It was a dialog over lunch with Sama who helms the meals and beverage division on the Kandima Maldives that gave me an amazing perception into Maldivian delicacies. He reminisced about his childhood when he and his pals would simply dive into the ocean, choose a lobster and grill it on a makeshift grill on the seaside. No seasoning or spices, simply the recent flavours of the lobster. It isn’t simply Sama’s technology, children in Maldives do that even in the present day. Recent seafood is without doubt one of the key pillars of this delicacies that has influences from its South Asian neighbours like Sri Lanka.

Picture Credit score: Pixabay

Additionally Learn:How To Make Maldivian Kiru Folhi 

Like most different guests to the Maldives, it is the nation’s attraction as a seaside vacation spot that has introduced me again a number of instances. I’ve snorkelled the world over however nothing fairly beats the marine life and a number of shades of blue that you just’re more likely to discover across the 1200-odd islands that make up the Maldives. Maldivian delicacies is one more reason I preserve coming again. I explored Male’s fish market throughout my first go to right here and I might suggest it to any culinary fanatic who visits the nation. Not all resorts do justice to the area’s wealthy culinary traditions. Kandima is one resort that does.

Considered one of my most memorable eating experiences within the Maldives was a floating lunch within the consolation of my non-public pool at Kandima. Floating breakfasts or lunches in all probability originated in resorts in South East Asia and are actually a typical expertise in lots of luxurious resorts that boast villas with non-public swimming pools. The Kandima expertise stood out as a result of it showcases Maldivian delicacies in a typical Maldivian setting.


Floating Breakfast

A day after my ‘floating’ lunch, I signed up for a culinary session with Chef Mariam, Kandima’s resident Maldivian culinary professional. I picked three of my favorite Maldivian dishes and we cooked them from scratch. Chef Mariam believes that Maldivian curries are the mainstay of the delicacies. Her favorite is the Mas Riha (Tuna curry) however I am keen on the Kukulhu Riha (Hen curry). There are additionally vegetarian choices like Eggplant (Bashi) curry. Except for seafood, coconut is a key ingredient in Maldivian delicacies, the rooster curry (see recipe) will get its distinctive flavour from the coconut milk in addition to rampa leaves (or pandan leaves). You possibly can attempt the three recipes of the dishes I attempted together with the subtly candy coconut pudding.

Tuna Fried Rice

Recipe Courtesy – Kandima Maldives


Tuna Fried Rice (Image credit score: iStock/Kritchai Chaibangyang)


  • 150 g cooked basmati rice
  • 50 g carrots
  • 30 g beans
  • 30 g tomato
  • 50 g sliced onion
  • 15 g Maldivian chilli
  • 80 g tuna
  • 15 g ginger garlic paste
  • 5 g curry leaves
  • 5 g pandan leaves
  • 10 g tomato paste
  • 10 g chilli & garlic sauce
  • 20 ml chilli sauce
  • 10 g salt
  • 30 ml vegetable oil


  1. Add oil to the pan and carry on medium warmth, then add onion garlic paste, pandan and curry leaves.
  2. Add the remaining greens as soon as the paste turns darker and cook dinner until tender.
  3. Add the tuna and chilli sauce to the combination whereas stirring.
  4. Add the rice and blend effectively.
  5. Serve with tuna, prawns or rooster curry.

Kukulhu Riha (Hen Curry) Recipe

Recipe Courtesy – Kandima Maldives


Hen Curry (Image credit score: iStock/SGAPhoto)


  • 500 g rooster thigh 
  • 80 g chopped onion
  • 10 g cumin seeds 
  • 10 g fennel seeds 
  • 80 g tomatoes 
  • 3 cardamoms 
  • 5 g pandan leaves 
  • 5 g cinnamon 
  • 5 g curry leaves 
  • 10 g grated ginger 
  • 4 pcs of garlic cloves 
  • 10 g turmeric powder 
  • 1 computer Maldivian chilli 
  • 50 g grated coconut 
  • 20 g inexperienced mango 
  • 125 ml coconut milk 
  • 5 ml lime 
  • 150 ml water 
  • Salt to style


  1. Warmth the oil in a big pan, add the onions and cook dinner gently for 10 minutes. Then add the cardamoms and cloves.
  2. Add the garlic, ginger, chilli and curry leaves to the onions, and cook dinner for a couple of minutes, whereas stirring.
  3. Add the chilli powder, curry powder, turmeric, cumin, and cinnamon sticks; stir for 2-3 minutes till the combination turns into aromatic.
  4. Add the tomato purée and 1 teaspoon of salt, cook dinner for a couple of minutes, then stir in 500ml water and the spice pouch. Convey to a simmer.
  5. Add the rooster, carry it again to the simmering level, cowl and go away to simmer gently for 40-45 minutes, stirring often till the rooster is cooked and tender.
  6. Add the coconut milk; carry it again to a simmer. Season, sprinkle with coconut flakes and serve with rice or Maldivian flatbreads.

Kiru Boakiba (Coconut Pudding) Recipe

Recipe courtesy – Kandima Maldives


Coconut Pudding (Image credit score: iStock/jantroyka)


  • 150 ml coconut cream
  • 100 ml milk
  • 50 g sugar
  • 2 g pandan leaves
  • 20 g corn flour
  • Roasted cashew nuts or Maldivian pine nuts for garnish


  1. Boil the coconut cream and milk.
  2. Combine sugar and pandan leaf into the combination.
  3. Combine the corn flour with some milk and cook dinner right into a coconut cream combination.
  4. Take away the leaf and pour it into small bowls or moulds and sprinkle roasted nuts on high.
  5. Chill the dessert for 2-3 hours earlier than serving.

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About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. College lunch bins are normally the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely acquired stronger as I’ve explored culinary cultures, avenue meals and tremendous eating eating places the world over. I’ve found cultures and locations by culinary motifs. I’m equally keen about writing on client tech and journey.

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