Planted in the middle of the Indian Ocean, there is never any shortage of subcontinent inspired dishes on the Maldives buffets especially the ubiquitous curry. Reef fish is the obviously the more local staple. But I have never seen such variety in curry variety than I did at Medhufushi. Each night they had no less than 3 different curries. Our first night was beetroot curry, cucumber curry and chicken curry.
- “Select from our special menu and design your own set lunch to be enjoyed under the glorious Maldivian sun while lounging by the main pool, on the main beach or at The Bar.”
Price: US$49 per person, Time: 12:30 pm – 3:30 pm.
If the Easter bunny is looking for the best eggs for tomorrow’s baskets, he might want hop on by Six Senses Laamu. Yes, April Fools is tomorrow, but this announcement, “Six Senses Laamu Crafts Out-of-the-Ordinary Experiences on Land and Underwater”, came out last week so it appears to be legic (thanks Paola):
- “The latest crafted experiences from the resort comes in line with two other Six Senses values of sustainability and pioneering wellness. This time the newest arrivals to the island are a flock of 24 chickens from two neighbouring islands, and their reservation at the resort is made for a long stay. Before their arrival the flock was vetted by Raymond Rochester, a guest and visiting veterinarian. They were given a warm welcome by the resort hosts and upon arrival, in line with guests experience, they are assigned a Chicken Guest Experience Maker (Chicken GEM) available to help make their stay comfortable. Their accommodation is located at the newly built organic Kukulku Farm. Kukulku is the word for chicken in the local language of Dhivehi…Resident Manager Frans Westraadt along with Sustainability Manager Megan O’Beirne supervised the preparation of the Kukulhu Farm. It includes a state-of-the-art chicken gym facility, a multi-level installation with terracing steps for exercise sessions and handmade nests that follow the fundamental philosophies of the Sleep With Six Senses programme.”
One of my favourite egg-cellent press releases of all time.
The Christmas-New Year period is the ultimate calendar week for lingering languor. Lori and I couldn’t make it to the Maldives, but we are still enjoying lounging by the seaside at our family’s place in North Carolina. Our feet are up and we are grazing on American junk food. But it still doesn’t compare with the dormant decadence of Hideaway Beach’s beach bed complete with candlelight and delicacies.
I always delight in finding things at resorts that I haven’t come across before in other resorts. I especially delight in finding things I had never come across ever in my life. So it was with Olhuveli’s “Pakora”, a kind of ghee-fried fritter. London and the UK is not short of Indian cuisine, but I have never had a pakora in decades of living here. Not to mention visiting the Indian Ocean neighbour for nearly as long. And not only did the resort offer the treat, but they had a special “Pakora Station” which made several variations on the culinary theme fresh to order.
I’ve also decide to add a “Station” tag to the blog to highlight the distinctive “fresh, made to order” preparations available at buffets around the Maldives.
Sometimes all you want is a snack. You don’t want to be beholden to restaurant schedules and so grabbing a lite-bite is a great way to handle the hunger pangs. All the more tasty when served over an azure lagoon like Cinnamon Hakuraa Huraa. The resort offers a range of sacks throughout the day. They also put on snack stations at certain times like a mid-afternoon creperie.
Lots of resorts offer treats throughout the day, but what swung it for Hakuraa Huraa for me was their seaplane transfer snack-pack (see photo above). When you are flying back, they prepare a box with an assortment of sandwiches, fruit, cakes, etc. The seaplanes usually don’t even serve water (the domestic flights often have water and sometimes a little packet of nuts or biscuit). Lori and I had been a bit busy the morning before our departure getting last minutes things attended to and we didn’t really have time to go to lunch with our early afternoon flight time. So the snack was an especially welcome sustenance for journey to Male.
Pizza is a pretty popular food around the world and no less so in the Maldives. We’ve had a wide variety in our world travels, our regular trips to Italy and our Maldives tours (so much so that with this post, I’m adding a special “pizza” tag). While many menus offer classic or special combinations, pizza is a pretty popular make-your-own affair. I’ve don’t recall having quite so much variety of ingredient as Amilla Fushi’s “Joe’s Pizza” at its Baazaar (allusion to the “Baa” atoll there) restaurant. Items I’ve never made a pizza with like lamb meatballs, harissa yoghurt, capsicum, spiced pumpkin and silver beet. They even have a sweet pizza with Nutella and Banana (why is this not more common?). And if you want more cheese, never mind the “Quattro Formaggio”, Joe’s offers 8 (!) cheeses (“Otto Formaggio” anyone?) – mozzarella, pecorino, ricotta, brie, gorgonzola, provolone, feta, bocconcini. Small pizza is $20 and a large is $24.
And Finolhu has a bagel station for people who prefer their round dough morning thing savoury not sweet. Four different varieties of bagels and more toppings than I have seen this side of New York’s West Side. Of course, smoked salmon, but the smoked shrimps were a revelation. They also had smoked tuna and smoked king fish. As well as an assortment of cold cuts and other cheeses.