The Maldives consists of 26 natural atolls, 1,192 islands and 20 administrative atolls, but only 188 islands are inhabited. Malé is the densest food and restaurant centre. On other inhabited islands, cafés, teashops, households and local producers remain central. Resorts provide both Maldivian and international cuisine, but resort access and prices differ substantially from food services on inhabited islands. There is no single national meal price: island location, import costs, transport, business type and resort pricing all affect the amount paid. Rice is the main imported staple. Local food production includes tuna and other fish, coconut, breadfruit, taro, sweet potato, papaya, vegetables and eggs. Seasonal catches, harvests, weather, replenishment of imports, storage capacity and the distance between atolls can change what is available. Ramadan can increase demand. A 2025 consumer-price report recorded a 4.70% rise for food and non-alcoholic beverages; reported increases included 61.42% for coconuts, 24.74% for tuna curry cuts and 14.21% for tuna. These figures describe price movement, not a fixed price list. Common Maldivian dishes include mas huni with tuna, grated coconut, onion, chili, lime and roshi; garudhiya or baiy with fish broth and rice; and short tea-time foods called hedhikaa. Examples include kulhi boakibaa, bajiyaa, mas roshi and gulha. Rihaakuru is concentrated fish paste, while bon’di baiy is a sweet sticky rice dish. Coconut is used as kaashi or kaashi kiru, meaning coconut milk, and lonumirus is a chili paste. Island variations include Fundi Havaadhu and Dhigumas or Kurumas Riha from Thoddoo and Ari Atoll, and Kattelhi Garudhiya from Fuvahmulah. Availability can depend on the season, catch and atoll, so these examples do not represent one uniform regional cuisine. Fish is closely connected with food supply and nutrition in the Maldives. A 2026 Maldives statement reported fish consumption of about 160 kilograms per person per year. Tharukaaree Riha provides a documented vegetarian alternative. Food insecurity affected 13.4% of adults moderately or severely according to the supplied research, showing why stable access to affordable food matters alongside culinary choice. The Ministry of Agriculture and Animal Welfare works on continuous availability of commonly consumed foods, crisis and Ramadan price stabilisation, agriculture and plant and animal quarantine. The Ministry of Fisheries and Ocean Resources manages fisheries and tuna. The Maldives Food and Drug Authority, commonly called MFDA, controls food safety. The Ministry of Tourism and Visit Maldives support gastronomy and tourism-related food services. The Ministry of Climate Change, Environment and Energy and island and atoll councils are involved in food waste management. The Food Safety Act (Act No. 6/2024) provides the legal framework for food safety. MFDA’s control system covers imported and locally produced food from farm or catch through handling, preparation, storage and distribution. Food establishments are registered, and a standard also exists for home-based food businesses. The Food Packaging and Labelling Regulation 2026/R-52 and the Regulation on Responsibilities of Food Inspectors 2026/R-65 set additional requirements. The Dhirithi Portal provides MFDA services. Safe and correctly labelled food is a shared responsibility of public authorities, food businesses and the public; inspection routines can differ between islands. Traditional pole-and-line and handline tuna fishing support lower-impact local supply. The Tuna Fishery Management Plan prohibits practices including purse seine fishing, gillnets, trawling, explosives, poison or chemicals and spear guns, alongside protected areas and distance rules. Maldives Good Agricultural Practices, or MGAP, address food safety, environmental protection, produce quality and worker safety. The 2025–2030 ECRFS focuses on climate-smart agriculture, urban farming and food and nutrition security in Greater Malé, Haa Dhaalu and Seenu. Food-waste measures include separating kitchen and green waste, composting, reducing food loss and collecting used cooking oil.
Food in Maldives
Food in the Maldives combines imported staples with a local cuisine built around tuna, other fish, coconut, rice, chili and lime. Around 90% of food is imported, while only about 27 square kilometres of land is cultivable, so island distance, sea transport, weather and cold storage affect availability and prices. Local cafés and teashops, households, producers, restaurants and resorts offer different ways to eat, from everyday Maldivian dishes to international menus.
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