EAT.mv | Issue 1 | 2015 by Orca Media Group

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maldives no 1 guide to r e s t a u r a n t s /c a f e s

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issue 01 | 2015

EAT

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EAT

MALDIVES NO. 1 GUIDE TO RESTAURANTS/CAFES Editor-In-Chief Mohamed Hursheed

Managing Director Akhmeem Abdul Razzaq

Creative Director Nashaath

Director, Business Development Dr. Hussein Sunny Umar

Director, Sales & Marketing Ibrahim Areef

Photography Dynamyst

Design & Art Direction Creative Tuna

Contributing Writers Mariyam Athif Sarah Harvey

Contributing Photographers Nishan (Millzero) Martin Whiteley

Adminstration Manager Fathimath Shaaira

Cover Photo Photography : Dynamyst Art Direction : Nashaath

Printing Partner M7 Prints

Advertising For your advertising enquiries please contact: eat@getaways.mv

In Association with: MMPRC Restaurant Association of Maldives Chefs Guild of Maldives

Copyright c 2015 Maldives Getaways Pvt. Ltd. Male', Republic of Maldives, All rights reserved throughout the world. Reproduction in any manner is prohibited. Editor: Mohamed Hursheed. Opinions expressed in the articles are of the authors and do not necessarily reflect those of the editor or publishers. While the editors do their utmost to verify information published they do not accept responsibility for its absolute accuracy. Materials in this publication may not be reproduced, whether in part or in whole, without the consent of Maldives Getaways Pvt. Ltd.

PRODUCED & PUBLISHED BY Maldives Getaways Pvt. Ltd.

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EDITORâ&#x20AC;&#x2122;S NOTE Dear food lovers,

It gives me great pleasure to introduce you to the very first issue of our magazine, Eat Maldives! A lavishly designed and illustrated magazine with an associated website aimed at providing you with the latest information about the restaurants, cafes, fast food outlets and other eateries from all over the Maldives. There is a large number of eateries located all over the Maldives and the number keeps rising almost every month as the success of local tourism brings in even more demand for restaurants even in the most remote islands. The problem is that there isn't a proper platform designed to market the industry to its fullest potential. This is where Eat Maldives comes in. That is our role in this industry. You build it, leave the rest to us. We'll bring the customers to you. Even though the directory listing make up the majority of the magazine, that isn't all the magazine has to offer. A magazine about food wouldn't be complete without an interview with a chef, so we went out and found the best one in the country. Chef Sobah, who has become something of a local celebrity since he won several awards, including Best Maldivian Chef at the FHAM 2015

held at Dharubaaruge recently, talks to us about his past, present and potential future in "Maldivian Master Chef". We also have an insightful interview with one of the biggest restaurateurs in the country and the man who introduced modern catering to Maldives, Salsa Amir. On a small, congested island with heavy traffic problems such as Male', the toughest demand to meet when it comes to pizza is fast delivery. We met up with Ayya, a pizza delivery guy from one of the biggest pizza delivery services in town, Pizza Buona, and get some behind the scenes goodness from his hectic and eventful life as a pizza delivery guy. Moving on to other articles, Mariyam Athif, an emerging local writer has contributed a short article on the history of Maldivian cuisines which should make for interesting reading. Other contributions include two articles by Sarah Harvey, a well-known writer and journalist from the UK who has been working in Maldives for several years. And that's not all, but I'm not going to spoil the surprises that are in store for you inside. Enjoy our magazine and eat well.

Bon appĂŠtit! Editor Mohamed Hursheed

EDITOR’S NOTE

MALDIVIAN CUISINES

Introduction

Mariyam Athif dives into the history of Maldivian cooking

INTERVIEW WITH A FOOD BLOGGER

MODERNISING CATERING IN MALDIVES

HYDROPONICS

Sarah Harvey has a few questions for Nadiya, the author of the popular Maldivian blog Nadiya’s Tastes of Maldives

What makes the man who modernized catering in Maldives tick? We find out

The future of local farming. What is hydroponics and what does it mean for the future of Maldives

MALDIVIAN MASTER CHEF

KNIFE AND FOLK LANGUAGE

GOING NUTS FOR COCONUTS

We interview the most famous local chef in the country

Learn it, use it, impress someone

Why is the world suddenly going crazy over this Maldivian staple food

INTERVIEW WITH A PIZZA DELIVERY GUY

RESTAURANT PROFILES

Life in the fast-food lane

A directory listing of the eateries in Maldives

MALDIVIAN CUISINE ITâ&#x20AC;&#x2122;S MOSTLY ABOUT FISH

Words Mariyam Athif Photography Dynamyst

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Hello, reader. As you may have already deduced I have taken on this task of writing about the Maldivian cuisine. My first observation is that, except for a minimal amount of items being avoided for religious and cultural reasons, we Maldivians currently eat whatever the rest of the world is eating. We order pizzas, we go out to eat at Thai restaurants, we like tandoori chicken, cheesecake, submarines, burgers, nasi gorens, spaghetti bolognese, and this list could go on for a great length.

Having spent quite a bit of time wondering about our cuisine, I found myself being curious about what our ancestors ate, along with why they ate it, how they ate it and so on. And of course I wouldn’t have to read anything to tell you that it was fish, there’s no surprise there; we are surrounded by water. But I did a bit of reading anyway. I read books containing observations made by travellers, explorers and archaeologists who spent time in the Maldives and did some internet digging that landed me on some great Dhivehi cooking blogs. What I found was a lot and too many to write in one article. Hence I am going to resort to telling you about the things that I found the most striking or relevant. One thing that fascinated me was French explorer Francois Pyrard De Laval’s description of our ancestors as people who feasted greatly and often.

Our 17th century ancestors feasted on every new moon, every full moon, every Friday, in addition to the festivities of the Eids and Ramazan. That’s a whole lot of feasting but also a whole other story, since I believe when speaking about Maldivian food, I must begin with fish. Our preferred fish is skipjack tuna, we call it godhaa, and I am going to start off by telling you about a dish that I believe is at the root of our cuisine; garudhiya. When it comes to preparation and ingredients, garudhiya is simple; put fish, salt and water into a pot, boil it and remove the scum, that’s it. We eat it with rice, mixing it with lime, chili and items of that sort to punch it up a bit. Though the broth is simple, I think it’s safe to say that it has quite won the test of time. I am willing to bet that while I am writing this, a large percentage of Maldivian house holds would still have a garudhiya pot

Our 17th century ancestors feasted on every new moon, every full moon, every Friday, in addition to the festivities of the Eids and Ramazan

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sitting on the stove, and while speaking of the garudhiya pot sitting on the stove I would also like to tell you of our peculiar habit of elongating the life of a garudhiya pot to sometimes as long as a week. We just add in a little bit of water and reheat it every night. This continuous reheating also produces what I am going to tell you about next; rihaakuru. When the garudhiya is reheated to the point at which thereâ&#x20AC;&#x2122;s no water left, in the pot there is the salty, flavourful fish paste rihaakuru. This too we eat in more or less the same manner as garudhiya, and sometimes we do add in a bit of smoked fish. Smoking fish probably stems from necessity. Back in the time of fishing villages and no freezers, the men brought in more fish than what was necessary and the women found a way to preserve it. These smoked fish are also used to make many other things since Maldivian cuisine probably has no savoury item that doesnâ&#x20AC;&#x2122;t have fish in it in some form.

