The Maldives has long sold itself on overwater villas and blue lagoons, but this season the story is very much on the plate. A cluster of culinary news from the atolls shows the islands' resorts investing in food as the main event — and giving food-loving travellers plenty of reasons to book.

The headline item comes from Gili Lankanfushi, where Executive Chef Harinath Govindaraj — better known as Chef Hari — has released his debut cookbook, Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives. Published by St James's House, the coffee-table book marks Hari's 20th year at the resort and packs in more than 60 plant-based recipes covering breakfasts through to desserts and drinks. Expect inventions like Rainbow Root Ceviche, Pan-Seared Radish Scallops, Teriyaki Tofu Steak with Coriander Sticky Rice and a Caramel Pistachio Silk Cheesecake, alongside dishes rooted in his South Indian heritage. Hari also runs the island's organic garden, which supplies the resort's kitchens.

The book is priced at $129, is sold via the resort's website and on the island, and 25% of profits go to the Cancer Society of Maldives. Photographer Mel Yates captures island life throughout, and co-author Katie Nicholl makes the pitch plainly: this is a book for anyone who loves food, not just vegans.

It's not the only culinary news. Adaaran Select Meedhupparu welcomes Chef Mos of Michelin Bib Gourmand-recognised Ginger Farm Kitchen (Chiang Mai, 2020–2023) on 8–9 November 2026, with a cooking demonstration, a five-course wine-pairing dinner featuring the likes of Burmese tea leaf salad with soft-shell crab and Tom Yum lobster bisque, plus a beachside Thai street-food and BBQ night.

Not far away, Heritance Aarah hosts The House by Ginger — a Chiang Mai institution set in a restored 1937 heritage house — from 4–6 November 2026, with à la carte dinners, wine-pairing menus, cooking demos and a street-food finale.

And The Nautilus Maldives brings in award-winning pastry chef Elena Nabiullina, founder of gelato brand CREAMO and named Pastry Chef of the Year in 2024 by WHERETOEAT, for a Masters for Masters residency from 7–12 November 2026, including a guest dessert masterclass and a signature creation for everyone staying that week.

Why should a traveller care? Because it signals a shift: Maldives trips are increasingly booked around who's cooking, not just where you sleep. If you're the kind of guest who plans holidays around a chef's table or wants to bring a taste of a trip home, these residencies and the cookbook are exactly that — and the Gili book is a rare souvenir that actually works in your own kitchen. Check resort calendars before booking if a specific residency is your draw; dates are fixed and seats at chef events are limited.

Maldives Insider