A Culinary Journey through Exquisite Island Flavors in the Maldives 

A staple of Maldivian food is fresh seafood! Overall, it derives many culinary elements from neighbouring countries like Sri Lanka and India to deliver a range of tasty treats that visitors to the islands should not miss.

Garudhiya 

A classic Maldivian fish soup made from tuna, garudhiya uses either skipjack or yellowfin tuna in its preparation. The fish broth gets infused with lime and salt and is served with rice or Maldivian chapati, (roshi) boiled yams or breadfruit and freshly grated coconut.

Mas Huni 

Mas Huni is a typical Maldivian breakfast made from tuna, chilli, onion and grated coconut. Even resorts like Dhigali Maldives will serve these for breakfast!  The ingredients are mixed and usually eaten with roshi and sweet tea. Variations of the dish use green leaves during times of fish scarcity. At times, the flesh of boiled Moringa pods is also added to the mixture.

 Bis keemiya 

This popular and savoury ‘short eat’ is found in many inhabited islands, like Male and Hulhulmale. It is a puff pastry stuffed with tuna, sautéed cabbage, onions and boiled eggs. You can find it in many dining establishments and street-side cafes in the Maldives.

Saagu Bondibai 

When dining in Maldives, don’t forget to try this popular dessert made from sago, a starch extracted from the pith of various palm trees. The sago pearls are boiled in fresh coconut milk and served with sweet condensed milk. A blend of spices is also added, like cardamom, cinnamon, and rose essence.

Kulhi Boakibaa 

Kulhi Boakibaa is a fish cake made from tuna, grated coconut, ground rice, and onions. A preparation popular in the islands, it is commonly made in many homes and served in most cafes around Male and Hulhulmale.