Although Maldivian soil is somewhat infertile, coconut trees thrive in the salty coral sand environment

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Apart from fish, I believe it was the coconut trees that kept our ancestors alive. Although Maldivian soil is somewhat infertile, coconut trees thrive in the salty coral sand environment. It’s said that Maldivians know how to use every inch of the coconut tree and yes when it comes to food, we do use it in a lot of ways. We used to scrape coconut by using a device called a hunigondi. It’s a low chair sort of thing with a serrated blade at the end. One popular dish that uses scraped coconut, especially one that we still eat for breakfast is mas-huni. Other ingredients in it include chillies, lime, and onions and of course fish. Nowadays we often substitute smoked tuna with canned tuna. All ingredients are simply mixed together and we eat it with roshi, the Maldivian flat bread. Most cafés serve mas-huni with a popular version of this flat bread. We call it disku, the name probably comes from the resemblance to a disk, and it’s simply flat bread which has got scraped coconut in it. We also do use scraped coconut to make coconut milk, although nowadays most of us resort to using coconut milk in cans and packets. To get the milk we just soak the scraped coconut in water. One major type of dish that involves coconut milk are our curries. On the topic of curries, I think these were introduced to us by the sailors and traders of ancient times who arrived on our shores since none of the spices that are used in our curries, such as fennel seed, cumin, coriander, cloves and cinnamon, grow here. Except for a few distinctive differences in taste, our

fea ture

Hedhikaa are short eats that we prefer to eat late in the afternoon, preferably with a cup of black tea

curries are quite similar to those made by our Indian Ocean neighbours, and as probably expected, the most popular one is made from fish; we call it mas-riha. I believe hedhikaa is another gift from our neighbours. Hedhikaa are short eats that we prefer to eat late in the afternoon, preferably with a cup of black tea. These include bajiya, which is smaller version of an Indian samosa, our fish balls, known as gulha, and our fish cake called boakibaa. There’s so much more to the Maldivian cuisine than what I’ve written above; we’ve got some sumptuous desserts, we’ve got some awesome porridge like items we call kandhi and baiy-pen, we make a whole lot of snacks and munchies such as theluli-bambukeyo made from breadfruit and kulhi-kaaja made from flour, rihaakuru and spices, and moreover, there are regional specialities and derivatives of dishes that stem from the geographical isolation of our islands. Since I can’t squeeze all that in here, I am going to sign off by telling you about how most of us end our meals; by chewing areca nuts with betel leaves, a habit we call dhufun, which I believe we also borrowed from travellers and neighbours. And to end things on a sweeter note, we also have a sweeter version of this called killi in which the areca nuts are ground together with sugar and spices.

Interview

NADIYA ALI MANIK

AN INTERVIEW WITH A FOOD BLOGGER For four years Nadiya Ali Manik has been blogging about her passion for Maldivian cuisine on the website Nadiya’s Tastes of Maldives. With a large following of readers across the Maldives as well as around the world Nadiya’s Tastes of Maldives features recipes for traditional Maldivian cuisine as well as fusion cuisine recipes, cooking videos, healthy eating advice and general culinary tips. On top of all this Nadiya also creates celebration cakes on request and holds regular cookery classes in Male’. Sarah Harvey catches up with Nadiya to find out more. Words Sarah Harvey Illustration Nashaath

Check out Nadiya’s blog on www.nadiyas-tastesofmaldives.blogspot.com

Interv iew

EAT: Nadiya, why did you decide to start a Maldivian food blog? NAM: I started my website because I wanted to share my food adventures with people. I’ve been running my blog for almost four years now. When I left work when my father became sick I didn’t want to be at home without doing anything. Cooking has always been a passion for me so I started blogging about it.

teaching. I try to hold classes monthly. Sometimes they are one day classes (all day) and sometimes the classes are for up to 10 days. I mostly hold them at night because Maldivians have more time to attend at night. EAT: Can anyone come to your classes, including tourists? NAM: Yes of course. I mostly teach Maldivians but anyone who wants to come to a cookery class can contact

3-D cakes are challenging cakes to make because those kind of pans are not available in the Maldives so I have to make my own tins for them EAT: So you’ve been cooking since a young age? NAM: Yes, when I was young I always loved cooking. The first thing I remember cooking was garudhiya with rice, which is my favourite dish. EAT: What other kinds of things do you enjoy cooking? NAM: My preference is actually making cakes, I make and sell all kinds of cakes – birthday cakes, wedding cakes and dessert cakes. 3-D cakes are challenging cakes to make because those kind of pans are not available in the Maldives so I have to make my own tins for them. I bend the tins into the right shape. EAT: That’s impressive! I hear you teach cookery classes too? NAM: That’s right, I’m teaching some cookery classes because Ramadan is coming up. I have a special kitchen at home with a small classroom for

me through my website. EAT: If anyone wants to try your recipes at home do they need any special equipment? For example, do you need to buy a coconut grinder to make mas’huni? NAM: Not really. To address that specific example, if you have a food mixer with a grinder you can put the coconut flesh in and mix it up for mas-huni. There are alternate and traditional methods also. But the same goes for most of the dishes I make. No special equipment really necessary. EAT: Great! Finally, do you have any advice or messages for readers of your blog? NAM: I just hope they can learn something from my blog and hopefully use some advice from it. If they want to ask me anything about Maldivian cooking they can contact me through my website.

Interview

SALSA AMIR

MODERNIZING CATERING IN MALDIVES Catering, the business of providing food services to remote sites is now a huge, booming industry in Maldives. However, even a decade back there were only a few companies that provided catering services in the country. Amir, more popularly known as Salsa Amir, is among the most well-known restaurateurs in the country and a pioneer who introduced a more modern style of catering service to the Maldives. Eat magazine sat down with Amir to have a chat about his experiences.

Words Mohamed Hursheed Photography Dynamyst

EAT: Tell us how you got started in this business. SA: My first real experience with managing a restaurant was with Blue Ice Cafeteria in Ekuveni during 1996. That was my first business venture and I managed it for five years with the help of two other sleeping partners. I was doing relatively alright with Blue Ice Cafeteria when I got the chance to manage the Beach Rest Restaurant in Hulhule'. I ran Beach Rest for five years too before I went and ahead and founded Salsa in 2002. I should note that I let Blue Ice Cafeteria go while I was operating Beach Rest. All these operations sort of overlapped each other on a timeline, things happening while I was in the middle of other things. However, before all that, I worked for six years in the F&B Department at Nasandhura Palace Hotel starting in 1991. That

was when my interest in this really began. By the time I quit Nasandhura, I was the Banquet Manager. I started as a waiter and worked my way up to Restaurant Supervisor and F&B Manager positions through hard work. I had previous experiences working in F&B at Hembadhoo resort in 1989 and Thulhaagiri resort in 1990, but it was the experience I got at Nasandhura that defined me. Nasandhura was the best hotel in the country at the time and I got to attend to all kinds of people from all over the world, including world leaders and other government guests during my service there. However, even back then I knew that I would one day want to start my own thing so I decided to leave. It took me a while but I found a suitable replacement for me at Nasandhura and left. Six months after leaving Nasandhura, I

