Breeze_Issue_007_That_Summer_Feelings

BY COCO COLLECTION
ANCIENT CORAL STONE
ARCHITECTURE
COCONUT PALMS:
A VITAL PART OF MALDIVIAN
HISTORY AND TRADITION
QUEENS OF THE SUN & MOON
RISE OF THE SAVVY
BUSINESS TRAVELLER
WHITE ANGELS SOARING
THE SKIES BEYOND THE EQUATOR
June 2018 Issue 007
www.cococollection.com

Maldivian Lifestyle Brand | Create. Collaborate. Inspire
WORLD CUP SPECIALS
We’re kicking off the World Cup festivities with a special CORONA BEER Promotion!
Buy a BUCKET OF 5 CORONA BEERS during
the live screening of the match and get 1 BEER AND A SNACK FREE.
Guess the day’s scores correctly to win a
DRINK OF THE DAY.
Guess the score of the FINAL MATCH correctly and win a
DINNER FOR TWO WITH A BOTTLE OF WINE UNDER THE STARS.
Visit Conch Bar at Coco Palm Dhuni Kolhu to enjoy these exclusive offers.
14 th June to 15 th July 2018
W | www.island-bazaar.com
E | shop@island-bazaar.com
T | +960 301 1929
A | Level 1. M. Karishma. Fareedhee Magu. Male’. Maldives
I | @islandbazaar
F | @islandbazaaroffical

Contents
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Coco News
News of recent events and happenings at Coco
Collection.
That Summer Feeling!
The summer months in the Maldives tend to
be defined by gloomy skies and endless rain.
While it may seem that the summer cannot
offer much in the way of a tropical getaway,
this period does bring about some of the most
stunning moments and experiences of the year
for our country. In this issue’s cover story, we
celebrate this period of transformation in our
island nation.
Kicking back in Thulusdhoo
Located 28 kilometres north of Malé is
Thulushdhoo Island, the administrative
capital of Kaafu Atoll. The growing market
for guesthouse tourism has recently made a
mark on the island, also known for dried tuna
and sea cucumbers. The island also houses a
factory and some of the top surf spots in the
country. What else is this island special for?
Chef Rudi Haryono
Coco Collections’ properties are famed for its
delectable cuisines offered at the restaurants
and bars located on the resorts – some of
which are unique and signature to the brand.
In the 7th edition of Breeze, we bring you
Lobster Bisque and beer-battered onion rings
from Aqua at Coco Bodu Hithi.
Kashikeyo: Emblematic to
Maldivian Culture
Screw Pine, known locally as Kashikeyo, has
always been a delicacy in the Maldives. In this
issue, we feature some of the drinks, snacks
and cuisines that are prepared in the Maldives
using screw pine.
Vadhaa Dhiyun (Trolling)
Traditionally, fishing was the main occupation
and major livelihood of the Maldives’
people. One of the many fishing techniques
employed by Maldivians is Vadhaa Dhuhvun
or trolling. In this segment, we look at the
techniques and experience of trolling.
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White Tern
(Dhondheeni)
The White Tern, known locally as Dhondheeni, is a small
bird that migrates to the Maldives and other tropical
regions of the world during the summer months.
Dhondheeni is found along the coast, moving to wooded
areas in the breeding season. In this issue, we look at the
bird and its role in the local ecosystem.
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Queens of
the Sun & Moon
Early records of the Maldives throw light on female rulers
and inheritance of power through the female line. What
do these records, accounts by historians including French
navigator François Pyrard de Laval and Moroccan traveller
Ibn Battuta, say about these women who ruled over the
Maldives Islands? We take a brief look at some of the
most notable Women Rulers of the Maldives.
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Ancient Coral Stone
Architecture
Maldivians have long been known for their craftsmanship.
Coral stone and timber were the only long lasting materials
available for construction in the early days, and coral stone
became the primary building material for monumental
buildings. Here, we look at some of the iconic coral stone
buildings that are still seen today.
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Cook Maldives by
Shaai Sattar
Cook Maldives: Selections from the Local Table Spread
by Shaai Sattar, brings you an assortment of popular and
traditional dishes of the tropical island nation of the
Maldives. This book will also give you a glimpse into the
food and everyday life of the people of the Maldives,
as you taste and re-create family recipes that have been
passed down through generations.
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Thelabagudi Koe’
The story of Thelabagudi Koe’ and Minikaa Dhaitha is
a well-known folk story told since ages past. This is a
retelling of the story in the perception of the antagonist,
who kidnaps a young girl.
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Sharks of Maldives
Sharks are one of the exotic tourist attractions in the
Maldives, with many species of sharks found in the oceans
around the archipelago. In this issue, we feature the types
of sharks that dwell in the Maldivian waters, what their
breeding grounds are, where they hunt and how they are
distributed within the local waters.
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Instant Cameras
How does it feel to click a picture and be able to instantly
develop the film into a work of art? Yes, that’s the power
the Polaroid or instant camera gives you. In this edition,
we review some of the top instant cameras that are
available in the market.
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Coconut Palms
We write about the coconut palm, which has much
to offer and is abundant with edibles and material for
numerous uses. Famous traveller François Pyrard de
Laval wrote that the coconut tree was the chief source of
wealth, food, and all commodities for Maldivians. In this
issue, we look at its many uses.
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Coco Collection teamed up with Phemke, an ecoconscious
resort wear brand that makes its products from
high-quality natural materials. In this feature, we look at
the some of the products.
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Raalhu Edhuru
The Maldives, with over 50 surf breaks and its wave
rolls with workable corners, fun pockets and long rides,
is a surfers’ paradise. In this issue, we profile “Raalhu
Edhuru” – a group of young ocean enthusiasts with the
aim of instilling a love of surfing all around the country.
Introducing Phemke
Bleisure Travellers
Business travel usually means boardroom meetings,
negotiations and presentations. Right? Wrong. Increasingly
more and more business travellers are looking to extend
their business trips, turning them into leisure breaks when,
and where, possible. We sum up important information
on this growing trend of “bleisure” that is affecting
business travel.
On the cover
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Coco Recommends
Our top tips for upcoming movies and albums, and
our recommended reads.
19 COCO
FACTS
Simple facts about Coco Collection’s
properties; Coco Bodu Hithi and Coco Palm
Dhuni Kolhu.
As we explore the time of summer in the Maldives, our cover
image, captured by Ahmed Hassaan, conveys what a truly
Maldivian experience entails; sun, sand and sea, and more
importantly, fun. It shows a model clad in a Kandumathi swimsuit,
on a pineapple floatie with a male model, wearing board shorts
by Sea Gear Maldives.
That Summer Feeling!
Welcome to the seventh issue of Breeze! We hope
you’ve had a wonderful 2018 so far, and wish
you and your loved ones a blessed year ahead.
We are excited to publish this issue in the
midst of the World Cup, where we have
some very special promotions for our
guests who love football.
In this issue, we delve into summer; a time
for festivals, the beach, the sun, and mostly
fun. But how are the summer months here in the
Maldives? In the cover story, Leesha Haneef explores the trends of summer in a tropical
destination like the Maldives, how the season is celebrated here, and what it feels to be
here during summer. Mohamed Jinah Sameer makes a visit to the capital island of Kaafu
Atoll, which is famous for its world-class surf breaks. Thulusdhoo is an island not only
famous for its sights and sounds but also Raalhu Edhuru, the surf school, working to
instil a love for surfing.
Looking at our selection for our local cuisine, experience and eco story segments;
Fathimath Sham’aa looks at some of the drinks, snacks and cuisines made from Screw
Pine (locally known as Kashikeyo), Rafil Mohamed takes us on a journey about Vadhaa
Dhuhvun (trolling) teaching us the methods and techniques employed by our ancestors,
as Maasha Adam tells us about the White Tern (Dhon dheeni)—white angelic birds that
soar the skies beyond the equator.
Our writer Mohamed Jinah Sameer also has a retelling of a popular folk story told since
generations past, of girl who survives an encounter with Minika Dhaitha (an old lady
who, in Maldivian folklore, eats misbehaving children), as Ahmed Afruh Rasheed delves
into the history pages in search of the queens who ruled the Maldives for centuries. We
also look at the coral stone buildings that are standing today, which are a testament to
the architectural marvels made possible by our ancestors.
Something that will fascinate you is the types of sharks that swim the waters of the
Maldives, and as Rafil Mohamed explains, it is good to know their breeding grounds,
habits, and how they find food. Malasa Mohamed has a story about the coconut palm,
which has much to offer and is abundant with edibles and material for numerous uses; in
addition to many other interesting articles.
We hope you enjoy the issue and would love to hear from you about your
#CocoMoments so please send us your photos and stories to connect@cococollection.
com.
Happy reading,
Shafa Shabeer
JUNE 2018 / ISSUE # 007
EDITORIAL
Shafa Shabeer, Editor
Mohamed Mamduh, Managing Editor –
Perspective Pvt Ltd
Mohamed Afrah, Associate Editor
Hamid Huzam, Associate Editor
Mohamed Jinah Sameer, Feature Writer
breeze@perspective.mv
CONTRIBUTORS
Ahmed Afruh Rasheed, Fathimath Sham’aa,
Leesha Haneef, Malasa Mohamed, Mariyam
Manik, Rafil Mohamed
ART DIRECTION
Ahmed Shuau (Obofili)
DESIGN
Husen ‘Kiky’ Hazim
ILLUSTRATIONS
Iman Rasheed
ADVERTISING
Hussain Jazlaan
sales@perspective.mv
COCO COLLECTION
Lulu Aishath
Sarah Hilmy
Mariyam Narmeen
Malu Hilmy
connect@cococollection.com
www.cococollection.com
PHOTOGRAPHY
Ahmed Shuau (Obofili), Mohamed Shahaaim
Ali, Phemke, Raalhu Edhuru, Shaai Sattar,
Shutterstock, Unsplash
COVER PHOTO
Photographer: Ahmed Hassaan (Hassaan
Photography)
Models: Ishana Abdul Rasheed, Falih Mohamed
Breeze by Coco Collection is produced for:
Sunland Hotels by Perspective Pvt Ltd, Emerald
Building, 3rd Floor, Koli Umar Manik Goalhi,
Malé, Maldives
www.perspective.mv
© Coco Collection, 2018
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A Magical Dive with Blue Planet II
Cameraman Patrick Dykstra
This summer, we were delighted to welcome renowned
wildlife photographer and videographer Patrick Dykstra
to the Maldives. He recently finished filming for the BBC’s
acclaimed nature documentary Blue Planet II, where he
captured footage of manta rays in the Maldives’ very own
Hanifaru Bay in Baa Atoll.
Patrick conducted a week-long residency at both Coco
Palm Dhuni Kolhu and Coco Bodu Hithi, with each
session comprising of masterclasses providing insight
into the techniques that go into capturing marine wildlife
imagery, and a unique guided dive.
“There is incredible marine life in the ocean that
surrounds Coco Bodu Hithi and Coco Palm Dhuni Kolhu
and my residency with Coco Collection will help immerse
guests in the surrounding Indian Ocean, exploring the
reefs with a different lens,” said Patrick Dykstra.
“I’m working with Coco Collection to create an
incredible experience for avid underwater photographers
and divers that will give guests an unparalleled insight
into stunning reefs, crystal blue waters and marine life in
the Maldives. There is nothing more awe-inspiring than
seeing ocean inhabitants in their natural habitat but being
able to capture stunning video and images comes a close
second, and I want guests to walk away from the sessions
with new knowledge, fun memories and stunning
content.”
Make sure to follow us on social media to see the incredible photos
and footage captured on Patrick’s dives!
Floating Fitness
This June, we burned off those holiday cocktails with fitness guru Carly Rowena
at Coco Bodu Hithi!
Carly conducted a fun and unique Floatation Fitness Residency with us as part
of our “That Summer Feeling” series of tropical events and activities.
A personal trainer, fitness blogger and author from the UK, Carly turned to
YouTube after working for many years in a job that she disliked. Through
YouTube, she cultivated a loyal online community of subscribers and
followers, who collectively inspired her to quit her job and qualify as a
Personal Trainer.
In addition to training private clients, she now also teaches classes online, and
hosts health and fitness retreats all over the worlds.
Carly’s goal is to help her 700,000-strong social media followers find a healthy,
happy, and balanced approach to feeling good in their own bodies.
Football Fever
Kick-off your summer with our game plan for the 2018 FIFA World Cup.
We’ll get the ball rolling with screenings of select matches, live from Russia, at
both Coco Bodu Hithi and Coco Palm Dhuni Kolhu.
Coco Bodu Hithi is introducing an exclusive menu at Latitude bar, featuring
several bespoke cocktails, mocktails, and snacks, so you certainly won’t be
robbed of your World Cup experience. Latitude’s beer promotions are in a
league of their own, and you’ll feel like you’re on your way to victory with their
delectable selection of bar snacks.
Coco Palm Dhuni Kolhu is staying on the ball with a beer promotion of their
own, and introducing a game changing promotional menu of cocktails and
snacks. Don’t just watch from the side-lines this football season; pick
your team and grab a seat.
