Island-Inspired Veganuary: A Maldivian Way To Eat (& Drink) More Mindfully This January

January has become the month of resets—Veganuary, Dry January, clean slates and conscious choices. But instead of leaning into restriction, Nova Maldives is offering a more transportive approach: mindful eating rooted in heritage, flavour, and a deep sense of place.

This winter, the South Ari Atoll resort is celebrating Veganuary and Dry January with a limited-edition menu of plant-based Maldivian dishes and zero-alcohol mocktails, curated by Maldivian Head Chef Sobah. The concept is simple but soulful—take traditional island recipes, honour their origins, and reimagine them through a nourishing, modern lens using local ingredients and age-old cooking techniques.

The result feels less like a challenge and more like a journey—one that proves mindful eating can still be rich, comforting, and deeply satisfying.

A Taste of the Maldives—Plant-Based Style

Guests at Nova Maldives can explore a trio of Maldivian-inspired vegan dishes, each paired with an alcohol-free cocktail designed to echo the flavours of island life:

• Kulhafilaa Faiy Salad—local rocket, snake gourd, cherry tomatoes, shaved coconut, and a bright coconut–lime vinaigrette
• Dhandi Alu Riha (Cassava Curry)—tender cassava simmered in fresh coconut milk with curry leaves, pandan, and fragrant island aromatics
• Maldivian Classic Steamed Huni Hakuru—young coconut cooked with organic Maldivian honey, warm spices, and rosewater, wrapped in cana leaves and gently steamed

To sip alongside, Nova introduces vibrant vegan mocktails like the Dragon Fruit Cooler and Grapefruit Grove, layered with tropical fruit, herbs, and subtle sweetness—proof that Dry January doesn’t have to feel dull.

Make It at Home: Maldivian Classic Steamed Huni Hakuru

If a flight to the Maldives isn’t on the cards this January, Nova has shared recipes so readers can recreate these island flavours at home. Below, Chef Sobah’s recipe for the dessert-like Steamed Huni Hakuru—a dish that feels ceremonial, comforting, and quietly luxurious.

Ingredients

Huni Hakuru Filling

• 150 g fresh grated young coconut
• 80 g Maldivian organic honey
• 50 ml coconut milk
• ½ tsp ground cardamom
• ¼ tsp ground cinnamon
• Pinch of sea salt
• A few drops of rosewater

Coconut Crepe

• 50 ml coconut milk
• 60 g all-purpose flour
• 20 g rice flour
• 10 g sugar
• Pinch of salt
• Few drops of vanilla

To Assemble

• Cana (or banana) leaves
• Kitchen twine or pandan strips

Method

1. Make the filling:
   In a small saucepan, gently simmer the honey and coconut milk. Add grated coconut, cardamom, cinnamon, salt, and rosewater. Cook over medium-low heat, stirring, until thick, glossy, and caramel-like—about 8–10 minutes. Let cool completely. Veganuary Dessert (1)
2. Prepare the crepes:
   Mix all crepe ingredients until smooth. Portion into small balls, flatten thinly, and stack between parchment to prevent sticking.
3. Assemble:
   Place one crepe on a leaf. Spoon about two tablespoons of filling into the centre, fold into a half-moon parcel, then wrap neatly in the leaf and tie gently.
4. Steam:
   Steam parcels over gentle heat for 10–12 minutes—just until fragrant. Avoid over-steaming; the goal is aroma, not softness. Veganuary Dessert (1)

A More Soulful Start to the Year

“At Nova, we believe that cuisine is one of the most meaningful ways to share the soul of the Maldives,” says General Manager Abdulla Aboobakuru. “Our Veganuary menu celebrates the simple, honest ingredients our communities have cooked with for generations—thoughtfully reimagined into plant-based dishes that still feel deeply familiar.”

Whether you’re committing to Veganuary, exploring alcohol-free living, or simply craving something nourishing and new, Nova Maldives’ approach is a reminder that mindful eating doesn’t have to mean missing out. Sometimes, it just means slowing down—and letting flavour lead the way. —Noa Nichol