Join us for a three-course dinner from the Maldivian Atolls

Discover more on our sister resorts in the Maldives
We are perhaps more familiar with pristine beaches and leisurely island living when we think of the Maldives. To be exploring the cobalt lagoon flanked by a vibrant house reef in COMO Maalifushi, the only resort in Thaa Atoll, or COMO Cocoa Island, an intimate private island in South Malé – it’s a getaway that tantalises anyone’s imagination.

But let’s get there with a wanderlust-inspired menu first. With influences from Arabic, Indian and Sri Lankan flavours, fish, rice and coconuts form the basic components of Maldivian fare. From homey staples to traditional islander food, Executive Chef Chutipol Laoyodtrakul has taken inspiration from some our favourites and enhanced their flavours for you in a three-course dinner at COMO Cuisine. Let’s dig in!

Flavours of Paradise

STARTERS

Valhoamas Garudhiya : fragrant local reef fish soup scented with ramba leaf, mushroom, fried garlic and Maldivian chilli
Kulhi Boakibaa : tapioca rice cake with tuna and coconut chutney

MAINS

Kuhli Ihi : hand dived lobster coated in a thick Maldivian chilli sauce
Kuhlimas : dry-style local fish with masala spice infused oil
Bakari Rihya : lamb shank in a coconut and kalonji seed curry sauce
Muranga Fhelulifai : Spicy, sour lentil curry with okra, eggplant and tomatoes
Muranga Tholhi : winter melon braised in tamarind and coconut curry
Kachumber and Kachudar Maize Salad : cucumber and coconut salad with tempered mustard seeds and cumin
Accompaniments: basmati, parathas, roshi

DESSERT

Rukuri : young coconut and cardamom-scented black beans with island fruits, rosewater jelly and ramba leaf ice