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Malu Hilmy
Flip through any travel guide and you’ll be told that the
European summer period is not the best time to visit the
Maldives. Travel tips and pointers will urge against summer
holidays in the tropics, with tales of gloomy skies and endless
rain that would dissuade even the hardiest traveller.
Their advice is well intentioned, given that our “summer”, or
dry season, is from late November to late April. While the
northern hemisphere braces against the icy winds of winter
during this period, we in the Maldives are blessed with balmy
days under the sun. However, by early May, as residents
of the northern hemisphere begin to bask in their warmer
weather, it’s time for us along the equator to prepare for the
rainy season.
And yet, this period isn’t defined entirely by never-ending
storms and perpetually rough seas. While there is a marked
increase in rainfall and cloudier days during this period, the
weather is not always as dire as you may think.
While it may seem the summer months do not offer much in
the way of a tropical getaway, this period does bring about
some of the most stunning and transformative moments of
the year for our island nation. The start of May heralds the
arrival of glorious manta rays into our seas. Enormous whale
sharks congregate in Baa Atoll’s famous Hanifaru Bay. By
June, our ocean waves grow into perfect swells for surfing.
Local fishermen navigate these waters with expert caution
and are rewarded for their efforts with big catches. Farmers
begin to sow the seeds for next year’s crops. And perhaps
most unexpectedly, many of the sunniest, most beautiful days
of the year are dotted between some of the clouds and rain.
The arrival of the summer is a time for us to celebrate the
beauty that radiates from different facets of the Maldives,
and to experience unique moments which can only be
encountered during this time.
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Like many of our neighbours on the Indian Subcontinent,
the Maldives is subject to the South Asian Monsoon.
The word monsoon is often used to define the season
of heavy rain experienced in this region; however,
it technically refers to the seasonal reversal in wind
direction. Indeed, the word monsoon is a derivative of the
Arabic word “mawsimm” which means season.
The South Asian Monsoon is commonly categorised into
two segments: the Northeast Monsoon, or dry monsoon,
which occurs from December through April; and the
Southwest Monsoon, or wet monsoon, which takes place
from April through December.
In the Maldives, the Northeast Monsoon is known as
Iruvai in the local language of Dhivehi. Literally translated
as “wind from the sun”, Iruvai is known for its gentle
easterly winds, hot sunny days, and calm seas. The
Southwest Monsoon is called Hulhangu, derived from the
Sinhalese word “hulanga” which means wind. Referring
to the strong winds associated with this season, Hulhangu
monsoon is further characterised by more frequent rainfall
and stormier seas.
Within these two monsoons, we in the Maldives use an
indigenous calendar system called the Nakaiy calendar. It
comprises of a series of 13-or 14-day periods, each with
its own predictable weather pattern. These short periods
of time are called Nakaiy, and each Nakaiy has its own
name and specific meteorological characteristics.
Traditionally used to accurately determine the best times
to fish, travel, or grow crops, the Nakaiy calendar is based
on centuries’ worth of observations of the weather,
paying particular attention to wind patterns and their
effects. Following years of refinement, the calendar is one
that has lent itself well to the traditionally harmonious
and dependant relationship between Maldivians and their
natural surroundings.
Even today, despite the advent of weather apps and
the global changes in climate, knowledge of the Nakaiy
calendar is still passed down from generation to
generation as a tool to navigate through the complex
weather patterns of Iruvai and Hulhangu monsoons.
Located on the north-western edge of the Maldivian
archipelago is Baa Atoll, a designated UNESCO
Biosphere Reserve due to the atoll’s extraordinarily high
diversity of marine life. Within this reserve lies Hanifaru
Bay, a Marine Protected Area famous for its permanent
population of a very special megafauna – whale sharks.
Spanning over 30 metres in length with curiously flattened
heads and distinctive white speckles, dozens of these
enormous sharks reside around Hanifaru Bay all year
round.
Over the period of May to November, the seasonal
shift to Hulhangu monsoon leads to a change in oceanic
currents, which in turn causes a remarkable build-up of
plankton in the Hanifaru Bay reef. This concentration of
plankton attracts hundreds of manta rays from far away
oceans and draws more whale sharks into the area, making
this reef one of the largest feeding stations in the world.
During Hulhangu, as many as 200 manta rays can be
spotted feeding in this area at any given point, some
spanning over 4 metres in length from tip to tip. This
mass feeding sometimes causes a rare and exciting
phenomenon known as cyclone feeding, involving mantas
barrel-rolling and manoeuvring in such a way as to create
a roiling vortex in the ocean.
While our ancestors used the Nakaiy calendar for
fundamental purposes such as to determine the best time
to travel or to go fish, modern-day Maldivians are finding
new, more imaginative ways to use this system.
One such example are water enthusiasts, who use the
Nakaiy calendar to study atoll-specific tidal patterns to
pinpoint favourable conditions to head out to sea during
Hulhangu monsoon.
The months between March and October, for instance,
are the best time to surf in the Maldives. While the earlier
part of the season experiences more stable weather and
fairer wind conditions, the largest and most exhilarating
waves are most likely to occur during Hulhangu monsoon,
from June to August. Notably, Roanu, Miaheli, Adha, and
Funoas Nakaiy are favoured by local and visiting surfers
alike.
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Wind surfers also benefit from the stronger winds that
blow from the southwest to navigate their boards with
greater ease.
Divers hesitant of the rougher seas can go diving on the
western edge of the atolls. While currents can get very
strong during Hulhangu, divers would mainly experience
incoming currents on the western side of an atoll, which
are buffered by the coral reefs. On a sunny and calm
day, these incoming currents even lead to better visibility
conditions.
For keen fishermen, the rougher seas of Hulhangu may
not immediately strike as an opportune time to partake
in this intrinsically Maldivian activity. However, there are
certain Nakaiy within the season that are good for fishing,
due to different reasons.
In fact, there is an old Maldivian saying surrounding the
Nakaiy Nora; if the first storm of this Nakaiy comes from
the East, then the fishing during this time will be generally
good.
/ROUGH SEA
GOOD FISHING
CALM SEA
GOOD FISHING
CALM SEA
GREAT FISHING
JAN
FEB
MAR
Hulhangu monsoon is the perfect time for farmers to
begin sowing seeds for field crops in the Maldives. The
dry season of Iruvai is usually too hot for a lot of crops
to grow properly, due to the direct sun the country is
exposed to along the equator.
The more frequent rainfall over this period leads to moist
and cool ground conditions, perfect for growing crops
such as sweet potato, cassava, millets, and corn. Even
during Hulhangu, the Maldives is fortunate to experience
enough sunshine throughout the day to allow these crops
to grow well.
Farmers begin to prepare for the agricultural season
during the first few Nakaiy of Hulhangu by hoeing the
land and cutting down trees to clear the area. By Roanu,
they begin to sow the fields and will continue to tend
their crops until Ahuliha at the end of July. The months
of August and September are spent harvesting these
important crops before the weather starts to shift back to
the dry season.
For example, during the Nakaiy Adha in June, fishermen
tend to find larger schools of fish with greater ease. Or
during Nakaiy Hei at the end of October, though strong
winds are said to blow from different directions, the
conditions are said to be ideal for fishing, especially for
catching prized yellow-fin tuna.
A good time to try your hand at fishing in the Maldives
during Hulhangu would be during a full moon. A full
moon casts more light on the water at night, affecting
feeding patterns of fish as they can see better, so they seek
food in greater ranges during this time. This increases the
likelihood of hooking larger fish. Additionally, the ocean
tides rise along with the full moon, which leads to stronger
currents. The theory is that these stronger currents lead to
more active baitfish, and their predators, giving fishermen
a greater opportunity to make a catch. With currents
already being stronger in Hulhangu monsoon, using the
lunar cycle is also a beneficial tool for planning your next
fishing expedition.
CALM SEA
POOR FISHING
ROUGH SEA
GOOD FISHING
ROUGH SEA
GREAT FISHING
ROUGH SEA
GOOD FISHING
CALM SEA
GOOD FISHING
NORMAL SEA
GREAT FISHING
ROUGH SEA
GOOD FISHING
APR
MAY
JUN
JUL
AUG
SEP
OCT
The Maldives is famous for its sunny, cloudless skies
and tranquil seas. While we proudly cherish this image
of endless sunshine, the metamorphosis the country
undergoes over the Hulhangu monsoon is a stunning
testament to the unique appeal of the Maldives. The
months of summer are an exciting time to experience this
island nation in an all new light.
CALM SEA
GREAT FISHING
ROUGH SEA
GOOD FISHING
NOV
DEC
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03 / ISLAND CULTURE 03 / ISLAND CULTURE
Kicking back in
Thulusdhoo
A day spent in the capital of Kaafu Atoll
It was almost noon when we arrived at Thulusdhoo, the
capital island of Kaafu Atoll. Our speedboat ride was
smooth and uneventful. We stepped off and looked
around the jetty. There were small gatherings of people
milling around to receive passengers. I called my contact
Thuh’thu from the guesthouse and found out that he
too had just come from Malé and had been waiting for
us to find him. He was a young man, stoutly built with
dyed hair and incredibly tanned skin – clearly a surfer.
Mohamed Jinah Sameer
Thuh’thu had a couple of friends ready with him on
motorcycles to take us to the guesthouse. But it was a
beautiful morning and we chose to walk, sending our
baggage with them instead.
The roads of the island were considerably wide and even.
The houses lining the streets had nearly identical outer
walls, save for the paint, so the island had a very uniform
appearance. A two-storey house would pop-up from
time to time. After the devastating 2004 tsunami, 300
people were relocated to Thulusdhoo from Rinbidhoo.
Thulusdhoo currently has a population of just over 1,400
people. With the addition of the newly reclaimed area, the
island is 1.5 km long by 0.65 km wide.
We walked on, the day growing ever hotter. I chatted with
Thuh’thu the whole way, explaining what I was doing
there, he, in turn, complained about the hectic city life of
Malé as opposed to island living. On the way, he pointed
at interesting little shops, including a small bakery which
sold excellent short eats, Maldivian curried fish pastries,
on the island.
After about a ten-minute walk, we reached the Boava
guesthouse. It had a handsome façade, albeit undecorated.
I learned from Thuh’thu that they had recently acquired
the place and were working on renovating it. We went
inside and were greeted with the sight of a huge open-air
white sand courtyard with tables and parasols on one side
and the rooms on the other.
The guesthouse was all one-storey and had four rooms.
We went in the room to unpack. The room was large with
a comfortable double bed. The furnishings were all hand-
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made using pine. It had a very rustic feel to it. We blasted
the AC and cooled down for a bit. I had made plans to
meet my wife’s old school friend, Mariyam, but since she
wasn’t available until later that evening, we had the whole
day to explore the island.
After prayers, we headed out and did what I believe is the
best thing to do when you get on a Maldivian island – get
lost. We walked around taking in the island and all its
lazy charm. There was barely anyone in sight as it was a
weekday and everyone was at work. The sun was bearing
down on us with all its might. We walked around until we
came out to a beach where some tourists were lounging in
the sun.
We walked along the beach and spotted the famous bridge
that leads to the small islet of Huraagandu just off the
island. The bridge was in ruins but the island was only a
stone’s throw away and the channel between them was
only waist-deep. The turquoise water of the channel was
one of the clearest I have seen in my life, and the lazy
speed at which the water flowed through the channel was
mesmerising to watch.
After a lunch of Octopus Kottu at RSR Café, we went
about exploring the island further. We walked past the
Coca-Cola factory and came out at the jetty that we
docked at initially. It looked to be a cargo jetty. Walking
down further we found the main jetty with a whole shoal
of small fish in the lagoon. It was mesmerising to watch at
the whole black mass which was the shoal changed shape
from time to time. There was a fisherman in the water just
at the edge of the huge shadow, fishing them one by one.
We headed back after buying some snacks from a shop we
found with directions from a gaggle of ladies lounging on
a ‘joali fathi’ – a traditional seating made out of a wooden
frame and interwoven rope as support, a non-swinging
hammock, if you will – under the shade of a tree. The
open friendliness of the islanders was bringing me back to
my childhood when I would visit islands with my family.
But looking around as we went, I must say I did miss the
old coral stone houses with big open yards I remember
from that time.
Back in the guesthouse, I took a shower before we headed
back out so my photographer friend could get some shots
of the island. The bathroom had no hot water, but I
wasn’t complaining in this heat.
We headed out and found a huge reclaimed area southeast
of the island. It seemed to go on as far as the eye could
see. We set up for some aerial footage and got the
attention of a local boy. He hung around with us for most
of the shoot, fascinated with the drone. He and I spent
some time trying to spot the drone in the sky as my friend
went on with his shoot. The island seemed to be getting
livelier as evening came, with people coming out for strolls
and to ride their bicycles. It was soon getting dark and we
headed back to the guesthouse.
We met Mariyam that night at her house. She invited
us into the courtyard and we sat at the joali. “Most
of the development was seen with the coming of the
guesthouses. Most guesthouses are run by out-oftowners,”
says Mariyam. “Most of the islanders work
in the bottling plant and the government offices on the
island while a few work in Malé. The islanders do a lot
of activities in the evening time and a lot of the island’s
youth also surf.”
“There are no more old buildings here,” she went
on. “Even the old mosque is cordoned off as they are
building a new mosque right next to it.”
