Flavours of the Maldives: A Culinary Journey

Everyday Staples

The soul of Maldivian cuisine lies in its simplicity and reliance on the sea. Mas huni, a breakfast staple, brings together tuna, coconut, onion, and chilli, served with warm roshi (flatbread). Garudiya, a clear fish soup, is comfort food at its finest-eaten with rice, lime, and chilli for flavour. Then there’s rihaakuru, a rich fish paste simmered for hours, loved for its deep umami taste and often served with rice or bread.

Tea Culture and Short Eats

Afternoon tea, locally called Sai, is an island ritual. Alongside strong black tea, an array of short eats (hedhikaa) are enjoyed – gulha (tuna dumplings), bajiya (samosa-like pastry), masroshi (stuffed flatbread), and keemia (fried fish rolls). This teatime culture reflects both Maldivian hospitality and creativity in using simple, fresh ingredients.

Balance of Spice, Coconut, and Fresh Fish

Maldivian food thrives on balance. Coconut is grated, squeezed, or dried, appearing in nearly every dish. Fresh fish, especially tuna, remains the backbone of the diet. Spices – mild compared to neighbouring cuisines – add depth without overpowering, creating a harmony that reflects the laid-back island lifestyle.

Maldivian cuisine is more than food – it’s a reflection of geography, tradition, and community, shared across households and island tables.