The first meal of the day sets the tone. Mas huni, a savoury blend of shredded smoked tuna, freshly grated coconut, chopped onions and lime, appears on almost every breakfast table. It’s eaten with roshi (local flatbread) and sweetened black tea. You can find this dish in small cafés and Maldives restaurants and even at all‑inclusive resorts such as dusitD2 Feydhoo Maldives, where chefs offer local dishes alongside international options.

Broths and Pastes: Garudhiya & Rihaakuru

Fish plays a central role in Maldivian cooking. Garudhiya is a clear broth made by boiling pieces of tuna in water with salt. Sometimes chilli, curry leaves and onions are added for extra flavour, and it’s usually enjoyed with steamed rice or roshi. When the broth is simmered until most of the liquid evaporates, it becomes rihaakuru, which is a thick tuna‑based paste. Maldivians eat rihaakuru with rice, taro or breadfruit, or mix it with onions, curry leaves and chilli to make a spicy dip.

Short Eats: Hedhikaa Snacks

For snacks and afternoon tea, locals enjoy hedhikaa, a selection of finger foods. Tea shops serve dishes such as fihunu mas (barbecued fish pieces coated in chilli paste) and bajiya, a pastry stuffed with fish, coconut and onions. Other favourites include keemia, deep‑fried fish rolls, and kuli boakiba, a mildly spiced fishcake.

Feasts, Festivals & Community Dining

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Beyond everyday meals, communal feasts celebrate family and tradition. During festive gatherings, tables are laid with curries like kandu kukulhu and dhon anbu riha, along with coconut and tuna mashuni, huni mas (coconut and fish), and mas fen (dried fish).