Afterwards, we wandered around looking for a place to
score some dinner and found that the island has a lot of
upscale restaurants. We settled at Toulouse by Salsa and
shared a pizza.
It was late when we left the restaurant and I was tired,
but we still had left what my friend was dying to do –
Astrophotography. I must admit that I too would have
missed a big part of what makes islands so special if it
weren’t for my photographer friend. When the sun goes
down, just look up. The absence of big city light pollution
makes for an out-of-this-world stargazing experience. The
sheer number of stars was dizzying and was a sight I had
not seen in a long time.
We went down to the beach where the Huraagandu
Bridge was. We kept getting drawn back there as it was
truly one of the most picturesque and iconic spots on the
island. We were in complete darkness and had to use the
flashlights on our phones to find our way around. I must
admit that I was a bit scared being out in the trees in the
dark so close to midnight, but held my tongue as I didn’t
want to ruin my friend’s photo-op. We stayed out for a
while and got some beautiful shots of the stars lighting up
the night sky.
Finally back in the room, I immediately flopped down
on the bed which seemed to completely engulf me as I
drifted off into the void.
We woke up early the next day as we had planned a surf
lesson from Raalhu Edhuru in the morning. I call Issey
and the session was set for 10 a.m. We went out for
breakfast and decided to hit RSR again. We had Mas’huni
– a typical Maldivian breakfast, composed of tuna, onion,
coconut, and chilli. It was really good.
Surfing remains the key to the island’s success as a tourist
hot-spot. The island boasts two of the world’s best surf
points. We met up with Issey and headed out towards
Baby Coke’s surf point; the further inland section of
the famous Coke’s. Issey had us do some stretches then
moved on to teach us the basics of surfing on surfboards
he made us draw in the sand. After a couple of drills in
the water, he made me paddle out.
Surfing was a blast. Although I was horrible at it and
was thoroughly exhausted after attempting a couple of
waves, I must say it was and probably will remain one
of the most fun experiences of my life. From the most
relaxed I have been for a while now, straight to the most
exhilaration I have felt in my whole life, Thulusdhoo, I
found to be an island of extremes.
The rest of the day was pretty uneventful as we both
were exhausted from surfing. We headed back to RSR for
some lunch. Although I had been on the island for just
a day now, I was starting to feel a sense of belonging. I
already had a favourite restaurant with a preferred table.
I had a favourite hangout spot at the Huraagandu Bridge.
The thought of having to leave was weighing heavily
on my heart. It started raining as we walked back to the
speedboat for the journey back. The weather seemed to
mirror my emotions of having to leave the lazy island
back to the hectic hustle of city life in Malé.
18 19

04 / COCO RECIPE 04 / COCO RECIPE
Rising from humble
beginnings, Chef Rudi
Haryono has worked hard
for 20 years to earn the privileged
position he enjoys today as the Sous
Chef at Coco Bodu Hithi. Although
he has been with the Coco Team
for almost two years, Chef Rudi’s
culinary career has taken him all over
the globe from Dubai and Abu Dhabi
in the United Arab Emirates, Africa,
Malaysia, Egypt and Italy.
Hailing from Bandung, Indonesia,
Chef Rudi grew up in a normal
family who owns a small market and
farm business. However, among all
his siblings, he alone had a special
streak for cooking. It was this spark
that encouraged him to gather
knowledge of culinary arts from
papers, magazines and anything else
he could get his hands on. Today, he
is a talented chef who can recreate
almost any dish, be it Asian, French,
Italian or Arabic. Building up his
career since starting as a steward, he
has gone from being demi chef de
partie, Chef Asian, chef de partie to
working as a sous chef.
Chef Rudi shares keen observation with a touch of
passion as his secret to success. “I always notice the things
that my superiors do and how they do it. And I try to do
the same. I ask lots of questions too,” he adds among the
many praise for Chef Indika, under whose guidance he
has learnt so much working at Coco Bodu Hithi. “I aspire
to be more like him,” he says.
Rudi describes Maldivian cuisine as spicy and delicious.
It is the touch of Asia that tempts his taste buds as well.
However, true to his roots, he himself prefers steamed
rice with a light curry.
When asked what he likes to cook with, he replies,
“Cooking depends on who we are. There isn’t a specific
ingredient that you can or cannot cook with. “It comes
from the heart. Do what you feel like at the moment and
the flow will come naturally,” he adds. For him, being a
chef is more a passion than a profession. He believes in
enjoying the act and being happy with his creations.
“Cooking for a customer should feel like cooking for my
own family.” Sitting across from me at Aqua restaurant,
Chef Rudi strikes instantly as down-to-earth and easy
giving credits to his profession, but rather he enjoyed
dealing with people with a different mentality. “In some
rural parts, people do not have the opportunity to get an
education. They have a different culture and thinking. I
believe understanding that helped me grow,” he recalls.
But there’s pride in his eyes as he fondly recalls the exotic
places he’s been to. He strongly believes in respecting the
culture and religion of any country that he happens to
work. And as such, he holds great love and respect for the
Maldivians and our beautiful islands.
His signature dish is an Italian dish, Linguine all’aragosta,
a dish of lobster with tomato sauce. From his years
working in Italy, he proudly claims to be able to recreate
Italian cuisine just as any Italian chef would. “I’ve worked
at an Italian restaurant for three years. I know very well
local Italian dishes like pizza, spaghetti, lasagne and even
home-made pasta. I can do it,” he says.
Chef
Rudi Haryono
Sous Chef at Coco Bodu Hithi
Malasa Mohamed
going, even as he tries to be humble about his impressive
journey as a chef. He shares an equal zest for the people
that he cooks for.
Rudi considers it important that he is knowledgeable
about his dish and is able to explain the ingredients, taste
and flavour to his customer. This, according to him is a
skill that a true chef should learn.
Rudi claims to have had his best experience working as
chef de Asian in Tanzania, Africa. It is however, not
Currently working in Coco Bodu Hithi Aqua restaurant,
which has won the award of Luxury seafood restaurant in
the 2016 World Luxury Restaurant Awards, Rudi believes
that he has the perfect platform to nurture and build his
skills further. Rudi yet holds greater aspirations close
to his heart as he dreams of opening his own business,
perhaps in his hometown where he can create his own
culinary marvels.
Before we left, Rudi shared a delicious recipe for Lobster
Bisque and Beer-Battered Onion Rings. Slightly sour, with
a perfect balance of flavours, it is a delight to the senses
and not one to be forgotten anytime soon!
20 21

04 / COCO RECIPE 04 / COCO RECIPE
INGREDIENTS (Serves 10)
1.25kg lobster heads Small pinch cayenne
750g crab bodies
pepper
2 tsp olive oil
150ml brandy
1/2 small onion, chopped 150ml white wine
1/2 small carrot, chopped 1 litre fish stock
1/2 stick celery, chopped 1 litre chicken
1 sprig flat-leaf parsley 1 litre double cream
1 small sprig thyme
sea salt
1 small bay leaf
75g tomato purée
METHOD
Crush the lobster heads and crab with a mallet until they
are well broken up.
BEER BATTERED ONION RINGS
R E C I P E
INGREDIENTS
1 large Spanish onion, cut into 1/2-inch (1-cm) slices and
separated into rings (if desired, set aside the small centre
rings for another use)
1/4 cup (60 ml) cornstarch
Batter
1 cup (250 ml) pastry flour
2 tablespoons (30 ml) cornstarch
1/4 teaspoon (1 ml) baking powder
1/4 teaspoon (1 ml) salt
1 cup (250 ml) pale ale
Oil for frying
Heat the olive oil in a large saucepan and start to roast
the lobster and crab bones, once started to roast well,
add the onion, carrot and celery and cook over low
heat. When the vegetables are lightly browned, add the
parsley, thyme and bay leaf, stirring occasionally so they
don’t stick. After about 5 minutes, stir in the tomato purée
and cayenne pepper. Cookout the tomato paste, then add
the brandy and wine, flambé to burn off the alcohol.
Add the fish and chicken stock and bring up to the boil.
Season lightly with sea salt. Simmer for 40 minutes, stirring
occasionally and skimming off the scum. Add the cream
and blend until smooth and pass through a fine chinois.
BRANDY BUTTER
Whip butter and mix in brandy to taste. Season and set
into a dish.
GARNISH
Poach lobsters, dice for garnish.
LOBSTER BISQUE
R E C I P E
PREPARATION
Preheat the deep fryer to 190°C (375°F). Place a cooling
rack on a baking sheet or line a baking sheet with paper
towels.
In a paper bag or large bowl, toss the onion rings in the
cornstarch to coat well. Set aside.
BATTER
In a bowl, combine the flour, cornstarch, baking powder
and salt. Whisk in the beer.
With your fingertips or a wooden chopstick, dip the rings
in the batter, 4 or 5 at a time. Shake off excess batter and
deep-fry for about 3 minutes, turning half way through
cooking. Drain on the baking sheet. Season lightly with
salt. Repeat with the remaining ingredients.
22 23

05 / LOCAL CUISINE 05 / LOCAL CUISINE
Kashikeyo: Emblematic to
Maldivian culture
Fathimath Sham’aa
If you find yourself pushing through vegetation near
the shore of a Maldivian island, the ubiquitous Kashikeyo
would be hard to miss. A pole-like tree with thick prop
roots from the base of its trunk that bear large red fruit,
screw pine (Pandanus Odoratissimus) naturally grows
alongside the margins of mangrove and untouched
beaches.
Like palm trees, the screw pine is emblematic of island
culture. An essential component of Maldivian food
security throughout the history of the country, the fruit
provided critical sustenance during periods of famine. As
they did with the coconut palm, Maldivian islanders have
found a way to use every single part of the screw pine
tree.
Most varieties of screw pine produce eight to twelve fruits
per tree every two years. The compound fruit separates
into individual wedge-shaped drupes or keys that turn
ruby red as they ripen. Each key is covered with an outer
layer. The fleshy and fibrous lower mesocarp (the pointy
end) is eaten raw or used for cooking. The screw pine’s
sweet, tender pink flesh lends an exotic aroma and colour
to numerous drinks and desserts. Its seeds are enjoyed
either roasted or boiled.
In ancient times, Maldivians used the leaves of kashikeyo
plants to thatch houses. The leaf was also used to make
different types of strings and in basketry making. It was
also used to flavour rice, puddings and other desserts. In
recent years, the humble kashikeyo has enjoyed a rebirth in
the form of milkshakes, puddings and cakes. The growing
popularity of kashikeyo-flavoured ice cream is testament
to its revival. The taste of kashikeyo evokes a longing for
simpler times: soporific afternoons spent cooling off on a
holhuashi with a cup of kashikeyo fani amid the sound of
children’s laughter and the chirping of birds.
Gifts of the tree
A moncot, Kashikeyo, is mainly characterized by the
presence of aerial prop roots and by the long narrow
leaves, which are spirally arranged in clusters. The
kashikeyo plant grows quite fast in regions where heavy
24
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05/ LOCAL CUISINE 06/ EXPERIENCE
rainfall is prevalent – a factor that explains its common
occurrence in the Maldives, which has a rainy monsoon in
one half of the year. It is also highly tolerant to salt water.
The tree acts as a wind break and serves as bio-shields for
coastal protection by helping to bind sand and prevent
wind erosion.
Although there are at least 600 to 750 species in the genus
Pandanus, of the family family Pananaceae or screwpine
family, that are aromatic and useful for cooking, their
flavor and appearance differ depending on where they
originated. Pandanus Tectorius (boakeyo) bears smaller
orange fruit. Although more aromatic, these aren’t popular
due to the itchy sensation it causes on the tongue. The
preferred red screw pine is called maakashikeyo. The
Pandanus Odorus, or fragrant screw pine is widely used
to flavour pilafs, curries and desserts. It has a nutty aroma
reminiscent of fresh-cut grass and a pleasant botanical
flavour. Commonly known as pandas or rampe leaves,
these are extensively grown in home gardens as a spice.
The plant’s sword-like spiked leaves are split down in the
middle to remove the midrib, and cut into strips. After
pounding them and soaking in fresh water for three days
to soften, the leaf strips are bleached in the sun and ready
to be woven into baskets, roofing and santhi (a soft mat).
The leaves can also be used to make cords, bags, hats and
sails. The young leaves are said to have been used as an
antidote for poisoning. Its tiny fragrant male flowers that
last only for a day were used to make scented oils and
decorate women’s hair.
Vadhaa Dhiyunn
(Trolling)
Rafil Mohamed
There is a saying in the Maldives that goes “Maldivians and tuna share the same blood”. This
saying is derived from the belief that the majority of Maldivians have “O” positive blood type
which is, however, erroneously believed to be the only blood type found in tuna. Of course, tuna
have differing blood types, but this is beside the point.
I personally believe that the fact that tuna is a staple of
the Maldivian diet consumed in all meals of the day and
the fact that fishing was what Maldivians did for both
business and pleasure might be a better explanation, for
bringing about this saying.
Additionally, the mythological saga of a folk hero of
lore called “Bodu Niyami Thakurufaanu” (“Bodu”
meaning large, “Niyami” meaning coastal navigation and
“Thakurufaanu”, an honorific” meaning a respectful title
title given to a Maldivian male) who travelled to the ends
of the earth and performed white magic to summon tuna
to Maldivian shores would add weight to that age-old
adage.
