Food

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

Published

9 months ago

November 6, 2023

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.

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Food

JOALI Maldives welcomes award-winning Chef Eunji Lee from Lyseé

Published

5 days ago

July 22, 2024

m@ldives

JOALI Maldives, the first and only art-immersive resort in the Maldives, welcomes pastry chef Eunji Lee to the island, sharing her edible art with guests from 3rd to 7th September 2024. Bringing a taste of her New York City dessert gallery Lyseé to the Maldives, Chef Eunji will elevate the culinary experience at JOALI Maldives with an intimate pastry workshop as well as a custom dessert menu for guests to enjoy.

Born in South Korea, Chef Eunji fulfilled a lifelong dream of studying pastry arts when she moved to France in 2006. Following pastry school, she spent three years in Ze Kitchen Galerie and then trained under Alain Ducasse and Cedric Grolet at Le Meurice for four years. In 2016, she became the Executive Pastry Chef of Jungsik, the two Michelin-star Korean restaurant in New York City, before opening her own pastry boutique, Lysée in 2022 in the Flatiron District of New York City. Inspired by her love of pastry as edible art, Lysée is named for chef Lee’s sweet museum, derived from the French word Musée. Chef Eunji was named one of La Liste’s Pastry Talents of 2023, Food and Wine’s Best New Chefs of 2023 and a 2024 James Beard Award Semi-finalist for Outstanding Pastry Chef.

While visiting, Chef Eunji will share her edible art with guests through an intimate workshop in JOALI Maldives ‘Her Kitchen’ on 7th September, sharing how to make the iconic French dessert: the éclair. Inspired by the islands, guests will learn to make a local fruit compote and vanilla cream as well as the fine art of piping which makes each éclair unique. Providing a luxurious professional kitchen setting, Her Kitchen allows guests to discover the joys of cooking and creating alongside the world’s most talented chefs. During her week as visiting chef, Chef Eunji will bring her love of art in the form of desserts to the art-immersive island with a menu of three desserts for guests to enjoy in the evenings. The menu will include Lysée cake, mango tart, and a local fruit cake.

Providing travellers with exceptional culinary experiences throughout the year, JOALI Maldives works with gastronomy experts from all over the world to host a rotation of renowned chefs and culinary experts, each sharing their own special expertise, creations and styles. In addition to Her Kitchen, JOAI Maldives features five thoughtfully curated culinary outlets; Vandhoo, Saoke, Bellinis, TUH’U, and Mura Bar; offering a wide selection of flavours to suit every palate from exotic Japanese-Peruvian cuisine to delightful Italian spreads. Furthermore, the island offers destination dining in unique, joyful spaces such as the Manta Ray Treehouse, Chef’s Garden, or a private sandbank, for a memorable meal with a tailor-made menu.

While delighting in the culinary excellence of Chef Eunji at JOALI Maldives, guests will enjoy the luxuries of the 73-villa island, surrounded by spectacular sea life, inspiring artwork, destination programming, and more. With a selection of beach or overwater villas offering one, two, three and four-bedroom options, guests will have private pools, indulgent amenities, bicycles for each guest, dedicated butlers known as “Jadugars” (the Maldivian word for “magician”), and more.

JOALI Maldives has villas from $2,928 per night based on two persons sharing a Water Villa with Pool on B&B basis. For further details and booking, please visit joali.com.

Drink

Muraka Restaurant at Mirihi Island Resort receives 2024 Wine Spectator Award

Published

6 days ago

July 21, 2024

m@ldives

Muraka Restaurant at Mirihi Island Resort in Maldives has received the Wine Spectator award for 2024. This recognition is part of the Wine Spectator Restaurant Awards, which highlight restaurants with notable wine lists that align well with their cuisine and attract a diverse range of wine enthusiasts.

Muraka Restaurant has consistently met these standards, earning the award each year since 2013. This continuous recognition underscores the restaurant’s commitment to offering a wine selection that complements its culinary offerings and appeals to a broad audience of wine lovers.

The Wine Spectator Restaurant Awards programme is designed to celebrate establishments that excel in the realm of wine service, providing patrons with a thoughtfully curated wine experience. Muraka’s achievement reflects its dedication to maintaining high standards in this aspect of dining.

Muraka Restaurant’s ongoing success in securing this award showcases its role as a significant player in the Maldives’ dining scene, particularly in the niche of wine-centric cuisine. The restaurant’s wine list is recognised for its variety and relevance, making it a notable destination for guests seeking an exceptional wine and dining experience at Mirihi Island Resort.

Cooking

Mercure Maldives Kooddoo Resort unveils revamped Vista Restaurant

Published

6 days ago

July 21, 2024

m@ldives

Mercure Maldives Kooddoo Resort has announced the reopening of Vista Restaurant after an extensive renovation. With a breath-taking view of the Maldivian blue sea and the enchanting sight of baby sharks passing by at night, Vista promises an unforgettable dining experience.

The newly launched menu celebrates the rich and diverse flavours of authentic Italian cuisine, curated to perfection by our expert chefs. Diners can now savour a wide range of traditional Italian dishes, each crafted with the finest ingredients and a touch of culinary artistry.

Highlights from the new menu:

Antipasti: Delight in the fresh flavours of Prosciutto Crudo e Melone, Carpaccio di Tonno con Rucola e Capperi, and the rich Antipasto di Affettati Misti.
Insalate & Zuppe: Enjoy our Pomodoro e Mozzarella alla Caprese, and the hearty Minestrone soup.
La Pasta: Indulge in our Ravioli Ricotta e Spinaci al Burro con Pinoli, Penne all’Arrabbiata, and more.
La Pizzeria: Relish classic pizzas like Margherita, Quattro Stagioni, and the seafood delight Frutti di Mare.
Secondi: Savor main courses such as Saltimbocca alla Romana, Pollo al Limone Grigliato con Verdure, and the exotic Maldive Trancio di Tonno Croccanti con Verdura.
Dolci: End your meal with delectable desserts like Tiramisu, Sugar-Free Basil Panna Cotta, and seasonal fruits.

“Our new menu reflects our commitment to providing guests with a true taste of Italy in the heart of the Maldives,” said Rosan Kapila, Executive Chef at Mercure Maldives Kooddoo Resort. “We are excited to welcome guests to enjoy the revitalised Vista Restaurant and our delicious offerings.”

Vista Restaurant at Mercure Maldives Kooddoo Resort is open daily for lunch and dinner.

Mercure Maldives Kooddoo Resort, located in Gaafu Alifu Atoll, offers a perfect blend of luxury and natural beauty. With stunning overwater and beach villas, exquisite dining options, and a range of activities, the resort is an ideal destination for travellers seeking a unique and memorable Maldivian experience.