Breeze_Issue_002_TheArtOfCelebration

B Y C O C O C O L L E C T I O N 

The Art of 

JAN 2016 | ISSUE #002 

CELEBRATION 

The Accidental 

Hotelier 

Into the 

Blue 

The Chef’s 

Table 

www.cococollection.com 

www.cococollection.com 1

20 

14 

The Art of Celebration 

Photo Essay 

Maldivian life is full of celebration and 

festivity. Here we explore its colour, 

energy and rituals. 

Santa’s Helpers 

Coco Family 

Our carpentry workshops may be out of sight 

but they are a hub of activity throughout the 

year. No less so at Christmas, when Santa 

recruits a few more helpers to ensure the 

islands brim with a festive cheer that is kind to 

the environment. 

ON THE COVER 

Breeze is the latest offering from Coco Collection, the trailblazing 

Maldivian hospitality brand. Readers will now be able to glimpse the 

Maldivian way of life and environment through its quarterly editions. 

Against the magical backdrop of the lagoon villas at Coco Palm Dhuni 

Kolhu, villa attendant Abdul Hameed Moosa wheels his wooden trolley 

in the morning sun. Designed and built in-house, these trolleys resemble 

the traditional Maldivian dhonis that have been used to travel these 

waters for centuries. These beached vessels sail amongst the trees and 

sandy paths of the Coco Collection islands as silently as their oceanbound 

ancestors did atop the waves. 

4 

BY COCO COLLECTION 

JAN2016 | ISSUE 002

43 

38 

The Chef’s Table 

Coco Recipes 

Nashiu Zahir speaks to Coco Bodu Hithi 

Executive Chef I Wayan Sundira about his 

journey to becoming an executive chef. 

67 

Into the Blue 

Experience 

With its calm, shallow lagoons, sloping reefs 

and incredible marine life, the Maldives is 

the ideal place to try scuba diving for the 

first time. Noona Hussein discovers what it 

feels like to breathe underwater. 

A Journey to Maldives 

Wellness 

Adele Verdier-Ali is joined by her husband 

at the Coco Spa to experience the benefits 

of the Coco Collection signature couple’s 

ritual. 

Inside this Issue 

What’s Cooking at Coco? 

Coco News 

P - 07 

Lady in Red 

Tradition 

P - 49 

The Accidental Hotelier 

Coco Story 

P - 10 

A Hero in Time – A book review 

Review 

P - 55 

Festive Gifts All Wrapped Up! 

Gift Guide 

P - 25 

The Voyage of Kalhofummi 

Folklore & Legend 

P - 58 

Philippe Laurella: A portrait of the artist 

Local Artists 

P - 28 

Set in Stone – a mosque from the ocean 

Arts & Culture 

P - 62 

Hagnaameedhoo: Where a king rests 

Island Culture 

P - 35 

That Shell Do Nicely 

Flora & Fauna 

P - 72 

Gear up! 

Gadgets 

P - 47 

2016 Movie Preview 

New Releases 

P - 75 



January 2016 / Issue # 002 

Editorial 

Editor Adele Verdier-Ali 

Contributing Editor Mariyam Athiza Athif 

breeze@perspective.mv 

FEATURE WRITERS 

Nashiu Zahir 

Fathimath Lamya Abdulla 

Ahmed Mauroof Jameel 

Noona Hussein 

Aminath Ishrath 

Naufa Ghafoor 

Ibrahim Eelaf Naseer 

Layout Design Mohamed Solah DXYN IQ 

Illustrations Eagan Badeeu 

Production Assistant Ali Imran Mohamed 

ADVERTISING 

Mash-hood Abdulla, sales@perspective.mv 

Navaal Rasheed, navaal@perspective.mv 

CLIENT RELATIONS 

Aminath Ali, admin@perspective.mv 

COCO COLLECTION 

Director of Marketing Shafa Shabeer 

Senior Marketing Executive Lulu Aishath 

Marketing & PR Executive Aminath Ishrath 

Marketing & PR Executive Mariyam Narmeen 

connect@cococollection.com 

www.cococollection.com 

PHOTOGRAPHY 

Aryche, Mohamed Iyash, Auxam Zional, 

Mohamed Solah, Mahin Fayaz, Ali Anirood, 

Maldives National Archives, Ahmed Hassaan 

COVER PHOTO 

Photographed by Azzu (Double Dot) 

Model Abdul Hameed Moosa 

Breeze by Coco Collection is produced for 

Sunland Hotels by Perspective Pvt Ltd, Emerald 

Building 3rd Floor,Koli Umar Maniku Goalhi, 

Male’, Republic of Maldives. 

Editorial 

Welcome to the second edition of Breeze by Coco Collection. It seems 

only days ago that I sat down to write to you for the first time, and yet 

already the year is drawing to a close, and Christmas is only days away. 

Here in the capital of the Maldives, the Christmas that I grew up eagerly 

anticipating seems a lifetime away. No longer do I brave the frost at 

midnight to sing carols with the choir, nor do I clasp warm spiced wine 

with mittened hands at the fair. 

But in the Maldives, festivity is always just around the corner. Whether 

it’s a wedding, a birth, or National, Fishermen’s or Teachers’ Day – there 

is always something, or someone, to celebrate. And as Ahmed Mauroof 

Jameel points out in our cover story The Art of Celebration, in the Maldives 

it’s all about laughter, community and above all, mischief. Food and 

sweet treats also play their part, as Mariyam Athiza Athif explains in her 

story Sugar & Spice. Dressing up is also at the heart of revelries here 

and Aminath Ishrath explores the skill that goes into creating a traditional 

Maldivian dress in her article, Lady in Red. 

Parallel to life in the secluded local islands, the air in the resorts is always 

thick with the spirit of celebration, too. Often it’s the joy of recent nuptials, 

but sometimes it’s simply the delight of being on holiday. And never is 

this more tangible than in the build up to the festive season. As Nashiu 

Zahir reports in Santa’s Helpers, legions of workers are deployed to bring 

guests a very special island Christmas at the Coco Collection resorts. 

Then, after all the indulgence and frolics, comes a new year with all its 

accompanying hopes and opportunities. It’s a time when new rituals 

are initiated, and new habits established. In this spirit, in A Journey to 

Maldives, my husband and I resolve to spend more time at the spa. In the 

same vein, Noona Hussein sets her fears aside to try something new for 

Into the Blue, her account of scuba diving for the first time. 

And so, I remind myself that at this time of year more than any other, I 

have the chance to create my own traditions. And in a country where 

celebrating is at the heart of daily life, I think I’ll start 2016 by doing just 

that: celebrating life at any given opportunity. I hope you might consider 

doing the same. 

In the meantime, Happy Holidays and my very best wishes for an exciting 

New Year. 

info@perspective.mv, www.perspective.mv 

© Coco Collection, 2016. 

Printed by Printpac, PO Box 7823, Plot Ind. 055, 

IMPZ Dubai, United Arab Emirates. 

Adele Verdier-Ali 

6 



What’s Cooking at Coco? 

2015 has been a busy year for Coco Collection, and 2016 shows no signs 

of slowing down. Festive cheer, international awards and phenomenal 

competitions: here’s the latest news from the islands! 

Island Festivities 

As per tradition, Coco Palm Dhuni Kolhu is eager to 

share with you our Zero-Waste Christmas, where all the 

decorations are crafted from recyclable and biodegradable 

materials. At Coco Bodu Hithi, kids and adults alike are 

invited to get into the spirit, enjoy magic tricks by the 

beach and join us in opening the Gingerbread Village at 

Air Restaurant. 

Coco Spa at Coco Bodu Hithi is channeling the festive 

spirit with a ritual to relax the whole body. The journey 

begins with a silk cocoon facial to hydrate and purify the 

face, combined with warm stone therapy to calm back 

muscle tensions, a deep tissue massage to relax body 

knots, and a scalp massage to de stress and calm the 

mind. Ladies, if you would like to glam up just a bit before 

Christmas dinner, drop by for a complimentary session of 

nail painting. 

At Coco Palm Dhuni Kolhu, Christmas is not complete 

without something special for the little ones. For the festive 

period, a mini kid’s club will be busy in the afternoon with 

fun games and activities so that you can enjoy some 

quality time alone. 

COCO NEWS 

Sifah Saeed – A dynamic Maldivian photographer 

Hailing from the beautiful island of Fuvahmulah in the south of Maldives, Sifah 

Saeed is the winner of our photography competition themed “Children of the Sea”, an 

invitation to creatively express how Maldivians have always depended on the sea for 

their livelihood. 

Sifah’s journey in the field of photography began when he completed a course in 

black and white film photography and dark room photo development in 2004. During 

this time, Sifah was mentored by Yassin Hameed, talented Maldivian photographer 

and entrepreneur that put Portrait Gallery at the top of the photography studios in 

Male’. To this day, Sifah credits the creative thinking of Yassin in allowing him to trust 

his instincts and go down the path of photography as a successful career choice. 

While travelling all over the Maldives, Sifah truly embraced his passion for 

photography which has now become an integral part of his life. Alongside his interest 

in capturing the natural picturesque scenery of luxury resorts, portraits and precious 

moments of local island life are favourite snaps from his Nikon camera. Sifah’s 

photography style is very much focused on capturing genuine moments, fun, bright 

and daring colours, immersed in natural surroundings. 

Sifah Saeed 

As with every photographer, Sifah has a wish list and at the moment, his eyes are set on the Nikon D4S. Working in 

the field for more than a decade and averaging 100 shoots a year, this young, hardworking artist has no plans of slowing 

down. He hopes to leave behind a portfolio that can be an inspiration for generations to come. 


At the 2015 World Luxury Hotel 

Awards gala ceremony held at the 

Harbour Grand Hong Kong, Coco 

Collection won the award for Luxury 

Hotel Brand in the Maldives and the 

individual properties excelled with 

distinct awards. 

Coco Bodu Hithi celebrated 

winning the title of Luxury Water 

Villa Resort in the Indian Ocean, 

highlighting the 56 villas scattered 

over the lagoon of Bodu Hithi Island. 

At the Coco Residences, the largest 

over-water wing, signature privileges 

such as daily high tea, weekly 

sunset cocktails, yoga sessions, and 

individual butler service from a team 

of dedicated lifestyle hosts make for a 

truly timeless experience. 

Coco Palm Dhuni Kolhu, where 

environmentally-conscious touches 

are woven into luxurious natural 

surroundings, took home the 

award for Luxury Green Hotel in the 

Maldives. At the forefront of initiatives 

to preserve the marine biodiversity 

of Baa Atoll, contribute to the 

environmental and social sustainability 

of the Maldives, and to educate and 

engage guests, associates and local 

communities, Coco Palm Dhuni 

Kolhu continuously strengthens the 

responsible philosophy embodied by 

the portfolio. 

More on the awards front, at the 

2016 Condé Nast Johansens Spa 

Awards for Excellence, Coco Bodu 

Hithi shone as the Best Destination 

Celebrations 

on International 

Hospitality Stages 

Earn rewards with your stay 

We are offering the opportunity 

for you to earn rewards and miles 

with a complimentary points-based 

loyalty program. Enroll now to begin 

earning points and make your stay as 

meaningful as it is memorable! 

iPrefer is your gateway to a 

selection of privileges and services 

at Coco Bodu Hithi and Coco Palm 

Dhuni Kolhu, or any Preferred Hotels 

and Resorts property that you stay at. 

Sign up now and members booking 

with eligible rates will be able to 

redeem points with cash-value reward 

certificates for free nights, dining and 

spa discounts. Depending on your 

reward tiers, enjoy privileges such 

Spa. Created to acknowledge, 

reward and celebrate excellence 

across the featured spas in the 

Luxury Spas Guide, these annual 

awards are a trusted mark of quality, 

recognised by luxury consumers 

and travel professionals alike. For 

guests at Coco Bodu Hithi, wellness 

is embodied as a lifestyle at the 

soothing Coco Spa perched on stilts 

over the lagoon. 

Exciting plans are up ahead for 

the collection in 2016, and we hope 

to inspire our guests to rekindle their 

love of travel with us! 

as priority early check-in and late 

check-out, complimentary internet, 

special welcome amenities and villa 

upgrades. 

Up next on our loyalty program, 

is the opportunity to earn miles with 

your favourite airline programmes. 

Book an eligible rate and present your 

frequent flyer card when you arrive to 

earn miles with 17 world class airlines 

including British Airways, Singapore 

Airlines, Qantas, Etihad and Korean 

Air. Furthermore, stay in a Coco 

Residence to earn double miles and 

enjoy a world of opportunities! 

