Maldivian cuisine combines influences from Indian, Sri Lankan, and Thai cooking styles and heavily features seafood. Tuna is a staple ingredient and can be found in dishes like kulhi mas, kandu kukulhi and hanaakuri mas. Shark, octopus, and squid are also frequently used in popular seafood dishes.
The use of coconut
Coconut is a staple ingredient in Maldivian cuisine, used in both sweet and savoury dishes. Fresh coconut milk is often used as a base for curries and stews, while grated coconut is used as a garnish or to add texture to a variety of dishes. Coconut oil is also commonly used for cooking and as a condiment.
Traditional cooking methods
Traditional Maldivian cooking methods involve the use of fresh seafood caught daily by local fishermen, as well as coconut milk and a variety of herbs and spices. Dishes are often steamed or grilled and served with rice. Rice is an integral part of Maldives dining; you’ll be served a variety of rice dishes if you are staying at a place like Adaaran Club Rannalhi.
The most popular drink in the Maldives is called rasdhoo, which is made from the sap of the coconut palm tree and is often served with a side of local snacks. Visitors can also find a variety of international beers and cocktails at hotels and resorts throughout the Maldives. Some of the most popular cocktails include tropical drinks made with rum, pineapple, and coconut.
Some popular traditional desserts include bondibai, a sweet made from rice flour and coconut milk, and hedika, a sweet made from palm sugar and grated coconut. Kulhi bai, a dessert made from fish and coconut milk, is also a local delicacy.