Interv iew

started Blue Ice Cafeteria and it required everything I had ever learned at Nasandhura to get it up and running. It was a huge accomplishment, but when I got the chance to run Beach Rest Restaurant in Hulhule' I had to shift my focus away from Male' since this was a much bigger operation than Blue Ice would ever be. It was the only restaurant in Hulhule' so all the staff and a huge number of travelers would go there for all their meals. Later, in 2002, I decided that I needed to start another operation in Maleâ&#x20AC;&#x2122; so began I joined up with some new partners and Salsa Cafe came into existence. One year later, Salsa Royal followed. EAT: How did you decide on the name, Salsa? SA: I did a lot of research before settling on Salsa. First I found a lot of suitable names I liked on the Internet and then shortlisted it. Salsa stood out even among the shortlisted names for several reasons. First, it was linked to food and very easy to say. Secondly, when we were young there was a movie called Salsa Heat that was really popular in the country. So it just clicked with me. Salsa is basically a salad or a sauce, or even a hot sauce and mix of things. It's found in several recipes. A lot of people criticized the name back then saying that was the kind of name you'd give to a dance club or disco, and that it didn't go well with the atmosphere in Male'. However, Salsa Cafe flourished and within a few months it became clear it was a hit. I could say that the success of Salsa Cafe was largely due to the location, even though

a lot of people were of the opinion that the location was really bad for a cafe since it was down a small low-traffic road. I saw the it as an advantage though, since it was directly linked to one of the main roads, close to the main shopping area in Male' and near to several tourist attractions. When I first opened Salsa, the place could seat 72 customers. It had a huge open air area with some beautiful trees. It was a very refreshing atmosphere and customers loved it. One year later I got the chance to start a new restaurant at a location where there already was a famous restaurant called Twin Peaks. The place was popular for its Italian food but a bit run down so I took over, did a little bit of redecorating and opened it under the name Salsa Royal. I kept the Italian chef they had and added Thai food to the menu since it was gaining popularity in the country at the time. The fusion of Thai and Italian was very well received. Next, I bought another restaurant on Ameenee Magu and renamed it "205 Salsa". The name comes from the block the restaurant was located in, in case you're wondering about the strange name. We started catering services through Salsa Catering around that time. EAT: What do you think is Salsa's biggest contribution to the industry? SA: There were only a few other places in the country that offered catering services at the time when I started Salsa, but it won't be wrong to say that Salsa did in fact revolutionize the catering industry in the country. We introduced

Interv iew

modern catering to the country. At the time most places would just offer local short eats and drinks as catering service. We introduced pastries and finger foods, and even designed and decorated seats and tables and the locations. I think we were the first to start having live stations as part of the catering service too. We changed the entire face of catering in Maldives, bringing a completely new style with our elegant presentations and concepts. That's probably why we're the first choice when anyone is looking for a caterer that can do huge corporate events and award ceremonies.

We introduced modern catering to the country EAT: What was the largest event you have catered to so far? SA: If you consider the amount of people we catered to it was definitely the family trip organized by the Airports Company and held in Bandos. We had to cater to about 2500 people for a full day. Morning breakfast, brunch, lunch and afternoon tea, we did it all. Everyone there that day were fed by our team. No one had to be turned back because there wasn't enough food. It wasn't easy since it was held out of Male' too. The logistics behind it had to be planned out to every single minor detail to ensure there would be no complications. It was a huge challenge but we managed to do it smoothly and very effectively. There were many other unique events we catered to as well, including three or

four course meals at events and gala nights. I don't think any other place has done anything like that. It's one of the biggest challenges we have faced since we started the catering business. Everything has to be done on time. Dishes have to served and taken away with precision timing so it takes a lot of intricate choreographing to get it right. EAT: What's the future of Salsa going to be like? SA: We have to broaden our horizons definitely. We can't just rest on our laurels so we're looking to expand into other things as well. The guesthouse industry is one of the a fastest growing industries in the country now so we're looking to target that. Things are changing, and Salsa will change to stay on top of things. EAT: Salsa already serves Italian and Thai cuisines. Are you planning to add any other flavors to your menu soon? SA: Thai, Indian, Italian and Maldivian cuisine; that's what the Salsa chefs specialize in at the moment. We might consider Arabian and Mediterranean tastes too. That's a very likely possibility in the near future. Indian cuisine is going through a kind of renaissance right now, and it's becoming increasingly popular all over the world. Indian foods have always been very popular in the Maldives so we're going to focus on that a bit more as well in the future. Also, we're looking to open restaurants in islands other than Male' that have high potential, such as Kuludhuffushi, Thinadhoo,

â&#x20AC;&#x153;You need to personally handle a lot of things at first and continue doing so to some extent even after you've become a success story.â&#x20AC;?

Photography by Dynamyst

Interv iew

Dharavandhoo, Fuvah Mulah and Addu, just to name a few. The challenge is, as always, finding reliable and talented staff. A lot of the time we have to look for foreign talent. Not to say there aren't talented chefs in Maldives. There are a lot of award-winning local talent working in the resort industry but it's next to impossible to lure them away from their jobs since we can't compete with the resorts when it comes to wages.

Indian cuisine is going through a kind of renaissance right now, and it's becoming increasingly popular all over the world. EAT: What do you think is the secret of Salsa's success? SA: There are a few things that I've learned over the years. The first is that you have pay careful attention to everything. You need to micromanage things. You need to know everything that's happening under you. You need to personally handle a lot of things at first and continue doing so to some extent even after you've become a success story. The personal touch and close attention to details from every angle, that's what a growing business needs to ensure its a success. Quality control and kitchen cleanliness is paramount. And you have to always scrutinize every aspect of the entire organization, finding weaknesses and patching them before

they become a problem. You can't begin something and hope that it will all turn out alright, you need to work hard and keep on improving and enhancing if you want to achieve something. It doesn't matter how big your restaurant is or how popular it has become, if you don't pay enough attention and take care of it lovingly it's going to fail. There will come a time when you can relax a bit and let things take on a life of its own, but you can never just put it to Full Auto. Semiauto, maybe but never Full Auto. There always has to be a human element behind every operation, observing to ensure everything is working as it should.

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KNIFE & FORK LANGUAGE

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HYDROPONICS

THE FUTURE OF LOCAL FARMING As you bite into your sandwich have you ever spared a moment to think about how far the ingredients in it may have travelled before reaching your mouth? Words Sarah Harvey Illustration Nashaath

More often than not if youâ&#x20AC;&#x2122;re eating on any of the Maldivesâ&#x20AC;&#x2122; inhabited islands your chicken has been imported from South America, your tomatoes from India and your cheese from the Middle East - so your sandwich has flown further than you might in a year just to reach your plate! With the exception of coconut and tuna 90% of all food items are imported to the Maldives. This is because of a lack of space and the unsuitability of much of the soil for farming. (Dry land constitutes just 1% of the Maldives territory, and only 29.8sq km of this is arable.) Most of the soil is shallow and nutrient-deficient, which is fine for coconuts but not much use for agriculture. When space is at a premium, the majority of food is imported and the population continues to expand exponentially, hydroponics offers a much-needed solution. Hydroponics is a sustainable system of agriculture which allows crops to be grown in areas where the land is unsuitable for farming. Without using pesti

cides, the hydroponics system substitutes soil with mineral nutrient solutions in water.

As hydroponics operations are still fairly new in the Maldives they currently account for a small percentage of fruit and vegetables consumed in the country As hydroponics operations are still fairly new in the Maldives they currently account for a small percentage of fruit and vegetables consumed in the country. But several resorts including Soneva Fushi and Kuramathi have small-scale hydroponics projects growing things like lettuce, herbs and chilli for their kitchens and Soneva Fushi grows enough mushrooms to sell them to the inhabited islands of the Maldives too.

