News

Anantara takes holistic approach to reef protection in the Maldives

Published

10 years ago

May 29, 2016

Maldives.net.mv – For over 15 years the team at Anantara Hotels, Resorts & Spas has been committed to protecting the local environment, communities and culture around each of its hotels and resorts whilst creating authentic, luxury travel experiences and indigenous adventures for modern travellers. With four luxury resorts in the Maldives – Anantara Kihavah Villas, Anantara Dhigu Resort, Anantara Veli Resort and Naladhu Maldives – guests can take their pick from some of the best locations and experiences in the Indian Ocean, including getting up close and personal with the local marine life and vibrant coral reefs, snorkelling with manta rays in a UNESCO World Biosphere Reserve, free diving with whale sharks or cruising the house reef 18 metres below the surface, just a few strokes out from the shoreline.

In line with the luxury hospitality brand’s philosophy that environmental responsibility begins at home, the Anantara team in the Maldives joined forces with marine biologists from Coral Reef CPR – conservationists, biologists and ecologists whose mission is to reduce threats and promote sustainable management and rehabilitation of reef ecosystems – in October 2015 to develop ways to protect the coral ahead of the anticipated environmental stresses of El Niño, a climate cycle that has a global impact on weather patterns.

Led by Chief Scientist, Dr. Andrew Bruckner, the pioneering five-year programme, Holistic Approach to Reef Protection or ‘HARP’, encompasses practical environmental protection and marine education with the goal of limiting potential damage to the reefs in the Maldives and ensuring the coral reefs continue to not only survive, but to thrive. As well as Anantara taking its responsibility to the local environment very seriously, the programme will also ensure that guests at each resort – as well as the local community – can continue to enjoy the spectacular world beneath the waterline for many years to come.

Corals in the Maldives

Extending across the expansive Laccadive Sea in the Indian Ocean, the Maldives is a country of atolls; small coral islands encircled by azure lagoons. Unique to the Maldives, luxury resorts are the sole occupants of each island, providing a truly private and unique experience. Coral reefs beneath the shimmering waters of the Maldives protect the pristine beaches and guard the crystal-clear lagoons. They also support an astounding array of tropical fish, crustaceans and bizarre-looking molluscs. But for all of its beauty and apparent resilience, coral is a sensitive organism, vulnerable to extreme weather, sudden environmental changes, the effects of global climate change, as well as outbreaks of coral predators.

Principal investigator and lead scientist with Coral Reef CPR, Dr. Andrew Bruckner, explains: “Some reefs in the Maldives are experiencing unusually high water temperatures which is causing coral bleaching. These coral animals contain symbiotic single-celled algae within their tissues, which provide the coral with up to 90% of its energy. Once stressed, the coral expels these algae, causing them to turn completely white. If algae loss is prolonged and the stress continues, corals can die. But it’s not all doom and gloom, when a coral turns white, it is not dead and if the stress-caused bleaching is not severe, coral can recover.”

Director of Conservation for Minor Hotels, John Roberts, elaborates further: “On their first visit in October 2015 the visiting marine biologists performed a major Crown of Thorns Starfish removal from the reefs surrounding Anantara resorts in South Male Atoll. In the process, the scientists helped save a great reef on Anantara Veli Resort, which is now also proving most resilient to current bleaching. As part of those efforts last year, Coral Reef CPR and Anantara have produced a manual to distribute throughout the country outlining best practice should there be another Crown of Thorns Starfish outbreak.”

Taking A Holistic Approach To Reef Protection (HARP)

In collaborating with leading experts in their fields for ground-breaking marine biology research, Anantara is pioneering the HARP programme. Currently all project work undertaken in the Maldives by Coral Reef CPR for HARP is funded by the Anantara initiative ‘Dollars For Deeds’, whereby Anantara guests are invited to donate one dollar for each night of their stay, which is then matched dollar for dollar by Minor Hotels. Dollars for Deeds funds raised in the Maldives are committed over the coming five years to three key focus areas: protection of marine and coastal environments; environmental education; and community welfare.

In January this year, Coral Reef CPR returned to the Maldives for the first of four monitoring phases throughout 2016. Ten monitoring stations were set up on coral reefs surrounding Anantara resorts in South Male Atoll and Baa Atoll, with the purpose of evaluating the water conditions and marine populations before, during and post 2016 El Niño phenomena. Already widely reported by international media across the globe as being the longest El Niño on record, during Coral Reef CPR’s second visit to the Maldives in April this year, promising results have been extracted from the monitoring stations, despite some alarming findings.