8 



COCO NEWS 

‘Tis the 

Season to 

be Giving 

We continue to partner with various 

charitable organizations throughout 

the year, and this holiday season has 

been no different. Having worked 

together with the below organisations 

and their signature events, we 

sincerely hope to make a difference 

with our support to these charitable 

causes. 

Held at London’s iconic Savoy 

Hotel on 25th November, the 

Macmillan Annual Ball is a flagship 

event by Macmillan Cancer Support, 

a charity founded in 1911. Today, the 

organization consists of a complete 

team of medical professionals, 

supporters, volunteers, and people 

affected by cancer, all united with the 

ambition to provide support and help 

In September, we surprised the 

online community with a campaign to 

name HK 2235, a juvenile hawksbill 

turtle identified at the house reef of 

Coco Palm Dhuni Kolhu by our marine 

biologist Chiara Fumagalli. Using 

Twitter and Instagram, followers were 

encouraged to post a chosen name 

and picture showing the inspiration 

behind the choice, where a lucky 

winner can enjoy seven blissful nights 

in a Sunset Beach Villa at Coco Palm 

Dhuni Kolhu. 

those affected to feel more in control 

of their lives. 

The traditional year-closing Winter 

Ball by Make A Wish Foundation 

took place on 28th November at the 

Dorchester in London. The foundation 

exists for the sole purpose of granting 

magical wishes to enrich the lives of 

children and young adults battling 

life-threatening diseases. Whether 

it’s starring in a movie, meeting a 

celebrity or going on an amazing 

once-in-a-lifetime holiday, the 

foundation makes dreams come true 

for these children! 

Over in Germany on the same 

evening, the Goose Dinner is an 

event with an exclusive charity raffle 

in favour of Kinderschutz Zentrum 

Berlin, an institution offering refuge 

for socially disadvantaged children 

suffering from various forms of abuse. 

Due to last year’s generous sponsors, 

they were able to make the children’s 

dream come true and built a sports 

field in the garden of the institution. 

Back in London on 5th December, 

the Emeralds and Ivy Ball marked 

its 10th anniversary in aid of Cancer 

Research UK and the Marie Keating 

Foundations. Hosted by Ronan 

Keating, the event is the main 

instrument for the foundations to work 

towards discovering new ways to 

prevent, diagnose and treat cancer, 

and eventually bring forward the day 

when all cancers are cured. 

We have a winner for #ShellMeMyName 

We had such a great time going 

through all the suggestions and with 

such wonderful inspirations, selecting 

a winner was way harder than we 

thought. After much consideration, 

the winning name is Nanaboozhoo, 

submitted by Tatiana Humphreys! 

Her inspiration comes from the 

native Indian legend “The Turtle 

Island” in which the turtle sacrifices 

itself by placing Earth on its back to 

save others. Nanaboozhoo is one of 

the main heroes in this legend. We are 

already planning Tatiana’s stay and 

it looks like she is going to celebrate 

Valentine’s Day with us. 

Through this campaign, we got to 

share a bit more about the sea turtle 

identification program in Maldives, 

and the work conducted by our team 

and partner Olive Ridley Project in 

protecting these critically endangered 

species. Stay in touch for more 

competitions in 2016! 


The Accidental 

Hotelier 

Adele Verdier-Ali 

In this issue, we begin to tell the story of 

Coco Collection. Here, we trace the origins 

of the brand’s success to its very roots. 

“Let’s be very frank,” says Coco 

Collection Chairman and Managing 

Director, Mr Shabeer Ahmed as we 

sit down for coffee in the lounge 

of a glitzy Hong Kong hotel, “my 

becoming a hotelier was accidental. 

I was in the right place at the 

right time.” Straightforward and 

approachable, Mr Shabeer has a 

“The story 

begins over 35 

years ago when 

Mr Shabeer was 

selected by 

the Maldivian 

government to 

join a two-year 

engineering 

course in Japan” 

congenial humility when it comes to 

his success. Some might find this 

surprising considering that he is in 

Hong Kong to receive the latest in 

a long line of prestigious awards 

bestowed upon Coco Collection. Yet 

over the next hour, as he reminisces 

about the beginnings of the company 

and describes a life of 18-hour days, 

working two jobs and overcoming 

Mr Shabeer Ahmed in 1988 

infinite obstacles, it becomes 

apparent that his accomplishments 

have very little to do with luck. Rather, 

they are the fruit of a combination of 

foresight, enterprise and (at times) 

sheer, dogged will. 

The story begins over 35 years 

ago when Mr Shabeer was selected 

by the Maldivian government to join 

a two-year engineering course in 

10 



COCO STORY 

groups would arrive and leave on the 

same day, with resorts operating back 

to back.” 

In comparison to the international 

tour operators, Sunland Travel was 

a small fish in the Maldivian pond. 

Resorts were far keener to work with 

tour operators that were bringing 

in tourists in bulk and would often 

give preferential treatment to those 

agencies. “Staying in business was 

difficult because I couldn’t compete 

with those numbers and room 

availability was so scarce in those 

days,” Mr Shabeer says. 

Mr. Shabeer with Kanazawa-san from Groovy Tours, Sunland Travel’s first partner 

Japan, fresh out of his A-level class at Shabeer explains. And so, whenever a 

Majeediyya School. The government plane with Japanese tourists landed, 

sponsorship was part of a national Mr Shabeer would go to the arrival 

initiative to upgrade the airport to hall and greet the relevant guests, 

international status, prompted by a escorting them to the awaiting dhonis 

mounting number of tourist arrivals. that would convey them to the resorts. 

Upon his return, Mr Shabeer would 

Very soon, this part-time meet-andgreet 

service expanded and Mr 

then utilise his knowledge in the 

engineering department of the airport. 

Shabeer decided to register a 

However, once there something 

company: Sunland Travel Pte Ltd. 

crucial happened that would later 

Alongside the ground-handling 

expedite his move into the tourism 

element of the business, he started 

business: he learnt Japanese. 

buying rooms from the other hoteliers 

Upon his return to the Maldives and selling them to the Japanese 

in 1981, he joined the engineering travel agencies. He began visiting 

department at the airport as planned Japan on a regular basis, travelling 

but kept in contact with the many the entire country to meet with travel 

friends he’d made in Japan. And agents in an attempt to promote 

a few years later in 1984, when Air the company. And all the while, Mr 

Lanka (now SriLankan Airlines) started Shabeer continued to work in his 

flying directly from Colombo to Tokyo, government role at the airport. 

the numbers of Japanese tourists in 

“The biggest difficulty during 

the Maldives began creeping up. 

those days was that I was dealing 

“I began to receive requests with tourists that arrived on FIT (Free 

from my friends in Japan - who Independent Traveller) status,” Mr 

were working with the General Sales Shabeer explains. “The traffic from 

Agents of Air Lanka - asking me to Europe on the other hand, was 

help with the arrival logistics,” Mr arriving via chartered flights. Huge 

Unlike today, during the late 80s 

there were very few resort islands and 

the government was slow to give more 

islands for development. So whilst 

demand was increasing, room stock 

remained the same. “It was difficult to 

secure rooms,” Mr Shabeer recalls, 

“everywhere was full, sometimes even 

overbooked.” When that happened, 

guests who had booked via smaller 

local operators were the first to get 

bumped. Nevertheless, Mr Shabeer 

continued undeterred and as a result 

“As a small local 

tour operator, 

you never knew 

whether you’d exist 

tomorrow.” 

of his hard work, Sunland Travel soon 

garnered a reputation for reliability. 

Ground handling continued to 

constitute an important part of the 

business, with the company handling 

guests from airlines such as Eva Air, 

flying direct to Male’ from Taipei. “In 

those days, all airline tickets had to be 


“Yet the 

government 

continued to hold 

back on putting 

islands out for 

tender. Until one 

night that is, when 

Mr Shabeer came 

home to find his 

wife holding the 

newspaper.” 

reconfirmed,” explains Mr Shabeer, 

“which meant collecting the tickets 

from the guests when they arrive, 

reconfirming them with the office 

in Male’ and bringing them back to 

the airport on the day of the guests’ 

departure. So they had to put an awful 

lot of trust in us.” 

For several years, Mr Shabeer 

handled all aspects of the Japanese 

tourist arrivals. These guests normally 

Mr Shabeer in Japan, during the Maldives first official roadshow 

arrived on late night Singapore Airlines those days, everyone who worked 

flights, which meant staying at the for the government wanted to work 

airport until very late. This was made for 20 years so that they would have 

even tougher by the early morning Air a pension,” he recalls, “and I also 

Lanka arrivals! 

considered it.” Ultimately though, Mr 

Shabeer (who had been reneging on 

At the same time he continued 

sleep to accomplish all his goals,) 

with his government airport position 

admitted that there were simply 

which consumed most of the day for 

not enough hours in the day, and 

some more years. “Every night after I 

tendered his resignation. 

came home from the airport, I would 

deal with booking confirmations and By the mid-90s, Sunland Travel was 

invoices, sending messages from a fairly well established but he wanted 

Telex machine I had installed in my to somehow secure control over beds 

bedroom,” he laughs. 

if he were to survive in the business. 

“As a small local tour operator, you 

Business continued to grow. “In 

never knew whether you’d exist 

tomorrow. And I thought, ‘If we want to 

continue in this business, we need to 

have more control over beds’.” 

Yet the government continued to 

hold back on putting islands out for 

tender. Until one night that is, when 

Mr Shabeer came home to find his 

wife holding the newspaper. An island 

had been made available for tender, 

the paper announced. An island that 

would change everything… 

Male’ International Airport 

12 




The Art of 

CELEBRATION 

Ahmed Mauroof Jameel 

14 



COVER PHOTO STORY ESSAY 

These arches, known as ‘gidige’ are erected for national celebrations 

Maldivian celebrations take 

many varied forms, likely 

owing to the fact that the 

archipelago is a melting pot of 

seafaring cultures crisscrossing 

the globe and the ages. Festivities 

incorporate anything from elaborately 

choreographed performances to 

trancelike crescendos, sombre 

religious experiences to island-wide 

water fights. While certain kinds 

of celebrations are dying out or 

changing with the times, certain 

aspects persist and are worth noting 

as they set Maldivian celebration 

apart. 

Island life creates a strong spirit of 

community that moulds inhabitants 

in certain ways. This spirit permeates 

celebrations despite changing times, 

and communities still come together 

in a big way for celebration. 

Come Ramadan, neighbourhoods 

and wards would compete with 

each other to decorate streets and 

communal areas, eschewing working 

on individual homes. Prestigious 

affairs held on auspicious days, like 

bodu maaloodhu, are usually followed 

by a day and night of feasting. The 

whole island gets involved, and 

matters of food and drink occur on 

a wholly different scale. Drinks are 

made in stoppered wells, and it’s 

common fare for attendees to eat as a 

group out of oversized plates carrying 

oversized dishes. 

“Maldivians love 

their food and 

festivity but 

there’s one thing 

they love more: 

mischief.” 

Maldivians love their food and 

festivity but there’s one thing they 

love more: mischief. It is common 

practice to play pranks on newlyweds 

to sabotage their wedding nights. This 

could involve anything from whisking 

the bride away or putting livestock in 

the bedroom. Eid celebrations usually 

involve island-wide water fights and 

koadikedun, where unmarried men 

have to brave a mob of the island’s 

womenfolk through the lagoon to 

reach an object hoisted on a pole. 

The only prize is acknowledgment of 

bravery, for the man who succeeds is 

violently scrubbed clean, powdered 

and paraded around the island, a 

prisoner of the women. 

Rounding out this wilder side is a 

sense of decorum that manifests in 

performances like dhandi jehun (‘the 

striking of sticks’). Possessed of a 

martial quality and a sense of gravitas, 

dhandi jehun can be as varied as 

the character of the islands but often 

start slow and build into something 

blindingly fast. They are invariably 

measured and elaborate. These 

qualities also appear in performances 

like fali jehun, a martial rowing 

performance accompanied by a beat 

and shanty. These more sombre 

forms of celebration usually mark 

the arrival of important dignitaries or 

presentation of gifts. 

Note that while certain aspects of 

celebration stand out, each island has 

its own way of doing things. So there’s 

always more to see! 


1 

1 Women performing a traditional ‘dhandi jehun’ dance 

2 Men gather for a ‘jaafaiy’, a shared celebratory meal 

3 During celebrations, children throw paint and enjoy water fights 

4 Islanders dress up as ‘maali’, invented whimsical characters to 

entertain their neighbours. 

