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

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Four Seasons 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.

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Domenico Carella and Fabrizio Margarita unite for innovative culinary experience at Patina Maldives

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Patina Maldives has announces an exclusive culinary pop-up, Ultra Milano by Domenico Carella, taking place from November 9th to November 13th, 2024. This exclusive experience will showcase the innovative culinary and mixology talents of Domenico Carella, a renowned figure in the food and beverage industry.

Carella has built an impressive career as a professional chef, bartender, and manager. With over a decade of experience, he has mastered the art of blending ingredients and flavours to create dishes that perfectly balance texture and taste. His culinary journey has taken him around the world, earning accolades such as Manager of the Year in Asia by “That’s Shanghai” in 2015.

At this event, Domenico Carella’s mixology will complement Fabrizio Margarita’s pizza artistry, reimagining dining with a sustainable flair at Veli Bar in Patina Maldives, Fari Islands.

Carella’s approach to food and beverage emphasises environmental respect and sustainability. His holistic vision ensures that all departments, from the kitchen to the bar, work harmoniously, aligning the procurement of raw materials to create a unified and sustainable operation.

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Food

Feast of flavours at Reethi Beach Resort for World Food Day

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Reethi Beach Resort celebrated World Food Day with an unforgettable culinary event that treated guests to a galactic flavour bomb, leaving them full of gratitude and joy.

The resort’s main restaurant hosted an expansive festival of global cuisine, featuring a diverse array of dishes including Chinese, Spanish, French, Italian, Indian & Sri Lankan, Maldivian, Asian, Neptune, Island Grill, Tex-Mex, and Mediterranean. Guests expressed their thanks, with some quoting, “Right place at the right time!” as they savored every dish. The night was truly one to remember.

Guests remained seated throughout the evening, eagerly waiting to experience each cuisine. The atmosphere was filled with excitement and appreciation as one guest humorously remarked, “Unfortunately, there is so much to try!” The vibrant range of flavojrs and expertly prepared dishes, coupled with live saxophone music, created an electric ambiance that transformed the dinner into an extraordinary celebration.

Executive Chef Farish shared his thoughts on the event: “We wanted to take our guests on a culinary journey around the world, and seeing their joy as they explored each dish was incredibly rewarding. The team worked tirelessly to ensure every bite was perfect, and their gratitude means everything to us.”

Guests were treated to live cooking action stations, where chefs demonstrated their skills with flair, engaging with diners and adding to the lively, interactive experience. From fresh seafood to international grills, every dish highlighted the expertise of the culinary team.

General Manager, Valentin Osolos, reflected on the success of the night, saying: “This celebration truly captured the spirit of World Food Day: a night of indulgence and joy, where our guests came together over incredible food. We are proud to have created such a memorable experience for them.”

The combination of exquisite food, warm gratitude from the guests, and the festive atmosphere made World Food Day at Reethi Beach Resort an outstanding success, leaving guests eagerly awaiting more experiences like this in the future.

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Drink

From champagne dinners to wagyu pop-ups: gourmet journey at One&Only Reethi Rah

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One&Only Reethi Rah in the Maldives is set to welcome culinary enthusiasts to a unique journey of exclusive dining experiences this November and December. From refined Champagne and whisky dinners to indulgent Wagyu burger pop-ups at the resort’s lively Beach Club, guests will embark on a flavourful journey tailored to satisfy even the most refined palates.

Guests can immerse themselves in the sophisticated elegance of Drappier Champagne while overlooking the stunning Indian Ocean. Hosted by Michel Drappier, the 7th generation of the founding family, this evening offers insights into the 62-hectare vineyards where the iconic Drappier Champagne vintages are produced. The experience will be complemented by an exquisite pairing dinner and live acoustic music.

On the shores of One&Only Reethi Rah, guests are invited to explore the rich flavours of Glenmorangie Scotch Whisky paired with Australia’s famous Blackmore Wagyu. This evening will feature insights into Glenmorangie’s craft, led by the celebrated master distiller Dr. Bill Lumsden, and include guidance from wine and spirits expert Kamal Malik on the art of pairing.

This flavourful afternoon will spotlight Wagyu burgers featuring Rhônes, a rare, 100% grass-fed breed from award-winning Blackmore Wagyu. Typically reserved for the world’s most exclusive restaurants, Rhônes beef—limited to just 50 cattle annually—is available in the Maldives only at One&Only Reethi Rah.

At Reethi Restaurant, diners can savour exquisite sakes alongside breathtaking ocean views. With selections ranging from refreshing Naraman to aromatic Eisen, guests will enjoy a spectrum of balanced notes and flavours in the company of Michael Campion, Managing Director of the renowned Four Fox Sake.

The season’s culinary pinnacle will be a series of pop-ups led by chef Mauro Colagreco, bringing the celebrated flavours and techniques of Mirazur, the three-Michelin-star restaurant, to the shores of One&Only Reethi Rah. Taking place from December 21-28, the events will highlight locally sourced ingredients in line with Chef Mauro’s Circular Gastronomy philosophy, which harmonises haute cuisine with a profound respect for nature and local communities.

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