Some Diwali memories are made at home; others begin when the family journeys somewhere extraordinary together. This festive season, THE OZEN COLLECTION invites Indian families to bring the warmth of their traditions to two private Maldivian islands, where time slows, celebrations feel personal and every generation can reconnect. On 8th and 9th November, OZEN LIFE MAADHOO and OZEN RESERVE BOLIFUSHI will pair the familiar flavours and rituals of Diwali with the space, privacy and intuitive hospitality of an island escape.

At OZEN LIFE MAADHOO, the festivities will unfold across the specially decorated Indian and Sri Lankan cuisine overwater restaurant. On 8th November, from 7:00 PM to 10:30 PM, TRADITION INDOCEYLON will present an exclusive thali inspired by India’s diverse culinary heritage, complemented by time-honoured Diwali sweets. Vibrant lights, lanterns and floral décor will transform the setting into an elegant island celebration where families can gather, reconnect and share the rituals of the season at an unhurried pace.

At OZEN RESERVE BOLIFUSHI, SAFFRON will host The Festival of Lights on 8th and 9th November, from 7:00 PM to 10:30 PM. Specially curated vegetarian and non-vegetarian Diwali thalis will reinterpret traditional Indian dishes with contemporary touches. A live chaat counter will prepare Dahi Bhalla and Aloo Tikki to order, while a festive welcome drink adds thoughtful notes of ceremony. Musical performances will complete an intimate evening created for generations to celebrate together, with privacy, ease and a genuine sense of occasion.

The celebrations are included within the resorts’ respective plans: the INDULGENCE™ Plan at OZEN LIFE MAADHOO and the RESERVE™ Plan at OZEN RESERVE BOLIFUSHI. For families imagining Diwali differently this year, the experience brings together festive dining, generous island living and the rare luxury of uninterrupted time together. Whether sharing a thali, passing cherished rituals to a younger generation or simply gathering without the rush of an itinerary, guests can celebrate a Diwali that carries the heart of India into the beauty of the Maldives.

THE OZEN COLLECTION, an exceptional brand from the Atmosphere Core portfolio, curates timeless sanctuaries set apart by an experience of Refined Elegance. Travellers can expect an abundance of sophisticated services blended with a grand sense of space and design and an enriching culture. The brand comprises two private islands in the Maldives, OZEN LIFE MAADHOO and OZEN RESERVE BOLIFUSHI.

Gili Lankanfushi Maldives has announced that Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook from Executive Chef Harinath Govindaraj, has officially been published and is now available. Published by St James’s House, the beautifully curated coffee-table book marks Chef Hari’s 20th year at the award-winning resort and celebrates his vibrant approach to plant-based cuisine.

Now available to purchase online via the Gili Lankanfushi Maldives website and on the island, Plant to Plate allows guests and food lovers alike to recreate a taste of Gili at home. More than a cookbook, it is a reflection of Chef Hari’s philosophy of simple, mindful cooking, encouraging readers to embrace seasonal ingredients, fresh herbs and the joy of creating nourishing meals from nature’s bounty.

Featuring more than 60 recipes spanning breakfasts, starters, soups, salads, mains, desserts and signature drinks, the collection showcases Chef Hari’s wellness-led approach to food. Highlights include Rainbow Root Ceviche, Gili Garden Green Gazpacho, Teriyaki Tofu Steak with Coriander Sticky Rice, Pan-Seared Radish Scallops, Roasted Green Cauliflower with Zesty Couscous and Caramel Pistachio Silk Cheesecake, alongside treasured family recipes inspired by his South Indian heritage.

“Plant to Plate is about making beautiful, wholesome food accessible to everyone,” says Chef Harinath Govindaraj. “The recipes are designed to be practical, flexible and easy to recreate at home using fresh, seasonal ingredients. I want readers to feel confident in the kitchen and to understand that some of the most memorable dishes come from the simplest ingredients.”

A much-loved figure at Gili Lankanfushi Maldives, Chef Hari has spent the past two decades helping shape the resort’s culinary identity. Born in southern India, his passion for cooking began at an early age and has evolved into a distinctive style centred around sustainability, wellness and plant-based dining. Today, he oversees the island’s flourishing organic garden, growing herbs, fruits and vegetables used throughout the resort’s restaurants and menus.

