Gastronomy
Baraabaru: Simply “Excellent” Cuisine at Four Seasons Resort Maldives at Kuda Huraa

Maldives.net.mv – At the northwestern edge of Four Seasons Resort Maldives at Kuda Huraa, occupying a dramatic Kerala-inspired pavilion and torch-lit overwater deck, sits one of the world’s top Indian restaurants.
Recognized as one of the 101 Best Hotel Restaurants by The Daily Meal, USA in 2012, Baraabaru – meaning “excellent” in the local language, Dhivehi – also played a role in Kuda Huraa’s placement as Best Hotel for Food: Africa, Middle East and Indian Ocean in theCondé Nast Traveller UK’s 2012 Annual Gold List.
It’s a classy yet laid-back establishment, with an atmosphere as notable as the food. And as its name suggests, the food is remarkable indeed.
The menu focuses entirely on made-to-order homestyle Indian cuisine. From the kebabs and charcoal tandoors of the North to the curries and spices of the South, the emphasis is on fresh, authentic flavours. Of more than 100 dishes on the menu, more than half are vegetarian, with many of those inspired by the recipes of the father and grandmother of Baraabaru’s own Chef Kapil Sharma – a Punjabi-born culinarian with a particular prowess for Sattvic, Jain, vegan and organic cuisine, all of which feature heavily on the menu.
“At Baraabaru, we’re all about homestyle authenticity, not fusion,” explains Chef Kapil. “That means fresh food, with as little fat and oil as possible. It’s very light and easy to digest. It keeps the flavours. And it replicates the traditional habits of making food fresh from scratch on a daily basis. Focusing on just this one element enables us to do it very well.”
To help ensure optimum authenticity, Baraabaru sources raw organic spices from nearby Kerala, in addition to lamb from organic farms in India. “The source of our ingredients is essential,” adds Chef Kapil, whose upbringing included producing the family’s own organic milk, butter, cheese and yoghurt. “It’s my target to always use the best available produce.”
In addition, a philosophy of “cooking to order” enables Baraabaru to offer its guests an elevated level of customization and flexibility. Individual diners are always asked their “spice levels” so that their dish can be tailored accordingly, while the restaurant’s chefs will happily accommodate requests for different meats or ingredients than those detailed on the menu. “Just like at home, guests have the option to tailor their exact preferences,” explains Kapil. “We want them to think it’s the best Indian food they’ve tasted. When they say it is, it makes us feel so proud.”
Despite running Baraabaru’s kitchen, Chef Kapil is not the only one driving the restaurant’s homestyle ethos. Every member of the Baraabaru kitchen team contributes to the menu, identifying specialty dishes from their own family or upbringing, which are then trialled for the restaurant. “If it’s your dish, you always want to present it as best as you can,” Chef Kapil continues. “Our approach gives the team such pride, as well as an ability to master and be in charge of their own dish to ensure perfect quality. Everyone takes charge of something and works together towards a higher purpose. That’s what makes Baraabaru such a success.”
Guests wishing to improve their own success in the kitchen can also book a half-day cooking class with Chef Kapil – a memorable and educational addition to any vacation – during which they will learn to blend spices, make breads, appetizers and mains, and then critique their meal.
Baraabaru is open for dinner at Four Seasons Resort Maldives at Kuda Huraa from 7:00 to 10:30 pm six nights a week (closed on Tuesdays). Inspired by the architecture of Kerala, its open-sided pavilion, Tandoor Bar, spectacular torch-lit deck and private dining pavilion offer a wealth of oceanfront dining experiences. Teak wood and richly decorated cushions imbue an easy Indian air, while a live sitar band plays nostalgic Indian music each evening – the perfect complement to the restaurant’s authentic, homestyle food.
Drink
Tacos, tostadas, and tropical vibes: Tex-Mex night at Cinnamon Dhonveli

