Maldives

Sun, sand and sea, a thousand ‘Robinson Crusoe’ islands, massive lagoons with different depths and infinite shades of blue and turquoise, dazzling underwater coral gardens; a perfect natural combination for the ideal tropical holiday destination. However there is more to the Maldives than just that.

Maldives being at an important crossroad in the Indian Ocean, traders and visitors over time have left their mark on Maldivian cuisine in addition to contributing towards the moulding of the country’s culture and norms.

As the Maldives comprises more sea than land, it is only natural that fish (mainly tuna) have always been the most prominent element of Maldivian food. However, with travelers from different parts of the world, new seasonings and vegetables were introduced in to the country and added to the existing (limited) repertoire of seafood and tubers (e.g. taro & sweet potato). Each new discovery was incorporated into the diet in quantities most palatable to Maldivians. Thus Maldivian cuisine now comprises Arabic, Indian, Sri Lanka and Oriental tastes blended into a unique cuisine that embodies a culinary identity of its own.