So, fishing being both a past-time and an occupation
practised for hundreds of years would be something
Maldivians would now be masters of. It would also
be an activity which would have undergone countless
innovations through trial and error for countless
generations. As such, “Vadhaa Dhiyunn” or “Vadhaa
Dhuhhvunn” (Trolling) the Maldivian way is now a form
of fishing loved by Maldivians, the average traveller as well
as hard-core fishing tourists coming to the Maldives from
all over the world.
Before I write anything further, I must confess that I am
not a fishing expert. However, I am fascinated by fishing
and I was lucky enough to be in the company of two
fishing veterans called “Kudey” (meaning the little one)
and Tholley (a simple nickname for Tholhath). Kudey
was working as a deck-hand and Tholley was our captain.
These two fine gentlemen taught me everything I know
about fishing today.
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06/ EXPERIENCE 06/ EXPERIENCE
I want to start off by saying that there is both a traditional
and contemporary method of trolling practised nowadays
in the Maldives. The traditional method consists of the
utilisation of hand-lines and home-made fishing lures. The
product range of these home-made fishing lures is vast
and numerous. Some of these include those fashioned out
of tarpaulin ideal for juvenile blue-fin trevally, frizzed ends
of rope perfect for beaked big-game fish such as sailfish
and even live bait.
The contemporary method entails the utilisation of
trolling fishing rods and surface lures. Maldivians call these
surface lures Rapala. Rapala is a leading manufacturing
brand of surface lures, but this term is now synonymous
among Maldivians for surface lures.
Generally, Maldivians venture out for trolling right before
sunrise and sunset as this period is deemed to be the best
for trolling. Furthermore, if that timing coincides with
calm waters, a rising or high tide during a spring tide
period, then it is the considered perfect conditions for
tolling. A steady speed of five to 6 knots is maintained
with a maximum of two to three fishing lines trailing
behind.
When a fish is lured, the captain will instantly decrease the
speed of the boat. This is so that a better fight ensures
between the fish and the angler. If the captain fails to
decrease the speed, then the sport of reeling in suffers
as the angler is given an unfair advantage due to the fish
being exhausted fighting against the higher speed.
It should be noted that the Giant Trevally is the most
prized catch for both trolling and popping (shallow water
casting) by most travellers. However, the Black Marlin is
the most prized catch for most Maldivians as it is said to
be the most powerful fish in the ocean in terms of fishing.
This statement can, of course, be disputed as preferences
do vary from atoll to atoll.
In the past, Maldivians did not follow the practice
of catch and release as each and every fish caught is
consumed. However, with the increase in big-game fishing
tourism, many are now adopting this technique. There
is also a new generation of young fishermen who use
fish-finders, depth finders and other ingenious fishing
equipment. Old-school traditionalists of course continue
to stick with hand-lining and home-made lures.
If you are new to trolling and wish to troll the Maldivian
way, I suggest that you walk along the pier of the main
fisherman’s jetty in the Maldives, look out for a seahardened
veteran with the greyest of beards, the darkest
of skins and a weather-beaten sweater. Go up to him,
strike up a conversation and convince him to take you
out for trolling. Of course, they’ll do it for a price, but
the price will be reasonable. These elders love to take
travellers out and show-off their skills as well as teach you
trade secrets.
28 29

07/ ECO STORY 07/ ECO STORY
White Tern (Dhondheeni)
The white angel soaring the skies beyond
the equator
Maasha Adam
The white tern, locally known as Dhondheeni,
is a species of seabird which inhabits islands in
the tropical and subtropical waters of the South
Atlantic Ocean, Indian Ocean, and the Western
and Central Pacific region. Common white terns
are found all across the tropics, all year round.
Scientifically known as Gygis alba, they have
several other common names such as angel
tern, white noddy, Atlantic white tern and fairy
tern. While the term Gygis derives from the
Ancient Greek word guges for a mythical bird,
alba is Latin for white. The genus Gygis was first
described by the Swedish naturalist Anders,
who filed it under the binomial name Sterna
alba. It was later introduced in 1832 by German
zoologist Johann George Wagler.
White terns are elegant creatures with an all-white
plumage, slender bodies with long, tapering wings,
deeply forked tails and black bills. They have small eyes
surrounded by a black ring making their eyes appear much
larger than they actually are. Juvenile or young white
terns have a brownish-grey back and sharp-clawed feet
that allow them to withstand strong winds and secure
themselves onto the nest branch.
Addu Atoll, the southernmost atoll in the Maldives is the
only atoll where white terns have survived in the Maldives.
They are often known as the symbol of Addu Atoll.
According to locals, their presence ensures the complete
absence of the crows within the atoll. White terns are
generally amiable creatures unless they feel threatened by
intruders. Adult white terns unitedly confront and strike
when encountered by crows and other predators, in order
to protect their young.
The main habitat of these creatures are breadfruit, mango
and other large trees found in Addu Atoll. While in the
early 1990s, some of the white terns migrated to the
neighbouring, uninhabited island, Haodigala in Gaafu
Dhaalu Atoll and established there, most white terns
remained in Addu Atoll.
30 31

07/ ECO STORY 07/ ECO STORY
effective detectors of the condition and health of marine
life. Marine biologists often observe the behaviour of
white terns to monitor pollution, sizes of fish stocks
and effects of fishing on Seabirds, including white terns,
are found to react to changes that occur in climate and
aquatic productivity, thus, monitoring their population
indicates how marine ecosystem are affected under these
conditions.
An increase or a decrease in their reproduction or
population can imply peculiar environment conditions,
either caused by regional conditions affecting their nesting
territory or caused by their dietary indicating changes
in marine life they feed on. These factors are common
in almost all seabirds, including the white tern, and are
indicators of changes in our ecosystem.
White terns have an impact on the marine ecosystem of
coastal areas in some countries such as Chile, Colombia
or New Zealand, where the species is found in abundance
when compared to the Maldives, where white terns are
not as commonly found.
According to Birdlife International, as of now, the white
terns are not in danger of extinction. They are categorised
under Least Concerned (LC) on the International Union
for Conservation of Nature (IUCN) Red List and their
numbers today remain stable. Even so, white terns
are threatened by predators such as cats, and rats and
environmental pollution can also cause a decrease in their
population.
A large number of seabirds, including white terns, are
killed while trying to steal bait off long lines of hooks,
while others are trapped inside trawl nets, gillnets laid by
commercial and recreational fisheries. Due to overfishing,
these birds must fly further from shore in order to forage
for food.
As we now know, white terns play a minor, nevertheless,
an important factor in our marine ecosystem. Loss
of habitat is one of the major factors affecting the
populations of the species, leading to declining in their
numbers, affecting reproduction patterns, and driving
them towards extinction. There are many ways we can
solve this problem; foremost is protecting the birds, and
secondly, protecting their habitat, in order to see these
white angels continue their flight across the Maldivian
skies.
In Haodigala their main habitat is wild screw pines
(Pandanus tectorus). White terns are protected in
the Maldives, under the Environment Protection and
Preservation Act, (4/93). Hence, their capture or sale is
prohibited. Nevertheless, necessary conservation measures
need to be taken to preserve the nesting habitats of white
terns in Addu Atoll.
The common white terns mainly prey on small sea fish,
though occasionally on squid or a variety of crustaceans
and marine insects. They hunt by hovering in the air
before diving into the water and do not submerge in the
water to capture prey.
White terns are recognised for their peculiar nesting
behaviour. Whereas other terns build nests for breeding,
white terns tend to lay their eggs on a barren or bare
branch. Both female and male confront intruders,
incubate the egg, until the eggs hatch. Young white terns
are born with well-developed feet, toes and claws, which
help them, explore their surroundings. The younglings
remain with the parents to be fed, nursed and to master
the skills essential to surviving before dissociating
themselves.
White terns, like other seabirds, play an important role
in our marine ecosystem. Since white terns mainly prey
on small aquatic creatures, they are often considered
32 33

08/ HISTORY 08/ HISTORY
Queens of the Sun & Moon
Ahmed Afruh Rasheed
The Land of Women
Reigned by women of the Solar and Lunar Dynasties
for thousands of years, the Maldives was known as the
“Land of Women” to the earliest explorers. In a work of
literature presented to Emperor Xuanzong of the Tang
Dynasty in 801 C.E., it was written that during the the
Suei Dynasty (581-618 CE) there were contacts between
the Chinese Empire and a mysterious “Land of Women.”
According to the Chinese scripts the land was governed
by a queen named Supi, whose husband, Jiju, was not
responsible to govern the land. It reads that the men were
only responsible for its military defence.
34 35

08/ HISTORY 08/ HISTORY
The texts also state that the queen resided in a city of
over 3,000 meters in circumference and its population
was around 10,000 people. She appointed sub-queens for
the other districts and together managed to govern the
islands.
The same rhetoric was also told by numerous Arab
explorers who wrote about the Maldives and its
matriarchal practices. According to an Arab merchant
named Sulaiman who wrote about the Maldives in 9 C.E.,
he talks of the islands, where a woman rules, and the
wealth, constituted by cowries. He writes that their queen
amasses large quantities of these cowries in the royal
depot.
Al Mas’udi who visited Sri Lanka in 916 C.E. also tells
about the Maldives where “the 1900 islands are all very
well peopled, and are subject to a queen: for from the
most ancient times the inhabitants have a rule never to
allow themselves to be governed by a man.”
In more recent and more detailed versions the history,
Al-Idrisi, who lived from 1099-1168 C.E., tells even more
about the Maldives and its queens: “All these islands have
a chief (ra’ïs), who unites them, protects and defends
them, and makes truce according to his ability. His wife
enacts as an arbitrator among the people and does not veil
herself from them.
When she issues her orders, her husband, the chief,
though he is present, does not interfere with any of her
ordinances. It has always been a custom with them that a
woman arbitrates, a custom which they not depart. This
queen is called Dmhra. She wears garments of woven
gold, and her headwear is a crown of gold studded with
various kinds of rubies and precious stones. She wears
gold sandals.
On ceremonial occasions and the feast days of her sect,
this queen rides with her slave girls behind her, in full
procession of elephants, banners and trumpets, while the
king and all other ministers follow her at a distance.
This queen has riches, which she collects by means of
certain known taxes, and she then gives to charity the
wealth thus acquired to the needy inhabitants of her
country on that day. She does not distribute any portion
of her charity except when she is present and watching.”
The Maldives flourished as matriarchal society in her
Buddhist ancestry, but little is known of the queens who
ruled the two thousand isles until history was officially
recorded with the embracing of Islam in 1153 C.E.
Records show that the Maldives was ruled as independent
kingdoms until the country was unified by King Koimala,
and that the early rulers of the kingdom came from the
Aaditta (Solar) and Homa (Lunar) dynasties.
Over time, sovereigns of the Solar and Lunar dynasties
inter-married giving the formal titles of the Maldivian
Kings and Queens “Kula Sudha Ira” meaning descendant
of the Sun and the Moon. The only queen known
by name from the Solar Dynasty is Queen Dmhra,
mentioned in the Al-Idrisi texts. Since records were
officially written with the conversion to Islam, a number
of sovereigns from the Lunar dynasty are recorded,
including Sultana Khadheeja, Sultana Rehendhi, Sultana
Dhaain, along with wives of the Sultans who bore the title
Rani Kilege (Queen).
The Lunar Queens
Perhaps the most famous of the female rulers of Maldives
are the three Sultanas of the Lunar Dynasty who reigned
over the Maldives from 1347-1388 C.E. Daughters
of A-Sultan Omar I, Sultana Khadheeja and Sultana
Rehendhi both ruled over the Maldives, while the stepdaughter
of Sultana Rehendhi, Sultana Dhaain took over
the throne after the death of her father and husband to
Sultana Rehendhi.
Of these queens, history celebrates Sultana Khadheeja
(Rehendhi Khadheeja) as a hero of feminism, who ruled
the Maldives on three occasions, with following the
assassination of her brother and two husbands. Referred
to as the “Assassin Queen” by some, Rehendhi Khadheeja
first came to power by the alleged assassination of her
younger brother who’s reckless ruling of the country sent
the islands into despair.
Her first reign from 1347-1363 C.E. was brought to an
end after her husband slowly took control over governing
and deposed her, but her formidable strength to control
her birthright saw him being assassinated and Sultana
Khadheeja taking the throne for the second time from
1363-1374 C.E. While her second reign lasted a near
decade, fate repeated itself and she was again deposed by
her second husband. Ironically, he suffered the same tragic
fate by the hands of the Assassin Queen, who took over
the throne for the third time in 1376 C.E.
After Sultana Khadheeja’s death in 1380 C.E, her sister
Sultana Raadhafathi reigned over the Maldives for a year,
only to be deposed by her husband. The last queen of
the Lunar Dynasty was the step-daughter of Sultana
Raadhafathi; Sultana Dhaain who was succeeded by her
husband and later her Prime Minister, who became the
last ruler of the Lunar Dynasty.
