Interesting Flavours of the Maldives 

Over hundreds of years traditional Maldivian cuisine has been influenced by Asian and European culinary traditions and has evolved into a richly flavoured one with Sri Lanka and India having an important influence on Maldivian cuisine. Today, Maldives restaurants and Maldivian luxury resorts take pride in serving traditional food. If you are interested in tasting indigenous Maldivian dishes, cocooned in luxury amidst beautiful seascapes you can do so at a restaurant at Anantara Dhigu Maldives Resort.

Fish and rice are staples in the Maldives. Tuna is one of the most commonly used fish and skipjack tuna, and yellow fin tuna are popularly used in Maldivian cuisine. Fish is boiled, grilled, curried and made into broths or smoked. Garudhiya is a clear fish broth often had on a daily basis. Sun dried tuna is known as Maldive fish and is flaked or broken into small pieces and added to various dishes or used as fillings in dough wrapped pastries called short eats. Dried tuna made into a paste known as Rihaakuru and added to flavour other dishes. Mahi –mahi and Wahoo are, other fish used in Maldivian cuisine. Coconuts are plentiful in the Maldives and are an essential ingredient in Maldivian cooking. The juice of the tender coconut (kurumba) is delicious and is a popular drink among locals and visitors. The coconut kernel is grated and squeezed to obtain milk for curries and other preparations. Curry powder, chilli, onions, capsicum, lemon juice, fennel, garlic and coriander are used in many Maldivian preparations.

Types of flour, tubers like sweet potato (kattala) and cassava (dandialui), breadfruit, vegetables and fruit are integral parts of Maldivian cuisine. Theluli faa banbukeyo is breadfruit deep fried in vegetable or coconut oil. Fruits include mangoes, papaya, screw pine, bananas and Dhonkeyo Kajuni; fried banana cakes. Roshi is a Maldivian flat bread and eaten with curries or other accompaniments. Tuna mixed with grated coconut kernel, chilli, onion, lime and salt is called Mas huni and is essentially a breakfast dish to be eaten with rice or Roshi.

Caleb Falcon is a travel writer who specializes in writing content based on the many exciting world adventures that await intrepid travellers.

Google+