Connect with us

Food

A gastronomic symphony: The Feast of the Sea Experience at Baraabaru

Published

on

Nestled in the idyllic Four Seasons Resort Maldives at Kuda Huraa, Baraabaru restaurant offers a dining experience that transcends expectations. Recently, I had the pleasure of immersing myself in their exquisite “Feast of the Sea” menu, which featured an Indian-style sharing option, allowing us to embark on a culinary journey of diverse and tantalizing flavors.

A Symphony of Starters

The evening began with a triumphant trio of starters – Avocado Pani Puri, Crab Pachadi, and Kolkata Beet Chop. Each dish was a masterpiece in its own right, showcasing the creativity and finesse of the culinary team. The Avocado Pani Puri, with its creamy avocado filling and tangy tamarind chutney, was an inventive twist on a classic Indian street food. The Crab Pachadi was a harmonious blend of delicate crab meat and aromatic spices, and the Kolkata Beet Chop, with its vibrant colors and subtle earthy flavors, was a delightful surprise. These three small bites provided a tantalizing introduction to what would be a memorable meal.

Accompanying these starters was the Potato muska bun with gunpowder masala butter, a combination that took bread and butter to new heights. The muska bun was pillowy soft, and the gunpowder masala butter added a fiery kick that elevated this simple dish into something extraordinary.

Mini Delights to Savor

The third course brought forth a delightful array of mini creations that left our taste buds dancing with joy. The chili pepper crab on an egg appam was a perfect blend of heat and sweetness, with the egg appam serving as a delicate vessel for the succulent crab. The Calicut chicken wings with pineapple chutney transported us to the tropics, offering a delightful fusion of flavors that was both spicy and sweet. The Rock shrimp koliwada with papadum and pomelo was a textural marvel, with crispy shrimp, crunchy papadum, and zesty pomelo coming together in a symphony of tastes and textures.

Before proceeding to the main course, we were treated to a refreshing break with Kalamansi sorbet. This palate cleanser was a burst of citrusy freshness, preparing us for the culinary delights that lay ahead.

The Main Course Extravaganza

The main course arrived with much anticipation, and it did not disappoint. The Allepay prawn curry with red rice was a fragrant and flavorful masterpiece. The prawns were cooked to perfection, and the curry sauce was a harmonious blend of spices that captured the essence of Indian coastal cuisine. Accompanied by the nutty red rice, this dish was a culinary highlight.

The Ghee roast Chicken with dosa was a comforting dish that combined the rich flavors of ghee-roasted chicken with the delicate crispness of dosa. It was a comforting and hearty option for those who appreciate the classics.

The Thalassery lamb biryani was a fragrant revelation. The aroma of spices filled the air as the biryani was served, and each forkful revealed tender pieces of lamb and perfectly cooked rice. It was a testament to the skill and expertise of the chefs in crafting this traditional Indian dish.

A Sweet Symphony of Farewell

To conclude our culinary journey, we were presented with the cardamom banana kulfi. This dessert was a perfect ending to an extraordinary meal. The cardamom-infused kulfi was rich and creamy, and the subtle sweetness of banana added a delightful twist to this classic Indian dessert.

Chef Hari Nayak’s Influence

Our dining experience at Baraabaru was made even more special by the presence of Chef Hari Nayak, a renowned master of modern Indian cuisine. His residency at Baraabaru and collaboration with Head Chef Kishan Singh have elevated the restaurant to new heights. Chef Nayak’s passion for contemporary Indian gastronomy, combined with Chef Singh’s dedication to natural flavors and authentic dishes, resulted in a dining experience that was nothing short of exceptional.

Chef Nayak’s illustrious career, which has taken him from Manipal, India, to the prestigious Culinary Institute of America (CIA) in New York, has made him one of the foremost Indian chefs in North America, Asia, and the Middle East. His influence on Baraabaru’s offerings was evident in every dish we savored.

A Harmonious Culinary Symphony

In a sublime union of culinary craftsmanship, Baraabaru brings together the freshest Maldivian produce with global influences, thanks to Chef Nayak’s artful interpretation of contemporary Indian gastronomy. Baraabaru has rightfully earned its place as one of CNN Travel’s top ten “Maldives’ Finest Tables” and has maintained its reputation as the Maldives’ leading Indian restaurant for 25 years.

While Chef Hari’s presence at Baraabaru is seasonal, his influence permeates the restaurant’s offerings year-round through an inspiring set dinner menu. This menu is expertly executed under the guidance of Baraabaru’s Head Chef Kishan Singh, known for his dedication to the natural flavors of food and his focus on fresh, authentic dishes. Together, Chef Nayak and Chef Singh have created a harmonious culinary symphony that reflects their shared values, dreams, and vision for Baraabaru’s culinary artistry.

The Feast of the Sea experience at Baraabaru was nothing short of magical. Each dish was a testament to the skill and creativity of the chefs, and the presence of Chef Hari Nayak added an extra layer of brilliance to the dining experience. Baraabaru is a culinary gem that should be on every food enthusiast’s bucket list, offering a symphony of flavors that will leave a lasting impression. Whether you’re a fan of Indian cuisine or simply appreciate exceptional dining, Baraabaru at Four Seasons Resort Maldives at Kuda Huraa is a must-visit destination for an unforgettable gastronomic journey.