The Mighty Consort Queens
The end of the Lunar Dynasty also saw a string of men
reign over the Maldives for the next three centuries. The
only two regnant queens that are recorded in history since
the end of the Lunar Dynasty are Sultana Aimina the
First and Sultana Aimina the Second of the Dhiyamigili
Dynasty.
Though Sultans ruled over the Maldives, the strong
matriarchal traditions practised for thousands of years
were enshrined in the society and a number of consort
queens left a strong mark in history. While their stories
have been passed down from generations as the stuff of
legend, Retired Archaeological Commissioner H.C.P. Bell
published the stories of two such royals; Buraki Rani,
“Queen of Intrigue” and Mariyam, “The Burnt Queen”
in the in the Journals of the Royal Asiatic Society of 1930-
1933.
“The legend of Buraki Rani, the infamous elder sister
of [Sultan] Ali V, ending with the deliberate murder of
her brother, is of tragic interest, and doubtless rests
on a substratum of truth,” Bell wrote in his “Excerpta
Maldiviana”.
Accompanied by Kalu Ibrahim of Gaafaru Island in
Huvadu Atoll, the queen of intrigue was permitted to
travel to Huvadu Atoll, after a failed attempt to take
the throne. She instead sailed to Achin in Malaya and
Portuguese Goa in a bid to find allies to retake the throne.
With great diplomatic fortitude and military wit, Buraki
Rani orchestrated the murder of her brother and seized
the throne by the aid of her Portuguese allies, recalling the
former Sultan from exile, and marrying him. She was later
banished by the Sultan who took a new wife.
The brilliant political mind of another fierce queen is also
described by Bell. “Sultan Ibrahim Iskandar I died from
poison administered by his son’s mother; a concubine
named Mariyam. The young prince, only six years of
age, was faithfully guarded by the Vazirs; but the Queen
Mother, Mariyam Kabafanu, by basest influence gained
absolute power. Many leading Vazirs were banished, or
replaced by her relatives and favourites.
Thereafter, Mariyam threw all decency to the winds
openly playing the role of a later day Catherine II of
Russia. Nominally married to a commoner, on whom
High Rank was conferred, she encouraged unrestricted
vice in every form.
In 1691 piratical vessels from the Malabar Coast
descended on Thiladummati [the most northerly] atoll,
committing many depredations before Maldivian boats
could be equipped to confront them.
The Maldivians drove the enemy off. Mariyam, with her
son, then sailed to meet the victorious boats returning to
Malé. During the firing of a salute to the Royal Odi (boat),
sparks fell into the Powder Magazine and the vessel blew
up”, giving her fame as “The Burnt Queen”.
36 37

09/ TRADITION 09/ TRADITION
There exist a few architectural marvels narrating tales of
skill and arts of the bygone civilizations of the Maldives
that withstand the tests of time and nature. The coral
stone mosques scattered throughout the country may look
small from a distance but they will awe the visitor with
intricate stone carvings dating back to pre-industrial times
when tools were mere metal pieces.
The wonders and secrets of these mosques are many,
yet the documented narratives of these architectural
feats are few. Archaeological enthusiasts and historians
have explored these structures to document their tales as
complete as possible.
The coral stone mosques of Maldives were built by
interlocking the building blocks. As time goes on to prove
this is a stable, long-lasting technique for building, as
it creates a “unibody” structure with puzzle-like pieces
of stone interlocked together without extra fillers. The
result is a structure made of a single material; in this case
boulder corals.
Boulder coral was the Maldivian answer to marble.
Buildings made with boulder corals had a reputation and
glory similar to those made with marble stones since they
are strong and milky-white despite the porosity. The corals
were extracted from the reefs and cut into the desired size
while fresh and soft. They were left to air dry and wash
out in the rain while the polyps die and leave behind the
compact, dense skeleton of the coral. They were used
for construction when they were clean of the smell. The
boulders were decorated with patterns of intricate vines
embossed out of the flat-cut and finely ground surface.
There are a number of well-preserved mosques dating
back a few hundred years that feature this coral stone
architecture. The most notable of these mosques, in
terms of history and architecture, are Ihavandhoo Friday
Mosque, Meedhoo Friday Mosque, Malé Friday Mosque,
Malé Eid Mosque.
Friday Mosque, Ihavandhoo, Haa
Alifu Atoll
This 317-year-old mosque is one of the finest specimens
of coral stone architecture in the Maldives. It was
completed on December 16, 1707 CE, during the reign
of Sultan Ibrahim Muzhiruddin (1701 – 1705). Since the
mosque is still used for prayer, several extensions have
been added to the verandas to increase its capacity while
leaving the actual mosque in its original condition. Its
thatched palm leaf roof was first replaced with Indian clay
Hamid Huzam
Ancient coral
stone architecture
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09/ TRADITION 09/ TRADITION
roofing tiles and later metal profile
sheets.
With the extensions, the mosque
essentially sits inside a modern
exterior today. However, the
impressive difference between the
extended modern mosque and the
original coral stone mosque is visible
to the naked eye once inside the
building. Built on coral stone floors,
it boasts intricate carved coral stones
with Arabic texts, designs, patterns
and vines embossed out of the coral
stone walls. The roof skeleton and
ceiling is made from timbre mainly
teak. The doors of the mosque are
finely carved, lacquered and adorned
with Arabic calligraphy.
The old mosque also features an
octagonal water well within its
premises used for ablution before
prayer as well as serving fresh
groundwater to the residents of
the island. Another addition to the
original mosque early on was a short
minaret used for the prayer call,
Adhan, added during the 1950s. It is
was built with coral stones and lime mortar common to
the prominent buildings of the fifties in the country.
Friday Mosque, Meedhoo, Raa Atoll
The precise age of this mosque is not known, though it
is approximated to be 300 years old. It is believed to be
built around 1705 during the reign of Sultan Muzaffar
Mohamed Imaduddin II (1704 – 1721 CE). This mosque
is one of the most well-preserved coral stone mosques in
the country and continues to serve as a place of prayer for
the Islanders.
The original mosque contained in its complex
mausoleums, cemetery and a water well. However, they
have been separated from the mosque premises by a
dividing wall. A new water well was added to the mosque
premises later for ablution. This small mosque contains a
prayer hall with Mihrab Chambers and side veranda-like
antechambers called Dhaala on three sides. The innermost
areas of the mosque, such as the Mihrab chamber, are
decorated with Arabic calligraphy while the wooden
pillars, beams, and doors are all decorated with lacquer
work.
Although this mosque was built with coral stones using
same techniques of interlocking building blocks, its walls
and floor do not possess intricate carvings like the other
mosques. However, the separated cemetery which was
part of the original mosque complex contain tombstones
with impressively carved decorations. The mosque
compound still features frangipani and coconut palms
within its boundary wall. Due to the careful efforts to
preserve the mosque without any alteration to its design,
the mosque remains in its original form showcasing it’s a
300+-year-old history.
Malé Friday Mosque, Malé, Kaafu
Atoll
Perhaps the most well-known and most historic building
in the Maldives is the Friday Mosque of capital city Malé.
Due to its historical significance, the mosque was included
in the UNESCO Tentative World Heritage List in 2008. It
was built in 1658 CE during the reign of Sultan Ibrahim
Iskandhar I (1648 – 1687 CE). The 360-year-old mosque
is built entirely of coral stone except for its Minaret which
was an addition in 1674 CE, built from coral stone and
lime mortar with several metal bands around.
The minaret stands at the southern side of the mosque
premise, is painted white with blue paints on its metal
bands and decorative Arabic text. The mosque itself
features one of the finest coral stone carvings to be seen
in the country. The design of the mosque is elaborate
with two prayer halls surrounded by the outer verandalike
Dhaala on three sides, with three entrances built
with raising stairs leading to the innermost chamber, the
Mihrab.
The mosque is built on highly decorated coral stones
serving as the floor. The timber roof structure has a
coffered ceiling with stepped recesses. The columns are
made from coral stone with fine carvings. The wooden
doors are carved and decorated with embossed patterns.
The many fine details with lacquered woodwork and stone
carvings boast of the immensely talented carpenters and
craftsmen who built it, now laid at rest in its cemetery
where notable dignitaries of the country were buried.
Eid Mosque, Malé, Kaafu Atoll
Though much younger compared to other mosques
in the list, Eid Mosque of Malé also features elegant
craftsmanship that entails it as a place amongst the
finest coral stone mosques in the Maldives. Although
extended with newly built structures in conjunction with
its verandas, the original coral stone mosque remains well
preserved.
Constructed in 1815 during the reign of Al-Sultan
Mohamed Muinuddin (1799 – 1835 CE), this mosque
features a prayer hall with rising steps on its single
entrance. The roof structure is made of timber while
the floor, the columns, and the walls are made of highly
decorated, carved coral stones. The fine carvings displayed
in this mosque are considered the finest amongst all the
mosques.
40 41

10 / BOOK REVIEW
10 / BOOK REVIEW
Cook
Maldives
by Shaai
Sattar
Fathmath Sham’aa
Shaai Sattar’s debut cookbook
celebrates popular local dishes and
recipes that have been passed down
through generations.
The book provides a succinct
introduction to Maldivian cuisine and
charts its influences and evolution
over the years. Replete with mouthwatering
photos, Cook Maldives also
features a helpful table of commonly
used ingredients. The book is divided
into four sections: fish and curries,
bread and rice, hedhikaa or short eats,
and desserts.
Collected from relatives and friends,
Shaai’s favourite recipes range
broadly from simple flatbread to
the more complicated and labourintensive
creations such as bajiya and
kandu kukulhu. Detailed and exact
instructions and step-by-step photos
make the book easy to follow for
beginners or anyone looking to try
their hand at authentic Maldivian
cooking. Cook Maldives is also
perfect for the diaspora homesick and
craving a taste of home.
Shaai came up with the idea to
document all the delicious food she
was enjoying during a trip back home
two years ago. “I stayed up late that
night feeling excited about the idea
and began working on it the next
morning,” she says.
“I had a vision for the style of it,
but there were a lot of unanswered
questions, like, how I would even be
able to photograph and get enough
recipes in the one month I had left
in Malé. I had also never laid out a
book before, so there were a lot of
uncertainties.”
Dispelling her doubts, she dove into
it. Shaai started taking photos of
both the food she was eating and the
cooking process that preceded it. The
cookbook, she thought, would serve
as an outlet to share some of our
traditions with the rest of the world.
For those locals living abroad for
studies or work, the book will help
them conjure up a taste of home.
“I see that our food preferences
have been changing in the Maldives
as we have adopted the culture of
eating out more and more. We see
many more Chinese, Thai, and Italian
dishes sometimes being preferred
over our traditional Maldivian food,”
she observes.
“All cuisines are bound to evolve
over time, and I enjoy seeing
the fusions we create, but I also
want the cookbook to serve as a
documentation of some of the
traditional recipes we’ve always had.”
Shaai also hopes her cookbook will
spark interest and inspire others to
learn to cook from their families as
she did. “I hope it encourages others
to feel motivated to create their
own cookbooks, books, restaurants,
videos, and creations. I believe
Maldivians are naturally very creative
people and we need to encourage
each other to follow our passions,”
she adds.
A large part of the writing process
was taken up by proof reading
and learning about what it takes to
publish and print a book. “Family
members were so kind to offer some
of their best recipes, their time to
make them with me, and even a
camera to document the photos.
This is one of the things about
Maldives I love: family. No matter
how distant a relative may be or how
long it’s been since you’ve seen them,
there is a feeling of closeness and
willingness to go out of their way to
do something for you,” she says.
Some of Shaai’s favourite dishes
include sweet homemade Maldivian
desserts such as haluvidha and gulab
jamun.
“I also love many of our hedhikaa
foods such as paan boakiba, bajiya
and bis keemia. I made sure to
include these in the cookbook. I have
many fond memories of my mom
cooking haluvidha at home for Eid,
and friends and family always having
so many varieties of hedhikaa at their
houses when we came to see them.”
Her favourite aspect about Maldivian
food is how we use it to show
hospitality. “No matter what our
socio-economic status may be, we use
the same foods to welcome and show
our respect for others,” she notes.
“Our mothers, aunts, and relatives,
especially traditionally, spend hours
preparing food for us, and as a result
food has been a way in which we
show love for others. I think more
than any particular Maldivian dish, I
enjoy how we use food to celebrate
special days and use it to share a part
of ourselves with others.”
Though she loves food, Shaai wasn’t
always interested in cooking. “I don’t
think it was until I got married 6
years ago that I really began to cook
to the extent that I do now. Having
someone with whom I could share
my cooking creations, fuelled an
interest in making more things. I
started baking and trying lots of
recipes, but my cooking was not
necessarily healthy at that time, as is
my focus now,” she adds.
As she began cooking more seriously,
Shaai discovered that it could become
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10 / BOOK REVIEW 10 / BOOK REVIEW
another creative outlet. Changes in
her work-life also unexpectedly drew
her to gastronomy. When she dove
into learning about nutrition in an
effort to become healthier, Shaai
also became aware of how so many
of the modern-day diseases, such as
diabetes, cancer, and heart disease are
very much caused by the food we eat.
Her newfound knowledge coupled
with her love of food and her
quest to do something she was
passionate about led her to found
EdibleTherapy.com. It started out
as a blog where she could share
her different food art creations and
tutorials. “I was also at a point when
I wanted to learn how to live more
healthfully and so my cooking began
to reflect that,” says Shaai.