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An estimated 41 types of fruit and vegetables are being grown on Maafahi, which amongst other produce is famous for its many varieties of lettuce while Thoddoo is the countryâ&#x20AC;&#x2122;s largest producer of watermelons

Hydroponic System

Some inhabited islands also have smallscale hydroponics projects but currently only two inhabited islands have largerscale agricultural hydroponics projects; Maafahi and Thoddoo (which were already agricultural islands for many years prior to this). Various other agricultural projects are also being implemented in Thoddoo right now, including climate-controlled greenhouses. An estimated 41 types of fruit and vegetables are being grown on Maafahi, which amongst other produce is famous for its many varieties of lettuce while Thoddoo is the countryâ&#x20AC;&#x2122;s largest producer of watermelons. Both islands plan to develop and expand their hydroponics projects to cater to the growing demand both in inhabited islands and from resorts looking for cost-efficient solutions to the problem of supplying fresh produce to the growing population of Maldives.

Interv iew

SOBAH

MALDIVIAN MASTER CHEF Abdulla Sobah is one of the most well-known local chefs working in the Maldives currently. The winner of numerous awards, both local and international, Sobah has been working in the culinary industry for more than two decades now. It took a bit of effort, since Sobah is such a busy individual, but Eat magazine finally managed to secure an interview with him to ask about his past experiences and what he has planned for the future. Words Mohamed Hursheed

EAT: Tell us a bit about yourself and where you work. AS: My name is Abdulla Sobah, and I'm from Baa Eydhafushi. I am currently working as a Sous Chef at Soneva Fushifushi Resort. Although I'm basically the in-charge of all the cuisines, I specialize in Maldivian Cuisine. EAT: How did you get started? Give us a brief history of your career. AS: I began my career in 1990, working at Kuredhu Resort as a dishwasher and steward. I spent about four months doing only that when I got a chance to do a short course in F&B production organized by UNDP. It was a two-week course but at the end of the course I realized that I wanted to pursue it as a career. I worked at Kuredhu for one year and then joined Hotel School for further studies. After three years of studying

at Hotel School, I went to Rangali for more training. I ended up working there for six years and then the management changed and the resort was rebranded to Hilton Maldives. By then I was working at supervisor level job as the Chef de Partie. Next I went through six months of training at Sri Lanka before moving to work at Kihaadhuffaru Resort. I stayed there for about six months but there were some problems within the management and things went south so I moved on and began working at Coco Palm. I stayed there for two years and then left to work at Royal Island. Even though I was hopping from one resort to another during the time, I was still a Chef de Partie and I worked in that position at Royal Island for ten years. During my time at Royal Island, I managed to achieve a lot of things I had set out to accomplish in my career and it was also

Photography Nishan (Milzero)

Interview

during my time at Royal that I got promoted to Sous Chef. After a decade working at Royal Island, I joined Soneva Fushi and I have been working there now for three and half years now.

At Soneva Fushi I got the chance to pass on the knowledge I had gained over the years to others, the new generation. EAT: You mentioned that you accomplished a lot during your time at Royal Island. Can you elaborate on that? AS: I started competing in professional culinary challenges, exhibitions and competitions that were held in Maldives during my days at Royal. That was in the year 2000, I recall. I won lots of awards every year; silver medals and gold medals, but the biggest achievement for me was this year when I won several of the most prestigious awards, including Best Chef at the FHAM 2015 International Culinary Challenge & Exhibition held at Dharubaaruge in August. Other awards I won in the same event include Gold in Hot Cooking Lamb and Beef, and Best Maldivian Chef 2015 Award. I was also awarded the World Chef Association Asia Continental Director Medal, which was amazing! I never expected to win so many awards at the event so it was a fantastic night! Earlier also, in 2006, I won Best Outst-

anding Chef and Best Maldivian Chef awards at an event organized by the Singapore Chef Association and held at Dharubaaruge in Male'. About 160 chefs from all over Maldives competed in the event so it was a huge accomplishment for me. Then again in 2007, I competed against around 1700 chefs at a competition organized by the Chefs Guild of Sri Lanka and held in Colombo. Actually, I competed in that event as part of a group of chefs from several Maldives resorts. We won a gold and silver medal there and I consider those as some of my biggest achievements. I also got the chance to visit several other countries such as Vietnam, Thailand and Bangkok, to experience and learn from the chefs there during those days. While working at Soneva Fushi, I also achieved something completely new, yet just as important as the awards are for me. At Soneva Fushi I got the chance to pass on the knowledge I had gained over the years to others, the new generation. In some ways what I have achieved by training others in the art of cooking has been a lot more significant for me than any of my other achievements. EAT: Are you happy with the number of local chefs working in the industry currently? AS: To be absolutely honest, no, there still aren't enough chefs when you consider the amount of resorts and restaurants in the Maldives. But it was worse earlier, back when I had just begun my career. Back then there weren't even 20 local chefs working in

Interview

a lot of the locals with the potential and talent to become great don't have the confidence and determination to go ahead, to go the distance, risk everything to become the best. Photography Nishan (Millzero)

Interv iew

the industry. Now the number of local chefs are increasing every year and there are even locals working as Executive Chefs and Chefs de Cuisine. During my career I have managed to work with two other local chefs. One of them was among the most creative and talented chefs I have ever met. I am confident that we don't need to hire chefs from abroad to work in Maldivian resorts and restaurants. We have enough talented people working in the industry even now but the problem is that most resort managements don't want to take the

chef. To say this is an achievement is an understatement. I would like to take this opportunity to express my heartfelt gratitude and sincere thanks to Sonu and Eva for their trust and confidence in me. EAT: Tell us about the most memorable experience you've had during your career. AS: There's just too many beautiful and memorable experiences. Every time a customer finds a dish so appetizing they have to actually come over and personally thank me for the meal... that's always amazing to hear. There have been some

Now the number of local chefs are increasing every year and there are even locals working as Executive Chefs and Chefs de Cuisine. chance. There is also another problem in that a lot of the locals with the potential and talent to become great don't have the confidence and determination to go ahead, to go the distance, risk everything to become the best. I've personally seen many talented chefs with huge potential just give up halfway because they believe they have achieved all they can in their career. It's sad to see that. Personally, I am very happy working at Soneva Fushi. The management is not afraid to give locals a chance and they nurture all forms of creativity. For instance, they have even opened a restaurant in Soneva Fushi named after me! This is a great honor they have bestowed on me. I don't think there's any other resort in the Maldives where they have a restaurant named after a local

particularly unique instances also. For instance, there was a 48-year-old guest from Britain who was staying at Soneva Fushi who asked me to make a unique dish just for him. I used every bit of creativity I had to make him a broth with a local twist and when he tasted it he told me that in all his years he has never tasted a dish as delicious as what I had just made for him. He was very happy and that in turn made me extremely happy. Yes, there have been a lot of moments like that during career and each of those is very special to me. Another thing I'd like to note is that never in my entire career as a chef has a customer come up to me to say they didn't like the food I had made. Never! That is also something I am very proud of. Oh! I almost forgot. There was also the

Interview

time that two guys named David Beckham and Gordon Ramsay were staying in Soneva Fushi and I got the chance to cook for them. The compliments I got from both of them, especially Gordon Ramsay, are something I'll never forget. EAT: We've heard you organized a children's cooking competition at Soneva Fushi. What's the story behind that? AS: That is correct. These days I am focusing on hosting cooking competitions for children, aged between 10 and 12 mostly. We work closely with Baa Atoll Education Centre, reaching out to the children's parents to get them to join. The aim is to teach children what the industry is about and what is possible for them if they choose this profession as a career. We train them for three months prior to the actual competition and during that time they learn everything about working in a professional kitchen and how a restaurant works. The competition is basically just like the TV show Master Chef, and we have a live audience too. The audience is comprised mostly of the children's parents but many others interested in the contest also drop by from nearby islands to watch and cheer the children. All the ingredients needed for the training and the competition are provided by Soneva Fushi. We invite professional chefs from abroad to judge the contest. We haven't really turned it into a TV show yet but that is also a possibility. The competition is now three years old and there's always more than

80 contestants competing for the prize. We award bronze, silver and gold medals for the winners and a very enticing cash prize, which has increased generously each year. In the future we plan to expand the contest to include children from all over the Maldives, competing between islands and atolls. Ultimately only the most talented little chefs from across the Maldives will compete in the final round.

