It Takes Two to Tango in the Kitchen - Season Two at Baraabaru, Four Seasons Resort Maldives at Kuda Huraa

  • 19th Apr 2024
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It Takes Two to Tango in the Kitchen - Season Two at Baraabaru, Four Seasons Resort Maldives at Kuda Huraa

Explore a Culinary Collaboration at Baraabaru

 Dive into the culinary brilliance of Chef Hari Nayak and Chef Kishan Singh with the debut of their second menu at Baraabaru, Four Seasons Resort Maldives at Kuda Huraa. Starting April 2, 2024, guests can relish this new culinary chapter in the stunning lagoon-top setting.

A Fusion of Talent and Taste

The successful collaboration between Chef Hari Nayak, an Indian-born chef making waves in New York, and Chef Kishan Singh, head chef at Baraabaru, continues to enchant diners. Their partnership blends a deep respect for their culinary roots with a passion for innovation.

“Our new menu not only draws from the rich culinary heritage of the Indian subcontinent and the Maldives but also introduces exciting new flavors and techniques,”

Didier Jardin, General Manager at Four Seasons Resort Maldives at Kuda Huraa, shared his enthusiasm: "The response to our initial collaboration was phenomenal, and we are eager to present this expanded menu, featuring both guest favorites and innovative new dishes."

A Menu of Modern Classics Diners can anticipate a variety of standout dishes:

Baraabaru Kuda Huraa
Baraabaru Kuda Huraa

Kokum Cured Tuna: A refreshing mix of tangy Bhel Puri and creamy avocado.

Tandoori Grilled King Oyster Mushroom: A smoky delight with the perfect meaty texture.

Kosha Mangsho: Slow-cooked mutton with a rich blend of black masala spices.

Burrata Butter Chicken: Charred chicken tikka paired with smooth burrata in a roasted tomato makhani sauce.

Lamb Shank Biryani: Aromatic saffron-infused rice with tender lamb, enriched with caramelized onions and crunchy cashews.

Chef Nayak’s personal favorite, Ghee Roasted Baby Eggplant, combines the richness of ghee with spicy red chilli and tangy tamarind, served alongside airy Neer Dosa.

Chef Singh highlights the Goan Peri Peri Prawn, accompanied by garlic pachadi and curry leaf oil.

Experience Under the Stars "Each dish is a story of two chefs united by their love for Indian cuisine, fresh Maldivian produce, and the art of culinary creativity," Chef Singh noted. As guests enjoy their meals under the vast skies of Kuda Huraa, each bite offers a journey through the flavors of land and sea.

Reserve Your Experience

The new Nayak-Singh Baraabaru menu is awaiting your presence starting April 2, 2024. Secure your table at Baraabaru by emailing or calling (960) 66 00 888.

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Namrata Parab

Namrata is a web and graphic designer with a strong urge to learn and grow every day. Her attention to details when it comes to coding web pages or creating materials for social media uploads or adding that extra flair to blogs has been commendable. She pours her spirit into any work that she undert... read more


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