On a balmy Maldivian evening at Cinnamon Dhonveli Maldives, guests were transported far beyond the turquoise waters and swaying palms to the vibrant heart of Mexico, where bold spices, generous flavours, and festive flair came alive in an unforgettable Tex-Mex dining experience.
Hosted at the resort’s Tex Mex restaurant, this exclusive culinary evening unfolded like a vibrant tapestry of taste, guided by a menu crafted to celebrate both tradition and indulgence. Each dish told a story, a moment of cultural homage wrapped in fresh ingredients and smoky, savoury aromas that floated into the air as guests dined by the ocean’s edge.
The evening commenced with the Chicken Caesar Cutlet—a zesty twist on the classic Caesar—featuring marinated chicken breast, avocado, feta, and a charred lettuce crunch. It set the tone for a menu that was both hearty and refined. Following this, the Taco Salad arrived, layered with fresh seafood, guacamole, and sour cream, offering a vivid medley of texture and freshness.
For those in search of warmth and comfort, the Mexican Chicken Soup brought soul to the table, rich with shredded cheese and tortilla chips. As the evening progressed, the grill’s stars made their appearance: a Sourdough King Beef Burger, dripping with cheese sauce and accompanied by golden fries, and the show-stopping Beef Birria Tacos, delivering a slow-cooked, spicy essence that had guests eagerly reaching for seconds.
Sharing was at the heart of the celebration. The Meaty Platter presented a bold feast—featuring grilled sirloin, ribs, and half chicken, accompanied by flour tortillas, guacamole, garlic mayo, and hot sauce. The seafood counterpart, the Seafood Platito, offered a tropical treasure trove of crispy calamari rings, prawn tostadas, green-lip mussels, and coconut-cut crabs, all enhanced by sides of salsa and creamy dips.
The Grilled Sirloin Steak, brushed with cilantro lime butter and served with shoestring fries, provided a classic finale to the main courses, while the Fajita Plates—offered with chicken, beef, or prawns—invited diners to craft their own flavourful creations for a fun, interactive finish to the evening.
Commenting on the event, Marlon Robert, General Manager at Cinnamon Dhonveli Maldives, stated, “We wanted to create an experience that brings people together through food—flavours that spark conversation, dishes meant to be shared, and moments that stay with our guests long after the last bite. The Tex-Mex night was not just about dining—it was a culinary journey that brought a little heat, a lot of heart, and a dash of fiesta to our island.”
With the sound of the waves providing the evening’s soundtrack and the scent of grilled meats filling the air, this Tex-Mex night served as a vibrant reminder that in the Maldives, paradise isn’t just found in the scenery—it is also savoured on the plate.
Cooking
Taste of Sardinia comes to Maldives at COMO Cocoa Island

COMO Cocoa Island, the serene private island resort in the Maldives, has unveiled a new seasonal culinary experience: A Taste of Sardinia—a thoughtfully curated seven-course tasting menu by Executive Chef Federico Tidu.
Drawing on his heritage from Cagliari, Sardinia, and his experience in Michelin-starred kitchens around the world, Chef Tidu brings to the table a journey that is both deeply personal and unmistakably Mediterranean. Rooted in tradition, the menu celebrates Sardinian flavours with an emphasis on fresh seafood, handmade pastas, and delicately balanced ingredients like olive oil, lemon, and native herbs.
“This menu is not just about food—it’s about telling a story of place and memory,” says Chef Tidu. “Sardinia has always been my foundation, and bringing these flavours to COMO Cocoa Island feels like a full-circle moment, where island meets island, sea meets sea.”
The intimate tasting experience will be served at Ufaa Restaurant, with views of the turquoise lagoon enhancing every bite. The tasting experience begins with a grilled scallop served A la Catalana, paired with thinly sliced seasonal vegetables for a light, refined start. It’s followed by traditional Culurgiones—stuffed pasta parcels filled with smoked potato, pecorino, dill, and chives— accompanied by creamy Sardinian goat’s cheese.
Next is one of the chef’s personal favourites: fregola, a Sardinian pasta slow-cooked risotto-style and infused with the catch of the day— reef fish, squid, octopus—all brought together in a rich, seafood-forward broth.
For the main course, Chef Tidu presents a comforting and aromatic dish of lamb in a rustic cacciatora sauce, layered with forest-foraged ingredients like mushrooms, olives, and capers, then kissed by the flame of a barbecue for an irresistible smoky finish.
“At COMO Cocoa Island, we constantly strive to elevate our guest experiences with authenticity and imagination,” says Peter Nilsson, Managing Director of COMO Cocoa Island. “Chef Tidu’s Sardinian menu is a beautiful reflection of that—rooted in tradition yet completely at home in our island setting.”
Arta Rozefelde, Resort Manager of COMO Cocoa Island, adds: “This collaboration is a true celebration of storytelling through flavour. With Chef Tidu’s Sardinian heritage and the natural serenity of our island, guests can expect an experience that engages all the senses—intimate, nourishing, and distinctly COMO.”
COMO Cocoa Island is an exclusive private island resort in the Maldives, known for its serene ambiance, luxurious overwater accommodations, and world-class wellness offerings. Designed for those seeking tranquillity and connection with nature, the resort delivers a seamless blend of barefoot luxury and tailored experiences that cater to the most discerning travellers.
Cooking
BBM partners with Dreidoppel to host Chef Frankie Robin for pastry demo tour

