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.
Cooking
Mastering art of smoked meats with Chef Arron Rhodes at Milaidhoo Maldives

Milaidhoo Maldives is set to host a truly exceptional culinary event on 19 and 22 May 2025 that no gastronome or connoisseur should miss. Renowned culinary artisan Chef Arron Rhodes, a global expert in the art of Texas BBQ, will join forces with Cluster Executive Chef, Ken Gundu for a two-evening gastronomic celebration that blends traditional smoking techniques with the refined dining experience of Milaidhoo Maldives.
Chef Arron Rhodes began his culinary journey at 17 with a stagiaire role at Michelin 2-star The Vineyard at Stockcross. His career spans prestigious kitchens like Michelin 3-star Hof van Cleve, Restaurant Andre in Singapore and Central Restaurant in Peru (ranked #1). He also helped open Edge, the world’s first underwater restaurant in the Maldives. Owner of Smoke & Barrel in Hong Kong, Arron has perfected Texas BBQ, offering signature dishes such as beef brisket, pulled pork and smoked beef tongue. His style combines bold flavours with fresh, natural ingredients, influenced by global experiences, including Peruvian street food and Chef Andre Chiang’s Octo philosophy.
Milaidhoo’s Azure Beach Restaurant and Shoreline Grill will host two exclusive dining events that showcase Chef Arron’s BBQ mastery in the luxurious surroundings of Milaidhoo, where barefoot informality is at its best.
American Pop-Up BBQ at Azure Beach (Casual and Interactive)
Guests will have the chance to indulge in a relaxed and interactive American BBQ experience set against the stunning backdrop of Azure Beach. Featuring the iconic Big Green Egg grill and Chef Arron’s underground pibil, this event offers an unforgettable smoky feast with rich, slow-cooked flavours. Exclusive cocktails will be specially crafted to complement the BBQ dishes, alongside a stone pizza oven and underground oven, adding a unique culinary twist.
Wine-Paired Dinner at Shoreline Grill (Refined and Elegant)
For a more sophisticated experience, the Shoreline Grill, Milaidhoo’s premier grill restaurant specialising in dry-aged meats, will present a refined wine-paired dinner. Guests will savour Chef Arron’s expertise in smoked meats and Texas BBQ, complemented by expertly selected fine wines. This elegant evening combines the best of Milaidhoo’s fine dining with Chef Arron’s world-class BBQ artistry for a memorable culinary experience.
Chef Arron’s global culinary influences, from Peruvian street food to the rich flavours of Texas BBQ, will be showcased in these exclusive dining events. Whether it is the relaxed pop-up BBQ or the elegant wine-paired dinner, both events promise a unique and extraordinary opportunity to experience the best of Chef Arron’s cuisine. Shoreline Grill, renowned for its expertise in fine cuts of meat and seafood, will offer the perfect setting for this world-class event, blending smoky BBQ flavours with fresh, local ingredients to create an unforgettable atmosphere.
This is more than just a culinary event – it is a celebration of Chef Arron’s passion and artistry, offering a once-in-a-lifetime opportunity to witness the fusion of Texas BBQ with the pristine beauty of the Maldives. Do not miss the chance to indulge in this exceptional dining journey.
Book your stay now to indulge in this unforgettable culinary experience at Milaidhoo Maldives. For reservations and more information, please contact the resort at welcome@milaidhoo.com.
Drink
Le Méridien Maldives Resort’s La Vie: Reimagined adults-only bar, pool experience

Le Méridien Maldives Resort & Spa unveils La Vie, a refreshed concept for its adults-only bar and pool, formerly known as Riviera Bar. Framed by breathtaking ocean views, La Vie embodies the French philosophy that “life is too short to drink bad wine,” offering a refined yet relaxed escape for guests to Savour The Good Life.
Nestled along the pristine shores of Thilamaafushi Island in the Lhaviyani Atoll, La Vie invites guests to indulge in a thoughtfully curated selection of rosé wines and rosé-inspired cocktails, perfectly capturing the vibrant essence of golden hour. Adding a touch of indulgence, the signature Sidecar Sorbet, a refreshing rosé-infused treat, offers a delicate balance of flavour and a cool escape from the tropical warmth.
At Le Méridien Maldives, every moment is worth savouring, from everyday connections to life’s most special celebrations. La Vie is an invitation to embrace the French joie de vivre and appreciate life’s simple pleasures. Whether lounging by the pool or soaking in the beachfront serenity with a crisp glass of Whispering Angel rosé, La Vie is a destination designed for leisurely indulgence.

