Food
A gastronomic symphony: The Feast of the Sea Experience at Baraabaru
Nestled in the idyllic Four Seasons Resort Maldives at Kuda Huraa, Baraabaru restaurant offers a dining experience that transcends expectations. Recently, I had the pleasure of immersing myself in their exquisite “Feast of the Sea” menu, which featured an Indian-style sharing option, allowing us to embark on a culinary journey of diverse and tantalizing flavors.
A Symphony of Starters
The evening began with a triumphant trio of starters – Avocado Pani Puri, Crab Pachadi, and Kolkata Beet Chop. Each dish was a masterpiece in its own right, showcasing the creativity and finesse of the culinary team. The Avocado Pani Puri, with its creamy avocado filling and tangy tamarind chutney, was an inventive twist on a classic Indian street food. The Crab Pachadi was a harmonious blend of delicate crab meat and aromatic spices, and the Kolkata Beet Chop, with its vibrant colors and subtle earthy flavors, was a delightful surprise. These three small bites provided a tantalizing introduction to what would be a memorable meal.
Accompanying these starters was the Potato muska bun with gunpowder masala butter, a combination that took bread and butter to new heights. The muska bun was pillowy soft, and the gunpowder masala butter added a fiery kick that elevated this simple dish into something extraordinary.
Mini Delights to Savor
The third course brought forth a delightful array of mini creations that left our taste buds dancing with joy. The chili pepper crab on an egg appam was a perfect blend of heat and sweetness, with the egg appam serving as a delicate vessel for the succulent crab. The Calicut chicken wings with pineapple chutney transported us to the tropics, offering a delightful fusion of flavors that was both spicy and sweet. The Rock shrimp koliwada with papadum and pomelo was a textural marvel, with crispy shrimp, crunchy papadum, and zesty pomelo coming together in a symphony of tastes and textures.
Before proceeding to the main course, we were treated to a refreshing break with Kalamansi sorbet. This palate cleanser was a burst of citrusy freshness, preparing us for the culinary delights that lay ahead.
The Main Course Extravaganza
The main course arrived with much anticipation, and it did not disappoint. The Allepay prawn curry with red rice was a fragrant and flavorful masterpiece. The prawns were cooked to perfection, and the curry sauce was a harmonious blend of spices that captured the essence of Indian coastal cuisine. Accompanied by the nutty red rice, this dish was a culinary highlight.
The Ghee roast Chicken with dosa was a comforting dish that combined the rich flavors of ghee-roasted chicken with the delicate crispness of dosa. It was a comforting and hearty option for those who appreciate the classics.
The Thalassery lamb biryani was a fragrant revelation. The aroma of spices filled the air as the biryani was served, and each forkful revealed tender pieces of lamb and perfectly cooked rice. It was a testament to the skill and expertise of the chefs in crafting this traditional Indian dish.
A Sweet Symphony of Farewell
To conclude our culinary journey, we were presented with the cardamom banana kulfi. This dessert was a perfect ending to an extraordinary meal. The cardamom-infused kulfi was rich and creamy, and the subtle sweetness of banana added a delightful twist to this classic Indian dessert.
Chef Hari Nayak’s Influence
Our dining experience at Baraabaru was made even more special by the presence of Chef Hari Nayak, a renowned master of modern Indian cuisine. His residency at Baraabaru and collaboration with Head Chef Kishan Singh have elevated the restaurant to new heights. Chef Nayak’s passion for contemporary Indian gastronomy, combined with Chef Singh’s dedication to natural flavors and authentic dishes, resulted in a dining experience that was nothing short of exceptional.
Chef Nayak’s illustrious career, which has taken him from Manipal, India, to the prestigious Culinary Institute of America (CIA) in New York, has made him one of the foremost Indian chefs in North America, Asia, and the Middle East. His influence on Baraabaru’s offerings was evident in every dish we savored.
A Harmonious Culinary Symphony
In a sublime union of culinary craftsmanship, Baraabaru brings together the freshest Maldivian produce with global influences, thanks to Chef Nayak’s artful interpretation of contemporary Indian gastronomy. Baraabaru has rightfully earned its place as one of CNN Travel’s top ten “Maldives’ Finest Tables” and has maintained its reputation as the Maldives’ leading Indian restaurant for 25 years.
While Chef Hari’s presence at Baraabaru is seasonal, his influence permeates the restaurant’s offerings year-round through an inspiring set dinner menu. This menu is expertly executed under the guidance of Baraabaru’s Head Chef Kishan Singh, known for his dedication to the natural flavors of food and his focus on fresh, authentic dishes. Together, Chef Nayak and Chef Singh have created a harmonious culinary symphony that reflects their shared values, dreams, and vision for Baraabaru’s culinary artistry.
