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New deep-sea fish species discovered in Maldives: Chromis Abadhah
In a breakthrough for marine science, a new species of fish has been discovered in the pristine waters of the Maldives. Named Chromis Abadhah, the species derives its name from the Maldivian Dhivehi word Abadhah, meaning perpetual, symbolising the ongoing commitment to planetary conservation. The name also acknowledges the support of the Rolex Perpetual Planet Initiative, which funded the research.
The fish was first spotted near Maafilaafushi in the Kaafu Atoll. Subsequent studies revealed that the species inhabits multiple regions of the Maldives, ranging from Lhaviyani Atoll to Dhaalu Atoll. Researchers documented the fish in eight distinct locations, indicating that it may be distributed across various parts of the country.
Chromis Abadhah resides at depths between 95 and 110 metres, in the mesophotic zone, where sunlight begins to fade. This habitat sets it apart from other species in its family, which are typically found in shallower waters of around 30 meters.
The new species belongs to the ‘Dan’ba’ family, a group of damselfish commonly found in Maldivian seas. However, Chromis Abadhah is distinct from its relatives in several ways:
- Unlike other Chromis species, it lacks the characteristic black cross line near the neck.
- Its upper shell comprises 14 bones, compared to the typical 13 seen in related species.
While other Chromis species, such as Chromis axillaris, Chromis pelora, and Chromis woodsi, are found in various parts of the world, Chromis Abadhah appears to be endemic to the Maldives, making it a unique addition to the region’s biodiversity.
The study was a collaborative effort involving Maldivian experts and international scientists. To better understand the species, researchers captured four specimens using a specialised net. Their findings, published in a scientific paper, highlight the importance of deep-sea exploration in uncovering hidden marine treasures.
The identification of Chromis Abadhah underscores the Maldives’ rich marine biodiversity and the critical role of research in its preservation. This discovery also emphasises the importance of protecting deep-sea habitats, which often harbour unique and endemic species.
Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.
The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.
As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.
An optional pairing of organic wines will also be available, providing an additional element to the dining experience.
The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.
The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.
Cinnamon Dhonveli Maldives has been recognised as a Quality Winner at the TUI Global Hotel Awards 2026, an accolade based on guest feedback from travellers worldwide. The recognition reflects the resort’s delivery of guest experiences shaped by service standards, facilities and alignment with evolving traveller preferences.
Located in North Malé Atoll, Cinnamon Dhonveli Maldives offers a range of accommodation options, with more than 140 units including overwater suites, beach bungalows and duplex garden bungalows. The resort is designed to accommodate couples, families and groups.
The resort features seven dining venues offering a mix of international and local cuisine. Tex Mex serves Mexican and Spanish-inspired dishes, while Dalchini offers an Indian à la carte menu available for lunch and dinner. Raalhu Bar provides a setting for evening refreshments, with views of the sunset.
Cinnamon Dhonveli Maldives is also known for Pasta Point, a surf break recognised for its left-hand waves. The resort attracts surfers from international markets who travel to access the location. Surf operations at Pasta Point are managed by Atoll Adventures, with bookings handled through Atoll Travel to ensure a structured approach to surf access.
The TUI Global Hotel Awards are determined by guest reviews, making the recognition an indicator of guest satisfaction. The resort’s inclusion as a Quality Winner reflects its performance in meeting guest expectations within the Maldives tourism sector.
Sirru Fen Fushi Private Lagoon Resort hosted a two-day Behind the Bar experience as part of its Easter programme, bringing together contemporary mixology and craft-led guest experiences.
The event featured collaborations with Modernhaus, led by Bar Manager Upay Aldi, and The Cocktail Club, represented by Co-Founder Mirwansyah Bule, both from Indonesia. Over two evenings, guests were invited to engage with the bartenders’ techniques, flavour profiles and creative processes, with Modernhaus recognised among Asia’s 50 Best Bars.
The programme included a curated selection of cocktails prepared using ingredients such as cempaka-infused whisky, hibiscus ginger maple, wasabi spirit, jasmine peach, coconut chai milk, salted tamarind, yuzu whey, salted fino sherry, sake gomme, guava vodka, Thai tea liqueur and malic. The offerings reflected a combination of tropical elements and contemporary mixology methods.
The first evening took place at Kata, the resort’s Japanese-fusion restaurant, where the experience was set against sunset views over the lagoon. The second evening was held at Raha Market in a beachside setting, offering a more informal atmosphere while maintaining the focus on crafted cocktails.
The event formed part of Sirru Fen Fushi’s ongoing programming, which centres on curated guest experiences and collaborations with international talent in food and beverage.
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