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.

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.

This November, the flavours of Chiang Mai arrive in the Maldives as Michelin recognised The House by Ginger and Ginger Farm Kitchen joins Heritance Aarah for a special culinary collaboration celebrating the depth, character and creativity of Thai cuisine.

Taking place from 4-6 November 2026, the collaboration will see Chef Aree bring the culinary identity of The House by Ginger to the shores of the Raa Atoll through a series of curated dining experiences, chef-led demonstrations and vibrant Thai flavours.

Based in Chiang Mai’s Old City, The House by Ginger has been part of the city’s dining scene since 2004. Set within a restored heritage house dating back to 1937, the restaurant brings together Thai culinary traditions, regional ingredients and contemporary interpretation. Its approach is rooted in cooking from scratch and respecting the stories behind familiar Thai dishes, while presenting them with a distinctive modern character.

At Heritance Aarah, guests will have several opportunities to experience this philosophy throughout the week.

On 4 November, Ralu will host a special Thai à la carte experience featuring familiar favourites such as chicken satay with peanut sauce, som tum, green curry, seafood hor mok, stir-fried chicken with cashew nuts, pad Thai and mango sticky rice.

For a more refined expression of the collaboration, wine pairing dinners on 5 November will explore Thai flavours through a contemporary five-course menu. Dishes include crab pani puri with coconut citrus sauce, Burmese tea leaf salad with soft-shell crab, Tom Yum lobster bisque and mains such as beef Massaman with garlic mashed potatoes or grilled sea bass with Tom Kha sauce. The evening concludes with lemongrass panna cotta accompanied by tropical fruit.

Guests can also get closer to the techniques behind the cuisine through cooking demonstrations on 5 November, featuring Thai favourites including Tom Kha, pad Thai and green curry.

The experience becomes more relaxed on 6 November, when Thai street food takes centre stage. Live cooking stations and a generous selection of dishes will bring together everything from chicken satay and spring rolls to Khao Soi, seafood Tom Yum, Massaman curry and mango sticky rice.

The collaboration adds another dimension to Heritance Aarah’s already diverse culinary story, creating an opportunity for guests to discover Thai cuisine through both traditional flavours and contemporary presentation.

For 3 days this November, Chiang Mai meets the Maldives through food, craft and shared culinary discovery at Heritance Aarah.

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