Andy Devaney
If you think Veganuary recipes are destined to taste like good intentions and cardboard, Nova Maldives would like a quiet word—preferably over coconut-lime vinaigrette and a cocktail that doesn’t need a drop of alcohol to feel like a holiday.
The South Ari Atoll resort is kicking off the year with two limited-edition experiences for Veganuary and Dry January, built around island produce, Maldivian heritage, and the sort of mindful dining that still remembers it’s meant to be delicious.
This is not a resort chasing a trend like beach volleyball. Nova’s approach is rooted in local flavours and a slower, sun-warmed rhythm: the kind where ingredients matter, waste is frowned upon, and a meal is allowed to tell you where you are.
Chef Sobah’s three-course island reboot
At the heart of the month-long offering is a three-course Veganuary menu led by Maldivian chef and tastemaker Chef Sobah, who takes familiar favourites and gives them a modern, nourishing twist—without sanding off the Maldivian soul.
Guests are invited to work their way through dishes that feel both new and oddly comforting, including:
- Kulhlhafilaa Faiy Salad – a vibrant composition of local rocket, snake gourd, cherry tomatoes, shaved coconut, and a bright coconut–lime vinaigrette. The recipe can be found here.
- Dhandi Alu Riha (Cassava Curry) – a tender cassava curry simmered in fresh coconut milk with curry leaves, pandan, and island aromatics. To try this at home, you can find the recipe here.
- Maldivian Classic Steamed Huni Hakuru – young coconut gently cooked with organic Maldivian honey, fragrant spices, and rosewater, wrapped in Canac leaf and steamed to release its natural perfume. Chef Sobah shares his recipe here to recreate this at home.
It’s the kind of menu that quietly reminds you the Maldives has always known how to make plants the main event. The “modern lens” here doesn’t mean foams and fuss; it means clarity—good ingredients, treated properly, with confidence.
And for anyone collecting Veganuary recipes like stamps, the resort is nudging guests to take the inspiration home, not leave it behind with the sunburn and the seaplane photos.
Dry January, but make it island-bright
To accompany the menu, Nova introduces two vegan, alcohol-free cocktails that stick to the resort’s house philosophy: sun-kissed ingredients, clean notes, and a genuine sense of place.
You can go one of two ways:
- Grapefruit Grove – grapefruit pulp and juice, curry leaves, pineapple, elderflower, and a touch of brown sugar. Bright, herbaceous, and quietly confident.
- Dragon Fruit Cooler – fresh dragon fruit with guava and lime juices, plus a hint of coconut syrup. Tropical without being toothache-sweet, and built for lingering sunsets.
Dry January can sometimes feel like punishment dressed as discipline. Here, it’s more like a reset button you press with a smile.
Plant-based here isn’t a side quest
Veganuary, Nova insists, isn’t a one-month performance. Flames—the resort’s signature grill house—runs a dedicated vegan menu all year, championing local produce and traditional methods. The message is simple: plant-based cooking isn’t a fad; it’s an invitation to explore a different dimension of Maldivian food culture—one tied to roots, sustainability, and wellbeing.
That broader “foodie” identity runs right through the resort. There’s Mizu, offering intimate overwater teppanyaki with a tailored plant-based tasting menu, and Soul Kitchen, built for relaxed all-day dining with nourishing, vibrant options that don’t feel like an afterthought.
“At Nova, we believe that cuisine is one of the most meaningful ways to share the soul of the Maldives,” says Abdulla Aboobakuru, General Manager of Nova Maldives. “Our Veganuary menu celebrates the simple, honest ingredients our communities have cooked with for generations, thoughtfully reimagined into plant-based dishes that still feel deeply familiar and full of soul.”
That’s the crux of it: the dishes may be reimagined, but the identity stays intact. It’s not “vegan food that could be anywhere.” It’s Maldivian food—just with a greener footprint and a lighter finish.
Who it’s for, and when to go
The limited-edition Veganuary and Dry January offerings run throughout the month and are aimed at guests who want nourishment, discovery, or simply a mindful start to the year—whether you’re eco-conscious, wellness-focused, or just curious about what Maldivian flavours can do when plants take centre stage.
And if you’re weighing up dates, there’s a straightforward nudge: a Beach Villa at Nova Maldives this January starts at £620 per person on a Full Board basis, based on two adults sharing.
For bookings and more information on the connection-focused island resort, visit the website here.
Quick FAQs
Are there vegan options at Nova Maldives beyond January?
Yes. Flames offers a dedicated vegan menu year-round, and Nova also provides tailored plant-based dining experiences across its restaurants.
What dishes are featured in the Veganuary menu?
The three-course menu includes Kulhlhafilaa Faiy Salad, Dhandi Alu Riha (Cassava Curry), and Maldivian Classic Steamed Huni Hakuru, with recipe links provided.
Does Nova Maldives offer Dry January drinks?
Yes. Two vegan, alcohol-free cocktails are featured: Grapefruit Grove and Dragon Fruit Cooler.
Where is Nova Maldives located?
Nova is set on a petite island in the South Ari Atoll in the Maldives.
