An authentic taste of the tropics: how to eat like a local in the Maldives
The Maldives knows a thing or two about laidback island rhythms - with our white-sand shores, coral reefs and iconic floating bungalows beckoning travellers from all four corners of the world. But beyond the beaches, the archipelago’s cuisine stands quietly confident on its own.
Rooted in simple, honest ingredients, fresh tropical fruits, and an intimate relationship with the sea, the Maldives has a rich culinary heritage that borrows influence from neighbours India and Sri Lanka, Persia, and even as far as the Mediterranean. Local feasts that bring everyone together are woven deeply into the culture, and fresh, home-cooked flavours are always the order of the day!
Self-confessed foodie or first-time visitor, these are a handful of the best, traditional Maldivian dishes we encourage you to try during your stay.
For breakfast, mas huni
Fish and fresh coconuts are often the stars of the show in Maldivian dishes, and mas huni is certainly no exception.
A traditional breakfast staple loved by many, mas huni translates as ‘mixed fish’. It’s a celebration of finely-chopped tuna, grated coconut, crushed raw onion, chili and lime - best scooped up with the Maldivian flatbread roshi and washed down with a hot cup of sweet jasmine tea.
It’s light, fresh, confidently simple and packed with zingy island flavour!
Garudhiya broth for lunch
Humble, fragrant and hearty, garudhiya is a dish that’s been passed down from many generations, bringing families together when their fishermen return with the catch of the day.
It’s a simple, clear fish broth traditionally cooked in a clay pot over a fire, sometimes simmered with fresh curry leaves, dried chilli, onion, and lime for a spicy, nourishing lunch or dinner. As with many Maldivian dishes, it’s always best served with a bowl of fluffy rice.
Hedhikaa, the Maldivian short-eats
These sweet and savoury bite-sized snacks are a cultural institution in the Maldives, found at festivals, gatherings and daily teatime tables. Hedhikaa come in a medley of shapes, sizes and flavours, they’re moreish and a perfect little pick-me-up!
As you might have guessed, the Maldivians are fervent tea-drinkers, and no hedhikaa is quite complete without a hot cup of sai - brewed black tea, sometimes served with milk, usually sweetened.
If you’re after something savoury, keep an eye out for bajiya, the spiced, samosa-esque pastries stuffed with fish, coconut, and onion, or keemia - delicious, deep-fried, crispy fish rolls. And for those with a sweet tooth? Be sure to try the beloved, golden banana fritters known as dhonkeyo kajuru, or a sweet, aromatic slice of kiru boakibaa - the coconut milk rice pudding infused with cardamom, jasmine and pandan.
You’ll find hedhikaa in lots of little local cafes across every island on an excursion, but we recommend hunting around to try as many as possible.
Share and tear fihunu mas
Another freshly-caught fish dish is fihunu mas, which simply means ‘grilled fish’. A whole tuna or reef fish takes centre stage, marinated in a fiery blend of chilli, garlic and aromatic spices like curry leaves and cumin - then grilled over an open flame.
It’s smoky, crisp on the outside and juicy on the inside, with the marinade packing a delicious punch. Eat it the Maldivian way with your hands, torn with fresh roshi, or rice!
And for desert, bondibai
A decadent, thick and sticky, sweet rice pudding that marries fresh coconut, condensed milk, and aromatic spices like cardamom, cinnamon and pandan - brought together in a joyful bowl of goodness, made for special occasions.
This is comfort food at its finest and perhaps the perfect way to conclude a Maldives feast.