PROFESSIONAL ACHIEVEMENTS FOOD AND HOSPITALITY ASIA MALDIVES INTERNATIONAL CULINARY CHELLENGE & EXHIBITIONS 2015 FHAM BEST CHEF 2015 FHAM BEST MALDIVIAN CHEF 2015 WACS ASIA CONTINENTAL DIRECTOR MEDAL GOLD MEDAL (HOT COOKING BEEF) GOLD MEDAL (HOT COOKING LAMB) BRONZE MEDAL (HOT COOKING SEAFOOD) MERIED (MALDIVIAN COOKING)

HOTEL ASIA CULNARY CHELLENGE 2012 BRONZE MEDAL (HOT COOKING FISH) SILVER MEDAL (HOT COOKING LAMB) MERIED (MALDIVIAN COOKING)

HOTEL ASIA CULNARY CHELLENGE 2011 SILVER MEDAL (HOT COOKING FISH) SILVER MEDAL (HOT COOKING LAMB)

CHEF GUILD OF LANKA, CULNARY ART EXHIBITION 2007 BRONZE MEDAL (HOT COOKING)

HOTEL ASIA CULNARY CHELLENGE 2006 GOLD MEDAL (HOT COOKING LAMB) SILVER MEDAL (HOT COOKING FISH)

HOTEL ASIA CULNARY CHELLENGE 2004 SILVER MEDAL (HOT COOKING MEAT) BRONZE MEDAL (HOT COOKING SEA FOOD)

HOTEL ASIA CULNARY CHELLENGE 2002 BRONZE MEDAL (HOT COOKING MEAT)

Interv iew

The competition is basically just like the TV show Master Chef, and we have a live audience too. 31

EAT: Any advice for those interested in pursuing this as a career? AS: As a career, this is very rewarding both professionally and personally. The most important advice I can give to tell those who want to choose this as a career is to never give up, never stop learning and always work to improve yourself through experimenting and experiencing new things. There is no limit to what you can achieve down this path; it all depends on your creativity.

Photography Martin Whiteley

Interview

Report

GOING NUTS FOR COCONUTS

Virgin coconut oil has suddenly become one of the biggest new international health crazes. Perhaps part of its popularity is it being significantly more palatable than certain health fads like wheatgrass shots and aloe vera juice. But here in the Maldives coconut oil has been widely used for health and beauty purposes for generations. So whatâ&#x20AC;&#x2122;s new, you may ask. Well, some recent scientific studies have confirmed some astounding benefits to having virgin coconut oil in your diet. Here are some of the top benefitsâ&#x20AC;Ś

Words Sarah Harvey Illustration Nashaath

Report

Coconut oil can help you lose fat in your abdomen. 40 women with abdominal obesity were asked to supplement 30ml of coconut oil per day into their diet. Within 12 weeks they found significant reductions in Body Mass Index (BMI) and waist circumference. (The abdomen and surrounding organs are the most dangerous places to store fat since abdominal fat is associated with illnesses including heart-disease, diabetes and strokes.) The fatty acids in coconut oil can reduce seizures. Your body turns the fatty acids in coconut oil into ketones. Studies with children suffering from drug-resistant epilepsy showed a reduction in the number of seizures when controlled amounts of coconut oil were introduced into their diets. Coconut oil can improve your cholesterol. It turns out that the saturated fat in coconut oil raises your ‘good cholesterol’ and changes ‘bad’ LDL cholesterol into a benign subtype. Coconut oil can help the brains of people with Alzheimer’s (dementia). Studies showed the medium-chain triglycerides in coconut oil can increase blood levels of ketone bodies. The coconut oil given to Alzheimer’s patients supplied energy for the brain cells and relieved their symptoms, leading to immediate improvement in the brain function of patients with mild Alzheimer’s.

Amazing! Let’s take a look at the history of coconut oil in the Maldives and why it’s making a comeback. Coconut oil was traditionally used in the Maldives to power oil lamps, as hair oil, in herbal medicine and in the production of soap, shampoo and moisturizers before mass-produced hair gels and other cosmetic products took over in popularity. Coconut oil and coconut butter was also used a lot in cooking but there was a recent decline due to the convenience of imported sunflower oil and other cooking oils. Recent studies show refined cooking oils such as blended vegetable oil can be very damaging to your health, leading to clogged arteries, high cholesterol, heart attacks and strokes. This is another reason why coconut oil has become so popular around the world and is having a revival in the Maldives.

Interv iew

PIZZA DELIVERY GUY

LIFE IN THE FAST-FOOD LANE There's a popular joke that states that pizza delivery takes less time to arrive at your doorstep than the Police. This is probably true in Male' too. Considering it's such a small place, the Capital City of Maldives has an abundance of pizza delivery services competing for the attention of your taste buds. Although the taste and texture of the pizza is very important, what makes or breaks a pizza delivery service is how fast they can deliver their pizzas. This is what makes the people who work for the delivery service the most important factor for any pizza delivery place. Words Mohamed Hursheed Illustration Nashaath

We managed to get Ali Naeem, 34, who has been working as a pizza delivery guy at Pizza Buona for more than year now, to sit down with us during one of his breaks and tell us about his job. EAT: How did you get your start in the delivery service? AN: A friend of mine found this job for me more than a year ago when I was out looking for a job. I had just quit my earlier job as a Supervisor at the Pest

Control Department of a resort due to delays in payments. Three months without being paid makes life very difficult for anyone. I am from Male' and my brothers worked in the fishing industry as Yellow Fin Tuna fishermen so right after finishing Grade 8 I joined them and worked with them on their "kannali boat" for two years. After that my brother sold his boat so I joined the resort. After quitting I spent about two months looking for a job when my friend

Interv iew

approached me and asked me if I was interested in a pizza delivery job. I was interested and filled out the application, got interviewed, met with the company managers and was notified I had been selected a few days later.

days but that doesn't mean it's an easy day. There will always be a lot of deliveries, no matter what day of the week. EAT: What do you think of your job? AN: It's a surprisingly fun and enjoyable job. Not that difficult but you have to put in a lot of hours. I was told upon joining that it was going to be very busy but I was confident I could put in the effort. More than year gone and now I am the fastest delivery guy working there.

36 EAT: What is your typical day like? AN: My shift begins at 9am and I usually head to work without having breakfast. After signing in I check the for deliveries and have a quick breakfast if there's time between deliveries. It's almost always very busy so I'll be out doing deliveries until my lunch break at 2:30pm. During the break I usually go home and spend some time with my wife and kid. I return to work at five and then usually finish by 11pm. That's my usual schedule. I get four off days every week, but I normally take only two days off. EAT: How many people work in delivery and what are the busiest days? AN:There are six guys working in delivery right now, including me. Four expatriates and another local guy. Every day is a very busy day but sometimes it becomes overwhelming on Fridays and public holidays like Children's Day and New Year. Saturdays are the least busy

It's a surprisingly fun and enjoyable job. Not that difficult but you have to put in a lot of hours.

