The dining life of a special diet scanning the menus for codes like “V” for “Vegetarian” (or it is “Vegan”?). I was at a restaurant and they had a leaf icon for “vegan” and a carrot icon for “vegetarian” (go figure). Then there is all of the interrogating the server for the options. Amilla Maldives has eliminated this confusion by providing special menus printed with all the options for “Your Way” of eating, including:
Cora Cora has turned the dining tables on the testosterone balance in the kitchen with Maldives’ only all-female staffed restaurant:
We can speak from experience, the delightful experience of dining at Ginger Moon ourselves, that the result in terms of the service, ambience and cuisine is exquisite.
Octopus pancakes anyone? Well, no octopi were harmed in the making of your breakfast at Ayada.
We marvel at our daughter’s vegan discipline as that culinary lifestyle seems so limited. It seems all pulse and veggie stews. But Amilla Maldives features gourmet vegan “seafood” that would tempt us omnivores. The ingredients are based on a soy and meal recipe which with creates both the flavours and feel of range of seafood specialties.
I came across a nifty piece in National Geographic “Five Unmissable Dishes That Define the Maldives”. I’ve sampled 3 of them, but Kulhi Boakibaa, not yet. But if I wanted to, I would head to Riu Atoll where their chef Aritha Fernando not only serves it, but even shares his recipe for you to try at home – “Cooking with love in the Maldives with RIU”:
Part of the adventure in an exotic destination like the Maldives is sampling some of the unfamiliar fare. Not just different recipes, but also different, often home grown, ingredients. Our visit to Soneva Jani featured many less familiar (but not unknown) fruits on their breakfast buffet (like dragon fruit, jackfruit, fresh figs), but it was the first time we came upon a mangosteen (see photo). It is a bit like a lychee and very tasty on some yogurt.
With its cultural culinary connections to the Indian subcontinent, it has never been difficult to find plenty of great vegetarian food, but veganism is growing in popularity and the removal of dairy ingredients (milk, eggs) considerably narrows one food options further. At least for a period, vegans (and “vegan curious”) at W Maldives can sample cow/chicken-friendly fare
Sort of “Finally Seen” from way back to my 3rd “Haven’t Seen Yet” post where I highlighted the American delicacy of “Lobster Mac and Cheese”. This popular dish combines one of the most classic luxury ingredients, lobster, with one of the most basic homespun dishes, mac and cheese. I still haven’t found it in the Maldives, but I did enjoy the next best thing at Amilla Maldives – Crab Mac & Cheese. Same concept, but with a different luxury crustacean. And just as delicious as many lobster mac & cheeses I have enjoyed.
Sri Lanka Day! One of our favourite treats from the Indian Ocean neighbour was Sri Lankan Mud Crab at Soneva Jani’s Crab Shack. The ‘Chili Crab’ is spicy mud crab wok-fried with garlic and onion in olive oil and black pepper. As it happens, Chef Priyantha himself grew up on a diet of lagoon crabs in Sri Lanka and recreates his fond memories with a range of recipes from the Soneva family. And if you want to se these creatures in their natural habitat, they are quite plentiful around the Soneva Jani lake (but the ones served are brought in from Sri Lanka).
The holiday season is full of special treats like gingerbread houses and egg nog that you only get on this special occasion. The delicacies reminded me of one of my favourite resort treats in the Maldives, Soneva Jani “Souffle Station” (!). It featured one of its Soneva Stars visiting chefs Marianne Lumb from the UK who prepared custom souffles to guests at the main restaurant. A coup le souffle from a coup of a soufflé.
