and Lime Restaurant please visit www.baros.com
Cooking
Michelin-Star magic: Chef Igles Corelli to host exclusive culinary week at Lily Beach Resort

Lily Beach Resort & Spa has announce an exclusive culinary collaboration with renowned Italian chef and Gambero Rosso TV personality, Michelin-Star Chef Igles Corelli. This special event will take place from 11th to 18th August 2025, bringing Corelli’s award-winning expertise and distinctive culinary philosophy to the Maldives for an unforgettable gastronomic experience.
Chef Igles Corelli rose to national and international prominence during the 1980s and 1990s as the head chef of the legendary Il Trigabolo in Ferrara, where he earned two Michelin stars and played a pivotal role in ushering in a new era of Italian cuisine. He later founded La Locanda della Tamerice, which earned another Michelin star, and served as executive chef of Atman, further solidifying his reputation for innovation and excellence in the culinary world.
In 2012, Chef Corelli introduced the concept of Circular Cooking on the Gambero Rosso Channel—a zero-waste culinary philosophy that aligns seamlessly with Lily Beach’s commitment to mindful, ingredient-focused cuisine.
Lily Beach is internationally celebrated for its pristine natural beauty, five-star hospitality, and world-class dining experiences. With a wide array of restaurants and bars, the resort offers something to please every palate—from refined à la carte dinners and vibrant live cooking stations to fresh, global cuisine served in relaxed, beachfront settings. Culinary highlights include gourmet international buffets at Lily Maa and signature overwater Asian fusion at Tamarind, each meal elevated by breathtaking ocean views and genuine Maldivian warmth.
During his stay, Chef Corelli will conduct a full-day training session with the resort’s in-house culinary team, culminating in a one-night-only Signature Dinner for guests. In addition, he will curate a daily ‘Dish of the Day’ featured on AQVA Restaurant’s lunch menu throughout the week.
This collaboration reflects Lily Beach’s ongoing dedication to providing exceptional gastronomic experiences. Guests will enjoy the rare opportunity to explore the artistry of a chef who has shaped the course of Italian cuisine and inspired generations of culinary professionals.
Set against the stunning backdrop of the Maldives’ South Ari Atoll, this culinary event promises a week of elevated dining, innovation, and unforgettable flavours.
Cooking
Ifuru Island Maldives’ Social House introduces authentic Indian Thali experience

Ifuru Island Maldives has unveiled its newest culinary journey: the Indian Thali at Social House. This signature dining experience pays homage to the vibrant flavours, diversity, and cultural warmth of Indian cuisine, reimagined in the heart of the Maldives.
Inspired by Ayurveda’s Six Taste Theory, the Indian Thali is designed to provide a perfectly balanced meal that nourishes both body and soul. Guests can savour an array of authentic dishes that reflect India’s culinary soul, presented with the modern flair and island elegance that define Ifuru Island.

The Thali includes a generous spread of delights such as Jhinga Laziz, Butter Chicken, Boti Masala, Dal Makhani, Palak Paneer, Chana Masala, Tomato Rasam, served alongside Jeera Rice, Paratha, Mango Chutney, Masala Onion, Papadum, and a decadent Gulab Jamun Cheesecake.
“Crafting this Indian Thali has been a labour of love,” says Nadedja Bouacha, Executive Chef at Ifuru Island Maldives. “Each element is carefully prepared to honour India’s diverse culinary heritage while offering our guests a rich, comforting, and authentic experience in a setting as extraordinary as our island.”
The Indian Thali is now available at Social House, the resort’s popular dining venue known for blending global flavors with local flair and laid-back luxury.
Whether you’re a fan of Indian cuisine or a first-time explorer, the Indian Thali at Ifuru Island is a celebration of culture, taste, and mindful eating.
Cooking
Gluten-free, vegan baking takes centre stage in Maldives with BBM, IREKS

Renowned Master Baker Steven Selvamuthu from IREKS is currently in the Maldives, leading a specialised baking demo tour focused on gluten-free and vegan baked goods. The initiative, organised by Bestbuy Maldives (BBM), is running from May 3rd to 15th and is covering over 10 leading resorts along with professional bakers in Malé.
Through hands-on sessions and live demonstrations, Chef Steven is sharing innovative techniques and versatile recipes tailored to modern dietary trends, while also addressing real-world challenges faced by professional kitchens.
Sharing his experience so far, Chef Steven said: “The growing interest in gluten-free and vegan baking here is truly inspiring. Maldivian chefs are open-minded, eager to learn, and ready to embrace global trends without compromising on quality or flavour.”
This ongoing collaboration between IREKS and BBM reflects a shared commitment to professional development in the region’s foodservice industry. By introducing modern baking solutions and supporting skill-building at the grassroots level, the initiative is adding value to both local talent and resort kitchens.
A.V.S. Subrahmanyam, Chief Operating Officer at BBM, added: “As consumer preferences evolve, we want to ensure that Maldivian chefs are equipped to meet those expectations with confidence. Our partnership with IREKS reflects BBM’s mission to bring world-class expertise and ingredients closer to the local culinary community.”
With rising demand for inclusive and health-conscious bakery options, the ongoing tour is playing a key role in empowering chefs across the Maldives to stay ahead in a rapidly shifting global food landscape.
-
Celebration1 week ago
Family fun and Maldivian traditions await this Eid at Summer Island Maldives
-
Awards1 week ago
Jawakara Islands Maldives ranks among global elite in 2025 TripAdvisor Travellers’ Choice Awards
-
Awards7 days ago
OZEN LIFE MAADHOO ascends to elite global ranks with Tripadvisor ‘Best of the Best’ 2025
-
Awards1 week ago
HolidayCheck 2025 recommends Canareef Resort Maldives for unmatched hospitality
-
Celebration1 week ago
Experience Maldivian traditions this Eid at NOOE Maldives Kunaavashi
-
Awards7 days ago
Atmosphere Hotels & Resorts shine in Tripadvisor’s 2025 awards
-
Awards1 week ago
OBLU NATURE Helengeli and OBLU SELECT Sangeli earn top honours in Tripadvisor’s 2025 rankings
-
News1 week ago
All ages welcome: Atmosphere Kanifushi Maldives unveils Essens Spa for holistic well-being