Maldivian cuisine, shaped by its geography and culture, centers around three core ingredients: fish, coconut, and starches like rice or taro. One of the most popular local dishes is “mas huni,” a breakfast staple made of shredded smoked tuna mixed with coconut, onion, and chili, traditionally eaten with thin flatbread called “roshi.” “Garudhiya” is a fragrant, clear fish broth served with rice, lime, and chili—simple but deeply nourishing. Another favorite is “Fihunu mas,” a grilled fish marinated with a potent blend of chili, lime, and Maldivian spices. Many Maldivian meals are enhanced with side servings of “rihaakuru,” a dark, intensely flavored fish paste that locals swear by. Sweet treats include “bondibaiy,” a sticky rice pudding flavored with cardamom and rose water, often served at celebrations. Dining at a guesthouse offers a more intimate and authentic food experience, while upscale resorts often provide gourmet interpretations of traditional fare.