“Since the beginning of March, temperatures on the reef have exceeded 30°C and they remained above 31°C during April, reaching 32 – 33 °C in lagoonal environments,” explains Dr. Andrew Bruckner. “Under normal conditions, sea water temperatures should be 3-4 degrees cooler at depth but these high temperatures are extending beyond 35 metres depth. These high water temperatures are due to an unprecedented El Niño event which is now in its second year. Simultaneously the sea has been unusually calm which has allowed excessive levels of UV light radiation to penetrate the reefs.”

“Due to stressful conditions corals in some areas in the Maldives began to pale in colour at the beginning of April and several sensitive species bleached white. By mid-April between 60-80% of corals on the reef we were monitoring were fully bleached or a very light yellow in colour.

In certain shallow lagoonal environments bleaching was much more severe, and sensitive corals were affected. On a positive note, by the end of April temperatures on Baa Atoll had begun to decline and there was very little coral mortality on the outer reefs.”

SUPER CORALS

Through this research some surprising and exciting revelations have been discovered. Georgia Coward, Project Manager and Fishery Biologist with Coral Reef CPR said: “Although the level of bleaching is similar to that reported during previous El Niño events and is comparable to reports from other countries, we have observed a number of colonies of each species that have proven resistant to changing conditions, possibly by producing protective fluorescent pigments. Similarly certain colonies have not bleached at all despite being located adjacent to corals of the same species that bleached severely. We refer to these as “super corals” and feel that these may have adapted to elevated sea temperatures. Over the coming months we will be analysing extracts taken from the super corals and other coral species in laboratory conditions, as well as looking closely at the fish population reports surrounding them.”

SUSTAINABILITY

In line with Anantara’s commitment to sustainability and a result of the luxury hospitality brand’s ongoing conservation efforts including the HARP project, Anantara Kihavah Villas, Anantara Dhigu Resort, Anantara Veli Resort and Naladhu have all been awarded with Green Growth Certification, an assessment framework for the travel and tourism industy which consists of 37 criteria and 406 indicators. It is based on global standards and international conventions including the UN Global Compact and the UNEP Green Economy Principles.

FUTURE VISITS

Since 2011, guests staying at Anantara resorts in South Male Atoll and Baa Atoll have been able to leave a lasting legacy by participating in coral reef propagation programmes and contribute to the ongoing conservation effort by adopting a coral frame and planting it with the guidance of Anantara’s resident marine biologists. The HARP programme now builds on those initial efforts, with a high level scientific-based practical approach to reef assessment, regeneration and community science.

The third and fourth phases of the HARP Programme with Anantara involve creating a coral nursery to assist in the rehabilitation of degraded and damaged reefs. Through coral mariculture, when the scientists return in July and October 2016, small branches from the identified super corals will be extracted and propagated. Once matured, these corals will be transplanted back on to the reef.

During the visits from Coral Reef CPR scientists, guests at the Anantara resorts in both South Male Atoll and Baa Atoll can enhance their diving and snorkelling experiences by joining the marine biologists on their excursions, and participate in Anantara’s endeavours to keep the reefs healthy and vibrant for generations to enjoy.

Future visits from Dr. Andrew Bruckner, Georgia Coward and other Coral Reef CPR scientists are set for the end of July until mid-August 2016 and October 2016. To select your Anantara Dhigu, Anantara Veli, Anantara Kihavah Villas or Naladhu Maldives experience and to help play a part in the protection and regeneration of coral reefs in the Maldives, visit anantara.com

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Cooking

Gili Lankanfushi Executive Chef Hari releases plant-based cookbook celebrating sustainable cuisine

Published

5 hours ago

October 27, 2026

m@ldives

Gili Lankanfushi Maldives has announced that Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook from Executive Chef Harinath Govindaraj, has officially been published and is now available. Published by St James’s House, the beautifully curated coffee-table book marks Chef Hari’s 20th year at the award-winning resort and celebrates his vibrant approach to plant-based cuisine.

Now available to purchase online via the Gili Lankanfushi Maldives website and on the island, Plant to Plate allows guests and food lovers alike to recreate a taste of Gili at home. More than a cookbook, it is a reflection of Chef Hari’s philosophy of simple, mindful cooking, encouraging readers to embrace seasonal ingredients, fresh herbs and the joy of creating nourishing meals from nature’s bounty.