2 

16 



PHOTO ESSAY 

3 

4 


1 

2 3 

18 



PHOTO ESSAY 

4 

5 

1 Young men perform bodu beru drumming 

2 Coconut tree climbing competitions are a fun celebration ritual 

3 Traditional dancing to the rythyms of bodu beru 

4 Children and adults alike enjoy water fights throughout the islands 

5 Islanders preparing for a koadikedun 


Santa’s 

Helpers 

WORDS: NASHIU ZAHIR PHOTOS: MAHIN FAYAZ 

Our carpentry workshops may be out of sight but they are a 

hub of activity throughout the year. No less so at Christmas, 

when Santa recruits a few more helpers to ensure the islands 

brim with a festive cheer that is kind to the environment.

COCO FAMILY 

You expect everyone to be busy 

during the festive season, that is, 

everyone working in hospitality. This 

applies to all departments. At Coco 

Bodu Hithi, the carpentry department 

is a bustle of activity. Headed by 

Nestor Delacruz Barrozo, a Filipino 

with a love for the trade, the small 

troupe of seven carpenters are 

engrossed in making decorations and 

small but beautiful gifts for guests. 

Not that they do not have other work; 

they also conduct repairs of, and 

in some cases, make, the island’s 

beautiful wooden furniture. 

Head carpenter Nestor is a soft 

spoken man who comes from Lupi, 

Camarine Sur in the Philippines. He 

was not always into carpentry; he 

worked as a baker to support his 

family soon after quitting college. 

“My father fell sick,” Nestor recalls. 

“So he couldn’t finance my studies 

and I had to work.” He joined the 

national railway corporation after his 

bakery stint, working as a labourer 

and later as a foreman. Then, upon 

recommendation of a friend he learnt 

carpentry at a vocational institute. 

Nestor found out that he had a natural 

aptitude for it. “After I’d completed my 

training I worked in the Philippines 

and earned quite a bit,” he says. “It 

was good money and I really enjoyed 

the work.” Then in the mid 90s, he 

took his first job in the Maldives when 

he joined Makunudu resort in 1994. 

Then he moved to Coco Palm Dhuni 

Kolhu in 1998 and later in 2006, to 

Coco Bodu Hithi where he has made 

himself at home. 

Nestor’s team has come up with a 

few surprises for the guests at Coco 

Bodu Hithi. One is a handcrafted 

miniature dhoni, which will appear in 

all guest rooms. There is real division 

of labour involved in its production. 

One makes the hull from coconut 

husks, another makes the sails from 

the gauze-like material found in 

coconut palms, yet another makes 

the rudder and wooden components 

of the vessel. The completed work is 

a thing of beauty, a testament to the 

craftsmanship of Coco Bodu Hithi’s 

skilled carpenters. 

It was not always that easy to 

create a dhoni, Nestor muses, 

mentioning that it took him three days 

to make one on the first attempt. But 

then he was working on his own and 

now he and his team can produce 

over ten of them per day. 

Another little Christmas titbit is the 

small Christmas tree; Nestor and his 


colleagues make them using fallen 

twigs of trees. The little pieces of 

wood are arranged in a criss-cross 

pattern and decorated with tiny 

ornaments. Nestor reckons the team 

can churn out about 15 of these 

beauties a day. They are to brighten 

up each guest room as well, small but 

delightful tokens of the season. 

The air is no less frenzied at Coco 

Palm Dhuni Kolhu, the Baa Atoll 

property of Coco Collection. When I 

visit I meet A.K Ali and a team of six 

other carpenters who have their noses 

to the grindstone, making gifts for the 

season. 

Assistant Head Carpenter Ali, 

who comes from a small town in 

Tamil Nadu, India, has been involved 

in carpentry for most of his life, 

unlike Nestor who took it up in his 

mid-thirties. After eight years of 

school, he got into the trade because 

it was something he had a passion for 

at an early age. “My neighbourhood 

had a few carpentry workshops,” he 

says. “I got into it in my teens and 

I haven’t looked back since.” Ali is 

a man of many talents; although 

carpentry is his passion, he knows 

how to fix things, he’s something of a 

mechanic, a mason and a plumber all 

rolled into one. In fact, his introduction 

to Coco Collection was as a 

construction worker, working in Coco 

Palm Dhuni Kolhu back in 1995. Then 

he joined the carpentry crew at Coco 

Palm Dhuni Kolhu the following year. 

“The small troupe of seven 

carpenters is engrossed in 

making decorations and 

small but beautiful gifts for 

guests.” 

The carpentry workshop in 

Coco Palm Dhuni Kolhu is large 

and crowded with planks of wood, 

furniture and odds and ends. This 

is where Ali and his team do their 

business. “We repair all the resort’s 

furniture here,” he says. “Not only that, 

we make many things from scratch 

here, too.” An array of wooden items 

required by the resort are made to 

specifications at the workshop. These 

include major works like furniture 

(including parasols) and signage. The 

carpenters also make smaller wooden 

items like the new in-room phone 

directories with their twiggy bases and 

smartly painted text, small wooden 

labels for the food at the buffet, and 

wooden key-tags. 

Coco Palm Dhuni Kolhu’s gifts and 

decorations look impressive. Take 

the ginger-bread house for instance. 

It is meticulously designed and 

accompanied by a small tower. Their 

roofs come off, so that their interiors 

can be decorated. These houses and 

the towers will appear in the resort’s 

main restaurant during the festive 

season, where they will be decorated 

with frosting, biscuits and lights. A real 

treat for the eyes, Ali assures and it is 

not hard to believe him. 

The Christmas decorations also 

include wreaths that will be hung in 

each of the resort’s 98 rooms. Though 

made of scrap plywood a lot of care 

went to their making. Decorated 

22 



COCO FAMILY 

Head Carpenter Nestor Delacruz Barrozo 


COCO FAMILY 

with wood shavings and bits of coral 

(taken from the beach, not the reef), 

they also feature three bamboo 

components, giving them a slightly 

oriental twist. 

A new year’s gift for each room 

is also in the making. Ali reveals a 

silhouette of a dhoni with palm trees 

sprouting from the middle, whose 

fronds bear the New Year greeting. 

They too are made by recycling left 

over bits of wood. The palm trees are 

decorated in fine sand while the dhoni 

sports dark brown sawdust. 

You may not notice them, or 

even be aware of their existence; 

carpenters are for the most part 

invisible, much of their work is done 

behind the scenes. But they are an 

integral part of the Coco family, and 

during the season of festivities, they 

go the extra mile to contribute to the 

spirit of the season. They are also 

unsung advocates of re-using and 

recycling; most the seasons’ gifts are 

not imported but made from local 

materials and leftover wood. So think 

of Nestor, Ali and their team when you 

see that special trinket in your room. 

DHONI TROLLEY 

The dhoni housekeeping trolley is a particular triumph of Coco Palm 

Dhuni Kolhu’s carpentry team. Elegantly designed to accommodate all 

housekeeping items, the dhoni trolleys feature a small hut whose roofs act as 

flaps so that items can be stored and retrieved. At the prow of the trolley is 

another flap covering more storage space. 

The brainchild of Coco Palm Dhuni Kolhu’s erstwhile head carpenter 

Ibrahim Zahir, the trolleys are iconic symbols of the Coco Collection resorts. 

Representing an ideal Maldivian-ness, they are multifaceted signifiers of what 

it means to be Maldivian: unique, artistic, resourceful, pragmatic. 

24 



GIFT GUIDE 

Festive Gifts 

All Wrapped Up! 

Mariyam Athiza Athif 

The festive season is here. And 

while it’s a time for celebrating 

the ones you love and enjoying 

hearty home cooked meals with them, 

it’s also a time for gift shopping, 

sometimes on crunch mode. It might 

be a daunting task to figure out what 

to get for friends and relatives who 

seem to have it all, especially while 

you are so far away from home. 

To help you out, we’ve prepared 

the ultimate guide to help you find 

creative and uniquely Maldivian gift 

ideas for everyone on your list. The 

following are authentic souvenirs 

carefully crafted by the local folks from 

all over the Maldives. They are little 

reflections of the unique culture and 

beauty of the country that you can 

take back home to share with your 

friends and family. 


FOR DAD 

Miniature dhoni 

The Maldivian traditional dhoni boat encompasses the knowledge and 

skill of the carpenters who traditionally built them without any drawings or 

plans. Gift your dad with a miniature version of this handsome vessel and 

share with him the numerous Maldivian adventures you had in the sea. 

FOR A SISTER 

Bottle of white 

Maldivian sand 

Your feet have been grazing the 

soft, white and sandy beaches 

throughout your holiday in the 

Maldives. Get your sister one 

of these little bottles of sand 

and instil in her a desire for 

escapades and exploration. 

FOR MOM 

Lacquer vase 

Skilfully hand carved with intricate 

designs in red, black and yellow, 

an authentic Maldivian lacquer 

vase is the absolute gift for your 

mum especially if she’s into 

ornamenting and collecting. The 

finest lacquer work is said to be 

found on Thulhaadhoo in Baa 

Atoll where the abstract hand 

carved patterns can be found on 

wooden pots and jewellery boxes 

in addition to the vases of varying 

sizes. 

FOR A BROTHER 

Wooden turtle 

Traditionally, wood carving was a craft that allowed locals to make utensils 

such as pots and spoons. The craft has evolved over the years to produce 

an assortment of items that include quirky salt and pepper shakers to 

miniature models of marine animals. If you’ve gone diving in the Maldives, 

it’s likely that you’ve met a turtle. So gift your brother with a miniature turtle 

and tell him all about the magnificent animal. 

26 



GIFT GUIDE 

FOR AN UNCLE 

Roanu 

FOR GRANDMA 

Raa bandhi 

Gift your uncle with this sturdy rope that’s both practical and ornamental. 

Roanu or coir rope is made from the husk of ripe coconuts and the process 

of making roanu is locally known as roanu veshun. The coconut husks are 

first buried in the beach for a few weeks so that the waves would soak 

them. Then, the fibre within the husks are removed and sundried before it 

is spun between skilful hands. If a rope doesn’t feel like much of a present, 

you can also go for a small roanu floor mat. 

Traditionally, the flower bud of 

the coconut tree is cut at the tip 

before it blossoms and the raa 

bandhi is hung right beneath it 

to collect its sap which used to 

be a much enjoyed drink, both 

sweet and pungent. Gift your 

grandma with this traditional 

toddy collecting pot. If she’s 

into gardening, she could use 

it as a hanging container, and if 

not it would also be a beautiful 

decorative item that she could 

hang in her porch, kitchen or 

anywhere else in her home. 

FOR AN AUNT 

Thundu kunaa placemats 

FOR GRANDPA 

An Ovvalhugondi 

Ovvalhugondi is a traditional 

board game. The board itself 

is carved out of wood and the 

game is played with cowry shells 

or madhoshi, the bright red 

seeds of the coral wood tree. Gift 

your grandpa with one of these, 

and maybe enjoy a few games 

with him as well. 

Thundu kunaa are mats traditionally used for sleeping, seating 

and praying. While a full sized mat might not be a convenient 

choice, the same intricately woven mats are now made in 

placemat sizes. The mats are hand woven to traditional 

designs although weavers sometimes introduce slight hints of 

individuality. Weavers also often cultivate their own grass, which 

they sun dry, and make their own dyes by using leaves and roots. 


Philippe Laurella 

Portrait of the Artist 

Adele Verdier-Ali sits down with a man of many talents. 

Male’, the capital of Maldives, is 

a small place. Over 100,000 

people are crammed into two 

square kilometres. Sharing narrow 

pavements, walking the same roads, 

convening in the same coffee shops – 

day in, day out. So if you look slightly 

different in this surging sea of faces, 

you’re going to get noticed, and 

recognised. It will come as no surprise 

then, that Philippe Laurella, with his 

shock of unruly brilliant white hair, 

Hawaiian shirts and trusty briefcase 

forever in one hand, is a man who’s 

hard to miss. 

Sporadically, throughout my five 

years in the Maldives, I’ve spotted 

Philippe in these congested streets. 

And as is the way in the Maldives, 

the information reached me as if 

by osmosis, that Philippe, a French 

national, was a designer and builder 

28 



LOCAL ARTISTS 

of boats. 

In fact, more than that, Philippe is 

famous amongst locals and expats 

alike for being the first man to build 

and captain a liveaboard safari vessel 

in the country. So upon finally sitting 

down with Philippe, it is with some 

surprise that he describes himself 

as a painter. But I am getting ahead 

of myself. Let’s rewind somewhat. A 

great deal, in fact…. 

It’s the late 1970s and lure of the 

East still tightly grips the longhaired 

hippies of Western Europe. 

Disillusioned youngsters are seeping 

out of the continent in their droves, 

in search of enlightenment and 

adventure. Laurella, 30 years old and 

at the tail end of an unsuccessful 

marriage, decides to sell his printing 

press company and join them. He 

purchases a ticket for the ‘magic bus’, 

and sets off for Kathmandu. 

