Maldives is not only home to a myriad of magical tropical islands fringed by white sandy beaches, swaying tropical palms and surrounded by crystal clear waters teeming with marine life – it also offers some of the most delicious cuisines in the region.
With 99 per cent sea and isolated from the rest of the world for a long time, it’s no surprising that the traditional Maldivian cuisine was based on three main ingredients and their derivatives: coconut, fish, and starches containing grains and vegetables.
Over time, with the influence of foreigners from ancient trade and travel, Maldivians got access to spices from neighbouring India and the Middle East. This has led to the creation of a distinctive blend of Maldivian cuisine with its own unique flavours
Chief amongst the variety of local dishes that show this unique combination of basic ingredients readily available from the island and exotic spices imported from abroad is Mas riha (Maldivian fish curry).
Typically consumed with rice or Roshi (Maldivian flatbread), Mas riha is one of the most common types of curries in the Maldives. Creamy and decadent, this delicious dish is typically made with coconut milk, fresh chilies, cinnamon, a mix of spices and chunks of diced tuna.
Locals savour this dish, almost every day for lunch and dinner. And now, it’s caught the attention of the world, with the Maldivian fish curry securing a spot on a list compiled by CNN to celebrate the evolution of curries around the world!
Fish curry is still one of the popular dishes consumed in the local islands. Several resorts also offer this time-tested, Maldivian delicacy.
So, next time you are in the Maldives, do try a bowl of freshly-cooked Mas riha with Roshi. If you happen to be in Male for a quick visit, we recommend The Sea House Maldives cafe, located on the northeastern end of the capital city, for an authentic meal featuring this popular local dish.
Or, once you’re back home and if you find yourself craving a creamy bowl of Mas riha, this recipe from local food blog Lonumedhu will be of great help.
Cover photo: Great British Chefs
Joy Island hosts first Gourmet Week with Chef Roberto Valbuzzi
Joy Island has successfully hosted its first Gourmet Week appointment with the young and talented Chef Roberto Valbuzzi from 30 September to 9 October 2023.
The well-known Italian television personality Chef Valbuzzi strives to combine contemporary cooking techniques with family-passed culinary traditions to produce culinary masterpieces in the Lake Maggiore region. As a result, he was given the title of Territory Ambassador on the Gambero Rosso 2023/2024 Lombardy guide.
Arrival of Chef Valbuzzi has delighted the guests of Joy Island with a culinary experience that was inspired by Crotto Valtellina, creating menu items that resonates with his artistic persona. Ranging from typical Italian “Sciatt” to dishes that mix tradition and innovation, the aim is above all to enhance Italian food and wine heritage, well represented in Joy Island which even boasts a dairy in the resort.
The Cocoon Collection gastronomic weeks events always pledge an unforgettable culinary experience, loyal to Italian tradition and philosophy but full of creative ideas.
Kandolhu Maldives announces extraordinary collaboration with renowned Chef Yoni Saada
Celebrated for his expertise in Contemporary Mediterranean cuisine, Chef Yoni Saada will be gracing the island from 13th -18th November 2023. During his stay, he will be showcasing a series of exclusive culinary events at Olive, one the five enticing restaurants on offer on the island, for our guests on the island.
Yoni Saada, the son, and grandson of esteemed Marais butchers, ventured into the culinary world early on at 19, he started by pursuing studies of cuisine and bakery at Ferrandi in Paris. In 2006, at 25, he opened his very first restaurant “Osmose”, and became renowned after participating in the TV show Top Chef show in 2013. The same year, he opened “Miniatures”, a semi-gourmet restaurant of French tapas. In 2014, his new project “Bagnard” was selected Project of the Year by the Gault & Millau guide. Yoni Saada also received the 2014 Young Talent prize.
This extraordinary collaboration with Chef Yoni Saada continues with the resort’s dedication to creating unforgettable moments for our guests, assuring a culinary experience that stands unparalelled. Moreover, a handpicked array of Chef Yoni Saada’s exceptional creations will become a beloved addition to the Olive menu, extending the opportunity for future guests to relish and savour his culinary mastery long after the exclusive event has concluded.
Hurawalhi Maldives announces exclusive collaborations with Michelin-star Chef Dominik Kappeler
Hurawalhi Maldives, the adults-only paradise located in the Lhaviyani Atoll, is set to welcome Michelin-star Chef Dominik Kappeler to collaborate with Hurawalhi’s very own Executive Chef Harshal Antil to create culinary masterpieces at Hurawalhi’s world famous 5.8 Undersea restaurant.
Chef Dominik Kappeler, chef and owner of Munich’s celebrated dining destination Showroom, was born to a restaurant-owning family and in the culinary world his name is synonymous with excellence and innovation. The bespoke menus will incorporate local ingredients picked from Hurawalhi’s organic gardens and will emphasise Kappeler’s playful style with an elevated twist to inspire discerning palates.
“I am honoured to be the guest chef at Hurawalhi Maldives. The beauty of this tropical paradise is a perfect canvas for our culinary creations,” says Chef Dominik Kappeler, “Collaborating with the talented Chef Harshal Antil and the remarkable team at Hurawalhi promises to be an unforgettable experience, and I am eager to bring a taste of Showroom to the resort.”
Apart from this exciting culinary partnership, Hurawalhi Maldives will host Sommelier Christophe Pelaud showcasing a palette of Moët Hennessy exquisite selection and Sommeliere Dora Dzurjak. Together with Hurawalhi’s resident sommelier team, they will curate a delightful selection of champagnes and wines from around the world to impeccably complement Chef Dominik Kappeler’s menus.
Sommelier Christophe Pelaud is originally from France and travelled all over the world gaining over 35 years of experience including training in several three Michelin star restaurants in Paris. Sommeliere Dora Dzurjak started her career in Budapest’s hospitality scene, today she has over 15 years of professional experience.
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