Throughout the book, Chef Hari challenges traditional perceptions of vegan cuisine, transforming radishes into scallops, tofu into flavour-packed steaks and root vegetables into vibrant ceviches. His inventive recipes demonstrate how plant-based cooking can be every bit as satisfying, creative and indulgent as more conventional dishes.

Rodrigo Buanafina, General Manager of Gili Lankanfushi Maldives, comments: “Seeing Plant to Plate in print is a proud moment for everyone at Gili Lankanfushi. Chef Hari has shaped the culinary identity of the island for two decades, and this beautiful book captures his creativity, his passion for sustainability and the generosity he shows to every guest who sits at his table. Knowing that a portion of the proceeds will support the Cancer Society of Maldives makes it all the more special. It is a wonderful way for guests, old and new, to take a taste of the Gili experience home with them.”

Katie Nicholl, international broadcaster and author of the cookbook, comments: “To be clear, this is not just a book for vegans, it is a book for anyone who loves food, is passionate about healthy eating and is curious about blending new tastes and flavours and creating something truly spectacular. There is no end to Chef Hari’s creativity, he can create a tastebud tingling masala ‘steak’ from tofu, pan seared ‘scallops’ out of radishes… This is a book to inspire and surprise you and teach us all that vegan food can be creative, exciting and above all, delicious.”

Featuring stunning photography by acclaimed photographer Mel Yates, Plant to Plate combines evocative imagery of island life with easy-to-follow recipes designed for delicious and healthy everyday living. The result is a visually striking keepsake that transports readers to the shores of Gili Lankanfushi with every turn of the page.

Plant to Plate Vegan Recipes from Gili Lankanfushi Maldives is now available for $129 USD with 25% of the profits going towards Cancer Society of Maldives (CSM). Sample recipes are available on request. Order your copy here.

This November, Adaaran Select Meedhupparu welcomes a taste of Northern Thailand as Michelin recognized Ginger Farm Kitchen and The House by Ginger arrives in the Maldives for a special culinary collaboration inspired by the traditions, ingredients and home cooking of Chiang Mai.

Born and raised in Chiang Mai, Chef Mos brings with him a strong connection to the food of Northern Thailand and the philosophy behind Ginger Farm Kitchen, a restaurant concept that began on a working farm in Saraphi, just outside the city.

What started as a family space for children and visitors to experience rice planting, harvesting and traditional farm life gradually evolved into the brand’s distinctive Farm to City philosophy.

Today, Ginger Farm Kitchen celebrates authentic Thai home cooking, with an emphasis on Northern Thai flavours, family recipes, local produce and time-honoured cooking techniques.

Chef Mos will bring this spirit to Adaaran Select Meedhupparu through a series of specially curated culinary experiences on 8 and 9 November 2026.

On 8 November, guests can begin with an intimate, hour-long cooking demonstration. The session will showcase three Thai favourites: Tom Kha with chicken, Pad Thai with prawns or chicken, and Thai green curry with chicken, offering an opportunity to discover the ingredients and techniques behind each dish.

That evening, the experience continues at Tawa with an exclusive five-course wine pairing dinner. The menu combines Thai flavours with contemporary presentation, beginning with Ma Hor and prawn spring roll, followed by crab pani puri with coconut citrus sauce, Burmese tea leaf salad with soft-shell crab and Tom Yum lobster bisque.

For the main course, guests can choose between beef Massaman with garlic mashed potatoes, burnt leeks and Thai gremolata, or grilled sea bass with Tom Kha sauce, crab salad and jasmine rice. A lemongrass panna cotta with tropical fruits and mango and passion fruit sauce brings the evening to a close.

On 9 November, the focus shifts to a more relaxed Thai street-food and BBQ dinner on the beach. The buffet will feature favourites including chicken satay, spring rolls, Thai pineapple fried rice, seafood Tom Yum, Massaman curry, pomelo salad and Pad Ka Prao Neur. Live stations will serve freshly prepared Pad Thai with prawns and Khao Soi chicken curry noodles, followed by mango sticky rice for dessert.

The collaboration also brings recognised culinary pedigree. Ginger Farm Kitchen’s original Chiang Mai restaurant at One Nimman received Michelin Bib Gourmand recognition from 2020 to 2023.

From Chiang Mai’s farms to the shores of the Raa Atoll, Ginger Farm Kitchen x Adaaran Select Meedhupparu brings guests closer to the roots of Thai cuisine through shared dining, authentic flavours and chef-led discovery.

For more information and bookings, please visit the resort’s website.