We got married at the tail end of 2019, blissfully unaware of the curveball the world was about to throw at us. By some stroke of luck (and my notorious travel planning skills), we squeezed our honeymoon in just under the wire — jetting off to the Maldives in late January 2020. And not just anywhere in the Maldives. Oh no, I had found the unicorn of resorts: Atmosphere Kanifushi, home to Just Veg, the first and only fully vegetarian restaurant in the Maldives at the time, helmed by the incredibly talented Chef Fabrizio Marino. It was plant-based paradise before I even knew such a thing existed.
From the moment we arrived, it was like stepping into a postcard. White sand so bright it almost hurt your eyes, turquoise waters that didn’t need a filter, and service that made us feel like the only two people on the island. And then there was the food, a glorious fusion of island produce, Indian spice, and fine dining artistry. Every meal at Just Veg was a little performance, a blend of colour, texture, and flavour that felt both indulgent and nourishing.
But the night that carved itself into our memories, and inspired this menu, was our candlelit dinner on the beach. Just the two of us, the sound of waves breaking softly on the shore, flickering lanterns casting golden light over the table. Plates arrived like little pieces of art, each one telling its own story. Somewhere between the second and third course, I thought: this is what happiness tastes like.
Back home, that memory became a touchstone. So when I decided to create a Maldivian-inspired menu, it wasn’t just about the food. It was about recreating that moment, the romance, the warmth, the sense of being far away from everything except each other. I wanted each course to feel like a gentle wave washing over you, each bite a postcard from our honeymoon.
We started with Papaya & Lime Chutney on Coconut Tapioca Crisp, a single mouthful that manages to be bright, tropical, and impossibly light. From there, we moved into a Smoked Aubergine & Tomato Samosa drizzled with coriander coconut cream, the smokiness of the aubergine evoking the scent of the resort’s open grills. Then came a Chilled Cucumber & Coconut Soup with pickled shallots, cool, clean, and refreshing, like a sea breeze in edible form.
The mains doubled down on flavour. First, Grilled Jackfruit & Plantain Skewers lacquered in tamarind glaze, served over coconut pilaf scented with pandan. Then, a comforting Spiced Tofu Maldivian Curry Leaf Stew with soft, flaky paratha, the kind of dish that makes you slow down and savour every bite. And for dessert? A Spiced Chocolate & Coffee Cake topped with whipped coconut cream and crunchy cacao nibs, rich and indulgent but never heavy.
It’s a menu that moves like a slow dance, bright and playful at the start, grounding and deep as it goes on. And while the flavours are true to the spirit of the Maldives, every course is a personal interpretation, shaped by memory as much as by tradition.
This dinner taught me something: food doesn’t just take you to a place. It can take you back there, too. The right flavours, the right atmosphere, and suddenly you’re barefoot in the sand again, hearing the tide, seeing the lantern light dance on your partner’s face.
So here it is: our Maldivian honeymoon, captured in six courses. This menu is one of my most personal creations, a love letter, in edible form, to one perfect night in January 2020.
And now, through the Grub Club, I get to share it with you. Light a candle, cue up a little ocean soundscape, and let this feast carry you away.