Featuring more than 60 recipes spanning breakfasts, starters, soups, salads, mains, desserts and signature drinks, the collection showcases Chef Hari’s wellness-led approach to food. Highlights include Rainbow Root Ceviche, Gili Garden Green Gazpacho, Teriyaki Tofu Steak with Coriander Sticky Rice, Pan-Seared Radish Scallops, Roasted Green Cauliflower with Zesty Couscous and Caramel Pistachio Silk Cheesecake, alongside treasured family recipes inspired by his South Indian heritage.

“Plant to Plate is about making beautiful, wholesome food accessible to everyone,” says Chef Harinath Govindaraj. “The recipes are designed to be practical, flexible and easy to recreate at home using fresh, seasonal ingredients. I want readers to feel confident in the kitchen and to understand that some of the most memorable dishes come from the simplest ingredients.”

A much-loved figure at Gili Lankanfushi Maldives, Chef Hari has spent the past two decades helping shape the resort’s culinary identity. Born in southern India, his passion for cooking began at an early age and has evolved into a distinctive style centred around sustainability, wellness and plant-based dining. Today, he oversees the island’s flourishing organic garden, growing herbs, fruits and vegetables used throughout the resort’s restaurants and menus.

Throughout the book, Chef Hari challenges traditional perceptions of vegan cuisine, transforming radishes into scallops, tofu into flavour-packed steaks and root vegetables into vibrant ceviches. His inventive recipes demonstrate how plant-based cooking can be every bit as satisfying, creative and indulgent as more conventional dishes.

Rodrigo Buanafina, General Manager of Gili Lankanfushi Maldives, comments: “Seeing Plant to Plate in print is a proud moment for everyone at Gili Lankanfushi. Chef Hari has shaped the culinary identity of the island for two decades, and this beautiful book captures his creativity, his passion for sustainability and the generosity he shows to every guest who sits at his table. Knowing that a portion of the proceeds will support the Cancer Society of Maldives makes it all the more special. It is a wonderful way for guests, old and new, to take a taste of the Gili experience home with them.”

Katie Nicholl, international broadcaster and author of the cookbook, comments: “To be clear, this is not just a book for vegans, it is a book for anyone who loves food, is passionate about healthy eating and is curious about blending new tastes and flavours and creating something truly spectacular. There is no end to Chef Hari’s creativity, he can create a tastebud tingling masala ‘steak’ from tofu, pan seared ‘scallops’ out of radishes… This is a book to inspire and surprise you and teach us all that vegan food can be creative, exciting and above all, delicious.”

Featuring stunning photography by acclaimed photographer Mel Yates, Plant to Plate combines evocative imagery of island life with easy-to-follow recipes designed for delicious and healthy everyday living. The result is a visually striking keepsake that transports readers to the shores of Gili Lankanfushi with every turn of the page.

Plant to Plate Vegan Recipes from Gili Lankanfushi Maldives is now available for $129 USD with 25% of the profits going towards Cancer Society of Maldives (CSM). Sample recipes are available on request. Order your copy here.

Awards

Heritance Aarah wins Gold in Leading All-Inclusive Resort category at SATA 2026

Published

8 hours ago

October 27, 2026

m@ldives

Heritance Aarah has won Gold in the Leading All-Inclusive Hotel/Resort category at the South Asian Travel Awards (SATA) 2026, recognising its Premium All-Inclusive offering in the Maldives.

Located in Raa Atoll, Heritance Aarah offers beach and overwater accommodation alongside dining, wellness, marine activities and cultural experiences. The resort’s Premium All-Inclusive concept focuses on providing guests with a range of experiences and personalised services throughout their stay.

Stasshani Jayawardena, Chairperson of Aitken Spence Hotel Holdings PLC, attributed the achievement to the resort’s team.

“This award is a tribute to our team, whose commitment to creating exceptional guest experiences brings together the very best of Heritance Aarah while celebrating the beauty and character of the Maldives,” Jayawardena said.

Susith Jayawickrama, Managing Director of Aitken Spence Hotel Holdings PLC, said the award recognised the resort’s approach to hospitality and the efforts of its employees.

