Food
A gastronomic symphony: The Feast of the Sea Experience at Baraabaru
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.
From a strategic partnership for renovation in 2023 that introduced a vibrant make-over with new water villas, to ongoing collaborations ensuring continual improvement of the guest experience, DERTOUR’s specialist team at SENTIDO continue to play an instrumental role in driving the success of OBLU Nature Helengeli by SENTIDO.
To kick off the year in style and at peak occupancy, at the end of February two of the leading figures in SENTIDO’s culinary team flew out from Europe to host a creative culinary extravaganza for guests and specialist training for associates at OBLU Nature Helengeli by SENTIDO.
Sharing the inspiration for such collaborations with valued partners like SENTIDO, VP of Food & Beverage Anupam Banerjee stated, “At Atmosphere Core, we focus on crafting a food and beverage experience that cultivates an immersive journey, elevating guest satisfaction while honouring local heritage and sustainability”.
From SENTIDO’s headquarters in Germany, Corporate F&B Manager Chef Frank Funke took to the kitchens of the island to create Maldivian inspired dishes closely collaborating with island Executive Chef Ajay Sahoo, whilst behind the bar and ranked #3 in the world for Mixology, Manuel Perez foraged the island for fresh natural ingredients to add to cocktails paired with the flavourful cuisine.
The highlight of the three days featured a mouth-watering four-course degustation menu paired with cocktails organised by island F&B Manager Bishnu Bhattarai and team. Chef’s Frank’s starters included a “Hiki Mas” Maldivian-style diced tuna with coconut-lime dressing, whilst Caesar Salads took a twist with ingredients including charred coconut, crispy curry leaves, anchovy-lime dressing, and parmesan crisps with an added touch of crispy tinapa (smoked fish) flakes. For the mains, the finest Angus Beef Fillets were served with a Maldivian black pepper sauce and “Fish n Chips” were served pea mint Breadfruit (Banbukeyo) purée, turmeric pesto and ube (purple yam) fries. The most popular dessert of the night was the dark chocolate ‘Maldivian Bounty Tart’ with coconut ganache, vanilla cream and crushed cocoa nibs enhanced with polvoron shortbread.
Mixologist Manuel’s shaker never stopped as cocktails made from fresh island fruits and herbs paired each dish of the degustation. With combining flavours in mind, Manuel’s concoctions included Fresh Coconut-Lime Spritzer, Fresh Mango-Ginger Cooler, Black Tea & Date Infusion, Green Mango & Mint Iced Tea, Honey-Thyme Lemonade, Cucumber & Passion Fruit Iced Tea and a Spiced Hibiscus & Date Brew, the finale a Coconut & Vanilla Bean Iced Coffee to complement the Maldivian Bounty Tart.
Commenting on the three-day culinary journey, General Manager Alain Trefois concluded, “With a full schedule of activities set out over the three days including functions for both our guests and associates, this visionary duo entertained all with events ranging from mixology classes to a unique culinary journey through pairing Maldivian inspired food and drink.
“By partnering with both these acclaimed mentors, our F&B associates at Helengeli have not just learnt new skills, they’ve raised the quality standard for entertaining guests through the power of cuisine. From everyone on the island, we are indebted to Mr. Frank & Mr. Manuel for taking the time to travel and knowledge-share with our team, whilst also adding a magical culinary experience for our guests”.
Corporate F&B Manager SENTIDO Frank Funke also comments, “It was a unique experience, and I am very grateful to the entire team for helping to make this event so unforgettable”.
JOALI Maldives, the first and only art-immersive resort in the Maldives, welcomes a distinguished line-up of internationally acclaimed chefs to its shores in 2025. In a celebration of culinary artistry and global flavours, Michelin-starred Chef Theodor Falser, multi-Michelin-starred Chef Takagi Kazuo, and MasterChef: The Professionals winner Chef Alex Webb will take centre stage, curating immersive dining experiences for guests. These culinary visionaries will bring their distinctive styles and influences to JOALI Maldives, transforming the island’s renowned dining venues into stages for culinary exploration.
Chef Theodor Falser | 1st – 5th March 2025
A Michelin-starred advocate of nature-inspired gastronomy, Chef Theodor Falser has dedicated his career to celebrating pure, regional ingredients. His expertise has shaped the menu at Bellinis, where guests can savour elegantly crafted dishes such as Tagliolini with Black Truffle, Butter-Poached Lobster with Caviar, and Braised Veal Cheek with Berry Sauce. For a limited time, Bellinis also features the ‘Secret Garden’ collection by Aquazzura Casa, infusing the space with botanical elements and lush verdant tones inspired by 18th-century Chinese porcelain.
During his residency, guests will experience an exclusive wine-paired set menu dinner, showcasing the flavours of Italy’s Dolomites region. Drawing from his roots in South Tyrol, Chef Falser’s menu will highlight alpine herbs and seasonal mountain ingredients, transporting the essence of the highlands to the Maldives.
Chef Takagi Kazuo | 14th – 21st March 2025
A master of Kyo-ryori (Kyoto cuisine), Chef Takagi Kazuo is celebrated for his meticulous artistry and deep respect for seasonal harmony. His two Michelin-starred restaurant, Kyoto Cuisine TAKAGI, is an emblem of traditional Japanese dining. As the creative force behind the menu at Saoke, JOALI Maldives’ signature overwater restaurant, Chef Takagi brings together the delicate refinement of Japanese haute cuisine with the bold, vibrant influences of Peruvian flavours, crafting a menu that celebrates the essence of Nikkei cuisine.
