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Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Republic of Maldives. The traditional cuisine of Maldivians is based on three main items and ...
Garudhiya or garudiya (Dhivehi: ގަރުދިޔަ) is a clear fish broth.It is one of the basic and traditional food items of Maldivian cuisine.The broth is based on tuna species found in the nation's ocean waters such as skipjack (kanḍumas or goḍa), yellowfin tuna (kanneli), little tunny (lațți), or frigate tuna (raagonḍi).
Pages in category "Maldivian cuisine" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. ...
The cuisine of Maldives is mainly fish as the fishing industry is the second-largest industry in the country. Daily meals include rice and fish, the most common foods, with fish being the most important source of protein in the average diet. In the past very few vegetables were eaten due to a lack of farming land in the country.
For authentic Maldivian cuisine, head to Guduguda at The Standard Hotel, where fresh fish, curries, and coconut dishes reign supreme. Guests can enjoy their meal in the traditional Maldivian way ...
Rihaakuru. Rihaakuru (Dhivehi: ރިހާކުރު; pronounced [ɾihaːkuru]) is a tuna-based thick sauce.The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times.
The Maldives, [d] officially the Republic of Maldives, [e] and historically known as the Maldive Islands, is a country and archipelagic state in South Asia in the Indian Ocean. The Maldives is southwest of Sri Lanka and India , about 750 kilometres (470 miles; 400 nautical miles) from the Asian continent's mainland.
Kandu Kukulhu, also known as tuna curry, is a traditional Maldivian dish. Tuna fillets are rolled with spices and cooked in coconut milk. [1] Etymology