I must also mention that the food experience at Baraabaru was further elevated by the enchanting presence of live classical Indian music. The mesmerizing sounds of the Tabla, Harmonium, Sitar, and Violin filled the air, creating a harmonious backdrop to our culinary adventure. As we savored each dish, the music added an extra layer of sensory delight, making it a true symphony of culinary art and music. The skilled musicians transported us to the heart of India, infusing the atmosphere with a sense of cultural richness and tradition. It was an unforgettable fusion of flavors and melodies that left a lasting impression, making our dining experience at Baraabaru truly exceptional and one to be cherished forever.

Cooking

Taste of Sardinia comes to Maldives at COMO Cocoa Island

Published

on

COMO Cocoa Island, the serene private island resort in the Maldives, has unveiled a new seasonal culinary experience: A Taste of Sardinia—a thoughtfully curated seven-course tasting menu by Executive Chef Federico Tidu.

Drawing on his heritage from Cagliari, Sardinia, and his experience in Michelin-starred kitchens around the world, Chef Tidu brings to the table a journey that is both deeply personal and unmistakably Mediterranean. Rooted in tradition, the menu celebrates Sardinian flavours with an emphasis on fresh seafood, handmade pastas, and delicately balanced ingredients like olive oil, lemon, and native herbs.

“This menu is not just about food—it’s about telling a story of place and memory,” says Chef Tidu. “Sardinia has always been my foundation, and bringing these flavours to COMO Cocoa Island feels like a full-circle moment, where island meets island, sea meets sea.”

The intimate tasting experience will be served at Ufaa Restaurant, with views of the turquoise lagoon enhancing every bite. The tasting experience begins with a grilled scallop served A la Catalana, paired with thinly sliced seasonal vegetables for a light, refined start. It’s followed by traditional Culurgiones—stuffed pasta parcels filled with smoked potato, pecorino, dill, and chives— accompanied by creamy Sardinian goat’s cheese.

Next is one of the chef’s personal favourites: fregola, a Sardinian pasta slow-cooked risotto-style and infused with the catch of the day— reef fish, squid, octopus—all brought together in a rich, seafood-forward broth.

For the main course, Chef Tidu presents a comforting and aromatic dish of lamb in a rustic cacciatora sauce, layered with forest-foraged ingredients like mushrooms, olives, and capers, then kissed by the flame of a barbecue for an irresistible smoky finish.

“At COMO Cocoa Island, we constantly strive to elevate our guest experiences with authenticity and imagination,” says Peter Nilsson, Managing Director of COMO Cocoa Island. “Chef Tidu’s Sardinian menu is a beautiful reflection of that—rooted in tradition yet completely at home in our island setting.”

Arta Rozefelde, Resort Manager of COMO Cocoa Island, adds: “This collaboration is a true celebration of storytelling through flavour. With Chef Tidu’s Sardinian heritage and the natural serenity of our island, guests can expect an experience that engages all the senses—intimate, nourishing, and distinctly COMO.”

COMO Cocoa Island is an exclusive private island resort in the Maldives, known for its serene ambiance, luxurious overwater accommodations, and world-class wellness offerings. Designed for those seeking tranquillity and connection with nature, the resort delivers a seamless blend of barefoot luxury and tailored experiences that cater to the most discerning travellers.

Continue Reading

Cooking

BBM partners with Dreidoppel to host Chef Frankie Robin for pastry demo tour

Published

on

Bestbuy Maldives (BBM), a leading name in the distribution of premium food and non-food products in the Maldives, has announced the return of Master Pâtissier Frankie Robin for an exclusive Dreidoppel Demo Tour taking place from April 21 to 30, across 15+ luxury resorts in Raa Atoll and key HORECA venues in Malé.

Chef Frankie Robin, a classically trained French chef based in Malaysia, is known worldwide for his practical yet refined approach to modern pastry. This marks his second official tour in the Maldives with BBM and Dreidoppel, following a successful and widely praised round of pastry demonstrations in 2023.

E02f1f9a Ac75 4ec7 B80c 39f9d9dd644f

This year’s hands-on sessions will focus on the smart use of Dreidoppel’s specialized product range – including Panettone, Caramel chocolate snacks, Dubai Chocolate Brownie, Vanilla Muffins, Banana and Vanilla Mousse, Pineapple and Mango Custard, Fill and Gloss variations, Crème Brûlée, and bakery fillers – all tailored to help pastry kitchens save time, control costs, and elevate quality. Chef Frankie will highlight how chefs can gain both creative flexibility and operational efficiency using Dreidoppel’s trusted formulations.

“Our goal is to connect chefs with ideas and tools that drive excellence,” said AVS Subrahmanyam, Chief Operating Officer at BBM. “He speaks in speed, margin, and flavour. This is global pastry, made local.”

