Food

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

Published

6 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

Conrad Maldives Rangali Island welcomes Ministry of Crab for exclusive pop-up culinary experience

Published

1 week ago

April 20, 2024

m@ldives

Conrad Maldives Rangali Island is to collaborate with the internationally acclaimed Ministry of Crab for an exclusive culinary pop-up event from 21st to 22nd April. Ministry of Crab will take over the popular Ufaa by Jereme Leung restaurant where both teams will work alongside each other in creating an unparalleled dining experience, blending innovative culinary techniques with the freshest ingredients.

The specially curated set menu for the pop-up event features a selection of dishes meticulously designed to highlight the majestic mud crabs and giant freshwater prawns of Sri Lanka. Guests can look forward to starting with a creamy Crab Liver Pâté, followed by an Avocado Crab Salad, and moving on to the main courses including the famed Pepper Crab and Garlic Chili Prawn. Each dish is thoughtfully paired with sides that complement and enhance the main ingredient. The experience culminates with a Coconut Crème Brûlée, offering a sweet end to the gastronomic adventure.

Founded in 2011 by the celebrated Chef Dharshan Munidasa, along with cricket legends Mahela Jayawardena and Kumar Sangakkara, Ministry of Crab has been a culinary beacon in Sri Lanka, known for its commitment to the highest quality ingredients and a bold no-freezer policy. Its flagship restaurant in Colombo has been recognized among Asia’s 50 Best Restaurants for eight consecutive years, underscoring its dedication to culinary excellence.

This unique pop-up event marks a celebration of exceptional culinary craftsmanship and the shared values of Conrad Maldives Rangali Island and Ministry of Crab in delivering memorable dining experiences. An exclusive culinary journey, blending the art of cooking with the natural beauty of the resort and its renowned thoughtful service from the heart.

Conrad Maldives Rangali Island is part of Hilton Honors, the award-winning guest loyalty program for Hilton’s 22 world-class brands. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay, an exclusive member discount that can’t be found anywhere else and free standard WiFi. Members also have access to contactless technology exclusively through the industry-leading Hilton Honors mobile app, where Hilton Honors members can check-in, choose their room and access their room using Digital Key.

For reservations and more information, please visit www.conradmaldives.com or email MLEHI.Experiences@conradmaldives.com.

Drink

Savouring paradise: Taste of Mediterranean cuisine at Kuramathi’s Palm

Published

1 week ago

April 18, 2024

m@ldives

Indulge in exquisite culinary delights at Palm, the ultimate all-day destination at Kuramathi Maldives. From 11am to 10:30pm, guests can enjoy a variety of sensational Mediterranean creations amidst a serene al fresco dining ambiance.

Palm is tailored to suit both lunch and dinner preferences, ensuring that every member of the family is catered to. For those seeking a light lunch, Palm offers island-grown salads, antipasti, pastas, pizzas and homemade ice cream – perfect for a refreshing treat after a day at the beach. Palm takes pride in sourcing ingredients locally, with salads featuring produce from the hydroponic garden at Kuramathi, including the renowned Kuramathi Garden Salad.

For an unforgettable dinner experience, Palm offers a hearty feast of Mediterranean cuisine. Whether you crave the freshest seafood, succulent meats, or indulgent pasta dishes, Palm has you covered. Enjoy an intimate dinner under the stars with a selection of fish & crustacean, meat & poultry, and a variety of pasta options. Amidst the dinner menu’s offerings, some of the special highlights include Octopus Carpaccio, Scallop with garlic and rocket, Maldivian Yellow Fin Tuna, Lamb Rump, and the iconic Pizza Kuramathi Special.

Surrounded by the serene beauty of the island, diners are treated to a feast for the senses, where every dish tells a story of tradition, innovation, and passion for food. Whether you’re gathering for a leisurely lunch with family or an intimate dinner under the stars, Palm promises to indulge your senses and create unforgettable memories for you and your loved ones.

Drink

It takes 2 (Chefs and Hearts!): Season 2 at Baraabaru at Four Seasons Resort Maldives at Kuda Huraa

Published

2 weeks ago

April 13, 2024

m@ldives

A tantalising culinary sequel unfolds from April 2, 2024 in the dramatic lagoon-top setting of Baraabaru at Four Seasons Resort Maldives at Kuda Huraa.

The partnership between Indian-born, New York-based Chef Hari Nayak and Baraabaru’s Head Chef Kishan Singh continues with a second menu, marking the next chapter in a collaborative journey that began in October 2023. This new menu not only showcases the rich cultural and culinary heritage of the Indian subcontinent and the Maldives but also ventures into new territories and passions.

The Nayak-Singh Baraabaru partnership is more than a marriage of ingredients and creativity; it’s an alignment of philosophies and passions. Visionary Chef Hari Nayak’s journey from the coastal city of Udipi, India, to the world’s most prestigious restaurants is reflected in his modern yet authentic interpretation of Indian gastronomy. Chef Kishan Singh is celebrated for his dedication to natural flavours and meticulous focus on fresh, authentic dishes, complementing Chef Nayak’s global perspective with deep-rooted local wisdom.

The new season Baraabaru menu expands its gaze beyond the Southern coastal recipes that defined Chef Hari’s India’s childhood and the first menu, embracing a pan-Indian approach with a modern twist. “We’re thrilled by the overwhelming reception from our guests who have recently dined at Baraabaru,” comments Didier Jardin, General Manager at Four Seasons Resort Maldives at Kuda Huraa. “We’re excited to elevate the dining experience even further with this new menu selection that features popular favourites as well as a selection of new dishes.”

Signature starters include the Kokum Cured Tuna, which marries the tangy essence of Bhel Puri with creamy avocado in a refreshing cold salad. The Tandoori Grilled King Oyster Mushroom is a subtly spiced delicacy; its meaty texture the perfect canvas for the smokiness of the tandoor. The Kosha Mangsho, a Bengali-style slow-cooked mutton, is prepared with black masala, offering nuanced layers of intense yet comforting flavour. The Burrata Butter Chicken combines the charred smokiness of tandoor-baked chicken tikka with the velvet texture of melted burrata and a richly roasted tomato makhini sauce. The Lamb Shank Biryani is a majestic assembly of slow-cooked lamb with aromatic saffron-infused Keralan rice, sweet caramelised onions and the buttery crunch of toasted cashews.

Chef Hari Nayak’s favourite dish, the Ghee Roasted Baby Eggplant, pairs the creaminess of ghee-enriched eggplant with the warmth of red chilli and the tang of tamarind. Served with a feather-light Neer Dosa, this dish expresses the revered chef’s hallmark blend of classic flavours with modern flair. Chef Kishan Singh’s chosen dish is the Goan Peri Peri Prawn served with garlic pachadi and curry leaf oil.

As guests dine beneath Kuda Huraa’s endless skies, each bite explores the treasures of sea and land – and tells the tale of two chefs united in their passion for Indian flavours, fresh Maldivian ingredients, and the joy of creating together.

To book a table at Baraabaru,email: reservations.mal@fourseasons.com or call the central reservations department of Four Seasons Resorts Maldives at tel: (960) 66 00 888.