Several months later, he had 

spanned the sub-continent and found 

himself in a south-Indian harbour, 

boarding a ship to the Maldives 

where he thought he would spend a 

few days. He ended up staying 18 

months. What came later is a story 

that he’s told many times. 

After a short trip to France to 

settle some business affairs, he 

returned to the Maldives and it has 

been his home ever since. With no 

formal education in the subject, 

Philippe, through flair, practice and 

experimentation, soon became one 

of the most renowned boat builders in 

the country, designing all manner of 

vessels throughout his career. 

But now, four decades later, his 

drive to design boats is waning. 

“Building boats is a physical job, and 

I’m 74,” he says over a cup of coffee 

in his airy apartment (which turns out 

to be 50 metres from my own), “so 

these days I prefer to paint.” This is 


not to say that Philippe aspires to the 

life of a leisurely pensioner, whiling 

away his twilight years at his easel. 

Far from it! Instead, he approaches 

painting with an energy and 

enthusiasm that is frankly exhausting. 

“People dream of being retired, and 

of doing nothing,” he exclaims with 

disdain, “but that path leads directly 

to the grave! We have to be active!” 

His paintings radiate with this 

vigour and liveliness. Almost all of 

his canvases depict wildlife found 

in the Maldives, most notably the 

indigenous fish and birds. From his 

paintbrush they swarm and swirl 

across his large canvases, painted in 

gouache and watercolour. Repetition 

and patterns feature predominantly, 

as does movement. There is a certain 

naivety to his pieces that makes 

them reminiscent of folk art, yet at the 

same time each species he depicts

LOCAL ARTISTS 

is anatomically precise, and detailed. 

Invariably, his paintings are cheerful 

in mood, and as animated as their 

creator. 

Yet despite his obvious passion 

for the arts, I’m surprised to learn that 

Laurella started painting fairly late in 

life. “It was a rainy day in 1998 and I 

had nothing to do,” he recalls. “So I 

picked up a paintbrush to pass the 

time and discovered I could paint.” 

The finding didn’t surprise him a great 

deal though, as he comes from a 

family of artists, writers, painters and 

musicians who ensured he lived a 

colourful childhood. 

From then on, parallel to his career 

in boat building, Laurella painted 

abundantly. Whenever, he held an 

exhibition it would sell out within 

days. For a few years, he sold pieces 


y hanging them on the wall of an 

Italian restaurant called Twin Peaks 

in Male’. “I sold 800 paintings from 

Twin Peaks,” he recalls. “One day 

a British businessman bought 35 

pieces at once! The only problem was 

that he wanted them in Hong Kong 

within three days, but I managed.” He 

also sold limited edition prints from 

souvenir shops, which proved very 

popular with divers and underwater 

enthusiasts who snapped up his 

vibrant scenes. 

Despite this, it was never an 

avenue Laurella could pursue fulltime. 

“Painting could never pay all the bills,” 

he admits, “which is why I’ve always 

built boats.” 

Nowadays however, this appears 

to be changing. Recently, upon seeing 

limited edition prints of Laurella’s

LOCAL ARTISTS 


LOCAL ARTISTS 

work in a local shop, an American 

tourist contacted him and ultimately 

negotiated the purchase of the 

copyright to Philippe’s complete 

works, effective exclusively in the 

United States. On the back of this, 

Philippe is now preparing for an 

extensive exhibition in Miami. Another 

is scheduled to be held in Australia. 

He is also in talks with high-end 

printers in France to produce a range 

of more exclusive limited editions, 

which he believes will be more 

lucrative than selling originals. 

And so, it appears that the 

Maldivian boating industry could be 

ceding its greatest icon to the art 

world. “I’ve already got enough work 

for the next ten years,” he laughs, “so 

why would I carry on building boats if I 

can quietly make my paintings?” 

34 



ISLAND CULTURE 

HAGNAAMEEDHOO 

Where a king rests 

Nashiu Zahir 

In the 17th century, a Maldivian king 

was slain whilst fleeing a gang of 

marauding Malabar pirates. His body, 

along with his ship, washed ashore 

on the beaches of Hagnaameedhoo 

in South Ari Atoll. Today he still lies 

entombed alongside his manservant in 

the grounds of the island mosque. 


Quick Facts 

Location: Alif Dhaal Atoll 

(Latitude 3.849193, Longitude 72.954177) 

Distance from INIA: 74 kilometres 

Population: 700 approx. 

Health Centres: 1 

Schools: 2 

Cafés and Restaurants: 4 

The king’s tomb sits inside the mosque compound 

In the 17th century, a king was 

slain whilst fleeing marauding Malabar 

pirates. His body, along with his ship, 

washed ashore on the shores of 

Hagnaameedhoo in South Ari Atoll. 

Today, the sleepy island provides a 

glimpse into a bygone era. 

Why would anyone want to go to 

Hagnaameedhoo? The question is 

put to me while I am in the midst of 

planning my trip to the island. I have 

never been to South Ari Atoll, and 

Hagnaameedhoo is accessible (the 

speedboat ride from Male’ takes 

just over an hour). There is good 

snorkelling to be had in its vicinity. 

Plus it has a history; the body of a 

king is buried there, marked by a 

tomb. Why not, I think. 

So I find a guesthouse, the Local 

Island Inn, and I find out from a friend 

that a company called HMIH Travels 

operates regular speedboat transfers 

to and from Hagnaameedhoo, four 

days a week. I ring up their hotline 

and book a seat. I was set for the trip. 

I arrive on the island around 

5:15pm after a relaxing journey 

across a placid November sea. I am 

greeted at the jetty by the guesthouse 

“What to make of 

Hagnaameedhoo 

then? Its languid 

nature, its welcoming 

people, its history 

and off-the-beatentrack 

charm make it a 

special place.” 

manager’s brother, Adil Adam, the 

guesthouse manager. He tells me 

everyone calls him Santana, a token 

of the time he spent as a DJ in 

resorts. 

I follow him, catching snippets of 

rural life; men and women in joalis, 

enjoying conversation and the late 

afternoon breeze. A group of children 

squeal past ahead of their entourage 

of parents. Political party insignia and 

slogans adorn the walls of buildings. 

Most are single storied, some old 

and rambling with coral walls, others 

brightly painted, flashes of colour in 

an otherwise dull street. There is little 

noise besides the occasional caw of 

a crow. 

After checking in, I want to catch 

the sunset on the beach. Santana tells 

me that some guesthouses on the 

island had got together to make a little 

private beach area in the west side of 

the island. The beach is empty when 

I arrive, and I enjoy a fine sunset in 

welcome solitude. 

The next morning after breakfast, 

Santana suggests that I go snorkelling 

around Ali Koi Rah. It is a nearby islet 

36 



ISLAND CULTURE 

that guests frequent for sunbathing, 

and for a taste of that coveted desert 

island experience. I am entrusted to a 

young man, Arsal, who guides me to 

a small speedboat. The sea is calm 

but even the smallest wave makes 

itself felt. 

Arsal says something over the 

growl of the engine and points to the 

horizon. The islet appears a fleck of 

white in the distance, growing larger 

as we approach it. But not by much. 

Arsal takes the boat right to the shore 

and I jump off. The only vegetation 

there is clusters of grass and shrubs. 

All around is snowy sand surrounded 

by swathes of blue-green lagoon. It is 

deserving of the word pristine. 

The water is so inviting that I want 

to dive right in. Arsal suggests I try 

the reef slope instead and we board 

the boat. Soon we are on the outskirts 

of the reef. I don the mask and fins 

that Santana provided and take the 

plunge. 

It is a veritable garden beneath 

the waves, sculpted to perfection by 

nature, a cornucopia of multihued 

corals with fish darting in and out 

of crevices. Banner fish, fusilier, 

triggerfish, and swarms of sprats with 

sunlight glinting off their silvery scales 

have made this reef their home. It is a 

truly beguiling sight, with the power to 

captivate for hours on end. 

That afternoon I visit the tomb 

of Sultan Ibrahim III (Kalaafaan). It 

is a stone’s throw from the harbour 

area, and easy to spot because of 

the white flags surrounding his burial 

plot. The compound includes another 

tomb, that of Jamal Kalo who fought 

beside the sultan and died with him. 

It also houses an ancient mosque 

whose interior boasts fine Maldivian 

craftsmanship. 

Sultan Ibrahim III Kalaafaan of the Utheemu Dynasty was the son of the legendary Ghazee 

Muhammad Thakurufaan al-Auzam, who drove away the Portuguese from the Maldives and became 

king. Kalaafaan reigned from 1585-1609. 

The French explorer François Pyrard, who was in the Maldives during Kalaafaan’s reign says this: ...he 

was in nowise inclined to war, but solely to letters, sciences and manufactures and he was also much given 

to women, as, indeed, was nothing remarkable in that land. (Pyrard VI. P252) 

Renowned Maldivian historian and judge Hassan Tajuddeen (1661-1727) is more respectful and 

says of Kalaafaan in his Tarikh Deeba Mahal: He was a sensible generous King, an awe-inspiring, 

magnificent, equitable and just Sultan; a learned scholar. 

Sultan Kalaafaan was aboard his vessel fleeing from Malabar pirates – from the southern region of 

India, lying between the Western Ghats and the Arabian Sea – when he was slain. He was acting upon 

advice by judge Mohamed Fandiyaaru Kaleygefan that it was better to run and hide than to fight. The 

Sultan was believed to have been killed with a lance thrown at him by his pursuers. His abandoned ship 

washed ashore on Hagnaameedhoo and his wives and nobles entombed him by the mosque. We know this 

from an ancient document relating to the death of the king, written in Dives script. 

In the past successive kings and 

queens had spent considerably 

on the maintenance of the tomb; 

this is evidenced by the Kalaafaan 

Manuscripts, documents, some 

centuries old, regarding the upkeep 

of the tomb. Even as recently as 

1930, the then prime minister Abdul 

Majeed Didi’s Grant prescribed to 

the inhabitants of Hagnaameedhoo 

a yearly payment of six thousand 

coconuts, eighteen bundles of coir 

rope, sixty bottles of coconut oil, two 

hundred pieces of cadjans and five 

fowls. A small fortune, in other words. 

However, Ali Moosa, who looked 

after the tomb for over two decades, 

says that there is no one overseeing 

its affairs anymore, at least not in an 

official capacity. But he hopes that 

the interest in the tomb sparked by 

tourists will help keep it from falling 

into neglect. It’s part of our cultural 

heritage and an integral part of the 

island’s identity, he says. “We have to 

preserve it for future generations.” 

What to make of Hagnaameedhoo 

then? Its languid nature, its welcoming 

people, its proximity to beautiful reefs 

and islets, its history and off-thebeaten-track 

charm make it a special 

place. The latter aspect however is 

something that may well be lost in 

the near future; Santana reckons that 

several new guesthouses are going 

to open up in 2016. And when that 

happens, this quiet, little-known slice 

of paradise will metamorphose into 

something bolder. But until then, it is 

what it is. 


The Chef’s Table 

Nashiu Zahir 

speaks to 

Coco Bodu 

Hithi Executive 

Chef I Wayan 

Sundira about 

his journey to 

becoming an 

executive chef. 

I 

Wayan Sudira, or Wayan as he is 

popularly known, is the executive 

chef at Coco Bodu Hithi. He was 

born in Bali, Indonesia to a modest 

family of farmers. In fact, he was 

something of a farmer himself when 

he was very young, working in the 

fields until he finished junior high 

school. 

A preternaturally driven young 

person, he put himself through 

high school with proceeds from his 

work on the farm. In high school he 

happened to attend a presentation 

on hospitality. “It was given by a 

BPLP representative at my school,” 

he recalls (BPLP is a prominent 

hospitality institute in Bali). “I was 

immediately taken with it. It seemed 

like a very promising career.” 

After high school, Wayan’s parents 

supported his year at the hospitality 

institute, where he learnt English and 

F & B production. “We had theory 

classes one week and we’d put our 

ideas into practice the next,” says 

Wayan. “It was a very interesting 

period in my life in many ways.” 

His first job was in a hotel in Ujung 

Padang, where he worked as a 

kitchen helper. After four years, Wayan 

was promoted to chef de partie. 

He moved around Indonesia for a 

few years, working in West Timor and 

later Lombok where he held chef de 

partie positions. 

He returned to Bali in 1988, where 

he joined the team at Sheraton 

during its pre-opening. There he had 

a fortuitous and defining encounter 

with an Australian chef, Willie Wilson. 

“He was the executive chef; a very 

charismatic, confident person and an 

excellent teacher,” Wayan reminisces. 

“I learnt a lot from him and soon 

I realised I wanted to be like him 

someday. I wanted to be an executive 

chef.”