The Feast of the Sea experience at Baraabaru was nothing short of magical. Each dish was a testament to the skill and creativity of the chefs, and the presence of Chef Hari Nayak added an extra layer of brilliance to the dining experience. Baraabaru is a culinary gem that should be on every food enthusiast’s bucket list, offering a symphony of flavors that will leave a lasting impression. Whether you’re a fan of Indian cuisine or simply appreciate exceptional dining, Baraabaru at Four Seasons Resort Maldives at Kuda Huraa is a must-visit destination for an unforgettable gastronomic journey.
I must also mention that the food experience at Baraabaru was further elevated by the enchanting presence of live classical Indian music. The mesmerizing sounds of the Tabla, Harmonium, Sitar, and Violin filled the air, creating a harmonious backdrop to our culinary adventure. As we savored each dish, the music added an extra layer of sensory delight, making it a true symphony of culinary art and music. The skilled musicians transported us to the heart of India, infusing the atmosphere with a sense of cultural richness and tradition. It was an unforgettable fusion of flavors and melodies that left a lasting impression, making our dining experience at Baraabaru truly exceptional and one to be cherished forever.
The Halcyon Private Isles Maldives, Autograph Collection, invites guests to experience Easter through a refined celebration of gastronomy, creativity, and island discovery. Set within the untouched beauty of Huvadhoo Atoll, the resort unveils a thoughtfully curated programme designed to inspire connection, indulgence, and a sense of wonder.
At the heart of the celebration is an exclusive residency by Chef Dimitry Eremeev, who will be in residence from 30 March to 6 April 2026. Bringing his distinctive culinary perspective to the island, Chef Dimitry introduces Alchemy of Flavours—a concept where each dish becomes a story, blending art, flavour, and technique into a journey that surprises and delights.
Chef Dimitry is a highly regarded culinary talent known for his expertise in both Pan-Asian and European cuisine. As part of the renowned Maison Dellos, he brings a refined approach shaped by diverse gastronomic influences, seamlessly combining eastern traditions with western techniques. His career includes experience at prestigious institutions such as the Presidential Executive Office of the Russian Federation and the celebrated Café Pushkin, reflecting a deep understanding of global culinary trends and a commitment to excellence.
During his residency, guests can experience a series of curated culinary events beginning with Sunset Cocktails with Chef Dimitry, an intimate Easter prelude where guests meet the chef against the backdrop of Maldivian sunsets and gain insight into his culinary philosophy.
The celebrations continue with a Four-Hands Dinner at the Fire Pit, where Chef Dimitry collaborates with in-house Executive Chef Harpal Singh. Set beneath the stars, this open-air dining experience unfolds as a dynamic exchange of flavours, where smoke, spice, and storytelling create a memorable evening.
A Wine Dinner at the Private Dining Room (PDR) offers a more refined experience, pairing hand- selected wines with Chef Dimitry’s imaginative creations. Each course is designed to guide guests through a sensory journey of flavour, texture, and aroma.
Beyond the culinary programme, Easter at The Halcyon Private Isles Maldives embraces the spirit of island living through a diverse collection of experiences. From creative workshops and family- friendly moments to ocean adventures and opportunities for relaxation, the programme reflects the resort’s philosophy of curated individuality and meaningful connection.
The Easter programme encourages guests to discover the natural beauty and cultural richness of the Maldives through a thoughtfully designed series of experiences. From exploring vibrant house reefs and nearby uninhabited islands to engaging in creative and wellness activities, each moment is crafted to inspire a sense of wonder, celebration, and effortless indulgence in a truly secluded island setting.
For any reservations or inquiries, guests are encouraged to contact the resort at ak.mlehp.reservations@marriott.com or +960 682 8800
An adult-only sanctuary set amid crystalline lagoon waters, Anantara Veli Maldives Resort unveils an inspired celebration of culinary artistry with its fourth Michelin Star Guest Chef Series, featuring an exceptional all-female lineup. Set within the tranquil beauty of the Maldives, acclaimed chefs from around the world bring their distinctive perspectives and Michelin-starred mastery to the island for a series of exclusive dining experiences.
From the sun-soaked coasts of Italy to the vibrant streets of Bombay and the refined ateliers of Paris, each residency offers guests the opportunity to savour refined flavours, creative expression and the evolving voice of women in global gastronomy, thoughtfully curated in Anantara Style.
Kick-starting the series back in January was Chef Caterina Ceraudo, whose Calabrian-rooted cuisine reflects the landscapes and traditions of Southern Italy through a contemporary lens. Known for her thoughtful approach to ingredients and refined techniques, her dishes honoured the connection between land, heritage and modern Italian creativity.
