When you think of the Maldives, your mind likely conjures images of white sandy beaches and turquoise lagoons. But did you know that this tropical paradise is also home to an incredibly rich and flavorful cuisine? Maldivian food is a unique blend of fresh ingredients, aromatic spices, and seafood, coming together to create an unforgettable culinary experience.

Discover the Flavors of the Maldives
What Makes Maldivian Cuisine Unique?
To fully understand and appreciate Maldivian cuisine, it helps to visualize where the Maldives are on the map. This island nation lies along the equator in the northern part of the Indian Ocean, southwest of India and Sri Lanka, and southeast of the Middle East.
The proximity to these regions greatly influences Maldivian cuisine, which shares many ingredients, flavors, and spices with its neighbors. Maldivian dishes often feature rice paired with ingredients like coconut, curry leaves, cumin, chili, and cardamom. These components create sweet, tangy, and spicy flavors reminiscent of Indian, Sri Lankan, and Middle Eastern cooking.
Surrounded by water, fish naturally plays a central role in Maldivian cuisine, especially tuna. Popular varieties include yellowfin and skipjack tuna, alongside reef fish like red snapper, grouper, jackfish, and mahi-mahi. Fish forms the foundation of many Maldivian dishes, from curries and soups to breakfast specialties.
Key Ingredients:
Fish: Tuna is the favorite, forming the base of countless dishes.
Coconut: Used in various forms—grated, milk, oil, and water.
Rice: A staple accompaniment to most meals.
Spices: Turmeric, cumin, and cinnamon offer subtle yet distinct flavor profiles.
“The Maldives is more than just a destination—it’s a culinary experience that transports you to a tropical paradise with every bite.”
The Most Famous Maldivian Dishes
Maldivian cuisine is built on simplicity and freshness. Every meal is aromatic, flavorful, and diverse. Whether you’re enjoying a bowl of Mas Riha, freshly fried fish, or sweet mango, Maldivian cuisine offers a feast for all the senses.
Mas Huni: A traditional breakfast made with tuna, grated coconut, onion, and lime, served with flatbread (roshi).
Mas Riha: A delicious tuna curry cooked with coconut milk, typically served with rice.
Garudhiya: A clear fish broth paired with rice, lime, onion, and chili—a light yet flavorful dish.
Kulhi Mas: Spiced tuna cooked with a blend of onion, curry leaves, chili, garlic, ginger, grated coconut, cardamom, cumin, red chili powder, oil, salt, and pepper.
Hedhikaa: Traditional Maldivian snacks, often fried fish in different forms. Popular ones include Bajiyaa (triangular pastries), Masroshi (tuna-stuffed flatbread), and Gulha (fish balls).
Fried noodles and fried rice are also widely enjoyed, prepared with chicken, tuna, or a mix of ingredients. Indian classics like butter chicken, tikka masala, and dhal curry are commonly found, along with Sri Lankan Kottu Roshi (flatbread stir-fried with vegetables, chicken or tuna, and curry sauce).
A unique dish is Yellow Rice, served mainly on Fridays after prayers. This flavorful rice dish is prepared with onion, black pepper, chili, and turmeric, giving it its vibrant yellow color.
“Fresh fish, fragrant coconut, and a touch of spice—Maldivian cuisine enchants with every bite.”