Interv iew

EAT: Is there a lot of locals working in the delivery service? AN: There weren't a lot of Maldivians working as delivery guys when I started but gradually they are increasing. Perhaps the reason more Maldivians aren't interested in this job is because the pay isn't as good as it could be considering the time you have to put into this. To be absolutely honest the pay isn't worth it but I don't want to keep changing jobs and I do think with dedication and perseverance any job will be worth it. The opportunity to get ahead in this job exists and I am hopeful that I will be able to get to supervisor level soon. EAT: Why do you think there aren't a lot of Maldivians working in the pizza delivery service?

PIZZA

AN: I think Maldivians consider delivery service to be a very low-class job and we are looked down upon, generally. Most Maldivians probably see us as uneducated and "D-Grade" people. That isn't true really. I know a few local guys who actually finished school with good results but choose to do this because they liked it and discovered they were good at it. That is probably why there are so many expatriates doing this job; locals consider this job to be beneath them. However, I've never actually had a bad experience with a customer yet. No one has ever been rude to me or started an argument over the delivery. Personally, I don't think that expatriates are needed for this job; Maldivians can do this job much better. They are more familiar with the locations, the roads and

Interview

the traffic here. If you get someone from a neighboring country to do this job then you have to spend several months teaching them the routes and other things they'd need to learn before they are actually good at it.

Customers will often mistake me for an expatriate when I go to make deliveries EAT: What's the funniest thing you have experienced during your deliveries? AN: This is actually a regular occurrence even now. Customers will often mistake me for an expatriate when I go to make deliveries. Probably because they aren't

38 expecting a local to be working as a pizza boy. There was this one time I called the customer's number and told her that I was at the door with her pizza but no one was answering the door bell.

Interv iew

I talked in normal Dhivehi without an accent but she answers back in the kind of broken Dhivehi expats usually talk in when they are just learning Dhivehi. It was so funny that I also replied back in broken Dhivehi, in the same style she was talking to me. A few minutes later the door opens and the girl sees me and her eyes go wide. She slams the door shut in my face and I hear her calling her mom, asking her to come and collect the pizza. Her mom yells back that she can't and the girl starts pleading. I am outside listening to this conversation trying not to laugh. I had to wait about 10 minutes outside the door while the girl tried to persuade her mom to open the door and collect the pizza because she was too embarrassed about having mistaken me for a foreigner. Eventually she opened the door, paid me, collected the pizza and even apologized for talking to me like that, saying that she hadn't really expected a Maldivian to be out delivering pizza. I told her it was no problem and that it wasn't the first time and probably not the last time.

PIZZ A

I have been working as a pizza delivery guy for more than a year now and I have never had a bad experience. EAT: Any bad experiences? AN: I have been working as a pizza delivery guy for more than a year now and I have never had a bad experience. In fact, I have made a lot of friends while doing this. Many of the regular customers will even wave and say hi when we meet on the road even when I am not out doing deliveries. They are very nice. And I think most of the expatriates who do this also have similar experiences. I have a lot of friends, both local and expats, from other pizza deliveries and I've never actually heard them talk about a customer being rude to them or treating them badly. It is strange, considering the treatment waiters at cafes or restaurants have to endure here. And there is also the tips. A Sri Lankan guy who worked with me said that when he had been delivering pizzas in his own country he would almost never get tips. Here in Male', he was surprised when he made about MVR100 per day on tips. That's an average of about MVR15 per delivery. This shows there's no discrimination against expatriates in this line work, I think.

Interv iew

EAT: Any accidents? AN: No, I've never had an accident while out making deliveries. You don't really have to ride fast and even the traffic can be avoided if you know the short cuts. When I have five deliveries to make, I already have the shortest routes to hit all five locations in the fastest time possible, and even alternate routes, mapped out in my mind before I even get on the motorcycle. You have to keep all the traffic hot zones during the various times of the day in the back of your mind when you're planning your route. This is a skill you can learn and you get better with practice. When I first started working at the company, the man who hired me was the fastest delivery guy there. My target was to challenge and beat his record and I have actually done that. I think everyone at the company accepts that now.

EAT: Anything you can think of to improve in the pizza delivery service? AN: I think the company is doing well in meeting customer expectations even now. Can't think of anything they can improve right now even though there must be some things that can be enhanced. The biggest complaint earlier was the pizzas not being hot or warm upon delivery. That has also been attended to now, with insulated boxes attached to the back of the motorcycles that can keep the pizzas inside warm during deliveries. Other times the customer might not be happy with the pizza, for whatever reason, and we will immediately send a replacement that would make the customer happy. Customer care is very good here. One of the first problems we solved was the problem of deliveries taking too long. These days it's very rare for a delivery to take more than 20 minutes. On average all my deliveries take about 10 minutes at maximum.

Interv iew

Maldivians have to stop looking down on some professions as being too low for them and try to respect the hardworking people who do jobs that others won't or can't do. 41

EAT: Any advice you want to give to someone who might want to join as a pizza delivery guy? AN: I want to say that if you're honest and hardworking, there's nothing you can't do and this is a job that Maldivians are more than qualified for. There's no need to bring in expatriates when Maldivians have all the advantages over others when it comes to this specific job. True, it's not a very complex or mentally demanding job but if you have the resolve you can get ahead in this line of work and make a good living. Maldivians have to stop looking down on some professions as being too low for them and try to respect the hard-working people who do jobs that others won't or can't do.

P I ZZA

R E S T A U R A N T S / C A F E S P R O F I L E

Profile

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AKOYA FUSION MALE’ - Fareedhee Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

01:30 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 333 0650, +960 777 4896 www.facebook.com/akoya.mv xdy7@hotmail.com

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AZUR

AIRCONDITIONED BUFFET

MALE’ - Hotel Jen, Level 14 Rooftop, Ameer Ahmed Magu.

CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

09:00 AM – 12:00 AM

Azur serves contemporary Western and Japanese fusion cuisine in sleek surrounds. Offers stunning ocean views and breezy freshness for a memorable dining experience. Infinity pool along with restaurant, pool snacks available for lunch. A place to enjoy Sheesha with after dinner drinks under the starts. SERVED CUISINES: Continental | Italian | Maldivian Fusiion | Japanese | Vegetarian.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 330 0888, +960 765 0643 www.facebook.com/hoteljenmalemaldives hjmd@hoteljen.com | www.hoteljen.com/maldives

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BLUE BAY CAFE MALE’ - Artificial Beach, Boduthakurufaanu magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 331 7999 bluebayholdings@gmail.com

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BOMBAY DARBAR HULHUMALE’ - Nirolhu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 11:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

Bombay Darbar is a speciality restaurant serving wide variety of North Indian Cuisines. The restaurant is located in the ground floor, open for public and tourist. A special wing of the restaurant will be on the terrace floor.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

SERVED CUISINES: North Indian | International Cuisines. HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 993 8696 www.newtowninn.com

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BREAKWATER MALE’ - Artificial Beach Food Court 4.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

01:30 PM – 12:00 AM

Breakwater is a fine dining family restaurant located in Artificial Beach. The warmth and intimacy of Breakwater with complete and savory dining services will place a finishing touch and will create a WOW experience.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 330 9595, +960 778 8475 www.facebook.com/breakwater.maldives marketing@breakwater.com.mv

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BURUZU CATERING MALE’

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 05:00 PM Fri

09:00 AM – 05:00 PM

Buruzu was established in December 1992 as a café serving authentic Maldivian cuisine. A catering division was set-up in the year 2000 and has since gained the reputation as a reliable and reasonable price caterer without compromising the quality of food and services that Buruzu always strive to ensure. As we grow, we have always kept ourselves attuned to market needs. When we noticed a demand for specific buffets, we started designing BBQ, Picnic Menus , Canapé buffets to complement our standard buffets. Our team of catering professionals is committed to provide delicious food, beautiful presentations and professional services that proudly make Buruzu one of the top caterer in Male’. All our catering outlets are FDA certified with Grade ‘A’. SERVED CUISINES: Arabian | Bakery | Indian | Maldivian | Srilankan | Thai | Vegetarian.

