Gili Lankanfushi's executive chef, Harinath Govindaraj, has marked 20 years at the resort with Plant to Plate, a book of more than 60 vegan recipes from the island.
Chef Hari has run the kitchens at Gili Lankanfushi for two decades, and much of what he cooks starts in the resort's own organic garden. His first cookbook, Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, collects the plant-based dishes guests have been eating on the island.
What's in the book
There are more than 60 recipes, from breakfasts, soups and salads to mains, desserts and drinks. Dishes include a rainbow root ceviche, a garden green gazpacho, teriyaki tofu steak with coriander sticky rice and a caramel pistachio cheesecake, alongside family recipes from the chef's South Indian roots. It is a coffee-table edition published by St James's House, with photography by Mel Yates.
Where to get it
The book costs USD 129 and is sold on the island and through Gili Lankanfushi's website. A quarter of the profits go to the Cancer Society of Maldives.
For guests
If you eat vegan or vegetarian, or simply like knowing where your food comes from, Gili Lankanfushi is one of the easiest resorts in the Maldives to eat well at, and the book is a good keepsake from a stay. The resort is in North Malé Atoll, about 30 minutes from the airport by speedboat. Ask us about a stay at Gili Lankanfushi.
Source: Hotelier Maldives. Photo: Gili Lankanfushi Maldives.