The website has since developed into
a nutritional resource for people who
want to learn about transitioning to a
plant-based, whole food diet. “Edible
Therapy is still in its early phases, but
the mission behind it is a cause that
keeps me waking up every morning
and going to work to make a change
through what I do,” she adds.
After seeing numerous videos about
the torture that is taking place in
the animal farming industry, Shaai
decided that she just could not
contribute towards it anymore, even
though she loved eating cheese and
ice cream. “A plant-based diet will
not only help to cure our disease
epidemics, it’ll stop the massacre of
millions of animals, and it’ll stop
much of the destruction of our
planet,” she notes.
Transitioning to a plant-based diet
has also helped her to become a
better cook as she looks for ways
to turn plant foods into flavourful
dishes at home. “Eating at home is
also healthier as we have control over
the ingredients that we put into our
food,” she says. “Through my work
I see that people are switching to
vegan and vegetarian ways of eating
in growing numbers, so I dream of
a day where there will be so many
restaurants that cater to this way of
eating.”
Shaai says there’s a common
misconception that healthy food is
bland and that we would be giving up
too much if we were to change our
diet. “I ask people to change their
diet in small increments, as this will
help to sustain the change over the
long-term. I think we are also used to
seeing Western-style dishes such as
salads and thinking of them as some
of the only forms of healthy food.
“For Maldivians who are used to
dishes full of spices and chilies, a
simple salad will most definitely seem
bland. I would encourage people
to look at our traditional way of
eating, before the introduction of
fast food and processed ingredients,
as it was actually pretty healthy. Our
diet consisted of mainly whole food
ingredients such as breadfruit, yams,
coconut, and rice.
“Fish was used as a form of currency
and so it was mostly dried for storage,
and used sparingly to flavour dishes.
We did not eat fish in the quantities
that we do today. Traditional cuisines
from neighbouring regions such as
China and South India are also full
of healthy plant-based options such
as stir-fries and vegetable curries,
and are cooked in a ways that may be
better suited for our taste preferences
than Western plant-based dishes.”
She also often experiments in her
cooking.
“Sometimes I come up with my own
recipes from scratch, while other
times I will experiment and adapt
dishes to try and make them both
healthier and plant-based. I try and
show people that cooking can be
playful, and that healthy eating can
be inexpensive and do-able for any
beginner cook. Work-life balance
is important to me, so I make a
conscious effort to only create in a
way that I find enjoyable, while also
creating content that others will find
helpful.”
So are there more
cookbooks in the
works?
“I don’t have any other cookbooks in the
works at the moment. However, maybe in
the future! I’ve been spending most of my
time taking cooking classes and creating
the content that I share through Edible
Therapy.
“I created Cook Maldives before my
transition to a plant-based diet, and so
there is not a huge selection of vegetarian
and vegan recipes within the book. I am,
however, always thinking about how to
make my content on Edible Therapy
accessible for the Maldivian population. As
I continue my research and education in
cooking, I am also working to increasingly
weave in more of my Maldivian and Asian
background into this venture.
“Living away from Maldives for most of
my life, I’ve also felt a desire to make a
contribution to Maldives in my own way.
Cook Maldives is one of my contributions,
and I hope to make many more as time
goes.”
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11 / FOLKLORE 11 / FOLKLORE
Thelabagudi Koe’
The demise of Minika Dhaitha
Mohamed Jinah Sameer
This is a retelling of a popular folk story where a girl survives
an encounter with Minika Dhaitha, a witch from Maldivian
folklore who eats mischievous children. Written in the
perspective of the antagonist.
Thelabagudi Tree: magical pancake tree
Koe’: Girl
I stand here looking down at the pit. The heat emanating
off it feels good on my skin. Like it is inviting me in. I
look over and see her still running away. That wretched
Thelabagudi Koe’. I could so very easily catch up to her
if I wanted to. But I felt tired. Maybe I have lived long
enough. Maybe I have caused and felt enough pain.
I close my eyes and reminisce.
I have been living here amongst these people for more
years than I can count. I vaguely remember first taking
this human form so that I could blend in with them. But
doing so made it more and more difficult for me to give
in to my cravings. I felt more and more human. I actually
started to like them.
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11 / FOLKLORE 12 / NATURE’S GIFT
That is until they found out what I was and shunned me
from their community. I knew then that I would never be
accepted as one of them. I lost all my craving for humans
that night. Not out of admiration as I had for a while
leading up to that point, but out of my hatred for them.
I did not want them to be my lifeline. I only had a small
glimmer of happiness left in my life. My beautiful child.
We lived happily just the two of us, outside the human
community in a small hut hidden in the forest. My
daughter was growing up so fast, but she looked sickly. I
knew what was wrong with her. She had the same craving
I once had. We kept our distance from the humans, but
I did take her out from time to time to forage with me in
the forest. One day I noticed her behaving strangely as
we got closer to the village. She was sniffing the air and
licking her lips. My suspicions were confirmed. I never
took her close to the humans after that day.
Which brings us to today. This awful day.
I was out gathering firewood. Sack in hand, my daughter’s
worsening state weighing heavily on my mind. I came
across that tree. The god-awful tree with thelabagudi
growing on it. For so long have I spent each night looking
up at the stars, praying for something else that would
sustain me. And the rare time magic should occur on this
island, a Thelabagudi tree? I was fuming as I approached
it.
I noticed someone on the tree eating the thelabagudi
greedily. It was a little girl. A mischievous little girl, known
in the village for getting into all sorts of trouble. A happy
little girl sitting in my magic pancake tree eating all the
pancakes she wanted.
Something inside me snapped. I felt my face flush with
rage. My long-lost strength was returning to me. I crept
up to the tree slowly but kept a distance where I felt she
wouldn’t see me. “Young girl,” I called out to her. “Can
you please let me have one of your delicious looking
thelabagudi?”
She got visibly startled when she heard my voice. She
strained to take a look at me but didn’t seem to see me
clearly through the leaves. “Ok,” she said cautiously and
threw one at me. “Oops. It fell into the water,” I called.
“Throw me another.”
She threw another. “Oops. It fell in the sand.” And
another. “Oops. It fell again. Dear, it looks like we are
wasting all these precious goodies. Why don’t you put one
between your toes and reach it out to me?” She stuck her
foot down. Now I’ve got her!
“Daughter,” I said coming back home with the wriggling
sack slung over my shoulder. “Start a fire. Mummy’s going
to tell you what we really are tonight at dinner.” She had
a bewildered look on her face but rushed off to do my
bidding immediately. My sweet daughter. So innocent.
I left her for a while, and when I returned, I saw a
delicious meal laid out. I thought my daughter’s instincts
had taken over and she had cooked us a feast.
“Daughter where are you?” I had called out coming
outside to wash the plates after what was the best meal
I have had for as long as I care to remember. I heard
some singing coming from a nearby tree and went over.
“Daughter. What are you doing up there?” I had asked.
“Come down. We need to talk.”
“After… her own daughter… went to wash the dishes,”
she kept on singing.
I heard fragments of the song she was singing. “Who are
you singing this song to?” I had asked her. “To the birds,”
came the reply in a singing voice. She sang the song again
and I asked, “To whom are you singing this song, my
child?” still thinking it was my daughter.
“I was singing it to the bat.”
She went on mentioning a different animal every time I
asked and kept on singing from the tree the same nagging
song over and over. I was getting irritated, “Daughter,
stop this nonsense!”
At this point she spoke plainly: “I am not your daughter. I
am singing this song to you, evil woman! Today you pulled
me down from my tree and brought me here in a sack, but
your daughter let me out, and we played and exchanged
dresses. That’s right. I tricked her into taking my place.
My whole world crumbled at that moment. I chased that
wretched girl until I came here, to this lime pit. I don’t
know how long I have been standing here staring at it. I
look over and the girl is long gone. It is dark out. I look
up at the stars one last time and with a sigh, I lean in and
jump.
Sharks of Maldives
“Namuru ahnaanethy heyreyney”, meaning “I’m crying because
the tiger shark might come”. This is an old saying in the Maldives
perfectly signifying the communcal fear that was associated with
sharks. Most Maldivian elders are still in awe when they see images
and videos of travelers and Maldivians scuba divers interacting with
sharks. Sharks weren’t just universally feared by Maldivians, but
this was the case the world over.
White-Tip Reef Shark (Triaenodon
obesus)
The local term for this shark is “Olhufathi Miyaru”.
“Olhu” means tame, “Fathi” means slender and “Miyaru”
is the general term for shark. Arguably, this is the most
commonly sighted shark by snorkelers and scuba divers
alike. They are seen near almost all reef systems from
fringing reefs (faru) to pinnacles (thila) to channels (kan’du
olhi). They are slender in shape with a distinctive white-tip
on their dorsal fin. Hence the name white-tip reef shark.
They can be seen cruising and hunting alone as well as
in packs. These critters are highly curious and will come
Rafil Mohamed
The truth is, sharks are not man-eaters and statistics related to
shark attacks have been overly dramatized. Furthermore, the belief
that sharks respond to human blood is a baseless myth, which has
even been disproven by famous scientific television shows such as
‘Mythbusters”.
Sharks are apex predators of the ocean that fulfill a vital role in
maintaining a balance of species in our oceans. They are a crucial
factor in maintaining the overall health of our marine eco-systems.
really close to you. They are normally found resting on the
sea-bed during the day. However, they can also be seen
actively cruising and hunting at the corners of channels
during strong incoming currents in the day (sighted
during channel dives). To view their hunting behavior I
recommend doing a night dive to the world famous Maaya
Thila in North-Ari Atoll
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12 / NATURE’S GIFT
12 / NATURE’S GIFT
Grey Reef Shark (Carcharhinus
amblyrhynchos)
The local term for this shark is “Vahhboa Miyaru”.
“Vahh” means round, “Boa” means head. The name
derives from the fact that their snouts are circular in
shape. They are also among the most commonly sighted
sharks during channel dives. These grow bigger than
white-tip reef sharks and are one of the most sought after
sharks by keen divers to Maldives. Since the ban of shark
fishing, they are now seen abundantly, sometimes in the
hundreds at famous channel dives such as Vannhuruvalhi
Kandu (Mulaku Atoll), Maarehaa Kandu (Huvadhoo
Atoll), Emboodhoo Express (Male’ Atoll), Miyaru Kandu
(Vaavu Atoll)
Whale Shark (Rhincodon typus)
The local term for this shark is “Fehurihi’. I
personally am not sure regarding the origin for this
term. My best guess is “Fehi” meaning green and
“Rihi” meaning silver relates to the unique markings
and color of the whale shark. The Maldives is one
of the few places in the world to see whalesharks all
year round. Specifically, South-Ari Atoll starting all the
way from Bodufinolhu thila to Dhigurah Island. Other
Whale Shark Points include Hanifaru Bay in Baa Atoll and
the lagoon nearby Gaafu Alifu Villingilli Island. They are
normally seen at the surface during high-tide when they
come up to feed on plankton and to reoxygenate.
Tiger Shark (Galeocerdo cuvier)
Nurse Shark (Ginglymostoma
cirratum)
The local term for this shark is “Nidhann Miyaru”,
meaning the “the shark that sleeps”. Unsurprisingly, the
name derives from the fact that nurse sharks generally
sleep and rest in crevices, caves and overhands during
the day. They come out to feed in packs at night.
These are considered to be one of the most docile and
dexterous sharks. However, these can be dangerous when
deliberately aggravated or disturbed. Though they have
exceptionally small teeth, they feed by sucking in through
a powerful vacuuming motion
The local term for this shark is “Femunu”. I have no
idea regarding the origin for this term, but writing this
article has made me really want to delve deeper into its
etymology.
The tiger shark is one of my all-time favorite sharks.
Tiger sharks were hunted in older times to extract its liver,
which was boiled down to make a water-proof coating
for boats. It was specifically targeted as it has one of the
largest livers with regard to sharks. Like whale sharks, tiger
sharks can now be seen all year round in Fuvahmulah
Island down south. The local dive centers in Fuvahmulah
have aptly named the hotspot “Tiger Zoo”.
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13/ PROFILE 13/ PROFILE
Raalhu Edhuru
Learning to ride the waves
Mohamed Jinah Sameer
“Start paddling,” Issey called out, as the noise of the
wave grew ever closer. I struggled with all my might
and just like that, the wave was upon me. “Get up,”
he shouted as I was launched across the water with
the immense power of the wave. I pushed my hands
down and jumped up onto my feet. I could not get a
proper footing and instead managed to half kneel
as the wave sent the board skipping along the water
like so many stones I have thrown in the ocean in my
youth.
The sheer speed and the rate at which I was nearing
shore was mind-boggling. Especially considering
the time and effort it took for me to paddle
out. The wave died down as suddenly as it came
and I lay back down on the board, my heart still
pounding. “Why have I waited so long to try this,”
I wondered in excitement, as I paddled back out
again.
I tried a few more waves and after wiping-out on
a couple of them, was too exhausted to paddle
anymore. I asked Issey if he could do one and so
he did, with so much style and ease, whizzing past
me fully upright on the surfboard, all the while
sporting a cheeky grin on his face. I felt slightly
ashamed. Not by his skills obviously, as he is a
three-time national champion surfer, but by seeing
how small the waves I had been struggling with
actually were.