COCO RECIPES 

Fresh local tuna tartar, one of Chef Wayan’s favourite dishes 

After a decade of hard work he 

accomplished this goal, becoming 

the executive chef at Soka Hotel 

in Cambodia where he stayed for 

two years. Then followed a stint in 

the Caribbean, where Wayan was, 

title-wise, a notch down as chef de 

cuisine. But it was a lucrative position 

and one that he enjoyed immensely. 

He later moved back to Indonesia, 

joining Montigo Resorts, Nongsa. 

While there, he was tempted by 

the suggestion of some friends to 

consider a move to the Maldives. “I’d 

heard good things about the place; 

that it was remarkably beautiful and 

had some of the best hospitality 

brands in the world,” he says. “The 

Maldives had been on my mind for a 

while, even then.” 

So in 2013, he joined the Coco 

family at Coco Palm Dhuni Kolhu. 

“My first thought was simply ‘wow’,” 

he laughs. “I was thrilled with the 

place. It was so lush and green with 

a spectacular beach and lagoon. 

Also I was at a point in my life when 

“When guests 

compliment me 

or my team on 

the food, there’s 

nothing in the 

world that can 

quite match that 

feeling.” 

I was tired of the bustle of big cities, 

especially their traffic. At Coco Palm 

Dhuni Kolhu I could concentrate on 

my work and not have to worry about 

commuting back and forth.” 

He transferred to Coco Bodu 

Hithi just over a year ago, where he 

is the executive chef, supervising a 

team of nearly 70 staff. “Coco Bodu 

Hithi has everything,” he says. “It’s a 

sophisticated resort set in a beautiful 

island landscape. The management 

is attentive and respectful to the staff. 

Plus I have a great team with me who 

are willing to do what it takes to set 

the bar higher. And our guests are 

delighted to be here, because all 

departments have that team spirit and 

work towards the same goal.” 

When asked about what he likes 

best about his work he replies: “There 

are those moments that I cherish, 

when guests compliment me or my 

team on the food. There’s nothing in 

the world that can quite match that 

feeling.” 


COCO RECIPES 

At Coco Bodu Hithi, Chef I Wayan Sundira cooks up an array of tantalising 

dishes daily. Here are just two of his favourites - try them out at home! 

GRILLED REEF FISH ON EGGPLANT, 

SAFFRON RICE WITH MALDIVIAN 

CHILLI AND RED ONION SALSA 

1 PORTION 

Ingredients 

180 grams Reef fish fillet skin off 

15 grams Lemon juice 

5 grams Salt 

5g grams Black pepper crushed 

15 ml Olive oil 

75 grams Saffron rice 

30 grams Blanched asparagus 

30 grams Grilled eggplant 

25 grams Maldivian chilli and red onion salsa 

20 grams Red chilli sambal 

5 grams Coriander 

Method of Preparation 

1 Marinate fish fillet with salt, pepper and olive oil 

2 Grill the fish till done 

3 Marinate the eggplant with salt, pepper and olive oil, and then 

grill till soft 

4 On the serving plate, place chilli sambal and grilled eggplant 

5 Put the fish on the eggplant 

6 Add saffron rice and maldivian chilli and onion salsa 

7 Garnish with fresh coriander leaves 

FRESH LOCAL TUNA TARTAR, 

TRUFFLE CHIPOTLE CHILLI 

SAUCE, SALMON ROE AND CRISPY 

TORTILLA 

1 PORTION 

Ingredients 

100 grams Fresh local tuna 

10 grams White boiled egg 

5 grams Chopped onion 

15 ml Lemon juice 

10 grams Chopped red bell pepper 

5 grams Miso paste 

10 ml Truffle oil 

10 ml Kikkoman soya 

5 grams Chipotle chilli powder 

5 grams Micro herbs 

30 grams Crispy tortilla 

5 grams Salmon roe 

Method of Preparation 

1 Dice tuna loin and keep aside 

2 Put diced tuna in a clean bowl, add all ingredients except 

micro herbs and tortilla 

3 Toss gently and smoothly till mixed well 

4 Place the tuna mixture in a ring and press gently 

5 Take out the ring and transfer to the serving plate 

6 Garnish with micro herb and salmon roe 

7 Serve with crispy tortilla 

40 



MALDIVIAN CUISINE 

Sugar & 

Spice 


In a country where island gardens are bountiful with tropical 

fruit and where local markets entice buyers with sweet spices 

and cinnamon, it’s no surprise to find an array of tempting 

desserts in every kitchen. Here Mariyam Athiza Athif describes 

the Maldives’ sweetest treats. 

For Maldivians, meals don’t 

necessarily end with a dessert 

unless it’s a very special 

occasion; a satisfied hunger 

is rather indicated by the chewing of 

areca nuts and betel leaves. Desserts 

on the other hand are at many 

times devoured just for the sake of 

satisfying a sweet tooth. 

A large portion of Maldivian 

desserts are prepared for the 

customary afternoon tea as foni 

hedhikaa or sweet short eats. They 

are had together with the savoury 

ones, championed by a sweetened 

cup of black tea. Sweet eats are 

also prepared as nibbles that are 

to be had whenever and wherever, 

and sometimes containers of these 

tidbits are exchanged between 

households, reinforcing friendships 

and bonds. The preparation itself is 

also sometimes a relaxing communal 

activity. Groups of women would sit 

out in open areas, especially during 

the late afternoon, telling stories and 

jokes, while their hands lazily made 

the goodies they would later take 

home. 

Maldivian desserts are chock-full 

of regional influences enduring 

hints of the visitors who had arrived 

in the country and mingled with 

the local folks during the times of 

the past. Similar to the desserts of 

neighbouring India and Sri Lanka, 

most Maldivian desserts are laced 

with spices such as cardamom and 

cinnamon and aromatized by the use 

of rose and jasmine water similarly 

to the desserts of Middle Eastern 

cuisine. 

Although many Maldivian desserts 

are parallel to those of neighbouring 

countries, what makes them unique 

is the hefty use of local ingredients. 

Coconut is one that’s used 

abundantly and in many forms while 

local fruits and vegetables such as 

breadfruit, cassava, banana, taro and 

pumpkin make regular appearances. 

Maldivian desserts, though fragrant 

and spiced, are simply affairs mostly 

fried or baked, and below are just 

a handful of them in an attempt to 

convey the gist of the delectable list. 


MALDIVIAN CUISINE 

Zileybi 

This is the Maldivian version 

of the popular sweet of South 

Asian, Middle Eastern, and 

African cuisine Jalebi. They are 

fried goodies made from wheat 

flour and are coated with a 

sugar syrup that’s infused with 

cinnamon, cardamom and rose 

water. What’s unique about the 

Zileybi of the Maldives is that it 

is always made bright red, dyed 

with food colouring. 

Hunihakuru 

Either fried or steamed, this 

is the super sweet Maldivian 

dumpling. The sugary filling is 

made with grated young coconuts 

or gabulhi, jasmine water, 

cinnamon and cardamom. 

Bambukeyo 

bondibai 

Maldivian cuisine has many 

versions of unique porridges 

called bondibai and bambukeyo 

bondibai made from breadfruit 

is a popular one. The 

breadfruits are diced and 

cooked in coconut milk with 

sugar, jasmine water, rampa 

leaves, and rose water. 

Ulhaali 

This is one of the prettiest 

of Maldivian desserts and 

its preparation is a bit more 

intricate when compared to 

the rest. A dough is made with 

flour, sugar, eggs and coconut 

milk and then it’s rolled and cut 

into thin strips. The strips are 

once again rolled between the 

hands to make them long and 

cylindrical, and then are twirled 

to make beautiful circular lattice 

type designs that are finished off 

by being deep fried. 

Addu bondi 

The famous Addu bondi of 

Addu Atoll is a scrumptious 

sweet wrapped in a banana 

leaf. It’s traditionally made by 

mixing the thick honey like 

syrup obtained from toddy 

called dhiyaa hakuru with grated 

gabulhi, and similar to most 

Maldivians desserts, it’s made 

fragrant by the use of jasmine 

water. 

Githeyo 

boakibaa 

Githeyo boakibaa is a rice 

cake and ghee is the special 

ingredient. The sugar rich cake 

is flavoured with cinnamon, 

cardamom, rampa leaves and 

jasmine water, and the sprinkling 

of roasted sea almonds 

or kanamadhu and fried onions 

on the top makes it an extra 

fragrant affair. 

42 



EXPERIENCE 

Into the BLUE 

Noona Hussein 

With its calm, shallow lagoons, 

sloping reefs and incredible marine 

life, the Maldives is the ideal place 

to try scuba diving for the first time. 

Noona Hussein discovers what it 

feels like to breathe underwater. 


“I turn, and there she is! A possibly four 

feet, white tip reef shark, swimming 

lazily towards us.” 

I 

am what some would call a quiet, 

pensive person. I am the type 

whose idea of living dangerously 

would mean wearing beige to a white 

party. So when my editor announced 

that she was looking for someone 

to experience scuba diving to write 

about it, I not only surprised my 

colleagues, but I surprised myself by 

volunteering so enthusiastically. 

I was to complete a PADI Discover 

Scuba Diving programme with the 

dive centre at Coco Bodu Hithi, Dive 

Ocean. 

A few days later I arrive at the 

dive centre. I fill out the basic forms, 

and watch a twenty minute video 

explaining the skills I would need to 

master that day. After watching the 

video, I meet Taka, the Japanese 

base leader at the dive school. Having 

started diving in 2007, Taka has 

been a PADI certified instructor for 6 

years. As this would be my first ever 

dive, I am even more excited that my 

instructor is a woman who, after much 

time talking with her, I would come to 

greatly admire, I must admit. 

We sit for a few minutes chatting 

about diving, and she explains the 

basics of what I would be expected 

to do, and teaches me a few basic 

hand signals. After a few minutes of 

chatting, I feel completely at ease with 

Taka. 

After a kind assistant helps me pick 

out a wetsuit, fins and mask, Taka and 

I walk to the south of the island near 

the water sports centre, where she 

assures me I will get to interact and 

see plenty of fish and beautiful corals. 

Noona Hussein 

44 


JAN2016 | ISSUE 002 

Noona Hussein

EXPERIENCE 

Taka helps me with my tank, BCD, 

regulator and everything else before 

going in the water. By now, my heart 

rate begins increasing by the minute, 

but this doesn’t stop me, and I follow 

her in, slowly but surely. 

We sit in the shallow waters 

to practice the basic exercises. 

Signalling me to follow her moves, 

she sinks under the shallow waters 

with the mask and regulator in place. I 

follow, and my first breath underwater 

is like a wake-up call. It is all so easy! 

I had never imagined it to be so 

calming and soothing, but it is! I feel 

ecstatic. 

Afterwards, skills complete, 

and still in the shallow waters, 

Taka congratulates me and I smile 

excitedly. I am now more confident for 

the dive. 

Slipping down underwater, 

releasing air from my BCD, Taka 

and I swim slowly. The drop off is 

a few feet away and I can already 

see small colourful fish darting 

about. Since Bodu Hithi is extremely 

eco-conscious, I am not surprised 

to see some coral farming projects 

underway in their lagoon. Taka swims 

alongside of me, every so often 

checking to see if I am alright. 

I am curiously examining a soft 

coral and the gentle way it moves with 

the slow currents when I see Taka 

signalling me to look on my right side. 

I turn, and there she is! A possibly four 

feet, white tip reef shark, swimming 

lazily towards us. I can’t seem to 

move, my heart is beating excitedly, 

and the slinky gorgeous fish just 

swims past us - proud, and graceful. 

I look back over to Taka, feeling a little 

overwhelmed, signaling her that I was 

okay. 

Our dive is coming to an end, 

and Taka signals me that it is time to 

ascend. Coming up, and inflating our 

BCDs, I remove my mask and I just 

beam from ear to ear, unable to find 

the words to describe the incredible 

rush I had just experienced. I jokingly 

say: “Oh wow, why have I never done 

this before?!” And she laughs. 

Even now, days later, I still smile to 

myself, thinking about that memorable 

dive, that beautiful day when I 

stopped saying ‘I will’, and I just went 

ahead and did it. All thanks to the 

fantastic crew at Coco Bodu Hithi. 


EXPERIENCE 

Skills 

During a DSD, participants are expected to learn three skills: 

CLEARING THE REGULATOR: remove the regulator from your mouth, while blowing 

little bubbles out. Replace it, and then firmly blow the water out of the regulator, by either 

placing tongue against the opening of the regulator and blowing out, or pressing the 

purge button on the regulator. 

RETRIEVING THE REGULATOR: Once again, remove the regulator from your mouth 

and let it dangle by your side. Keeping your right arm on right thigh, dip slowly to the 

right, stretching right arm out, where the regulator automatically comes within reach. 