Tropical fruit and vegetable
The Maldives is renowned not only for its stunning beaches but also for the tropical fruits and vegetables that thrive here thanks to the warm climate and fertile soil. While the limited space on the small islands doesn’t allow for large-scale farming, the produce grown locally is exceptionally flavorful and packed with tropical energy.
What is Grown in the Maldives?
Fruit
The tropical climate supports the growth of sweet and juicy fruits that are a staple of the local diet. Some of the most commonly cultivated fruits include:
Coconuts: You can find coconuts everywhere. Their water, flesh, and milk are extensively used in Maldivian cuisine.
Bananas: Small, sweet, and incredibly popular among locals and visitors alike.
Papaya: A juicy fruit with a distinct flavor, often eaten fresh or in salads.
Mango: Sweet and aromatic, mangos are enjoyed as snacks and used in desserts.
Breadfruit: A versatile fruit often used as a substitute for potatoes, baked, fried, or cooked into curries.
You can also find guava, passion fruit, screw pine, and water apples growing on the islands.
Vegetable
Due to limited land for farming, vegetable cultivation in the Maldives is relatively small-scale. However, several types of vegetables are integral to Maldivian cuisine:
Sweet Potatoes: Often served as a side dish or as a key ingredient in traditional recipes.
Cassava: A popular root vegetable, commonly boiled or fried.
Chili Peppers: Essential for the spicy flavors characteristic of Maldivian dishes.
Eggplant: Widely grown on inhabited islands and used in various recipes.
Leafy Greens: Includes spinach and kopee faiy, a local vegetable similar to cabbage or kale.
Import of Fruits and Vegetables
Due to limited agricultural land, a significant portion of fruits and vegetables is imported, particularly for tourist islands and resorts. Items like pineapples, dragon fruit, limes, and watermelons are commonly brought in from India, Sri Lanka, or other Asian countries.
Some Maldivian residents cultivate fresh herbs and vegetables in home gardens using innovative methods like growing in coconut substrates. These techniques help overcome land shortages and optimize harvests, ensuring access to fresh produce even in challenging conditions.
Coconut: The Heart and Soul of Island Cuisine
Coconut is an integral part of Maldivian cooking, with every part utilized—from the flesh and milk to the water.
Coconut Milk: Essential for curries and soups, it adds a creamy texture and rich flavor.
Coconut Water: A refreshing drink perfect for hot days. Locals also consider it a natural remedy for hydration and illness recovery.
Grated Coconut: A key ingredient in many traditional dishes, like the popular breakfast dish Mas Huni. Coconut also features in desserts, such as the coconut cake Gabulhi Boakiba and the honey-infused coconut bar Bondi.
Coconut truly embodies the tropical essence of Maldivian cuisine.

Fish in the Maldives
The Maldives takes pride in its sustainable fishing traditions. Pole-and-line fishing ensures environmental friendliness and the preservation of fish populations. The use of nets is prohibited. Thanks to sustainable fishing practices and fresh ingredients, Maldivian dishes retain their unique flavor and quality.
“Sustainable fishing protects the natural wealth of the Maldives.”
Types of fishes in Maldives
The waters of the Indian Ocean fffer a variety of fish integral to the daily diet of Maldivians.
Tuna – The Heart of Maldivian Cuisine
Tuna is the most important fish in the Maldives, both for local consumption and export. Various types of tuna are used in Maldivian cuisine, where the quality of the meat is essential.
Skipjack Tuna: The most common variety, consumed fresh (grilled, fried, or in soup). It is often dried or canned and then exported to other countries or sold locally in the Maldives. I highly recommend buying it to take home. A single can costs around 20 MVR (30 CZK), and it’s the best canned tuna I’ve ever had.
Yellowfin Tuna: Prized for its juicy meat and delicate flavor. This type is often sold in premium AA or A quality, meaning it is fresh and of high enough quality for sashimi and sushi. AAA-grade tuna is also available, but it is primarily exported.
Other types of fish
Red Snapper: Popular for its firm texture and slightly sweet flavor. Often grilled or prepared in curry dishes.
White Snapper: Milder than red snapper, ideal for soups or frying.
Jack Fish: A quick and flavorful fish with a more pronounced taste, commonly used in curries or grilled.
Sailfish: An elegant fish known for its speed, often grilled or served as steak.
Wahoo: A juicy fish with a delicate flavor, popular for grilling.
Mahi Mahi: Tender and juicy fish with a unique taste, frequently used in curries or fried dishes.
Grouper: A deep-water fish, delicious when grilled.
Barracuda: Strong in flavor, favored in traditional recipes.
Rihaakuru – Traditional Maldivian Tuna Paste
Rihaakuru is an iconic part of Maldivian cuisine. This thick paste is made by simmering tuna for hours until it achieves a rich, concentrated flavor. Rihaakuru is typically served with rice, roshi (Maldivian flatbread), or as a dip for various dishes. Its intense, salty taste is complemented by subtle umami notes.
Fact: Maldivian fishing boats, known as dhoni, are handmade from local wood and often powered by traditional sails or modern engines.
“In the Maldives, every fish tastes like a gourmet delicacy – straight from the ocean to your plate.”
Do you want to taste the Maldives?
The Maldives is not only a paradise for beach and nature lovers – it’s also a culinary haven filled with fresh, aromatic, and diverse dishes. Whether you’re enjoying a bowl of mas riha, a piece of freshly fried fish, or sweet mango, Maldivian cuisine is an experience for all the senses.
Are you planning a trip to the Maldives or just dreaming about it? This tropical paradise offers more than breathtaking views – it promises an unforgettable journey of flavors. Book your holiday today and get ready for a unique culinary adventure!