The archipelago of the Maldives is not only home to paradisiacal tropical islets, surrounded by crystal clear waters brimming with marine life – it is also home to one of the most exotic and savoury cuisine in the region. The Maldivian cuisine locally called “Dhivehi Keun” has a mild spiciness, is lightly zesty with a delicate sweetness.

The geographical placement of the Maldives in the Indian Ocean has created excellent fishermen, which explains why fish is one of their staple foods and source of livelihood for generations. In addition to fish, coconut and starch with some grains, vegetables and fruit are essential in daily Maldivian cuisine.

It is believed that the Maldives has a rich 2,500-year-old culture and being located in the South Asian trade route contributed to the influence of Arabic, Indian, Sri Lankan flavours in Maldivian cuisine. The rich blend of flavours developed a culinary identity that Maldivians proudly call their own.

The best way to assort popular Maldivian dishes is by observing a meal plan of a local. A perfect Maldivian breakfast is not complete without the famous ‘Mashuni’ and ‘Roshi’. A favoured dish among young and old; ‘Mashuni’ consists of tuna, fresh onion, chili and scraped coconut, chopped and mixed together to be eaten with flat bread ‘roshi’. There are slight variations of this appetizing dish. ‘Mashuni’ can be mixed with steamed egg plant, pumpkin or kangkung leaves. And to top it all off, a steaming cup of black tea is a must for that ultimate Maldivian breakfast experience. If you happen to tour around the main city Male’, you would find this nutritious and light breakfast food available at every restaurant.

The culinary influences from neighbouring countries like India and Sri Lanka attribute to most traditional curries that are served for lunch and dinner. Curries of all types are loved and consumed on a daily basis. ‘Mas Riha’ or fish curry is often served on the Maldivian table – this creamy, spicy curry is made using coconut milk, spices, herbs and tuna cubes. There are different varieties to the fish curry and mainly differs with the choice of fish; from skipjack tuna, yellowfin tuna, frigate tuna or bigeye scad. The curries are served with warm white rice or ‘Roshi. It is customary to eat side items like poppadom, crunchy fried fish and leaves with the main meal. While there are different versions of fish curries, chicken curry or ‘Kukulhu Riha’ is traditionally prepared to celebrate special occasions such as Eid. Locally grown vegetables and fruits such as breadfruit, mango and drumstick also serve as ingredients in vegetarian curries.

The most unique item that has been included on the Maldivian table for generations is ‘Garudhiya’. This is similar to clear chicken soup that is commonly found in different parts of the world - except in the Maldives the chicken is replaced with fresh tuna. This clear fish broth is prepared using different tuna species. The fish is cooked in salt water, seasoned with onions and sometimes curry leaves - the locals have their individual techniques to make the broth tastier. The best way to eat ‘Garudhiya’ is with warm white rice or ‘Roshi along with condiments such as fresh onions, chilies, lime and a spicy paste called ‘Lonumirus’. Despite the recent popularity of western food and other cuisines from neighbouring countries; the classic ‘Garudhiya’ is still a favourite among Maldivians.

Another favoured food item is ‘Rihaakuru’ – a thick fish sauce that is enjoyed as a condiment with curries, ‘Masbaiy’ (fish rice) or eaten pure with rice and ‘Roshi’. The by-product of processing tuna, ‘Rihaakuru’ is obtained by cooking ‘Garudhiya’ for hours in low fire – a process that requires a lot of patience. After the water has evaporated a thick paste remains, that is light brown or dark brown coloured. This savoury paste serves as a popular dipping sauce for locals - often enjoyed with mango or young papaya slices during beach outings. Today, it is also eaten as a spread on ‘Roshi’ or bread. A quick fix for breakfast when one is rushing. Some have likened ‘Rihaakuru’ to international spreads such as Vegemite or Marmite. The thick consistency and savoury taste of ‘Rihaakuru’ is similar to them. The spicy version of ‘Rihaakuru’ is obtained by frying it with onions, chillies and curry leaves. It is lip-smacking delicious when eaten with ‘Huni Roshi’ (coconut flat bread). There is also ‘Rihaakuru Dhiya’ – a creamy soup made by mixing coconut cream and ‘Rihaakuru’ together. The ‘Rihaakuru’ produced in Dhiggaru island, Meemu atoll, is considered one of the best in the country - famed for the unique taste and quality.

When it comes to desserts in the Maldivian cuisine, ‘Bondibaiy’ has always been a crowd-pleaser. The sweetened, sticky, glutinous rice is customarily prepared on festive occasions and to celebrate the birth of a child. Often accompanied with ‘Kulhimas’ (a spicy dry fish curry), it gives a distinct sweet and spicy taste when you take a bite of ‘Bondibaiy’ and ‘Kulhimas’ together. The glistening white ‘Bondibaiy’ is almost identical to the popular sticky rice (with mango) found in Thailand – it even tastes similar, except that Maldivian ‘Bondibaiy’ is extra sweet.

‘Hedhika’ in Maldivian cuisine is referred to short eats. The term, short eats, is commonly used in South East Asia, mainly in India and Sri Lanka, and refers to the variety of (often fried) savoury finger foods. ‘Hedhika’ has been a favourite among locals for generations and this finger food culture must have been influenced by neighbouring countries. From ‘Kulhi Boakiba’ (a fish pie) to ‘Bajiya’ (a fish samosa) and ‘Gulha’ (a fried dumpling), there is something for everyone. These delectable short eats are customarily enjoyed with some steaming black tea. Almost every island has a tea shop and it is common to find local youth and senior citizens at tea shops enjoying some ‘Hedhika’ and tea in the afternoon.

The Maldivian islands might be geographically small, but their cuisine is surprisingly diverse. Every atoll has a food item that is unique to them. For instance, ‘Addu Bondi’ is a fragrant sweet snack made in Addu atoll, the southernmost atoll in the archipelago, that is made using sweetened coconut and comes in the form of a tube neatly wrapped in dried leaves. If you visit Kulhudhufushi island in Haa Dhaalu atoll, you will most likely be gifted some ‘Haalu Folhi’; a thin, almost transparent, crepe-like delicacy that carries a soft sweet taste. A signature dish of Laamu atoll, ‘Golha Riha’ is a fish ball curry. It is prepared by rolling reef fish into small balls and cooked in a spicy curry with herbs and chili. It is served with rice or ‘Roshi’. The list of signature food items belonging to every atoll goes on and on.

If you are looking to get an authentic experience of the Maldives, it is essential to indulge in the local cuisine. The unique burst of flavours is exclusive to the Maldives and it is an opportunity not to be missed!

The Maldives reopened to international visitors in July 2020, with travellers being offered free 30-day tourist visas upon arrival. Many airlines have now resumed flights to Male, offering connections to and from destinations such as Doha, Dubai, Colombo, Hong Kong, Singapore, Mumbai, Istanbul, London, Zurich and Frankfurt. To book your holiday in paradise, please visit www.perfectvoyage.travel, email [email protected], or contact us on our hotline +960 7770802 directly or on WhatsApp.