For the chefs from Maldives !
Our Ambassador for Maldives : Chef Maneesh Bhadri
« English:
Maldivian cuisine is centered around three key ingredients: fish (especially tuna), coconut, and rice. Influenced by Indian and Sri Lankan flavors, it features a blend of aromatic spices, curry leaves, and tropical ingredients. Popular dishes include mas huni (shredded smoked tuna with coconut and onion, eaten with flatbread), garudhiya (a clear fish broth), rihaakuru (a thick fish paste), and various fish curries. Coconut milk and grated coconut are used in both savory and sweet preparations. Maldivian food is simple, flavorful, and deeply connected to the sea and island life.
Français :
La cuisine maldivienne repose sur trois ingrédients principaux : le poisson (surtout le thon), la noix de coco et le riz. Influencée par les saveurs indiennes et sri-lankaises, elle mélange épices parfumées, feuilles de curry et produits tropicaux. Parmi les plats emblématiques figurent le mas huni (thon fumé émietté avec noix de coco et oignon, servi avec du pain plat), le garudhiya (bouillon clair de poisson), le rihaakuru (pâte épaisse de poisson) et différents currys de poisson. Le lait et la noix de coco râpée sont présents aussi bien dans les plats salés que sucrés. La cuisine des Maldives est simple, savoureuse et intimement liée à la mer et à la vie insulaire.
Dhivehi :
މާލްޑިވް ކުރިއަށް އެންމެ މީގެ އިންގްރެޑިއެންޓް ނުވަތަ ތޮންނާއި، ކޮކޮނާޓް، ރވެއްޓެގެން ބޭރުން ކޮންމެހެއް ބެލެވެ. ދިވެހި ބާވަތް އަދި ސްރީ ލަންގާ ކުރަން ސްޕައިސްތަކުގެ އަނބުރާ އެކުރި، ބާކަތްތައް ހިންގިފައި. މަސް ހުނި، ގަރުދިޔާ، ރިހާކުރު އަދި ފިޝް ކަރީތައް އެހެން ޖެހިފައި. ކޮކޮނާޓް މިލްކް އަދި މާރޝައިސް އެހެން ފުރުޞަތު މާލަކުތަކަށް އަދި ރަނގަޅުތަކަށް ހިމެނޭނެ.»
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