During his residency, guests will experience an exclusive wine-paired set menu dinner at Saoke, where Chef Takagi presents his signature interpretation of Japanese cuisine, highlighting the interplay of flavours, textures, and seasonal ingredients through dishes like Sumiyaki Charcoal Grilled Black Cod and Yuzu Beef Roll. For those who wish to delve deeper into Japanese culinary traditions, a curated sake journey will be available, featuring rare and premium labels such as Dassai Beyond and Shirataki Seven Junmai Daiginjo—each carefully selected to enhance the flavours of the evening.
Chef Alex Webb | 17th – 23rd April 2025
Innovative, playful, and deeply rooted in British flavours, Chef Alex Webb rose to prominence after winning MasterChef: The Professionals in 2020. Having previously delighted guests at JOALI Maldives, his return promises an all-new series of dynamic dining experiences showcasing his signature creativity.
Dishes such as Fire-Roasted Scallops with Foie Gras and Wagyu Beef MB9 Fillet at Bellinis, and Smoked Tiger Prawn Tartare and Alex’s Signature Lobster Dog Tail at Saoke, showcase his distinctive approach, where refined technique and thoughtfully sourced ingredients take centre stage. Each course will be thoughtfully paired with premium wines, offering a curated journey through distinguished old-world vintages and exceptional labels.
JOALI Maldives will also host an exclusive Champagne Devaux Dinner on 1st March 2025. Set within the serene Mura Garden, this communal dining experience invites guests to indulge in a curated five-course contemporary Italian menu, designed to complement the refined cuvées of Champagne Devaux. Founded in 1846, this distinguished French house is renowned for its artisanal approach, crafting champagnes that embody both elegance and artistry.
Guests can look forward to exquisite pairings such as Foie Gras Ravioli with Truffle Sauce, elevated by the vintage 2008 Devaux D Millésimé Brut, and Wagyu Cuberoll MB9, complemented by the rare 2019 Devaux Coteaux Champenois Rouge.
“Flavours have the power to transport us—to distant places, to cherished memories, to something entirely new,” says General Manager, Shifaz Hassan. “At JOALI Maldives, our visiting chef series is designed to spark those moments, introducing guests to new flavours, unique techniques and the people behind them. We look forward to welcoming both returning and first-time guests to discover something extraordinary with us.”
Rooted in its ‘Joie de Vivre’ philosophy, JOALI Maldives curates experiences that celebrate artistry, flavour, and meaningful connection. This ethos comes to life across five signature dining venues: Saoke, Bellinis, TUH’U, Vandhoo and Mura Bar. From the Japanese-Peruvian fusion of Saoke to the Mediterranean elegance of Bellinis, each restaurant presents a unique narrative of flavours. Guests can further explore the joys of gastronomy through exclusive experiences, whether a hands-on cooking session in Her Kitchen, a private sandbank dinner or a bespoke wine pairing at the wine cellar.
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.
Easter at Dhigali Maldives marks a season of renewal and rejuvenation with a week-long celebration from April 16 to 23, 2025. This year, the resort will host esteemed French Pastry Chef Nicolas Boussin. Chef Nicolas, a recipient of the prestigious Meilleur Ouvrier de France (Best Craftsman of France) title, serves as the Executive Pastry Chef at La Maison de l’Excellence Savencia in Viroflay, France, where he and his team create extraordinary pastry recipes.
Renowned for his exceptional expertise in pastry and chocolate, Chef Nicolas will offer Dhigali guests of all ages a rare opportunity to participate in a chocolate masterclass and dessert tasting. Aspiring chocolatiers will have the chance to take part in a chocolate egg decorating workshop led by Chef Nicolas. On Easter Sunday, an extravagant brunch will be held at Capers Restaurant, featuring international delicacies and a special dessert selection curated by the chef.
The Easter festivities at Dhigali embody the spirit of renewal and the importance of reconnecting with loved ones. This occasion serves as a perfect time to share meaningful moments and partake in the cherished tradition of exchanging Easter eggs. It is a celebration of life’s simple pleasures—spending time with family, sharing new experiences, and creating lasting memories.
The week will offer a variety of entertaining activities for adults and magical experiences for children, including traditional egg painting, an Easter egg hunt, and creative crafts such as making popsicle stick chicks, puppets, pom-poms, and bunny hats. Additional experiences will include a guided snorkelling adventure, movie nights, a pool party, an Easter dinner, and the Golden Egg Challenge at East Bar, where guests will have the chance to win exclusive prizes, enjoy chocolate-inspired cocktails, and listen to music under the stars. Families can also indulge in a kid-friendly Little Bunny aromatherapy massage and an all-natural nourishing facial at Dhigali Spa.
Guests can take advantage of the Easter special offer available on dhigali.com, which includes exclusive benefits such as chocolate-inspired amenities, complimentary banana and fun tube rides, or 15-minute waterski and wakeboarding sessions for up to four people. Additionally, accommodation upgrades will be provided based on availability.
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