HOTLINE: +960 333 8008

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY WIFI INTERNET

CAFE IER MALE’ - Medhuziyaarai Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

04:00 PM – 12:00 AM

Cafe’ier is a new concept of modern lavazza coffee shop, that you could have your aromatic coffee pleasure in a calm environment.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY

SERVED CUISINES: Fast Food | Ice Cream Parlor | Italian FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 300 3800 www.euromarketingmaldives.com

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CAFE LAYALI MALE’ - Shaheed Ali Hingun, Maafannu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

Café’ Layali is more of an Egyptian style coffee shop, serving variety of Sandwiches, Snacks and Shisha. The concept of Café’ Layali is such that it gives a very unique modern Arabian style experience for our customers, from the paintings on the wall to the music played. Moreover, we provide you with the most comfortable seating arrangements to enjoy a perfect shisha with your loved ones. Our trained staff will always serve you with a smile and welcome any feedbacks from you. We believe that our success lies in the satisfaction of our customers only. SERVED CUISINES: Arabian | Fast Food | Italian | Maldivian

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 911 1019

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CHILLAX MALE’ - Alimas Carnival, Boduthakurufaanu Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 06:00 AM – 12:00 AM Fri

06:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 300 4545

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CIBO CAFE MALE’ - Boduthakurufaanu Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 06:30 AM – 12:00 AM Fri

06:30 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 0709

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CITY GARDEN RESTAURANT MALE’ - Boduthakurufaanu Magu Sat - Thur 08:00 AM – 12:00 AM Fri

08:00 AM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

In 2004, City Investments secured a prime location on Lotus Goalhi adjacent to Bank of Maldives main branch, and on it, created City Garden. This was our first restaurant and very quickly it grew to become a favorite location for office workers to come for their lunch breaks and hold business meetings. In this way people have been regular customers there for years and it is now one of the busiest restaurants in the whole of Male’. SERVED CUISINES: Bakery | Continental | Fast Food | Ice Cream Parlor | Indian | Indonesian | Italian | Malaysian | Maldivian | Singaporean | Srilankan | Thai | Vegetarian.

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 3020 www.city.com.mv

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CITY SNACKS MALE’ - Boduthakurufaanu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

08:00 AM – 12:00 AM

In 2003, City Investments expanded into the café market by opening an outlet next to the Bank of Maldives main branch. This immediately became a star location where customers regularly fill the coffee house and take away products in the form of pastries and sandwiches, made by City Bakery were extremely popular due to the business based locality

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS

SERVED CUISINES: Bakery | Fast Food. LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 335 3020 www.city.com.mv

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CITY TORTELLINI MALE’ - Orchid Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

08:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 300 7786

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DHIVEHI MALAAFAIY MALE’ - G. Bodufenvalhuge, Rahdhebai Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:30 AM – 12:00 AM Fri

02:00 AM – 12:00 AM

Dhivehi Malaafaiy is a “Maldivian Style” Harhuge, serving local traditional dishes to a wide consumer through a unique touch, by maintaining both culture and tradition. The philosophy of the business is to give customers a “Maldivian Experience” when entering the outlet through the art, décor, clothing, artifacts, and warm service emphasis. Also allowing customers of other ethnic backgrounds to enjoy and learn our cultural heritage of food and beverages offered.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC

OUTDOOR DINING SMOKING AREA

HOTLINE: +960 332 0542 www.facebook.com/dhivehimalaafaiy malaafaiy_ad@hotmail.com

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DOLPHIN VIEW CAFE MALE’ - Alimas Carnival, Boduthakurufaanu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 05:30 AM – 12:00 AM Fri

05:30 AM – 12:00 AM

A café to enjoy all varieties of food, with an awesome view of Ibrahim Nasir International Airport, and mostly the amazing view of the golden sunrise with a hot cup of coffee to those who enjoy to watch the sunrise.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 1010

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DONDON CAFE & BISTRO MALE’ - Lonuziyarai Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 3310 | +960 332 3322

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ENZI BAKERY MALE’ - Dhon’andharadha hingun.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

08:00 AM – 12:00 AM

EAT FRESH, LIVE FRESH! Enzi is a food experience that is designed to wake up your taste buds. We try to satisfy your cravings with quality and tasty items. SERVED CUISINES: Bakery.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 6677 www.enzi.mv

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ENZI BAKERY HULHUMALE’ - Irudheemaa Hingun.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 22:00 PM Fri

08:00 AM – 22:00 PM

EAT FRESH, LIVE FRESH! Enzi is a food experience that is designed to wake up your taste buds. We try to satisfy your cravings with quality and tasty items. SERVED CUISINES: Bakery | Fast Food | Italian | Maldivian.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 6677 www.enzi.mv

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FLAMINGO MALE’ - Muranga Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:30 AM – 12:00 AM Fri

07:30 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 300 0550

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GOOSEBERRY ViLINGILI - Kalhuthukkala Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

01:30 AM – 12:00 AM

Nestled in the heart of the Garden Island Villingilli, Gooseberry Restaurant is the perfect escape from the busy sights and sounds of Male'. Enjoy a wide variety of fine dining of local and International cuisines as you enjoy your time in our semi open rooftop environment, be it with your friends, family, your special someone or just by yourself. We also cater for your private parties, deliver to your doorstep in Villingilli, and have special ready to serve barbaque packages fresh and ready to have an awesome time at the white sandy beaches of Villingilli. SERVED CUISINES: Chinese | Continental | Fast Food | Indian | Indonesian | Italian | Maldivian | Srilankan | Thai | Vegetarian

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 991 2222 www.facebook.com/gooseberry

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H FOOD CAFE MALE’ - Haveeree Hingun

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

01:15 PM – 12:00 AM

Located at the heart of Male city commercial area, H Food provides various delicacies to its customers. We also provide outdoor catering for wedding parties, school events and other occasions.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 330 1880

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HIRIMI MALE’ - Fligas Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 04:30 AM – 12:00 AM Fri

04:30 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 5559

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IBERRY CAFE HULHUMALE’ - Ahigas Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

07:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 6866 www.iberrymaldives.com

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JADE BISTRO MALE’ - Boduthakurufaanu Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

07:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 334 5757

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JEN’S KITCHEN MALE’ - Hotel Jen, Ground Floor, Ameer Ahmed Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 10:00 AM – 02:00 AM Fri

10:00 AM – 02:00 AM

Grab a quick snack before heading back over the crossing at our Jen’s Kitchen On –The -Go. We feature light snacks, salads, pastries, bakeries, refreshing lemonades, bottled beverages and specialty coffee on the go or dine in for your convenience.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

SERVED CUISINES: Bakery | Fast Food | Ice Cream Parlor | Vegetarian.