52 53

13/ PROFILE 13/ PROFILE
We were at the aptly named Baby Coke’s surf point, the
further-inland section of the world-famous Coke’s surf
point in Thulusdhoo Island. Issey took me out after
teaching me the basics on a surfboard he made me draw
on the beach. “You’re a Goofy,” he said, not as an insult
to my surfing abilities, but regarding my stance on the
board. Right foot forward is called the Goofy stance while
left foot forward makes you a Regular. Although I can
admit that I was goofy in more ways than one throughout
the session.
I first met Ismail Miglal, or Kuda Issey, as he’s known in
the surfing community, in Malé a few weeks prior. I met
him to get the scoop on Raalhu Edhuru, the surf school
he founded and has done three tours with, teaching young
kids all around the Maldives the basics of surfing. Ismail
Miglal is one of the most talented and well-respected
surfers in the Maldives with three national championships
under his belt. He has also won three tournaments in
Sri-Lanka, India and Malaysia. He also has a slew of
additional runner-up titles and in 2014 was given an award
by the Maldives Surfing Association in recognition of
sporting excellence.
Kuda Issey started Raalhu Edhuru when, after doing his
time competing in the international circuit, he decided that
it was time to pass down the torch to the next generation
of surfers. Throughout his career, Issey noticed that all
the good opportunities to develop surfing were in Malé.
He decided to help out by extending the same opportunity
to kids all around the country and to help them take
advantage of the numerous surf points all around the
island nation.
While Raalhu Edhuru surf school on Thulusdhoo Island
charges MVR500 (about USD 35) for a two-hour lesson,
the Maldives-wide tour is free and funded by Issey’s
sponsors at Sea Sports. Issey sees the Raalhu Edhuru team
as the lifeblood of the whole organisation. They currently
have eight instructors or Raalhu Edhurun, including two
that the importance of looking after the environment is
one area in which they try to impart a lasting impression
on the kids and that they have seen the positive impact on
their return trips.
“Surfing is something anyone can do,” said Issey, when
asked what his message would be to us common land
dwellers. “Anyone can come by our school and learn how
to surf within a few minutes.”
Issey says surfing changed him a lot. “We were labelled as
‘Vakarugey kudhin’ (a derogatory term used to describe
mischievous kids) when we first started out. But that
perception seems to have changed over time. With a lot of
smart people in good jobs taking up the sport and many
finding jobs as surf guides. Some Maldivians are even
working as instructors abroad and a lot of Maldivians are
also competing in international tournaments,” he said,
“It’s a good sport for the Maldives as we are surrounded
by ocean and one that would go even further with proper
government support.”
“Raalhu Edhuru is only going to go forward from here,”
says Issey. “We are slowly growing with no plans to stop.
We are seeing a lot of potential in the islands and are
coming from neighbouring islands just to be supportive.
Last year’s whole Raalhu Edhuru tour was cancelled
because of the flu outbreak. This year’s tour started at
Fuvahmulah and was a resounding success. “Raalhu
Edhuru is always looking to go to new places,” says Issey.
“A local team is formed at every stop and members given
judging and instructor courses so that they can continue
their own surfing programme.”
The most difficult thing, Issey notes, is getting equipment.
They take what they can on the tours. “Surfing equipment
is very expensive and we have no manufacturers in the
Maldives. It is a good thing to try here,” notes Issey. “As
lots of people come from abroad just to surf, Maldivian
boards would sell well.”
Issey describes surfing as a magical activity where “once
you tackle the wave, everything else is blocked out. It’s
just you and the wave. It’s truly a special moment.” After
trying my hand at surfing, albeit failing miserably, I too
can now vouch for that statement. The calm before the
wave and the sheer exhilaration of riding one of nature’s
elements is other-worldly.
female instructors, all of whom are ISA-certified and
are trained to facilitate the programmes in the safest way
possible.
Raalhu Edhuru first went to Addu with just four
surfboards and got an overwhelming positive reception.
Started in 2016, Raalhu Edhuru does a leg of the tours
every school holiday. The individual legs of the tour are
referred to as Gems and each Gem is given a unique
name, selected by the island hosting the trip. Gems hosted
so far include Ralhabis, Eleyi and Hutikoda to name a few.
The first tour started with ten students and by mid-year,
was increased to 25 by popular demand.
Now, Issey says they get upwards of 32 students at every
stop. The trips cover not only surfing but beach clean-up,
healthy diet, discipline and basically the whole outlook
on life that Issey follows and is run in a fun way with
games and such. Every day starts with a beach clean-up
as protecting the environment is something Issey and
the whole team take very seriously. “You see a lot of
neglected beaches during our visits,” says Issey. Issey says
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14 / GADGETS
14 / GADGETS
Instax Mini 9
This is a camera for the selfie lovers! Featuring a small
mirror near the lens, this camera will let you frame the
perfect selfie in one shot. With automatic brightness, a
focus range of 0.6m to infinity, a flash that’s always on,
this camera is designed to get the ideal exposure for every
photo. Fujifilm’s latest entry to the market, this light,
compact camera comes in five candy colors.
Instax Mini 90
Inspired by the leather-adorned cameras of the 70s,
Fujifilm’s Instax Mini 90 features an analog aesthetic.
Integrated with more functionalities than the Mini 9, it has
manual exposure, shooting modes, timer and a flash you
can turn off. It includes functions such as double exposure
and macro mode with 0.3-meter focus range allowing
users to express their creativity.
Impossible Polaroid
600 Square Instant
Camera
Instant Cameras
Instant cameras are one of the few gadgets that were
revived after becoming obsolete with technological
progress. When digital photography technology introduced
the instant camera market plummeted causing manufacturers
such as Polaroid to declare bankruptcy in 2008. And yet
after half a decade of becoming an obsolete technology,
instant cameras have picked up and the market keeps
growing every year.
Instant cameras made a comeback perhaps due to their
authenticity. Instant cameras as the name suggest, instantly
freeze one authentic moment whether you were giving
your best smile for the photo or not. They are developed
instantly and comes out as a physical photo, giving it a
Hamid Huzam
form of existence digital images can’t give. Perhaps it
is these qualities that interest many travelers to carry an
instant camera that can materialize their intimate moments
and memories.
However, similar to digital cameras, instant cameras today
come with a diverse range of functionality and designs.
We have made a list of the best instant cameras on the
market today, each with its own unique features.
This a camera that looks exactly like the vintage Polaroid
cameras of yesteryear. It is a simple point and shoot
camera that has a unique functionality – the Frog Tongue,
which shields the film from light while it’s developing
allowing a more consistent photo development. It uses
Impossible’s new i-Type film while it is also compatible
with 600 films.
OneStep 2
This camera was inspired by Polaroid’s iconic OneStep
camera, first introduced in 1977. OneStep 2 stays true
to the iconic design of the original while adding few
technological advancements and design improvements
to bring it to the 21st century. It is a Polaroid enthusiast’s
dream camera with a rechargeable USB battery with a
60-day life. It uses Polaroid 600 film as well as Polaroid’s
i-Type film.
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15 / ARTS AND CULTURE
15 / ARTS AND CULTURE
Coconut palms: A vital
part of Maldivian
history and tradition
Malasa Mohamed
The first sight to greet a visitor from far along the horizons
of a Maldivian island would be its coconut palms
standing tall and proud, swaying as gently as the waves
that carry them to the island. It is a sight that instantly
makes us feel that we are in harmony with the serene
beauty of nature. Apart from being a tree that thriving
abundantly in this tropical area, coconut palm has a vital
role in the history and traditions of Maldivians.
“I sojourned five years at the Maldives, where the coconut
tree is the chief source of wealth, food, and all commodities,
and where they are better experienced in drawing its
produce and in applying it to the various petty amenities
of life,” said François Pyrard de Laval, in a written
account of his adventures in the Maldives from 1602 to
1607.
In all the Maldives there is no tree which serves so many
purposes of the nourishment and convenience of man
as the tree which produces the coconut. If you have ever
been to a resort or even a local island, you would have
found yourself welcomed with a refreshing drink of
coconut, native to Maldives where it is known as “kurumbaa”.
Nestled high among the long flowing fronds of the
coconut palm, “kurumbaa” is the fruit at the fourth stage
of development whereas there are seven stages in total,
each with different names, color and uses.
A quantity of water is found inside the “kurumbaa”.
According to its size, the largest have a good pint of very
beautiful water, clear as that from the rock, and as good
and of the same taste as sugared water. Coconut water,
which acts as a natural isotonic beverage consisting of the
same level of electrolytic balance as we have in our blood,
is also called the fluid of life. Biologically pure and full of
natural sugars, salts, and vitamins, coconut water provides
nourishment, while keeping you safe from fatigue and
exhaustion.
The fibrous coir made from the husks of the ripe coconut
is used to make ropes, nets, mats and brushes particularly
useful for its high resistance to water. Owing to this,
the coconuts can float on the sea, carried by the tide for
months before being washed ashore and germinating in
favorable conditions. To make coir ropes from coconuts,
the husk is buried in the beach where the lapping waves
soak it for three to four weeks. It is then dug up, pounded,
dried and woven into rope by the practiced hands of the
local women. The modern use of coconut rope “Roanu”
is mainly ornamental, used to decorate pillars or incorporated
into interior design.
“Raa” (toddy) is the sap of coconut palms is used as a
beverage. To collect palm sap, the flower bud is cut at the
tip before it blossoms and a “Raa Bandhi” (pot) is hung to
collect the sap. This tradition method of collecting toddy
is slowly becoming a rare scene in Maldives. The tender
sap is a sweet non-alcoholic thirst quencher which tastes
like nectar in summer heat.
The collector, known locally as “Raaveriya” (toddy collector)
or “Ruh Araameehaa” (palm tree climber) climbs
up the tree and empties the toddy into a container made
of two coconut shells in a vertical configuration, called
“Raa Badhi”. Raaveriyaa then walks around the island
selling the toddy by the glass, and if he cannot sell his
daily collection, it is cooked to make liquid sugar called
“Dhiyaa Hakuru”, which the Maldivians love to eat with
rice, coconut and dried fish.
Almost every part of the coconut palm can be used. Coconut
shells are also a good source of fuel to keep a fire
burning for a long time. The trunk, with its ringed pattern
can be used for building while the leaves plaited for
thatching houses and sheds. In earlier days, the Maldivian
landscape was that of the faded brown of thatch houses
and tall coconut palms, perfectly in sync with the blues
of the sky and sea. Though mostly seen in the resorts,
coconut thatched rooves represent the simple way of life
our forefathers lived.
It is well worth participating in local festivities such as
“Bodu Eid” where the people take out a huge fish made
entirely of thatched palm leaves which is paraded on the
street with much pomp and celebrations. This fish known
as “Bodu Maali” among other creative works are also seen
in these festivals still held grandly in most of the islands.
Coconut palm has not only given us the gift of food and
shelter, but it also has important medicinal properties.
Additionally, Maldivian coconuts are large and plump, and
contain high levels of glycerin, making them perfect for
making hair oils, lotions and other natural beauty products.
“Kaashi Theyo” was the first branded virgin coconut
oil produced in the Maldives, and it is created using a
traditional Maldivian cold press method that preserves the
maximum of natural nutrients. The product line includes
massage oils, body moisturizers, face oils, hair treatments,
cooking oils and even after-sun body oils.
The coconut palms are considered a source of marvelous
commodities. Before there was tourism, the Maldivian
economy subsisted for centuries on little more than coconuts.
The products of the famous tree are what has made
life in the islands possible, providing food, drink shelter,
light, transport and even entertainment.
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16 / SOUVENIR GUIDE
16 / SOUVENIR GUIDE
Phemke
ethically conscious
resort wear
Mohamed Afrah
Phemke is a stylish resort wear range unique
in design, origin and passion. From thoughtful
and distinctive creations to ethical production
and materials, Phemke’s sustainably conscious
outlook allows you to build a stylish wardrobe
that you, and the world around us, can feel
good about. Phemke was created by Femke
Speelman, a woman whose love for travelling
and style transcends boundaries.
Dhurrie bags:
Originating in India, dhurrie is a distinctive traditional
method of weaving bags and rugs. These handcrafted
beach and clutch bags are striking in design, vibrant in
colour and most importantly, they are ethically sourced.
www.phemke.com
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16 / SOUVENIR GUIDE
16 / SOUVENIR GUIDE
Straw hats and bags:
The Phemke spirit is woven into these Madagascan treasures: supporting local
communities and women while using sustainable materials to create
unique and stunning works of art.
Biodegradable
swimsuits:
Made in Brazil, from the finest quality lycra, these swimsuits are 30% more biodegradable.
When disposed of in nature, 50% is decomposed in the first year and is fully decomposed in
three years.
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16 / SOUVENIR GUIDE
16/ SOUVENIR GUIDE
Batik scarf:
Phemke’s hand-painted silk scarves and sarongs are
designed and made by artisans at Batik Boutique. This
award-winning social enterprise was created to disrupt
the cycle of poverty in Malaysia by training women from
low-income backgrounds to produce gifts and fashion
accessories.