Place it in your mouth, then proceed with clearing it, as mentioned above. 

MASK CLEARING: Lift the mask’s seal so as a little bit of water enters the mask. Hold 

both sides of the mask (your temples), look up, and slightly press the skin on the mask 

where it meets your forehead, whilst exhaling from your nose. The water will rush out. 

46 



GADGETS 

Gear up! 


So you’ve got your mask, fins and snorkel and you’re ready to take the plunge. But 

before you hit the ocean, why not snap up a gadget or two to really make the most 

of your time in the water. 

Blue or More Hands Free View, tap and 

swipe 

Tusa Corrective Lenses 

Stop squinting and snorkel safer with 

corrected vision underwater. Tusa 

Corrective lenses can be inserted into 

M-212 Ceos, M-28 Geminus, TM-7500 

Splendive II and M-40 Splendive IV 

masks. Lenses are manufactured 

from tempered glass and come in 

a variety of diopters for maximum 

flexibility and improved vision. 

8MP Underwater Digital 

Camera Mask 

Liquid Image Explorer Series 8MP 

Underwater Digital Camera Mask has 

an integrated waterproof digital video 

camera and a built in 8.0 megapixel 

digital camera. The camera mask 

can operate up to a depth of 15 

feet making this ideal for snapping 

pictures and making videos while 

snorkelling. Lenses are made of 

tempered glass and have integrated 

crosshairs that help you to line up 

shots. You simply have to press the 

shutter button to record pictures or 

videos. 

GoPro Hero4 Silver 

Hero4 Silver is the first-ever GoPro to 

feature a built-in touch display. Just 

view, tap and swipe the screen to 

control the camera, play back footage 

and adjust settings. Hero4 Silver is 

waterproof to 40 metres and features 

1080p60 and 720p120 video, 12MP 

photos up to 30 frames per second, 

built-in Wi-Fi and Bluetooth, and 

Protune for photos and videos. 


GADGETS 

Breathe Like Normal 

Seamless functionality 

Tribord Easybreath 

Snorkelling Mask 

Easybreath is the first ever full face mask that 

allows you to breathe with your nose and mouth 

just like you would do on land. The innovative mask 

also allows snorkellers an unobstructed 180° field 

of vision, and is prevented from fogging up by a 

double air-flow system. To ensure that water does 

not enter via the snorkel, the Easybreath mask is 

equipped with a mechanism that plugs the top of 

the snorkel when immersed in water. 

Ikelite Underwater 

Housing 

Ikelite manufactures housings for a wide range of 

compact underwater and DSLR cameras. The housings 

are built by hand and individually tested for fit, function 

and waterproof integrity. Ikelite’s signature clear 

construction lets you see that the housing is watertight 

and dry before you enter the water, and provides a full 

view of the camera while you’re in the water. 

Move like a fish 

Underwater selfies 

Seabob 

Whether on the surface or at depth, with Seabob 

underwater scooters, now it’s actually possible 

to move through the water like a fish. The 

hydrodynamic shape makes it highly agile in the 

water. And to steer and to dive, all you have to do is 

shift your body weight. Seabob underwater scooters 

have various power level settings making it suitable 

for both relaxation and adventure. 

GoPole Evo 

This extension pole made for GoPro cameras is perfect 

for capturing selfies underwater as its transparent 

design makes it disappear in pictures. The 2-stage 

telescoping body extends from 14” to 24” and comes 

with a secure wrist strap attachment. It also has a Wi-Fi 

remote clip allowing you effortless control of the camera. 

GoPole Evo is also a floatation device making it easier 

for you to find your camera in case you lose your grip. 

48 



TRADITION 

Lady 

inRed 

Often bright red and with a 

distinctive embroidered yoke, the 

national Dhivehi libaas dress is 

a work of art in itself. Aminath 

Ishrath explores the history of 

this traditional garment.

“The women’s costume is exceedingly becoming. Round the waist, and reaching 

down to the ankles, is worn a cloth (mostly of native manufacture), coarse in 

texture, of a dark chocolate colour, with a border of parallel black and white 

stripes. Over this they wear a kind of loose shirt, or gown, of silk, with short sleeves, 

reaching nearly to the knees, which is not made to fit to the neck and shoulders, but 

is gathered in round them; the openings for the neck and arms are ornamented with 

embroidery in gold, silver, and silk thread.” 

This excerpt is from German doctor and explorer, Carl Wilhelm Rosset’s account of his visit to Male’ in 1885. Here, 

Rosset indicated one of the earliest known versions of traditional attire worn by Maldivian women, the Dhivehi libaas. 

Renowned for many intricate crafts, Maldivian women have been known to be exceptionally skilled at a special type 

of embroidery known as kasabu boavalhu, an elaborate piece of work adorning the neckline of the Dhivehi libaas, a 

long robe-like dress of cotton or taffeta. François Pyrard’s travel memoirs of his time in the Maldives indicate that various 

versions of this dress have been in use since the 1600s. While the libaas can still be seen worn by older generations in 

some parts of the Maldives, the art of the embroidery process itself is a fading one. 

A Maldivian family photographed in 1883 in traditional dress 

A woman wears the traditional fattaru necklace 

The tools 

The gathaa fai is the base 

instrument, shaped out of wood like 

a short flower vase concaved in the 

middle and hollowed out to store the 

rest of the tools. Measuring around 

7.5 inches in height and decorated 

with lacquer work and carved designs, 

this base can be regarded as the 

embroidery loom. Gathaa faige boa 

is a round cushion made out of cloth, 

resting on top of the hollowed base, 

and is used to pin on the threads. 

The foalibai measure about 

5 inches in length and hold the 

cotton, silk and metallic threads 

while weaving. Since heavy foalibai 

are preferred to make the weaving 

process easier, they are usually 

carved out of fish teeth or sturdy wood 

that is lacquered. Up to 34 of these 

pieces can be used at one time to 

weave different styles of ribbons. 

The final tool is the baalees, a 

pillow shaped tool measuring 2 inches 

in length and also made out of fish 

teeth or wood. It is slightly concaved 

in the middle to wind the thread onto 

it, and can be seen functioning as a 

bobbin in this work. 

50 



TRADITION 

A woman weaves using a gathaa faige boa 

Women often sat together as they worked 

Although often red, the Dhivehi libaas can be found 

in a variety of colours 

The ribbons 

The ribbons that are woven using 

the tools are categorized into three 

categories known as hiru, bagiyaa 

and rodhigandu. Hiru has four distinct 

silver and gold weavings measuring 

a certain width and bagiyaa is further 

categorized into two different styles 

using silver, gold and colored threads. 

Rodhigandu is the most intricate of 

the weavings, incorporating silk of 

lively colours such as reds, blues and 

greens into the classic silver threads. 

The use of very fine vibrant threads 

ensures a perfect finish to each 

weaved ribbon line. 

Once the ribbons have been 

weaved, there is a specific order in 

which they are hand stitched onto 

the neckline. A classic embroidered 

neckline must be at least four inches 

in width and the first line to be stitched 

closest to the neck is always a hiru, 

followed by a bagiyaa and repeated 

until it reaches the middle of the 

neckline. The middle is adorned 

with the colourful rodhigandu, after 

which the previous hiru and bagiyaa 

ribbons are repeated. At the end, two 

thin bagiyaa ribbons complete the 

striking embroidered neckline, kasabu 

boavalhu.

“The attire is still worn by women mainly during 

special functions and ceremonies. However, younger 

generations are drawing inspiration from the past 

and recreating versions of the kasabu libaas for 

ceremonies, runways and photo shoots.”

TRADITION

TRADITION 

The evolution 

The libaas with the kasabu 

boavalhu was worn by Maldivian 

women from the 1800s, and even 

from the 1600s, a version of this dress 

is said to have been worn. Different 

atolls had their signature touches to 

the embroidery process and the dress 

itself. While the ladies of Huvadhoo 

Atoll in the South used to incorporate 

more coloured threads into the 

weaving, those in Addu Atoll stuck 

more to the classic silver and gold. 

The early 1900s are said to be 

the golden era of the Dhivehi libaas. 

Along with the embroidered neckline 

on vibrant coloured dresses, the look 

is completed with a wide hand woven 

Still evolving 

ribbon lining the hemline of the sleeve 

(kinaaree), a heavy gold necklace 

resembling a chain of coins (fattaru 

bai), silver and gold bangles crafted 

by blacksmiths (ulhaa bai), a finely 

woven sarong (feyli) and a specially 

adorned kerchief worn on the hair 

(rumaa falhi). 

The Maldives endured great 

hardship in WW2 and trade 

opportunities with neighbouring 

Ceylon and Bombay were reduced. 

Along with basic necessities, 

Maldivians faced a severe shortage 

of goods such as silks and threads. 

With this shortage, the gilded kasabu 

boavalhu evolved into the fothi 

boavalhu, a piece of patterned cotton 

cloth placed around the neckline like 

a mini cape. 

After the end of the war, certain 

parts of the Maldives still faced 

extreme famine. However, the 

southern atolls with fertile soils 

were able to depend on fruits and 

vegetables such as yams, sweet 

potatoes and breadfruit. It is here in 

the South that the embroidery work 

was revived once more and even to 

this day, older generations can be 

seen wearing the kasabu or fothi 

boavalhu libaas. 

The attire is still worn by women 

mainly during special functions 

and ceremonies. However, younger 

generations are drawing inspiration 

from the past and recreating versions 

of the kasabu libaas for ceremonies, 

runways and photo shoots. 

Saadha Ali is a Maldivian 

seamstress and fashion designer with 

a bachelor’s degree in fashion design 

from the UK, whose mother is quite 

skilled at this authentic embroidery 

process. Even today, Saadha’s 

mother, who learnt the art from her 

father, continues to create the kasabu 

Dhivehi libaas for many clients. 

Meanwhile, Saadha is choosing 

to venture into the contemporary 

side as she creates versions of the 

modern day Dhivehi libaas. Her 

work pays respect to the authentic 

embroidery style as she re-creates 

the iru, bagiyaa and rodhigandu with 

ready-made materials, ribbons and 

lace stitched onto a more form-fitting 

version of the dress. 

Skilled at weaving particular types 

of the ribbon on an authentic gathaa 

fai, Saadha has been exposed to the 

art since she was a young girl. It is 

evident that these crafts are passed 

down from older generations to those 

who have a keen eye for the intricate 

work and a passion to keep the 

traditions alive. 

54 



REVIEW 

A 

HERO 

IN TIME 

A BOOK REVIEW 

By Ibrahim Eelaf Naseer 

Royston Ellis’ swashbuckling account of the 

liberation of the Maldives from the hands of 

Portuguese colonisers takes readers back to a time 

of heroes and villains. 

The legend of Mohamed 

Thakurufaan is one that no 

Maldivian is unacquainted 

with. In fact, his bravery in restoring 

Maldivian sovereignty after a fifteenyear 

long Portuguese occupation in 

the 16th century is commemorated 

every year on National Day. However, 

save for a few historical documents 

and two local books written many 

decades ago, few accounts existed 

detailing the stirring saga of his life 

and ordeals. Most of what is known to 

Maldivians - and to the rare inquisitive 

traveller - has been passed down 

by word of mouth over generations. 

And with every re-telling, the story 

has passed through the bottleneck of 

quaint imagination, emerging in the 

form of hyperbolic heroism that instills 

fondness in the hearts of Maldivians 


Utheem Gan’duvaru is the house where the Thakurufaan brothers lived, and can still be visited today 

to this day. Although these variations 

are likely to have blurred the lines 

between historic fact and fiction, 

the spirit of this tale is one that has 

stood the test of time. After all, what 

historical tale isn’t a tad embellished 

and apocryphal? 

Nevertheless, former Maldivian 

President Maumoon Abdul Gayoom 

wanted to capture the essence of 

Mohamed Thakurufaan’s endeavours 

in the form of historical fiction. He 

approached English novelist, travel 

writer and beats poet, Royston Ellis 

to execute this idea. And in the year 

2000, A Hero in Time was published in 

Singapore in the form of a 256-page 

novel, immortalising the tumultuous 

history of the Portuguese occupation, 

and the conviction, courage and 

determination of a small group of 

patriots that ousted these occupiers. 