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 330 0888 www.hoteljen.com

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JUWEY’S CAFE & RESTAURANT MALE’ - Maaveyo Magu. Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

Welcome to juways. Since 1999, we have been delighting our customers with delicious and mouth-watering food. Our casual and relaxing garden atmosphere makes an ideal place for just coffee and chitchat or elaborate lunch or dinner. Since 2012, we have joined hands with ‘Buruzu’ to serve our customers better, and to expand our services. SERVED CUISINES: Bakery | Continental | Fast Food | Indian | Italian | Malaysian | Maldivian | Srilankan | Thai | Vegetarian.

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 331 6969

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KINGS CORNER RESTAURANT MALE’ - Hakuraa Goalhi. Sat - Thur 08:00 AM – 12:00 AM Fri

04:00 PM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

King’s Corner is one of the best Indian Restaurants in town. Located in a prime location of Male’ City, King’s Corner is a well-known brand name targeted to both family and business community. SERVED CUISINES: Continental | Fast Food | Ice Cream Parlor | Indian | Maldivian | Vegetarian.

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 331 5556

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LIME

AIRCONDITIONED BUFFET

MALE’ - Hotel Jen, Level 1/F, Ameer Ahmed Magu.

CATERING

Sat - Thur 06:00 AM – 11:00 PM Fri

06:00 AM – 11:00 PM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 330 0888, +960 765 0643 www.facebook.com/hoteljenmalemaldives hjmd@hoteljen.com | www.hoteljen.com/maldives

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LOLLY POLLY HULHUMALE’ -

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

07:00 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 779 7047

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MARRYBROWN MALE’ - Boduthakurufaanu Magu

AIRCONDITIONED BUFFET CATERING

Sun - Thur 09:00 AM – 12:00 AM Fri

08:00 AM – 11:00 AM / 04:00 PM – 12:00 AM

Sat

08:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN

Marrybrown is among the nation’s leading fast-food chains, with more than 130 quick-serving restaurants in Malaysia and more than 350 international restaurants. As the first major fast-food chain to develop and expand the concept of “Something Different” experiences. Marrybrown has always emphasized on halal products serving millions of guests world-wide. SERVED CUISINES:Fast Food.

FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 333 8990

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NEWPORT MALE’ - Boduthakurufaanu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 06:00 AM – 12:00 AM Fri

04:00 PM – 12:00 AM

A new cafe setting the benchmark for Italian coffee and bites with class. NewPort Restaurant would not be new to many of you. NewPort is the 3rd restaurant opened in the Maldives back in 1982 setting the trend for restaurants at that time and after break of almost 12 years, we planned to revamp this classic brand into a modern chic restaurant/cafe. Located in front of the busy airport ferry jetty in Male, assuring great traffic, NewPort aims to be the new benchmark for great food, coffee, atmosphere & Italian flair. SERVED CUISINES: Bakery | Chinese | Continenal | Fast Food | Ice Cream Parlor | Indian | Indonesian | Italian | Japanese | Malaysian | Maldivian | Mexican | Singaporean | Thai | Vegetarian.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 330 0660 www.newport.mv

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PALACE SICHUAN CHINESE RESTAURANT MALE’ - H.Almaas Villa, Nooraanee Goalhi, 3007 Sat - Thur 11:00 AM – 10:00 PM Fri

06:00 PM – 10:00 PM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

Placed at the focal tourist location, Sichuan is an exclusive Chinese restaurant offering a plethora of Chinese cuisines. SERVED CUISINES: Chinese | Continental | Ice Cream Parlor | Indian | Japanese.

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 300 3009 www.palacesichuan.com.mv

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PINE CAFE MALE’ - Sosun Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

07:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 2201

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PIZZA BUONA MALE’ - Ruvagu Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

Guaranteed freshness. Every time a pizza is ordered we make our dough fresh. We don’t keep it frozen for hours and days. So next time your munch on a tasty treat from Pizza Buona, you can be assured that you are eating fresh.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 300 9779

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PIZZA MIA MALE’ - Kalhuhuraa Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 11:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

Pizzamia the only place in town for authentic Italian pizzas created by Italian from imported Italian quality ingredients.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY

SERVED CUISINES: Italian. FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 331 6000 | +960 332 6000

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RAVIN’S KITCHEN & CAFE HULHUMALE’ Sat - Thur 08:00 AM – 12:00 AM Fri

08:00 AM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 777 8113 www.itc.com.mv

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RIVETHI BEACH RESTAURANT HULHUMALE’ - Beach Road. Sat - Thur 08:00 AM – 12:00 AM Fri

08:00 AM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 2610 www.rivethibeach.com

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SALSA ROYAL MALE’ - Mafannu, Orchid Magu,

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

04:00 PM – 12:00 AM

Opened in October 2010 after being renovated, the restaurant is one of its kinds. Walk through the doors of SALSA ROYAL and you will feel yourself transported to an enchanting sanctuary far away from the daily noise and stress of city life. Our restaurant features two beautiful sections: a lovely indoor dining area suitable for family gatherings & holiday celebrations, and a huge open air deck with a cozy feeling suitable for weddings, kids birthday parties, special-event parties, and business functions; that will enhance your dining experience at morning, afternoon, or night! SERVED CUISINES: Continental | Fast Food | Indian | Italian | Maldivian | Srilankan | Thai | Vegetarian.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 333 5008 salsainvestment@gmail.com

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SALT

AIRCONDITIONED BUFFET

MALE’ - Mohamed Ismail Didi Goalhi.

CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

08:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 333 6669 www.saltcafeandrestaurant.com

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SYMPHONY RESTAURANT MALE’ - Athama Goalhi. Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 333 8719

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SYMPHONY SOLO MALE’ - Medhuziyaarai Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

09:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 300 6755

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THE OLIVE GARDEN MALE’ - Fareedhee Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 331 2231

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THE ROYAL GARDEN MALE’ - Medhuziyaarai Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 0288

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UI CAFE HULHUMALE’ - Nirolhu Magu,

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

07:00 AM – 12:00 AM

UI Hotel is integrated with its own restaurant/Cafe. The Ground Floor lobby area is open for 24hrs and our Restaurant serves Western , Maldivian and Asian Cuisines. Coffee shop is specialized in blended coffee, Soft-Drinks, Fresh Juices and Malt Drinks.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 0090 www.uihotels.com

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UI FLOATING CAFE HULHUMALE’ -

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

09:00 AM – 12:00 AM

The first of its kind, Ui Floating cafe located at the Hulhumale, is the one and only floating cafe in the Maldives that provides various delicacies. Specialized for both private and large groups, the Floating cafe provides exclusive buffet receptions as well as BBQ. Ui Floating cafe also provides romantic dinners and private dinner for couples.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS

LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 0090 www.uihotels.com

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FASTEST SPEED BOAT TRANSFER

We organize the speed boat transfers and excursions trips, from both Maleâ&#x20AC;&#x2122; International Airport and from Capital City Male' to resorts islands and inter atolls around Maldives, Sun Ocean Pvt, Ltd | H. Gaadhoo Building 2A. 2nd Floor | Boduthakurufaanu Magu Maleâ&#x20AC;&#x2122; | Repeublic of Maldives | Postal Code: 20012 Hotline: +960 777 1066 | Mob: +960 793 0311 | Tel: +960 334 5779 | Fax: +960 332 9013 Email: a.rasheed@sunoceanmaldives.com | m.nasir@sunoceanmaldives.com Webpage: www.sunoceanmaldives.com

PHOTOGRAPHY & VIDEOGRAPHY dynamyst@getaways.mv | www.fb.com/dynamyst | +960 999 7757

PHOTOGRAPHY & VIDEOGRAPHY dynamyst@getaways.mv | fb.com/dynamyst | +960 999 7757