Maldivian cuisine

Since Maldives is almost 99% sea, it is not surprising that fish is the most important food in the Maldivian diet. The Maldivian food is a mix of Arabic, IndianSri Lankan and Oriental influences. But the tourist resorts scattered throughout the islands offer different   international menus. Visitors who stay in resorts have the option to Sample Japanese tempura, Italian pizzas, the spicy flavours of India, traditional Chinese, or just a casual snack. Of course, seafood plays a major role, regardless of which country’s techniques are on display.

Coconuts are another major part of many dishes in Maldives and can be served in grated form, as milk or as coconut oil which is used to deep fry foods. Favorite fish include tuna, bigeye scad, wahoo and mahi-mahi.

The resort dining options in Maldives offer some unique dining experiences as well. Several resorts have  underwater restaurants. Some resorts attract celebrity chefs or hold cooking classes for that extra special experience.

Garudhiya: a fish broth served with rice, lime, chili and onions. Garudhiya (Tuna Soup) can be eaten solely as a soup or with Boiled White Rice, Bread or Chapatti, They are Made of Tuna Pieces cooked in water with salt to taste, Curry Leaves and Dry Chillies. They are perfect for lunch in a hot sunny day as its Low in Fats and Rich Proteins and Garudhiya is quick and easy to make.

Mas huni: Shredded smoked fish with grated coconuts and onions. This is considered the most popular breakfast food in the country. All ingredients are finely chopped and mixed with the grated meat of the coconut. This dish is usually eaten with freshly baked flatbread and sweetened hot tea. Other variant of mas huni is made with muranga pods .First the pods are boiled, and then the flesh with the seeds is scooped out. This is mixed along with the rest of the ingredients. This same type of thicker mas huni can be also made with boiled pumpkin.


Fihunu mas: It’s a barbecued fish dish. A Choice of Fish (Tuna or Reef Fish), Chili,
Onion, Garlic, Cloves, Cumin, Curry Leaves, Black peppercorns and salt  are used in the preparation of this dish. All the ingredients are  finely Blended and pated on the slits cut on the   fish and Grilled over hot coal, on both sides,  until done.