The Influence of Indian and Sri Lankan Cuisine on Maldivian Dishes

The Maldives, though remote and surrounded by vast stretches of ocean, has never been isolated. For centuries, its location along key trade routes in the Indian Ocean has made it a cultural crossroads. Nowhere is this more evident than in its food. Maldivian cuisine is deeply intertwined with the culinary traditions of its closest neighbors—India and Sri Lanka—whose flavors, ingredients, and cooking techniques have blended seamlessly into the island nation’s own gastronomic identity.

In this blog, we explore how Indian and Sri Lankan cuisines have shaped Maldivian dishes, resulting in a unique flavor profile that is tropical, spicy, comforting, and irresistibly local.

1. Shared Staples: Coconut, Rice, and Spice

At the heart of Maldivian, Indian, and Sri Lankan cooking are three essentials:

• Coconut: Used in shredded, milk, and oil form. In Maldivian dishes like mas huni or riha, coconut adds richness and body—just as it does in South Indian curries and Sri Lankan sambols.
• Rice: The staple carbohydrate across all three cultures. Maldivians enjoy boakibaa (rice cake), while Sri Lankans have kiribath and South Indians favor idli and dosa.
• Spices: Turmeric, curry leaves, chili, cumin, and cardamom appear in every kitchen. The spice balance in Maldivian food is closer to Sri Lankan heat than to the more layered Indian masalas.

2. Curries with a Coastal Touch

The Maldivian word for curry is riha, and this dish draws clear inspiration from its neighbors:

• Indian Influence: The use of garam masala, slow-simmered gravies, and dishes like kandu kukulhu (rolled tuna curry) echo coastal Indian traditions, especially from Kerala.
• Sri Lankan Influence: Maldivian mas riha (tuna curry) is similar in flavor to Sri Lankan fish curries—spicy, coconut-based, and cooked with pandan leaves and curry leaf sprigs.
• Unique Twist: The primary protein in the Maldives is tuna, not chicken or lamb. This adaptation gives a distinctive island touch to borrowed curry recipes.

3. Short Eats: Hedhikaa Meets South Asian Snacks

Hedhikaa (Maldivian short eats) reflects both Indian and Sri Lankan snack culture:

• Bajiya: These deep-fried pastries filled with tuna and coconut resemble Indian samosas or Sri Lankan patties.
• Gulha: Tiny fish balls with grated coconut, similar to South Indian koftas or Sri Lankan cutlets.
• Keemia: Tuna spring rolls that could easily be mistaken for Indian rolls or Sri Lankan stuffed pastries.

These snacks are typically served during tea time, just like in Colombo or Chennai homes.

4. Sweets and Festive Foods: Familiar Yet Distinct

Many Maldivian desserts bear a resemblance to Indian and Sri Lankan sweets:

• Bondibaiy (sweet coconut rice) is similar to Sri Lanka’s kiribath or India’s kheer.
• Kiru Boakibaa shares elements with Sri Lankan wattalappam and Indian milk cakes.
• Foni Boakibaa (sago pudding) mirrors sabudana kheer in India and saago paya in Sri Lanka.

These are often served during festivals like Eid, weddings, or Independence Day, creating cross-cultural flavor bridges.

5. Preservation Techniques: A Shared Island Practice

Before refrigeration, islanders across the Indian Ocean relied on food preservation:

• Maldives Fish (sun-dried tuna) is the island nation’s culinary treasure and is used in almost every dish.
• Similar Practices: India’s dried shrimp and Sri Lanka’s dried sprats are used in the same way to flavor curries and sambols.
• Use of Fermentation and Smoking: Seen in Maldivian rihaakuru (fish paste), similar to Sri Lankan karawala or Indian meen karuvadu.

6. Influence Through Migration and Trade

Historically, the Maldives welcomed traders, scholars, and settlers from India and Sri Lanka, especially from Kerala, Tamil Nadu, and the southern Sri Lankan coast. These communities brought recipes, food customs, and religious rituals that integrated into local foodways over centuries.

Even today:

• Maldivian chefs often train in Colombo or Kochi.
• Indian and Sri Lankan ingredients dominate local markets.
• Migration continues to shape menus, especially in guesthouses and resorts.

The Maldivian table is a vibrant reflection of shared heritage, trade, and tropical adaptation. While the dishes may carry the soul of Indian and Sri Lankan cuisine, the use of fresh tuna, local chilies, breadfruit, and coconut ensures that Maldivian food remains a distinct and delicious island experience.

At Hi DMC, we curate culinary experiences that help you explore the real Maldives—beyond the beaches and resorts. Join us for guided food tours, local cooking classes, and island visits where you’ll taste the deep-rooted influence of South Asia on Maldivian cuisine.

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