Chef Gabriela Chamorro brought the vibrant spirit of Dubai’s cosmopolitan dining scene to the island last February. Her residency showcased bold flavours and contemporary flair, with standout dishes such as a Buñuelo with tuna tartare, guava jam and black garlic aioli, balancing sweetness, richness and bright coastal notes in a single elegant creation.
Looking ahead, the series continues with an inspiring lineup of female chefs from around the world, each bringing their own perspective and culinary artistry to the island.
Among them is Chef Kelly Rangama, a Michelin-starred chef and winner of Top Chef France, known for weaving her Creole heritage into refined French cuisine. Her signature Rougail Saucisse elevates the beloved Réunion Island classic of smoky sausage, tomato and aromatic spices with contemporary finesse.
Also joining the series is Michelin-starred Chef Emily Roux, of the legendary Roux family. Known for her elegant and inventive French-inspired cuisine, Chef Emily has earned the recognition through her restaurant Caractère in London and her place within one of Britain’s most iconic culinary dynasties. Her Seared John Dory with beurre blanc and seasonal vegetables showcases her refined technique and mastery of balanced, expressive flavours.
From the land of the rising sun, Chef Nao Motohashi of Restaurant JULIA brings the precision and quiet elegance of Japanese cuisine to the series. Known for her refined approach to seasonal ingredients and meticulous technique, Chef Nao creates dishes that balance purity, harmony and visual artistry. Her cooking reflects the philosophy of Japanese gastronomy, where flavour, texture and presentation come together in thoughtful simplicity, offering guests a dining experience that is both delicate and deeply expressive.
Expanding the chef list from its usual Michelin-starred lineup, visiting chefs for the rest of the year include Chef Iris Jordan Martin of Restaurant Ansils in Aragon, Spain, winner of the 2025 Michelin Guide Young Chef Award, Chef Ash Valenzuela-Heeger of Riverine Rabbit in Birmingham, UK and Chef Niyati Rao of Ekaa in Bombay, India.
“We’re excited to have an all-female lineup this year. The culinary scene is a male-dominated industry, but there are many female chefs out there whom we believe deserves the same recognition and our team of chefs would benefit tremendously from this experience,” said Culinary Director, Chef Francis Purification.
He added, “Each residency features collaborative dinners with our chefs, cooking classes and a long table dinner, hosted by a member of our family, allowing guests to engage not only with delicious food but with the stories and inspirations behind it.”
For more information on the dinner, visit www.anantara.com or email fbcoordinator.amd@anantara.com.
Romance reaches new heights at SO/ Maldives with the launch of its breathtaking Sky Dining Experience, an intimate culinary journey set high above the island, offering uninterrupted 360-degree views of the resort, the turquoise lagoon, and the endless Maldivian horizon. Officially launched on 15 March 2026, this extraordinary experience invites guests to dine among the stars in one of the most romantic settings in the Maldives.
Suspended between sky and sea, Sky Dining alter an evening meal into a magical moment. As the sun melts into the Indian Ocean and the lagoon glows in shades of sapphire and gold, couples and friends gather around beautifully set tables elevated above the island. When night falls, the sky begins to sparkle, creating an unforgettable atmosphere where the stars above mirror the shimmering waters below.
Designed for intimacy and exclusivity, the Sky Dining experience features only four tables per evening, with each table welcoming up to four guests. Guests will indulge in a curated dinner while soaking in sweeping panoramic views of SO/ Maldives’ iconic overwater villas, pristine lagoon, and the vast Maldivian sky.
To elevate the evening further, each couple will be presented with a bottle of house wine, perfectly paired to complement the dining experience. For guests who prefer a non-alcoholic option, a bottle of premium non-alcoholic sparkling wine will be served, ensuring every celebration feels equally special.
As part of the launch celebration, SO/ Maldives invites guests to discover this new signature experience with an exclusive introductory offer of 20% off, available for reservations made between 15 March and 31 March 2026.
With its breathtaking views, candlelit ambiance, and the gentle rhythm of the ocean below, Sky Dining at SO/ Maldives promises a night where romance floats above the lagoon and every moment feels written in the stars.
- Price: USD 120++ per person
- Capacity: Maximum 4 tables per night
- Beverage: 1 bottle of house wine per couple included
- Non-Alcoholic Option: 1 bottle of non-alcoholic sparkling wine per couple
At SO/ Maldives, where fashion meets luxury island living, the Sky Dining Experience adds yet another unforgettable way for guests to celebrate love, life, and the beauty of the Maldives.
For more information or to book your perfect festive getaway, please visit so-maldives.com or contact so.maldives.reservations@so-hotels.com.
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