A taste of the islands: Maldivian dishes to try on your trip

Maldivian cooking is built on what the islands and ocean provide: tuna, coconut, starch (rice, flatbread and root vegetables) and plenty of chilli, onion and lime. Influences from South Asia and the wider Indian Ocean are clear, but the flavours are distinctly local. Here are some dishes worth seeking out, whether at a guesthouse table or a café in Malé.

Mas huni

The classic Maldivian breakfast: finely shredded tuna mixed with grated coconut, onion, chilli and lime. It is usually eaten with roshi, a thin, soft flatbread, and sweet black tea.

Garudhiya

A clear, fragrant fish broth, traditionally made with tuna. It is served with rice and accompanied by lime, chilli and onion, so each person can season their bowl. Simple and much loved.

Rihaakuru

A thick, savoury fish paste made by slowly reducing tuna cooking liquid. It is used in small amounts to add depth to dishes and is often eaten with rice or roshi.

Hedhikaa (short eats)

Small snacks traditionally served in the afternoon with tea. Look out for gulha (fried dough balls filled with a tuna and coconut mix) and bajiya (pastry parcels with a spiced filling). Many cafés lay out a selection on the counter.

Curries

Fish curries (mas riha) are a staple, often with coconut milk. Expect them to be served with rice or roshi and a side of fresh salad.

Where to try them

Local islands and Malé cafés are the best places for everyday Maldivian food. Many resorts also offer Maldivian dinners or cooking classes. Just ask.