The book is divided into three 

main sections, with parts one and 

two based in northern Maldives in the 

island of Utheem, where Mohamed 

Thakurufaan and his compatriots 

resided, and part three shifting 

between the islands of Minicoy and 

“Ellis is invested 

in painting a vivid 

picture of 16th 

century island life, 

stimulating nostalgia 

in the reader for a 

much simpler time.” 

the capital, Male’. From the get go, 

it is clear that Ellis is invested in 

painting a vivid picture of 16th century 

island life, stimulating nostalgia in the 

reader for a much simpler time. His 

integration of Maldivian lingo proves 

useful in portraying Maldivian culture 

and traditions. For the uninitiated, 

a helpful glossary of the words is 

provided at the back. Overall though, 

the narrative is simple, and easy to 

read. The lack of adornment lends 

the novel the directness of a folktale, 

enabling the characters’ dialogues to 

take centre stage instead. This makes 

A Hero in Time a compelling and 

powerful read. 

The novel begins with a prologue 

whereby Ellis illuminates the many 

adversities experienced by the locals 

during the Portuguese occupation. 

It was undoubtedly a time of many 

injustices, run by the Portuguese 

leader Andre Andrade, or Andhiri 

Andhirin (depths of the darkness) 

as he was referred to by the locals. 

“It was death for any citizen of 

the Dhivehi Realm who showed 

resistance to the Portuguese way 

56 



REVIEW 

Details of carvings in the Kan’dhuvalhu Miskiiy, the ancient mosque in Utheem 

of life,” the prologue reads. As the 

narrative develops and the reader 

learns of the protagonists’ suffering 

and the hopelessness of the Maldivian 

people, Ellis elicits sympathy for a 

population in the pits of despair. 

Although the book begins 

slightly sluggishly, it does gain 

momentum towards the end with an 

adrenaline-inducing battle between 

the protagonists led by Mohamed 

Thakurufaan, and the Portuguese. 

As I was reading, I could not help 

but imagine a visually stimulating 

theatrical adaptation of this tale. 

Ellis has definitely established a 

memorable assortment of characters, 

which he has intentionally portrayed 

as either paragons of virtue or 

black-hearted villains. This, I believe, 

maintains the romanticised spirit of 

the tale, to that which almost every 

Maldivian has grown to love. 

To this day, there are not many 

books of this sort, which decidedly 

positions A Hero in Time as the 

cornerstone of English novels written 

about the country. Royston Ellis has 

maintained that he attempted to keep 

the narrative as historically accurate 

as possible, whilst simultaneously 

drawing on his own ingenious 

imagination to bring the tale to life. I 

urge any traveller interested in delving 

into the nation’s history to pick up 

this book. It is available to purchase 

on Amazon, as well as from major 

bookstores across Male’ City, such as 

Asrafee and Novelty. 


The Voyage of 

Kalhofummi 

WORDS: AHMED MAUROOF JAMEEL ILLUSTRATIONS: EAGAN BADEEU 

58 



FOLKLORE & LEGEND 


In 1558 the Portuguese conquered the Maldives and set up a 

trading post under the leadership of Andhiri Andhirin. His cruelty 

and greed would undo the occupiers. When the Thakurufaanu 

brothers Ali, Mohamed, Hassan, and their ward Dhandehaylu built 

a boat unlike any other, Andhiri Andhirin sent men to slay the 

brothers and steal the boat. 

This sparked rebellion. Kalhofummi, the very boat Andhiri 

Andhirin coveted, would be used to attack the occupiers in the 

dead of night, disappearing with its crew before sunrise. The 

Kalhofummi’s successes birthed many legends. This is but a telling 

of one... 

60 



FOLKLORE & LEGEND 

Their luck had run out. The brothers had finally been 

spotted and forced to flee. Kalhofummi was steady and 

silent as it sliced through the sea. But enemy boats were in 

pursuit and Ali clutched a nasty gunshot wound. 

Hassan handed Dhandeheylu the tiller to sit by Ali’s 

side. 

‘Little Hassan, always grim,’ said Ali. 

‘Tell that to him,’ said Hassan, nodding at Dhandeheylu. 

Ali managed a smile, thinking of their first meeting, 

Dhandeheylu a dirty little thing roaming the street. 

‘You have parents, boy?’ Ali had asked. 

‘Wouldn’t be here if I didn’t,’ Dhandeheylu had replied. 

‘They still alive?’ 

‘Wouldn’t be here if they were.’ 

‘Got the guts to earn proper food, boy?’ 

‘Anything for food and a roof.’ 

‘Well, we don’t take in scoundrels,’ said Ali. ‘Clean him 

up.’ 

The boy had howled as Hassan and Mohamed 

scrubbed him clean. But they had fed him and given him 

a place to sleep, though it was under a roof of stars on 

board their first ship. Dhandeheylu surprised them with his 

tirelessness, sharp eye for good timber, and a tendency to 

wield Kalhofummi’s mast as a weapon. 

But he had never been this quiet. He kept glancing at 

Ali’s wound. 

‘Can’t we go faster?’ asked Hassan, seeing the lights of 

ships behind them grow brighter. 

‘Is Kalhofummi holding up?’ asked Ali. 

‘Did you taste salt? Are we underwater? Then, yes,’ said 

Dhandeheylu. 

Mohamed chuckled. 

‘Well, she still needs another coat of shark oil,’ muttered 

Ali. 

Mohamed rapped Kalhofummi’s smooth wood. It was a 

solid sound. 

‘It should be you who does that, big brother,’ he said, 

‘the one among us who actually pays attention to details.’ 

The boat lurched as it struck something. 

‘Oafs,’ muttered Ali. ‘We’re heading straight towards that 

island.’ 

It was true. There was a scruffy little islet directly ahead, 

the lagoon around it deadly. Dark heads of coral hung 

beneath the surface, spelling death to any boat hull. 

The pursuers were so close the Kalhofummi crew could 

hear their voices. 

‘They know we’re trapped,’ said Hassan. 

‘Give me the tiller,’ said Ali. ‘I’ll lead them away. You 

escape.’ 

Nobody spoke. Kalhofummi continued to hurtle towards 

the island with neither creak nor groan. 

It was Mohamed who took the tiller. 

‘What are you doing?’ asked Ali. 

‘I’ll worry about that,’ said Mohamed. ‘You plan our next 

move. Shall we spirit our families away to Maliku until we 

free Maldives?’ 

‘You’re steering us aground!’ 

Kalhofummi stayed on its course. 

“The pursuers fell out of sight as 

Kalhofummi skipped over the 

waves, sliced through the water, 

sliced through the shore, and with 

a terrible crack, clove through the 

land itself.” 

‘Mohamed! I thought you’d be the responsible one 

when I’m gone.’ 

‘You’re still here, Ali,’ said Mohamed. ‘Just remember 

a nameless boat out on its first journey. Remember one 

kalhu-oh, that magnificent fish leaping over the waves as it 

flew towards us. Remember Kalhofummi’s namesake.’ 

The pursuers fell out of sight as Kalhofummi skipped 

over the waves, sliced through the water, sliced through 

the shore, and with a terrible crack, clove through the land 

itself. 

Even as the broken island fell behind him, Ali couldn’t 

believe what had happened. He had felt trees whipping at 

his face as they cut through the jungle, the splash as they 

returned to water. Kalhofummi had cut through the island. 

‘That’s one way of doing it,’ said Dhandeheylu. 

Mohamed nodded at Ali’s wound, as if nothing 

remarkable had happened. 

‘I know a good medicine man.’ 

Kalhofummi, mostly unharmed, maintained its silent, 

confident course. For the first time since they had started 

their rebellion, the crew could believe anything was 

possible. 


SET IN 

STONE 

A mosque from the ocean 

Fathimath Lamya Abdulla

ARTS & CULTURE 

In the heart of Male’ there lies a coral 

stone mosque. Built for a sultan and 

adorned with intricate carving and 

fine lacquer calligraphy, this 17th 

century heritage site is a place of 

worship, beauty and history.

Wood and stone carving, laquer work and calligraphy inside the Hukuru Miskiiy 

One of the monumental stops 

on any tour of the capital of 

the Maldives is the Hukuru 

Miskiiy, the Friday Mosque. Not 

that far from the Muleeaage – the 

Presidential Residence – is the ancient 

Friday Mosque, built in the year 1656. 

Eight years after Sultan Ibrahim 

Iskandhar I, also known as Siri Kula 

Kameeba Kattiri Bovana Maha Radun, 

ascended to the throne he ordered 

the construction of a new Friday 

Mosque, as the one that existed 

then was not sufficient enough to 

accommodate all those that called 

upon there to offer their prayers. 

The demolished mosque was the 

very first Friday Mosque in the nation, 

established by the very first Muslim 

Sultan of Maldives, Mohamed Bin 

Abdulla, after he converted to Islam in 

1153 A.D. 

The new Friday Mosque took about 

a year and half to complete, even 

with the most talented carpenters 

and masons of the country working 

on the project. Both the old and the 

new Friday Mosque had thatched 

roofs when they were initially built. 

However, the new mosque underwent 

renovations on two counts in which 

“The corals collected 

from various places 

in the Maldives were 

hewn together so 

tightly that even a 

needle couldn’t pass 

through it.” 

this aspect was altered. First, in the 

year 1912 A.D, Sultan Mohamed 

Shamsuddin Iskandhar III replaced 

the thatched roof with corrugated 

iron sheets. Later on in 1964, the 

corrugated iron sheets were replaced 

by aluminum sheets and the roof 

structure was reconstructed with teak. 

The stone and wood carvings were 

done by local masons and carpenters, 

a feat so marvelously impressive in 

terms of its architectural ingenuity that 

Dutch Captain, Fredrick de Houtman 

complimented it on various counts. 

What surprised him most was the 

Maldivian way of building houses, the 

way corals were put together without 

mortar, or lime or any other building 

material. The corals collected from 

various places in the Maldives were 

hewn together so tightly that even a 

needle couldn’t pass through it. 

One of the most distinctive features 

of the Hukuru Miskiiy is the intricate 

carvings on the coral stones, and the 

various types of wood used for the 

pillars, doors and window frames. 

Furthermore, the mosque had great 

64 




coral stones that had been skillfully 

carved and engraved. The inscriptions 

and the carved designs that 

decorated the interior of the mosque 

were in Arabic and Dhivehi, written 

in the old Maldivian Script 

Dhives Akuru. 

The Arabic inscriptions 

are mainly quotations from 

the Holy Quran and Sayings 

of Prophet Mohamed (Peace 

Be Upon Him). Historical 

facts about the mosque were 

also inscribed in Arabic. The 

Dhivehi inscriptions in Dhives 

Akuru mostly described the 

duties of the imams, and 

other members holding 

various offices in the mosque 

such as dhoshun and malims. 

The coral stones inside 

and outside the Hukuru Miskiiy 

have been beautifully carved with 

abstract geometrical designs, 

that archeological experts say are 

influenced from 11th century Islamic 

art. The most commonly used colours 

for the lacquer works are red, blue, 

green, and gold. 

After Sultan Ibrahim Iskandhar 

I returned from his pilgrimage to 

Mecca in 1668 A.D, he ordered the 

construction of a minaret and a 

southern gateway to the mosque. The 

minaret was completed in 1675, and 

resembled the minarets of Mecca of 

that time. 

The southern gateway 

was constructed with four 

roofs covering an area of 

approximately 360 square 

feet, with two dhaalaas on 

either side. It is regarded 

as the first “institute” or 

“classroom” established 

in the Maldives to carry 

out formal education as 

the Sultan ordered the 

Holy Quran be taught 

to children there. Over 

time however, major 

changes were made to 

the compound with it 

eventually being demolished in 1964 

A.D. 



The ceiling of the Hukuru Miskiiy 

As the times of the five daily 

prayers in Islam are calculated 

according to the distance of the 

shadow of a vertical object, a sundial 

was built for this very reason. It was 

located on the road in front of the 

mosque, which eventually got worn 

out over time. Another one was 

built in the year 1917 A.D. by Sultan 

Mohamed Shamsuddin Iskandhar III. 

This clock has survived till today. 

A short distance from the main 

entrance to the mosque, on the 

southern side is the ziyaarai, or the 

monumental tomb of Sultan Ibrahim 

Iskandhar I. He was well known for 

his educational reforms and military 

expertise, and is remembered as one 

of the greatest kings of the Maldives. 

Beside his tomb, there are many 

other tombs within the compound 

of the mosque belonging to various 

princes, ministers and sultans who 

had served the country in the past. In 

fact, the beautiful carvings on these 

tombstones are legible even today. 

This highly historical and ancient 

mosque in the island nation 

of Maldives has made the list of 

UNESCO’s World Heritage site, and 

is considered to be one of the oldest 

buildings in Male’. 

66 



WELLNESS 

A Journey to 

Maldives 

Adele Verdier-Ali is joined by her husband at the Coco Spa 

to experience the benefits of the Coco Collection signature 

couple’s ritual. 

