Comprising of a wide range of mouth-watering dishes, Maldivian cuisine is one of the many enticing aspects luring in hordes of tourists to the Maldives. Located at a significant point in the Indian Ocean, over the years, traders and visitors passing through have left their mark in the regional cuisine as well as contributing to the mould its culture and norms.

Ranging from vegetarian to seafood dishes, Maldivian cuisine is an exotic fusion of numerous delicacies. As Maldives is a nation consisting of an array of paradisiacal islands surrounded by azure warm waters, its cuisine inevitably has seafood as a prominent element. However with time new vegetables and seasonings were introduced to the country. Each new feature was added to the local diet in quantities opted by Maldivians. Thus today, the local cuisine is composed of Indian, Sri Lankan, Arabic and Oriental flavours, presenting a unique culinary identity.

Forming an integral aspect of the cultural vista of the nation, the cuisine also represents its ancient recipes and traditions. Whilst the favourite fish in the region is skipjack tuna, other fishes such as frigate tuna, yellowfin tuna, wahoo, bigeye scad and little tunny are also widely consumed. The dried, processed and boiled forms of these fish are eaten.

Starchy items including rice, tubers such as sweet potato and tapioca and fruits such as breadfruit and screwpine are also part of this delectable cuisine.

The capital Malé offers an eclectic culinary experience with numerous restaurants serving eastern and western specialties in addition to continental and local treats.  However the ideal place to relish the local cuisine would be various cafés abundant in the area. Maldivian short eats that come in sour, sweet and spicy flavours are popular among locals and foreigners alike. Visitors can savour most of the popular regional food at numerous local eateries and beach shacks as well.

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