703d50a7 Bd10 4085 A1cc E1afe3bbc1d6

Founded in 1899 in Germany, Dreidoppel is a global pioneer in baking flavor innovation. A sister company to IREKS, both brands are renowned in the professional baking world for their technical reliability and premium-quality solutions. Dreidoppel serves pastry chefs in over 100 countries, offering ready-to-use components that maintain precision, taste, and consistency in high-pressure kitchen environments.

This Dreidoppel Demo Tour is part of BBM’s broader mission to continuously invest in the professional growth of Maldivian chefs and hospitality professionals. Through regular knowledge-sharing sessions, live product demos, and international collaborations, BBM provides local talent with access to global expertise.

As BBM celebrates its 35th anniversary, initiatives like these demonstrate why the company remains a trusted partner to the Maldives’ top resorts, hotels, and culinary institutions. BBM proudly represents over 70 international brands, including Unilever, IREKS, Ravifruit, San Benedetto, TWG, and Lamb Weston.

68619817 5d18 4f2d A5cc E5cad25e678c

Founded in 1990, BBM is a leading distributor of food, beverage and non‑food products in the Maldives. Trusted by all operating resorts and over 70 global brands, BBM uses SAP Business One with HACCP‑certified warehouses island‑wide. With RAFEEQ, its AI agent, BBM now automates everything from requisitions to purchase orders. BBM remains steadfast in its commitment to delivering speed – safety – service without compromise.

For updates, behind-the-scenes coverage, and upcoming culinary events, subscribe to BBM’s newsletter – Coconet Wireless.

Continue Reading

Cooking

Feast for senses: Evolving culinary canvas of Alila Kothaifaru Maldives

Published

on

At Alila Kothaifaru Maldives, dining is not merely a matter of sustenance; it’s a journey of discovery, artistry, and taste that unfolds with every meal. Nestled in the pristine seclusion of the Raa Atoll, this intimate island sanctuary invites long-stay guests to indulge in an ever-changing mosaic of flavours and atmospheres, ensuring no two days—or dining experiences—are ever alike.

Dining, Redefined for the Discerning Palate

Dining at Alila Kothaifaru isn’t defined by one restaurant or one menu. It’s an evolving narrative of taste. Whether you’re here for a romantic escape or an extended sabbatical, each day ushers a new opportunity to be surprised and delighted at the table.

Begin with a Floating Lunch in the privacy of your own pool villa. Picture this: the midday sun shimmering on the water as you recline poolside, savouring a beautifully curated spread. This unhurried pleasure is the perfect way to settle into your island retreat.

Then, head to Pibati Sul Mare, where tradition meets hands-on creativity. The Art of Pizza Making is More than a workshop—it’s a Joyful ritual. Roll the dough, fold your base, scatter fresh toppings, and watch as your creation ts fired to perfection. The reward? A slice of Italy savoured with the gentle breeze of the Indian Ocean.

Sunsets and Sensory Stories

As the sun dips below the horizon, The Shack Sundowner experience awaits. Champagne and caviar, set against a canvas of molten sky and encdless sea, is a ritual best shared, a memory effortlessly mace.

For something theatrically indulgent, Teppanyaki at Umami takes centre stage. Here, expert chefs turn dinner into a performance, grilling, searing, and plating with precision, all while guests soak in the sizzling sights and aromas.

Global Flavours, Local Soul

Each evening, the resort’s culinary offering shifts again. At Yakitori Bar, fragrant skewers sizzle over charcoal flames, echoing the vibrant streets of Tokyo. Mondays serve up the comfort of a rich Indian Thali, while Wednesdays and Sundays bring a quintessential island feast with a Boat to Table BBQ, where the clay’s freshest catch takes price of place.

This signature experience is part of Alila Kothaifaru’s boat-to-table sustainability initiative, which focuses on sourcing fresh seafood locally and responsibly. By collaborating directly with Maldivian fishermen, the resort ensures the shortest journey from ocean to plate. This partnership supports both marine conservation efforts and local livelihoods while providing guests with the freshest possible ingredients.

“Our culinary philosophy is grounded in a deep respect for nature and community,” says Thomas Weber, General Manager at Alila Kothaifaru Maldives. “With the boat-to-table initiative, we’re not only celebrating the incredible bounty of the Indian Ocean but also championing sustainability, transparency, and authentic island experiences that our guests truly value.”

Friday evenings unfold with The Art of Mezze, a Mediterranean medley of colour, spice, and texture. Meanwhile, Saturdays are reserved for indulgence with La Dolce Vita at Pibati Sul Mare, a flowing celebration of Italian favourites, designed to be lingered over, shared, and remembered.

Never the Same Plate Twice

For long-stay guests, the worry of repetition simply doesn’t exist. With rotating themes, diverse cuisines, and unique dining settings—from barefoot beachfronts to stylish al fresco lounges—each mealtime becomes a new chapter in their Maldivian story.

Alila Kothaifaru Maldives is not just evolving its food and beverage programme; it’s redefining island dining. With every thoughtfully crafted experience, we invite guests to eat, explore, and engage their senses in the most delicious ways possible.

Continue Reading
Advertisement

Trending

Copyright all rights reserved by Maldives Promotion House 2023.