Mussar scarf:
The pashmina mussar is a powerful symbol representative of the Omani Sultanate’s glorious
cultural diversity and national identity.
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16 / SOUVENIR GUIDE
16 / SOUVENIR GUIDE
Jute beach bags:
Phemke’s handmade jute bags and pouches come in a range of colours and
sizes, offering the perfect accessory for the pool, beach or daily life. Phemke
is committed to supporting women’s charities and causes and these bags are
no exception and are handmade in Bangladesh.
Gold plated Sterling
925 silver with
semi-precious
stones – earrings &
necklaces
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17 / COCO RECOMMENDS
17 / COCO RECOMMENDS
BOOKS WE LOVE
SUMMER TUNES
DIVIDE
by Ed Sheeran
÷ (pronounced “divide”) is the third studio album by English
singer-songwriter Ed Sheeran. It was released in March
2017 through Asylum Records and Atlantic Records. The
album debuted at number one in the United Kingdom,
selling 672,000 units in its first week, making it the fastestselling
album by a male artist in the UK. The album won
the Grammy Award for Best Pop Vocal Album at the 60th
Annual Grammy Awards
DUA LIPA
White Tears
Start with Why
Quiet
by Dua Lipa
by Hari Kunzru
Set in modern-day New York, White
Tears tracks the relationship between
two white arts college graduates Seth
and Carter Wallace, who establish
a studio where they give analogue
makeovers to big-name and up-andcoming
performers, replacing digital
gloss with crackly textures and creating
authentic surface effects. They are
in demand but feel vaguely hollow.
Then one day they stumble on a field
recording Seth had made of a random
black chess player in Washington
Square. They put a hissy, artificially
distressed treatment of the song online,
calling it “Charlie Shaw Graveyard
Blues” – and it is hailed as a lost masterwork
by collectors. More startling
still: someone writes to them to say he
had met Charlie Shaw in 1959.
by Simon Sinek
Start with Why shows that the
leaders who’ve had the greatest
influence in the world all think, act, and
communicate the same way – and it’s
the opposite of what everyone else
does. Sinek calls this powerful idea
The Golden Circle, and it provides a
framework upon which organisations
can be built, movements can be led,
and people can be inspired. And it all
starts with WHY.
by Susan Cain
Quiet argues for the power of
introverts. How they and others
view their tendency toward solitary
activity, quiet reflection and reserve
as “a second-class personality trait,
somewhere between a disappointment
and a pathology”. Cain’s introverts
are overwhelmed by the social
demands thrust upon them. They’re
also underwhelmed by the example
set by the voluble, socially successful
go-getters in their midst who “speak
without thinking”.
Dua Lipa, the self-titled debut studio album by English
singer Dua Lipa, was released in June 2017, by Warner
Bros. Records. The lyrical themes revolve around her
personal views of love, rising above, sex, and selfempowerment.
The album has spawned eight singles,
including the UK top 40 singles “Be the One”, “Hotter than
Hell”, “Blow Your Mind (Mwah)”, “IDGAF” and “New Rules”,
with the last becoming Lipa’s first number-one single in the
UK. New Rules also reached the top 10 in the United States,
peaking at number six.
GOLDEN
by Kylie Minogue
Golden, the fourteenth studio album by Australian singer
Kylie Minogue, was released in April 2018 by BMG Rights
Management. Golden is a pop record that is heavily
influenced by country and dance music. Described by
Minogue as one of her most personal efforts, the lyrics
encompass a wide range of themes including failed
relationships, death, dancing and having fun.
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17 / NEW RELEASES
18 / TRENDS
NEW RELEASES 2018
MOVIES
Mariyam Manik
Bleisure travellers
The rise of the savvy business traveller
I Feel Pretty
Tully
Jurassic World - Fallen
Kingdom
Renee Bennett, who struggles with
feelings of insecurity and inadequacy
on a daily basis wakes from a fall
believing she is suddenly the most
beautiful and capable woman on the
planet. With this newfound confidence,
she is empowered to live her life
fearlessly and flawlessly, but what will
happen when she realizes her appearance
never changed?
Cast: Amy Schumer, Michelle Williams,
Emily Ratajkowski, Rory Scovel, Aidy
Bryant, Busy Philipps, Tom Hopper,
Naomi Campbell, and Lauren Hutton.
Marlo, a mother of three including a
newborn, is gifted a night nanny by her
brother. Hesitant to the extravagance
at first, Marlo comes to form a unique
bond with the thoughtful, surprising
and sometimes challenging young
nanny named Tully.
Cast: Charlize Theron, Mackenzie Davis,
Mark Duplass, and Ron Livingston
Owen and Claire return to Isla Nublar
four years after the Jurassic World
theme park was closed down, to save
the dinosaurs when they learn that a
once dormant volcano on the island is
active and is threatening to extinguish
all life there. Along the way, Owen
sets out to find Blue, his lead raptor
and discovers a conspiracy that could
disrupt the natural order of the entire
planet.
Cast: Chris Pratt, Bryce Dallas Howard,
B. D. Wong, Jeff Goldblum, Ted
Levine, Rafe Spall, Toby Jones, Justice
Smith, James Cromwell, and Geraldine
Chaplin.
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18 / TRENDS
18 / TRENDS
It might be a relatively new term, but “bleisure” travel
- the combination of business and leisure travel has
garnered quite a bit of attention in just a few short years.
Recent statistics show that more people than ever are
blending business and leisure travel. In 2017, over onethird
(37 percent) of North American business travelers
extended a work trip for leisure, according to a study
released by the GBTA Foundation, the research and
education arm of the Global Business Travel Association.
Millennials (48 percent) did so at a much higher rate than
Gen-X travelers (33 percent) and Baby Boomers (23
percent).
Many Maldivians have incorporated this exciting new
travel trend into their lives. “It makes the stress of
business travel more bearable,” said Ibrahim Hussain, a
Maldivian hotelier whose work often takes him all over
the world. Whether it’s extending a work trip to India to
see the Taj Mahal or arriving early to do a Forbidden City
tour in China, Ibrahim said he always builds in extra time
to acclimatize and see the sites. “It definitely makes me
work better,” he said. “I’m more relaxed, but I also
get a better understanding of the city and culture
that I’m working in.”
Ibrahim agrees there’s more to bleisure travel than simply
ticking off a few tourist attractions. In fact, his clients
often foot the bill for him to arrive a day or two early, so
that he is rested and focused when it’s time to start the
job. “To get our best work, we cannot be exhausted when
we get there, and in the scheme of things it probably saves
the client money because people are more engaged,” he
said.
With shifting lifestyles, changes in corporate travel and
the emergence of new travel trends occurred, the bleisure
business has become an especially lucrative segment.
Individuals often incorporate a mini-vacation into their
stay to capitalize on the fact they are already packed away
from their home. Additionally, companies are investing
in their employee well-being, as a result business travelers
have the option of incorporating leisure activities into
their trips abroad.
The reasons for this also include the fact that the average
price of airline ticket has come down over the past years,
with the air traffic growing by 8 percent compared to
the same period in the last year, for the first six months
of 2017. These strong incentives have allowed for the
accommodation of a travel companion into a business
trip. Further, cost savings by staying the weekend has
allowed for the ticket price to be reduced.
A poll by the GBTA indicates 27 percent of entry-level
employees, 42 percent of middle management, 15 percent
of senior leadership and 16 percent of c-level position
holders have extended at least one work trip for leisure in
the past year. The estimated average for the number of
trips within a year is 7 and 56 percent have taken 4 to 11
business trips in 2017
According to a report on bleisure by travel website
Skift, more than half of those who fly bring family or
a significant other along. Mohamed Manik, founding
partner of a business consultancy, tries to bring his spouse
and children along when possible. “My wife has been on
business trips with me all over China,” he said.
Savvy travelers can even find ways to turn what could be
a joyless business assignment into a memorable trip for
two. “A while back I was on a working trip to Singapore,”
said Mohamed. “We cashed in airline miles so my wife
could meet me there and share my very nice hotel
accommodation.” “Singapore was on our ‘to do’ list, but
this made it possible to do it now.”
Increasingly, millennials are those who are most likely to
take bleisure trips. As of yet, it is not clear whether this
is because of their transitory life events or simply their
preferences. It is also important to note that traveler with
children are as likely to extend their trips as travelers that
don’t, so millennial life stage is not the sole reason for the
frequency of travel.
There’s a consensus among bleisurites that research is
key when it comes to making the most of limited time
in a new location. But many hit the ground running with
the help of apps. “I always try to buy a local SIM card so
I’ve got cheap mobile data,” said Mohamed, who uses the
Moovit app to get real-time public transport information
all over the world. “You experience far more and enjoy it
better on public transport than in a taxi so I try not to use
Uber unless I really have to because of odd flight times or
tight deadlines,” he said.
But is it ever really that enjoyable to mix business and
pleasure? “Travel is now a part of work,” said Mohamed,
“so anything that you can do to make yourself more
relaxed, focused and more present is what people should
be looking for, not just ticking off the next leg of your
journey.”
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19 / COCO FACTS
19 / COCO FACTS
Lo c a t i o n / d i s t a n ce f ro m a i r p o r t
North Malé Atoll / 40 minutes by speedboat
V i l l a c a t e g o r i e s
44 Island Villas
16 Water Villas
16 Escape Water Villas
24 Coco Residences
W i n e & D i n e
Air
Latitude
Tsuki
Wine Loft
Aqua
Stars Restaurant and Bar
Breeze Barbecue
In-villa dining
The exotic natural landscape of this stunning island in North Malé
Atoll and the iridescent underwater world form the backdrop for
the luxury resort, Coco Bodu Hithi. A hundred strikingly
designed villas, seven restaurants and bars as well an
award-winning spa elevate this boutique resort into a hideaway
work of art. The perfect combination of plenty of space, innovative
design, luxurious comfort and attention to detail creates an
inspiring, relaxed atmosphere – above and beyond the usual.
The absolute jewel of relaxation is the beautiful Coco Spa – an airy
temple of wellbeing, flooded with light, providing a stunning view
of the lagoon. It comprises eight treatment rooms, a sauna, steam
bath and a boutique. The treatments are inspired by Indian, Thai,
Indonesian and Ayurvedic traditions and make use of products
from the Paris label Thémaé. The two floating pavilions are
positively meditative places for spa treatments and yoga or tai chi
lessons.
Whether it is to celebrate a romantic honeymoon or a destination
wedding, Coco Bodu Hithi embodies sophistication as a way of
life, offering a chic portfolio of experiences defining timeless
moments.
O t h e r f a c i l i t i e s
Coco Spa
Sauna
Steam room
Gym
Tennis court
Recreation lounge
Jewellery store
Boutique
PADI Dive School
Marine Biology Centre
Water sports
C o n t a c t
Coco Bodu Hithi
North Malé Atoll
Republic of Maldives
+960 664 1122
reservations@cococollection.com
cococollection.com/en/bodu_hithi
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19 / COCO FACTS
19 / COCO FACTS
Lo c a t i o n / d i s t a n ce f ro m a i r p o r t
Baa Atoll / 30 minutes by seaplane
V i l l a c a t e g o r i e s
09 Ocean Front Villas
23 Beach Villas
25 Sunset Beach Villas
27 Deluxe Villas
12 Lagoon Villas
2 Sunset Lagoon Villas
W i n e & D i n e
Cowrie
Cornus
Conch Bar
Beach Bar
In-villa dining
This Maldivian paradise on the southern end of Baa Atoll is a
place of unspoilt beauty surrounded by an azure, crystal clear
lagoon. The sense of paradise is heightened further by the resort’s
98 thatch covered villas either tucked away in lush tropical
vegetation or perched on stilts above the lagoon. In the heart of
Coco Palm Dhuni Kolhu, Coco Spa awaits those who appreciate a
holistic, natural healing philosophy. In this harmonious space,
guests can enjoy all the benefits of traditional as well as modern
treatments from Indonesia, Thailand and India, complemented
with products from the Paris label Thémaé. Thalago.
Two bars, including one on the beach, are perfect for relaxing and
watching the sun bid farewell to the day. Plenty of recreational
fun and diversion is ensured by a choice of diving adventures,
watersports activities and a variety of marine conservations
projects headed by the resort’s Marine Biologist.
Untouched by the modern world, the resort is inspired by nature
with barefoot luxury woven into the rustic surroundings of the
island. Coco Palm is an experience that understands the need to
relax and get back to nature.
O t h e r f a c i l i t i e s
Coco Spa
Gym
Tennis court
Boutique
PADI Dive School
Marine Biology Centre
Water sports
C o n t a c t
Coco Palm Dhuni Kolhu
Baa Atoll
Republic of Maldives
+960 660 0011
reservations@cococollection.com
cococollection.com/en/palm_dk
76 77

WORLD CUP
SPECIALS
We’re kicking off the World Cup festivities with
a special TIGER BEER Promotion!
Buy 3 TIGER BEERS during the live screening
of all matches and get 1 BEER FREE
We’re also introducing an exclusive cocktail and
snacks menu.
Get 25% off all other food and drinks.
Visit Latitude Bar at Coco Bodu Hithi to enjoy
these exclusive offers.
14 th June to 15 th July 2018