Written By: Ruby Amir

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The Maldives carries a brand heritage of being the ultimate tropical getaway, with its petite islands strung across the ocean and a climate that promises warmth throughout the year. It has come to symbolise the very idea of paradise, often used as the standard against which other tropical destinations are measured.

But within the foodie world, especially for travellers who journey for the taste of a destination, the Maldives has plenty to offer. The gourmet menus of the resorts may delight the discerning palate, yet the food that lives beyond those menus is still waiting to be explored, quintessentially Maldivian.

Mark Wiens the ultra famous food vlogger who recently travelled across the Maldives on a quest for tasting local cuisine recently dubbed the Maldives as ‘tuna paradise’; fitting for a nation that relies on, favors on, tuna for breakfast, lunch and dinner. The Maldivian palate can be pretty linear when it comes to all things tuna but at the same time it has the ability to delightfully surprise travellers that want to come here for its exquisite flavours and variations. 

Why is Maldivian cuisine so centered on tuna? The answer lies in geography. The oceanic environment and the infertile soil of the coral islands shaped a spartan diet dominated by fish, coconut, and starch. From the onset, meals were simple, humble affairs, often consisting of rice and boiled fish accompanied by fish broth, onions, chillies and lime. 

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Mashuni is the local’s favourite go-to when it comes to traditional dishes; an adaptable dish, blending boiled,canned or smoked tuna with shredded coconut, sliced onions, lime, and chillies. Typically eaten for breakfast, each house has their take on Mashuni, but a lot of precision is given to how the person slices the onions for the mashuni which ultimately needs to be paper thin. What makes it the most ideal is with roshi, the local flatbread and a hot sweetened black tea rounding up as the unrivalled comfort food for locals. 

Slow-simmered curries are central to Maldivian cuisine, equally fragrant but lighter than their Indian counterparts. Curry leaves take centre stage, coconut milk lends creaminess while local spices and chilli provide depth. A typical ‘Sufura Mathi’ or a local’s dinner table might include  tuna curry, vegetable curry, dhal, rice, and Rihaakuru – a thick fish paste considered a delicacy, drizzled over rice for added flavour. Maldivian meal tables across the atolls are built on what is readily available and dishes are simply defined yet generous. From the north to the south, locals have variations in the curry paste they use and Addu, the southern most atoll is especially famous for its beloved Addu ‘Havaadhu’. 

The true soul of Maldivian snacking, however, is found in the Hotaa, a local tea shop. Here, bite-sized savouries called Hedhikaa are served throughout the day. Favourites include Gulha (deep-fried dough balls stuffed with fish), Bis Keemiya (a fried pastry with egg filling), and Masroshi (tuna-filled flatbread). These snacks are cheap, cheerful, and always accompanied by steaming sweet black tea, often infused with jasmine. For travellers, sampling Hedhikaa is one of the easiest ways to experience everyday Maldivian life. Conversations at these communal tables are as much “food for thought” as the dishes themselves. Every neighbourhood in Malé and on the islands has its own trusted Hotaa, and locals are always eager to recommend their favourites.

As the Maldives continues to evolve as a luxury destination that does not need an introduction, there is growing recognition to preserve the cultural heritage. Chefs, communities and cultural organisations are working to document recipes and revive lesser-known dishes to ensure that traditional flavours do not get overshadowed by global influences. 

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For those willing to go beyond the resort buffets it is a heartwarming experience and tied to the local way of life. It is more than a gastronomic adventure; it is a way of honouring the cultural heritage and connecting with the islands in a deeper way.