Mas huni‚ (tuna and coconut mix)‚ 

Mas huni‚ is a blend of tuna, coconut and chili, which is loved by all Maldivians. It is more like a salad and requires very little time to prepare. This dish is eaten for breakfast with ‚roshi‚ or chapatti and black tea.

Kulhimas‚ (chili tuna)‚ 

Kulhi‚ in Dhivehi, means hot or spicy and ‚mas‚ means fish. Every single Maldivian enjoys this dish. It is easy to prepare and simply delicious. This dish can be eaten for breakfast with ‚roshi‚ or chapatti, or for dinner with ‚roshi‚ or rice.

Garudhiya‚ (Maldivian fish soup)‚ 

From time in memorial, Maldivians have been fishing and drying or smoking tuna. The fishes that have been smoked are used to make dishes like ‚mas huni‚. Raw tuna is used to prepare ‚garudhiya‚. This dish is highly valued and eaten by Maldivians almost every day.

Handulu Bondibai‚ (sweetened sticky rice)‚ 

A special dessert made by the people of Maldives for the most special occasions like the birth of a child. This dish is eaten with ‚kulhimas‚ or separately. ‘Bondibai’ is commonly prepared with rice; but it can also be made using sago or breadfruit. On special occasions, parcels of ‚Kulhimas‚ and ‚bondibai‚ are distributed to all households in the islands.

Kulhiboakibaa‚ (fish cake)‚ 

For hundreds and probably thousands of years, ‚kulhiboakibaa‚ or fish cake has been a very special food for the Maldivians. It is made especially for occasions like festivals and feasts. Nowadays the fish cake is also eaten as a short-eat during evening tea.


Like kulhi boakibaa, gulha is a Maldivian short eat and is widely associated with fish balls. But what makes it different from fish balls is its exotic and delectable filling. The filling, which is usually made of smoked tuna, coconut, curry leaves, onion, ginger, lemon, turmeric, chili, and salt, is stuffed into dough of coconut and flour. The dough is then shaped into balls and deep-fried.

Gulha is available in restaurants and similar establishments, but many households are now making their own gulha. However, it takes a sensitive palate to make a gulha that nicely combines the unique flavors of all the ingredients.


This popular triangular short eat is often served during special occasions such as weddings and children‚s parties. It is so much like the South Asia‚s samosa, but unlike samosa, which is stuffed with a mixture of potatoes, peas, coriander, and lentils, bajiyaa is stuffed with dried fish, curry leaves, curry powder, and onion.

Chicken is also usually used, and as a way to identify chicken bajiyaas, a red marking is usually placed on their patty shell. Bajiyaa is either baked or fried.

Egg Curry

No visit to Maldives is ever complete without sampling any of its curries. Curries, after all, are one of the Maldivians‚ most popular and basic dishes. Although you can have curry in other countries, especially in India, there‚s something exquisite about Maldivian curry.

Egg curry is one of the Maldivian curries you should try. It is an everyday dish and second to fish curry in popularity. Recipe for egg curry differs from region to region and from cook to cook, but there is one constant thing in Maldivian egg curry: a thick, flavorful sauce that delights the palate.

Bambukeylu hiti

Breadfruit is common in Maldives, so it is often added to dishes or cooked and served in itself. Sometimes it is fried. Sometimes coconut milk is added to it, and it is served as curry.

Breadfruit curry is called bambukeylu hiti in Maldives. This is a delectable dish you will not often see outside of the country ‚ you‚ll even have a tough time finding recipes for it online ‚ so when you‚re in the islands, you simply cannot let the chance to try it pass you by.