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Room 1:

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To add more than 4 rooms, please call (960) 66 00 888. Toll Free Telephone Numbers By Country

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Four Seasons Resort

Maldives at Kuda Huraa

Local Time

Local Temperature

28 °C / 82 °F

My Four Seasons

Baraabaru

At the northwestern edge of Four Seasons Resort Maldives at Kuda Huraa, occupying a dramatic Kerala-inspired pavilion and torch-lit overwater deck, sits one of the world’s top Indian restaurants. Recognised as one of the ‘101 Best Hotel Restaurants’ by The Daily Meal, USA in the last three years since 2012, and recently voted 'Outstanding Hotel Restaurant' by Saveur Magazine Culinary Travel Awards in 2014, Baraabaru – meaning ‘excellent’ in Dhivehi, the local language – is a classy yet laid-back establishment that focuses entirely on made-to-order home-style Indian cuisine: from the kebabs and charcoal tandooris of the North to the curries and spices of the South.


More than half of the 100+ dishes on the menu are vegetarian, with many of those inspired by the recipes of the father and grandmother of Baraabaru’s Chef Kapil Sharma – a Punjabi-born culinarian with a particular prowess for Sattvic, Jain, vegan and organic fare. “At Baraabaru, we’re all about home-style authenticity, not fusion,” explains Chef Kapil. “That means fresh food, with as little fat and oil as possible. It’s very light and easy to digest. It keeps the flavours. And it replicates the traditional habits of making food fresh from scratch on a daily basis.” To help ensure optimum authenticity, Baraabaru sources raw organic spices from nearby Kerala and lamb from organic farms in India. In addition, a philosophy of ‘cooking to order’ enables an elevated level of customisation and flexibility. All dishes are cooked to individual diner’s ‘spice levels’ and off-menu requests are welcomed. “Just like at home, guests have the option to tailor their exact preferences,” says Chef Kapil.


Guests wishing to improve their own prowess in the kitchen can also book a half–day cooking class with Chef Kapil.  A memorable and educational addition to any vacation.  During class, they will learn to blend spices, make breads, appetisers and mains, and then critique their meal.

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