Among the vibrant displays at ITB Berlin 2024, a unique aroma wafted through the air, drawing curious visitors towards the Maldives stand. Here, a team of passionate Maldivian chefs was on a mission: to transport attendees to the sunny shores of the Maldives, one delicious bite at a time.
Led by the skilled and experienced Chef Ibrahim Zuhair, under the guidance of MMPRC’s Board Member Maha Naseer, our team of talented locals captivated attendees’ interest and taste buds with their culinary artistry. The chefs displayed a diverse range of traditional Maldivian delicacies at the Maldives stand, offering visitors a taste of the unique flavours and ingredients that define Maldivian cuisine. They also played a key role in catering the Maldivian Evening gala event, bringing mouthwatering Maldivian flavours to Germany through unique fusions.
Chef Zuhair, with over a decade of experience in prestigious Maldivian resorts, is a champion of local flavours. He is a highly motivated and experienced culinary professional with a proven track record in leading kitchen operations. His career spans over a decade, with positions at some of the most prestigious resorts in the Maldives, including Soneva Jani, where he served as Sous Chef at the private island, and Siyam World, where he led the main restaurant kitchen.
Alongside Chef Zuhair stood his team, two rising stars – Aminath Junaina Jamsheed and Mariyam Lahufa. Junaina honed her skills at Jazz Cafe’, where she quickly rose from Commis Pastry and Bakery to Assistant Pastry Chef within a few months. In 2022, Junaina joined Kurumba Maldives as Commi 1 Pastry, further expanding her knowledge and experience. Her dedication and talent were evident in the exquisite Maldivian desserts and pastries she created for ITB Berlin 2024, bringing a touch of whimsy with her creations. Mariyam Lahufa brings a unique blend of marketing and culinary expertise to the team. Her culinary journey began in 2019 with a pastry internship at Lux* North Male Atoll. Over the next four years, Mariyam diligently worked her way up, holding positions from Commis III to Commis II at Lux* North Male Atoll. In 2023, she joined Jumeirah Maldives Olhahali Island as Demi Chef De Partie. Lahufa’s unique blend of marketing and culinary expertise ensured every dish – from theluli bambukeyo to haalu folhi, everything was not just delicious but also a feast for the eyes.
The Maldivian chefs at ITB Berlin 2024 didn’t just present a static display of food; they created a dynamic culinary experience for visitors. The team’s overall keen understanding of culinary presentation turned the Maldivian food display into a work of art. They captivated audiences with live cooking demonstrations, showcasing traditional Maldivian cooking techniques and offering a glimpse into the heart of Maldivian cuisine. This wasn’t a passive tasting experience either. The chefs actively engaged with visitors, explaining the ingredients and cultural significance of each dish, creating connections through the strong language of food.
The chefs didn’t just talk about local ingredients; they displayed them with pride. There was a dedicated section showcasing the unique Maldivian ingredients like fresh olhaali (sweet fried dough spirals) sourced directly from Baa Eydhafushi island, spotlighting the priority given by Maldivians to using fresh, local produce in our cuisine. The team meticulously crafted a menu showcasing the essence of Maldivian cuisine – fresh, local ingredients and traditional cooking techniques. Visitors were treated to a delightful array of dishes, from snacks such as kulhi kaaja , mashuni and roshi to sweet kashikeyo kandi, baraboa haluvaa and delectable aluvi and rihaakuru dhiya for the visitors.
The highlight of their culinary journey was the Maldivian Evening gala event. Here, the team went beyond tradition, creating innovative fusion dishes that tantalise taste buds. Maldivian classics such as Kulhi Baiypen (savoury rice pudding) were served in shot glasses, and Maldivian potato curry turned into creamy Aluvi Kirugarudhiya pasta topped with Maldivian style copyfaiy satani. The daring fusion creations showcased the team’s creativity and their ability to bridge the gap between Maldivian heritage and international palates.
The success of the Maldivian stand was a true team effort, orchestrated by Zuhair, Junaina, and Lahufa under Maha’s instruction. They presented Maldivian gastronomy to a global audience, igniting a desire to experience the rich flavours and warm hospitality of the Sunny Side of Life. The aroma may have faded from the ITB halls but the memory of these passionate chefs and their takes on Maldivian cuisine lingers on.
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