“This recognition is a proud moment for everyone at Heritance Aarah. Our Premium All-Inclusive experience has always been about going beyond the expected, delivering thoughtful service, exceptional dining, and moments that profoundly connect our guests with the Maldives. This award is a reflection of the passion, commitment and consistency of our team, who continue to raise the bar every day,” Jayawickrama said.

Dining forms a central part of the resort’s offering, with seven restaurants and five bars serving international and Mediterranean cuisine, seafood and overwater dining experiences.

Among its dining venues is Ambula, which combines Sri Lankan and Maldivian culinary traditions through a specially developed menu. Ralu Lounge features one of the largest rum collections in the Maldives.

The resort has also introduced new dining concepts, including Fehi Raha, a garden-to-table experience set within its organic garden. The concept incorporates seasonal produce grown on the island into its menus.

For families, the Ufa Ghadhiya ice cream truck offers ice cream, sundaes and tropical popsicles.

Beyond dining, Heritance Aarah provides a range of recreational and wellness activities, including snorkelling, diving and ocean excursions in Raa Atoll. Guests can also access treatments at IASO Medi Spa and explore Maldivian traditions, craftsmanship and cultural heritage through the resort’s Maldivian Village.

The resort’s adults-only Ocean Suite Wing caters to couples seeking greater privacy, offering overwater accommodation, butler service, private leisure spaces and exclusive dining options. The main island accommodates couples, families and multigenerational travellers.

According to the resort, the SATA 2026 recognition reflects the contribution of its employees across culinary operations, wellness, guest services and recreational activities, as well as its continued focus on developing its Premium All-Inclusive offering.

Cooking

Chef Mos to showcase northern Thai cuisine at Adaaran Select Meedhupparu

Published

10 hours ago

October 27, 2026

m@ldives

This November, Adaaran Select Meedhupparu welcomes a taste of Northern Thailand as Michelin recognized Ginger Farm Kitchen and The House by Ginger arrives in the Maldives for a special culinary collaboration inspired by the traditions, ingredients and home cooking of Chiang Mai.

Born and raised in Chiang Mai, Chef Mos brings with him a strong connection to the food of Northern Thailand and the philosophy behind Ginger Farm Kitchen, a restaurant concept that began on a working farm in Saraphi, just outside the city.

What started as a family space for children and visitors to experience rice planting, harvesting and traditional farm life gradually evolved into the brand’s distinctive Farm to City philosophy.

Today, Ginger Farm Kitchen celebrates authentic Thai home cooking, with an emphasis on Northern Thai flavours, family recipes, local produce and time-honoured cooking techniques.

Chef Mos will bring this spirit to Adaaran Select Meedhupparu through a series of specially curated culinary experiences on 8 and 9 November 2026.

On 8 November, guests can begin with an intimate, hour-long cooking demonstration. The session will showcase three Thai favourites: Tom Kha with chicken, Pad Thai with prawns or chicken, and Thai green curry with chicken, offering an opportunity to discover the ingredients and techniques behind each dish.

That evening, the experience continues at Tawa with an exclusive five-course wine pairing dinner. The menu combines Thai flavours with contemporary presentation, beginning with Ma Hor and prawn spring roll, followed by crab pani puri with coconut citrus sauce, Burmese tea leaf salad with soft-shell crab and Tom Yum lobster bisque.

For the main course, guests can choose between beef Massaman with garlic mashed potatoes, burnt leeks and Thai gremolata, or grilled sea bass with Tom Kha sauce, crab salad and jasmine rice. A lemongrass panna cotta with tropical fruits and mango and passion fruit sauce brings the evening to a close.

On 9 November, the focus shifts to a more relaxed Thai street-food and BBQ dinner on the beach. The buffet will feature favourites including chicken satay, spring rolls, Thai pineapple fried rice, seafood Tom Yum, Massaman curry, pomelo salad and Pad Ka Prao Neur. Live stations will serve freshly prepared Pad Thai with prawns and Khao Soi chicken curry noodles, followed by mango sticky rice for dessert.

The collaboration also brings recognised culinary pedigree. Ginger Farm Kitchen’s original Chiang Mai restaurant at One Nimman received Michelin Bib Gourmand recognition from 2020 to 2023.

From Chiang Mai’s farms to the shores of the Raa Atoll, Ginger Farm Kitchen x Adaaran Select Meedhupparu brings guests closer to the roots of Thai cuisine through shared dining, authentic flavours and chef-led discovery.

For more information and bookings, please visit the resort’s website.