<\/span><\/h2>\n\n\n\nIf you\u2019re visiting the Maldives, here are some dishes you shouldn\u2019t miss. <\/p>\n\n\n\nThese examples come from a menu I photographed on Ukulhas Island, highlighting authentic Maldivian cuisine.<\/figcaption><\/figure>\n\n\n\n\nMas Huni<\/strong>. The quintessential Maldivian breakfast served in most hotels and resorts. It consists of:\n\nRoti (flatbread)<\/strong><\/li>\n\n\n\nA filling<\/strong> made from finely chopped coconut flakes, onion, tuna, and sweet chili.<\/li>\n\n\n\nMas Huni is often accompanied by fruits like apple, watermelon, and orange, along with boiled eggs or an omelet and a fresh green salad. To eat it, you simply wrap the Mas Huni mixture in a piece of roti and enjoy.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\nThis is what the Maldivian breakfast looks like – Mas Huni. I’m not a big fan of onions, but they are sweet and very finely chopped. You put Mas Huni on the roti, wrap it up, and eat these rotis like pancakes with filling.<\/figcaption><\/figure>\n\n\n\n\nGarudiya<\/strong>. A traditional Maldivian fish soup, typically made with tuna or white fish, onions, and moringa leaves. The broth is clear and sometimes served with rice or salad. Garudiya is similar to a light fish stew, with no overpowering spices and plenty of tender fish chunks. It\u2019s hearty, affordable, and delicious\u2014just $4\u20135<\/strong> per serving.<\/li>\n<\/ul>\n\n\n\nHere is how Garudia soup is served. This portion costs 4-5 dollars.<\/figcaption><\/figure>\n\n\n\n\nCurries<\/strong>. Originating from India, curries are a staple in Maldivian cuisine, offering a moderately spiced blend of flavors. Popular options include tuna or chicken curry served with rice. Unlike Indian curries, Maldivian versions often feature a generous amount of onions and are cooked in coconut milk, giving them a rich and creamy texture.\n\nA unique variant is breadfruit curry (Banbukeylu Harisa)<\/strong>, prepared when breadfruit is in season (June to October).<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\nIf you enjoy Indian cuisine and spicier dishes, you\u2019ll likely appreciate the curries served here. Everything on the plate\u2014rice, curry, and sides\u2014is considered one dish.<\/figcaption><\/figure>\n\n\n\n\nA dish adopted from Sri Lanka, Kottu Roshi<\/strong> is a hearty and affordable option. It consists of traditional flatbreads, known locally as Roshi<\/strong> or Roti<\/strong>, sliced into thin strips resembling noodles. These strips are stir-fried with vegetables, tuna, egg, soy sauce, and various other ingredients.<\/li>\n<\/ul>\n\n\n\nIt\u2019s always filling and budget-friendly.<\/figcaption><\/figure>\n\n\n\n\nMaldivian salads often feature tuna and coconut, but they are unfortunately rare in local caf\u00e9 menus. Here are a few to try if you get the chance:\n\nBanana Flower Salad (Boshi Mashuni)<\/strong>: Made with tuna, coconut, and sweet chili\u2014a combination that showcases staple Maldivian ingredients.<\/li>\n\n\n\nGreen Mango Salad<\/strong>: A rare vegetable-based salad that excludes both tuna and coconut.<\/li>\n\n\n\nKopee Fai Salad<\/strong>: A green salad typically prepared with coconut, tuna, and lime. Shrimp is sometimes used as a substitute for tuna.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\nAlthough there are numerous desserts, only a couple stand out as particularly popular:<\/p>\n\n\n\n
\nBondi are traditional Maldivian coconut candies made from coconut, sugar, and condensed milk, wrapped in banana leaves. These are widely available in markets and grocery stores for about 15 rufiyaa per piece<\/strong>, or less when bought in bulk.<\/li>\n<\/ul>\n\n\n\nBondi make excellent souvenirs and resemble the taste of a Bounty bar<\/strong>, with their coconut-based filling possibly serving as inspiration for the famous candy.<\/figcaption><\/figure>\n\n\n\n\nSago Pudding<\/strong>. This dessert is made from sago<\/strong>, the powdered starch of a specific palm tree harvested before it flowers. One mature tree can yield 150\u2013200 kg of sago, which is a valuable ingredient in various dishes. Personally, I\u2019m not a fan\u2014it\u2019s more appealing to tourists. The texture and appearance might not suit everyone\u2019s taste.<\/li>\n<\/ul>\n\n\n\nSago pudding is often served with grated chocolate and pairs well with coffee or tea<\/figcaption><\/figure>\n\n\n\n
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