Bestbuy Maldives (BBM), a leading name in the distribution of premium food and non-food products in the Maldives, has announced the return of Master Pâtissier Frankie Robin for an exclusive Dreidoppel Demo Tour taking place from April 21 to 30, across 15+ luxury resorts in Raa Atoll and key HORECA venues in Malé.
Chef Frankie Robin, a classically trained French chef based in Malaysia, is known worldwide for his practical yet refined approach to modern pastry. This marks his second official tour in the Maldives with BBM and Dreidoppel, following a successful and widely praised round of pastry demonstrations in 2023.

This year’s hands-on sessions will focus on the smart use of Dreidoppel’s specialized product range – including Panettone, Caramel chocolate snacks, Dubai Chocolate Brownie, Vanilla Muffins, Banana and Vanilla Mousse, Pineapple and Mango Custard, Fill and Gloss variations, Crème Brûlée, and bakery fillers – all tailored to help pastry kitchens save time, control costs, and elevate quality. Chef Frankie will highlight how chefs can gain both creative flexibility and operational efficiency using Dreidoppel’s trusted formulations.
“Our goal is to connect chefs with ideas and tools that drive excellence,” said AVS Subrahmanyam, Chief Operating Officer at BBM. “He speaks in speed, margin, and flavour. This is global pastry, made local.”

Founded in 1899 in Germany, Dreidoppel is a global pioneer in baking flavor innovation. A sister company to IREKS, both brands are renowned in the professional baking world for their technical reliability and premium-quality solutions. Dreidoppel serves pastry chefs in over 100 countries, offering ready-to-use components that maintain precision, taste, and consistency in high-pressure kitchen environments.
This Dreidoppel Demo Tour is part of BBM’s broader mission to continuously invest in the professional growth of Maldivian chefs and hospitality professionals. Through regular knowledge-sharing sessions, live product demos, and international collaborations, BBM provides local talent with access to global expertise.
As BBM celebrates its 35th anniversary, initiatives like these demonstrate why the company remains a trusted partner to the Maldives’ top resorts, hotels, and culinary institutions. BBM proudly represents over 70 international brands, including Unilever, IREKS, Ravifruit, San Benedetto, TWG, and Lamb Weston.

Founded in 1990, BBM is a leading distributor of food, beverage and non‑food products in the Maldives. Trusted by all operating resorts and over 70 global brands, BBM uses SAP Business One with HACCP‑certified warehouses island‑wide. With RAFEEQ, its AI agent, BBM now automates everything from requisitions to purchase orders. BBM remains steadfast in its commitment to delivering speed – safety – service without compromise.
For updates, behind-the-scenes coverage, and upcoming culinary events, subscribe to BBM’s newsletter – Coconet Wireless.
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