For a more immersive experience, Rosé + Petit Plates introduces an experiential dining concept where bite-sized dishes are expertly crafted to pair with select rosé wines. Designed for sharing, this culinary journey encourages guests to discover a variety of flavours, from exquisite Gambas Al Pil, to sharing platters and Patatas Bravas with a signature twist — making each visit to La Vie a celebration of taste, connection, and discovery.
As the sun dips below the horizon, La Vie transforms into the ultimate golden hour retreat. Guests can sip on chilled rosé, soak in the stunning Maldivian sunset, and enjoy live music performances that set the tone for a sophisticated yet laid-back evening. Elevating the experience, exclusive happenings such as Sip & Paint sessions invite guests to unleash their creativity while enjoying handcrafted cocktails and curated offers.
Maintaining its adults-only exclusivity, La Vie provides a stylish yet effortless setting for guests to unwind and embrace the serene spirit of the Maldives. Whether seeking a tranquil afternoon or an enchanting evening under the stars, La Vie at Le Méridien Maldives Resort & Spa is where indulgence meets inspiration.
This summer, Le Méridien Maldives invites guests to embrace the season in an idyllic island setting. A tropical retreat where European elegance meets Maldivian charm, the resort caters to couples, families, and solo travellers alike, offering a perfect balance of relaxation and adventure. From world- class diving and marine discoveries to exceptional dining and cultural experiences, every guest can find their own slice of paradise. Amidst it all, La Vie stands as the ultimate serene escape, inviting guests to slow down, sip, and savour every golden moment.
Cooking
Michelin magic in Maldives: Chef Wassim Hallal’s spring residency at Soneva Fushi

Danish chef Wassim Hallal will be hosting an exclusive residency at Soneva Fushi’s Flying Sauces from March 17 to May 12, 2025, bringing his two-Michelin-starred restaurant, Frederikshøj, to the world’s first fine dining zipline experience. As spring unfolds in the Maldives, guests will have the opportunity to soar along a 200-meter zipline route to reach an elevated dining platform, where breathtaking views, intuitive service, and Hallal’s masterful culinary creations await.
A pioneer of modern Nordic cuisine, Hallal’s passion for gastronomy has driven him to redefine fine dining in Denmark. His culinary journey began at a young age, leading him to refine his craft in some of Europe’s most prestigious kitchens. Under his leadership, Frederikshøj in Aarhus has earned two Michelin stars, recognized for its innovative approach, precision, and use of the finest seasonal ingredients.
During his highly anticipated spring residency at Soneva Fushi, Hallal will bring the essence of Frederikshøj to the Maldives, offering an unforgettable tasting experience that merges contemporary Nordic techniques with the island’s exceptional organic produce. His culinary philosophy pays tribute to the natural world, shaped by his environment and the evolving landscape of modern gastronomy. His style masterfully balances the refinement of French haute cuisine with the boundary-pushing creativity of New Nordic cooking, infused with global influences that drive his innovation.
At Frederikshøj, his commitment to excellence is evident in the meticulous selection of the finest local ingredients. A true culinary craftsman, he embraces experimentation, constantly redefining flavour, texture, and technique to create dishes that leave a lasting impression. Each plate serves as a canvas—an expression of creativity, refinement, and evolution—always seeking to push the boundaries of what is possible.
While in the Maldives, Hallal and his team will seamlessly blend Frederikshøj’s distinctive culinary ethos with Soneva Fushi’s organic seasonal produce, crafting a two-Michelin-starred dining experience designed to surprise, delight, and linger in the memories of guests long after the final course.
-
Awards1 week ago
The St. Regis Maldives recognised among Maldives’ top 10 hotels in DestinAsian 2025 Readers’ Choice Awards
-
Family1 week ago
Lily Beach Resort introduces egg-citing Easter programme
-
Action1 week ago
Nova Maldives, PADI partner for transformative Ocean Adventure Week with India Black this July
-
News1 week ago
Celebrate Eid in paradise at LUX* South Ari Atoll
-
News1 week ago
The Healing Hour with Mariko Hiyama at The St. Regis Maldives Vommuli Resort
-
Awards1 week ago
Cinnamon Dhonveli, Ellaidhoo Maldives recognised at TUI Global Hotel Awards 2025
-
News7 days ago
Heritance Aarah invites guests for Eid getaway
-
Family6 days ago
Sweet sensations take centre stage: Easter at Hideaway Beach Resort with Chef Thomas Alphonsine