Strongly influenced by nearby countries such as India or Sri Lanka, the cuisine of the Maldives relies on fresh produce due to the country's tropical nature. The main dishes are made with fish such as tuna, swordfish or grouper and seafood such as crabs, lobster or octopus. Usually accompanied with rice, onion, lime, chili and coconut, a key ingredient in the country that gives a milky touch to dishes, particularly curries. The most typical flavour is spicy curry and other spices.

Bajiya

A triangular snack that is fried or baked, with a dough made of potato, peas, coriander and lentils, that are filled with dried fish, curry leaves, curry powder and onion. Chicken fillings have a red mark on the batter. It could be said that it is the local version of the Indian samosa. It is very common at parties and weddings.

Curries

The country’s most basic and popular dishes. They vary depending on the region and also are stylised by each chef. Curry is a basic condiment in Maldivian cuisine.

The most common are egg or fish curry (Mas Riha), an everyday stew with a thick sauce full of flavour.

Garudiya

It is a fish broth or clear soup cooked with a base of skipjack or yellowfin tuna. Sometimes onions, curry leaves, chillies and limes are added to give it more flavour. Served hot with steamed rice and lemon.

Gulha

Appetizer. A type of round croquette, dough made of wheat or rice flour filled with smoked tuna, canned or Maldive fish, coconut, curry leaves, onion, ginger, lemon and turmeric. Coated and fried.

Kuli Boakiba

Spiced fish cake or tart made with tuna and coconut with a touch of heat. Eaten as a snack or nibble.

Mas Huni

Typical Maldivian breakfast. Mix of grated coconut, tuna, onion and chili covered in lime juice and wrapped in a roshi, a typical Maldivian flat bread without yeast and a common accompaniment to most dishes.

Drinks

. RAA: A juice that comes from the trunk of palm trees. National beverage. Lightly fermented punch.

. KAASHI KIRU: Coconut milk.

. TEA

Maldivian Desserts

HUNI HAKURU FOLHI: Cake made from sugar, flour and coconut.

BODIBAIY: Sweet rice with sugar.

FONI BOAKIBA: Pudding made of coconut and sweet rice, baked like a cake, sometimes with almonds. Usually accompanied by black tea.

Bajiya

This triangular-shaped snack, similar to a samosa is usually baked or fried. The outer layer is made from a unique dough containing potatoes, lentils and coriander, whilst the interior is usually stuffed with fish, curry spices and onions. Other varieties include a spiced chicken filling, which is recognisable by a red mark on the outer dough. This is Maldivan party food at its finest and is often seen at weddings and celebrations.

Curries

Like much of Asia, the Maldives loves its curries! This is the most popular, everyday dish you can expect to find on a typical Maldivan menu. Although the type of curry varies across the archipelago, most curries will be creamy, with added coconut milk and might include either fish, chicken or egg. The sauces tend to be thick and full of the delicious flavours of cumin, turmeric and curry leaves.

Drinks

There are a few unique drinks that you will find if you travel to the Maldives. Perhaps the best-known is Raa, a lightly fermented drink made from the juice of the palm tree trunk. At around 4% alcoholic volume, it is the Maldivian equivalent to beer and is a favourite drink of the locals. Coconut milk is another popular drink in the Maldives, used in cooking and as a refreshing and nutritious beverage. Finally, you cannot visit the Maldives without enjoying its fine selection of tea. Black, green and oolong teas are widely enjoyed in the Maldives and it’s not uncommon for locals to add slices of lemon and apples to their hot drinks for an added fruity twist.

Garudiya

This simple, yet wholesome dish is a mainstay of traditional Maldivian cuisine. Basically a clear fish broth, usually containing tuna, the dish gets its flavour from added onions, curry leaves, chillis and lime juice. Normally, you’ll find Garudiya served hot alongside steamed rice.

Gulha

A typical Maldivian snack, these delicious, deep-fried dumplings are ball-shaped and about the size of a ping-pong ball. Encased in a dough made of wheat or rice flour is a filling of flaked tuna, grated coconut, chilli and onion. Once coated in flour, the bite-sized balls are deep-fried and usually served as a snack alongside a cup of hot, sweet tea.

Kuli Boakiba

Another favourite Maldivan snack, Kuli Boakiba is similar to a fish cake and, once again, features tuna, a favourite ingredient in Maldivan cuisine. Rice, tuna and coconut are combined with a variety of spices, garlic and onion until they form a thick dough. At this point, the mixture is spread onto a tray and baked until golden brown. A high-protein, delicious snack, still widely eaten in the Maldives today.

Mas Huni

Mas Huni is similar to fish pate and is a mixture of grated coconut, flaked tuna, onion, chilli and lime juice. This mixture is usually served alongside warm roti flatbread as a breakfast dish, where it is usually scooped up and rolled up inside the flatbread for an easy, flavoursome breakfast.

Sweets

The paradise archipelago of the Maldives has a number of unique sweet treats. Huni Folhi is a favourite dessert dish and consist of rice flour pancakes made with a batter of grated coconut, sugar, eggs and rosewater. Bodibaiy is another dessert option for those with a sweet tooth. Similar to rice pudding, this sweet rice dish is a simple staple of Maldivan cuisine. Finally, Foni Boakiba is similar to Bodibaiy but, as a final step, it is baked like a cake and served with almonds. A delicious, spoon-less alternative to enjoy with a cup of steaming black tea.