There’s something so exquisitely 

indulgent about treating yourself to 

a massage. Slipping off to a spa in 

the middle of the day, switching off 

your phone and putting the world 

on hold: nothing better captures the 

spirit of being on holiday. Reminding 

yourself of what you would be doing 

if you were at work right now, and 

inwardly laughing at how far away the 

office feels as you pad towards your 

treatment room in newly acquired 

cotton slippers – I know of no better 

form of me-time. Stresses, deadlines, 

to-do lists – I leave them all at the 

door. Today however, as I walk along 

the curved jetty that leads to the 

spectacular over-water Coco Spa at 

Coco Bodu Hithi in the mid-afternoon 

sun, there’s one thing that I haven’t 

left behind. 

My husband. Normally, right 

about now I’d be waving him off 

for his last scuba dive of the day 

before disappearing for a few hours’ 

pampering, but this time we decide 

to try something different. His lower

“Two large conch shells are placed against my ears 

and I am unexpectedly transported to memories of 

childhood, and the endless afternoons I spent listening 

to my grandmother’s shell collection, hearing the call 

of the sea.”

WELLNESS 


ack has been grumbling recently 

and over the past few months work 

commitments have kept us both 

preoccupied. Like so many couples, 

whenever we are together, we seem 

to be tired. So as we browsed 

through the spa menu in anticipation 

of our latest visit, and I prepared to 

pre-book a few treatments, it didn’t 

take much convincing to decide 

upon A Journey to Maldives, the 

spa’s signature couple’s treatment. 

A two-hour experience, the ritual is 

designed around the use of local, 

natural products, the most unique 

usage being that of indigenous 

cowrie shells during the massage. 

Soothing, romantic and invigorating – 

it promised to solve all our woes. 

And in fact, on the day of the 

treatment, the ritual’s effects begin to 

work before we even arrive at the spa. 

As we stroll along the island’s sandy 

pathway, a blanket of thick tropical 

vegetation providing protection from 

a fireball sun, we are truly together, 

without phones or distractions. We 

discuss the elements we are most 

looking forward to, wonder what a 

massage with shells might feel like, 

tease one another about falling asleep 

and snoring. We feel excited, and 

finally, we don’t feel tired. 

We are welcomed by Pop, a 

cheerful Thai receptionist, who leads 

us to a day bed, overlooking the 

lagoon, where she offers us an iced 

ginger tea. We curl like two cats and 

enjoy its spicy-sweet flavour and 

the view of the reef break. Soon, our 

therapists come to collect us. Kai, 

from Thailand and Tini from Bali make 

us feel instantly at ease. They lead us 

to a treatment room, with two beds, 

a large, sunken bath and a view of 

the ocean that stretches for miles. 

After footbaths of spices and salt, we 

settle onto our massage tables. Two 

large conch shells are placed against 

my ears and I am unexpectedly 

transported to memories of childhood, 

and the endless afternoons I spent 

listening to my grandmother’s shell 

collection, hearing the call of the 

sea. This gentle beginning signals 

that this Journey to Maldives would 

not simply be a token offering of 

disjointed Maldivian ingredients, but 

a real connection with the ocean and 

its surrounding coastline. I sink into 

relaxation as if into its still waters. 

The full body massage itself is a 

combination of Balinese techniques 

70 



WELLNESS 

- at first dry and then with virgin 

coconut oil - and smooth kneading 

with the glossy, domed shells. I must 

admit that I had been sceptical about 

the use of shells, but they were much 

more than just a gimmick. Slightly 

cold, they provide a pleasant contrast 

to the warmth of the oil. What’s more, 

Tini applies them with consistent 

pressure and firm, brisk movements, 

and I am surprised at the force they 

can withstand. 

As this section of the treatments 

ends, and we lie still for a moment, 

I lift a corner of my eye mask and 

open one eye. I see my better half 

completely still. “Are you enjoying it?” I 

ask. A far off ‘mmm’ is all I receive as 

a response, and it’s enough to assure 

me that he is. 

Next as I receive a coconut and 

vanilla scrub, he is cocooned in a 

spiced Boreh wrap. The mix, which 

warms on the body, relieves body 

aches and muscle pain. Whilst we 

allow the effects of these treatments 

to unfold, we are treated to face and 

scalp massages. When the scrub has 

dried on my skin, Tini brushes the 

mixture off vigorously, leaving my skin 

so smooth that I could still feel the 

difference days later. 

We are led to the shower to rinse 

off and my husband’s spice mix 

makes him smell of the comforting 

masala chai that they sell in the 

local markets here. When we step 

out, the large bath has been filled 

with lemon, galangal, betel leaves, 

spices and fuchsia hibiscus petals, 

plucked from the island’s shrubbery. 

Fresh coconuts await us, harvested 

from a nearby tree. We slide into the 

steaming water and we are left to 

enjoy the ocean view. 

Salt, coconut, shells, flowers and 

spice. These are the rudiments of the 

Maldivian way of life. Together in A 

Journey to Maldives they combine to 

provide a doorway to harmony, and 

to connection – both with the country 

and with one another. 

“Can we do this more often?” my 

husband asks as we watch the dusk 

paint the clouds parchment gold. 

I get the feeling that my ‘me time’ 

has been replaced by ‘us time’. And 

that’s perfectly fine by me. 


That Shell 

do Nicely 

WORDS: NASHIU ZAHIR ILLUSTRATIONS: EAGAN BADEEU 

Shells hold a place at the heart of the Maldives. Much 

more than just ornamental, for centuries these ocean 

beauties have been central to trade, community and 

even magic. 

A couple of notes on seashells – 

they are the exoskeletons (shells if 

you will) of living creatures. The ones 

you pick on the beach were once 

alive, housing the delicate invertebrate 

life-forms within. Most of the shells 

that you will come across on the shore 

are actually those of marine molluscs. 

They either rotted away or fell prey to 

predators that feasted on their flesh. 

For centuries, shells have figured 

prominently in the local culture of 

the Maldives. The Maldivian cowrie 

shell (Cypraea moneta) was used as 

currency in South Asia, China, South 

East Asia and large parts of Africa. 

Trading ships from across the region 

would come to the Maldives to stock 

up on these shells – with some even 

referring to the country as the Cowrie 

“For centuries, 

shells have figured 

prominently in the 

local culture of the 

Maldives.” 

Islands. The use of this particular 

species of cowrie has a lengthy 

history, with shells dating as far back 

as 2000BC being found in China and 

the Middle East. How apt, then, that 

this small shell appears on the rufiyaa, 

the local currency. 

Another shell that made it big in the 

country is the triton, which was used 

to summon island folk to important 

gatherings. Also noteworthy is the 

rare left handed conch, a shell that 

is believed to have mystical powers 

and used in performing fanditha, 

(local magic). That these shells 

fetch enormous prices even today is 

perhaps an indicator of the extent of 

superstitious belief in the Maldives. 

72 



FLORA & FAUNA 

The following are just a small selection of the many 

species of seashell found in Maldivian waters, and 

along its shores: 

Triton 

Triton shells are actually marine snails. These warm water 

predators are beautiful to behold, with spired, decorated shells. 

They are found in tropical waters and can grow up to two feet. 

Maldivians have used tritons as ‘trumpets’, much like island 

folk in other lands such as Indonesia. 

Pearly Nautilus 

These are ancient creatures that date back 500 

million years and distant cousins to squids, cuttlefish 

and octopi. Like them, nautiluses use jet propulsion 

to navigate through the water. They rarely exceed 20 

centimetres, and are only found in the Indo-Pacific, 

where they inhabit the deep slopes of coral reefs. Their 

smooth spiral shells were greatly prized by ancient 

Greeks, who saw them as a symbol of perfection, and 

they continue to fascinate today. 

Money Cowrie 

These are small, irregular-shaped shells found in abundance 

in tropical waters. They may be seen on or beneath rocks 

in shallow water and on exposed reefs at low tide. Their 

diet consists of algae, marine vegetation and dead corals. 

This species of cowrie is so named as it used to function as 

currency, and as such, its use dates back to 2000BC. 

Eyed Cowrie 

This is a striking species of cowrie, having shiny 

shells that characterise the species, plus intricate ‘eye’ 

designs on top, from which this species gets its name. 

They are distributed across the Indian Ocean. They 

can be found in shallow water beneath dead coral or in 

deep water in caves and under ledges. They can grow 

up to 8 centimetres, and feed on algae, sponges, tiny 

fish and molluscs. 


FLORA & FAUNA 

Spider Conch 

Spider conches are large 

sea-dwelling snails with a striking 

appearance, marked by a flared outer 

lip and spiky protrusions. They can 

grow up to 29 centimetres and are 

found in abundance in the Indo-West 

Pacific. Spider conches prefer 

mangrove areas, reef flats and can 

also be found among coral rubble in 

shallow waters. They are herbivorous 

creatures and feed on red algae. 

Tiger Cowrie 

This is a shiny, egg shaped shell, 

with a brown and white mottled 

colouration. Found among coral 

reefs in the Indo-Pacific region, it can 

grow up to 15 centimetres. Although 

juvenile shells eat algae, adults are 

carnivorous and feed on soft corals 

and invertebrates. 

Textile Cone 

Textile cones belong to the 

Conidae group of molluscs; they are 

highly decorated sea snails. They can 

be found in the waters of the Red Sea, 

Indo-Pacific, Australia, New Zealand, 

French Polynesia and the Indian 

Ocean from Eastern Africa to Hawaii. 

Be cautious with them, their venom 

can be lethal to humans. They feed by 

injecting their prey with a conotoxin, 

by way of a microscopic needle-like 

appendage. 

Noble Harp 

These are predatory sea snails 

belonging to the family Harpidae. 

Their transversal shell ribs resemble a 

harp’s strings, hence the name. They 

have an attractive colouration, white 

with cream and brown banding. The 

noble harps are distributed across the 

Indo-Pacific, and prefer shallow and 

deep sands. They can grow up to 7 

centimetres. 

Orange 

Spotted Mitra 

These are a remarkably colourful 

species of predatory marine molluscs. 

They are common in the tropical 

Indo-Pacific waters, where they live 

in intertidal zones, in sand and coral 

areas or on the stony seabed. They 

can grow up to 6 centimetres. 

74 



NEW RELEASES 

2016 Movie Preview 

Naufa Ghafoor 

2016 approaches with the promise of exciting new movies. Whether it’s 

with family, friends or in isolation, these movies are guaranteed to be 

worth the watch. 

Finding Dory Raees Dad’s Army 

Pixar Animation Studios is producing 

a movie for our favorite blue fish who 

is forgetful yet never fails to remind 

us to “just keep swimming!” Finding 

Dory is a sequel to Finding Nemo and 

is directed and written by Andrew 

Stanton, who directed the original 

movie as well. The movie is scheduled 

to be released in June 2016 by Walt 

Disney Studios. 

Plot: The film takes up six months 

after Nemo was found, with Dory 

(Ellen DeGeneres) recalling childhood 

memories regarding something about 

the jewel of Monterey, California. Find 

out if Dory, Nemo (Hayden Rolence) 

and Marlin (Albert Brooks) can once 

again overcome all obstacles and find 

her long lost family. 

Under the banners of Excel 

Entertainment and Red Chillies 

Entertainment, Raees is to be 

released on Eid 2016. The movie 

is directed by Rahul Dholakia and 

produced by Farhan Akhtar, Ritesh 

Sidhwani and Gauri Khan. 

Plot: Shahrukh Khan, one of the 

most famous and beloved actors 

of Bollywood, plays the role of a 

bootlegger who has the mind of a 

miser when it comes to business and 

that of a daredevil when it comes to 

being brave. His business is then 

seriously challenged by a tough cop, 

Ghulam Patel (Nawazuddin Siddiqui). 

What lengths will this madman go 

to, to stop the cop ruining his entire 

business? 

Dad’s Army is an upcoming 2016 

movie which is based on the BBC 

television sit-com of the same name. 

It is a British war-comedy film directed 

by Oliver Parker and written by 

Hamish McColl. The movie has a cast 

containing some of the most famous 

British actors such as Bill Nighy 

(Sergeant Wilson), Michael Gambon 

(Private Godfrey) and Toby Jones 

(Captain Mainwaring). 

Plot: The action is set during 1944 

when World War II was about to reach 

its end. A dazzling journalist is sent 

to report on the Walmington-on-Sea 

Home Guard platoon just before they 

discover that there is a German spy 

hiding in the town. Evidently chaos, 

confusion and comedy ensue as 

the brave army men desperately 

try to defend their country from its 

anonymous opponent. 

Batman VS Superman 

Directed by Zack Snyder with the screenplay written by Chris Terrio and David S. 

Goyer, DC Comics is putting two of their most popular characters, Batman and 

Superman, face to face in one movie for the first time ever. 

Plot: Batman (Ben Affleck), fearing that the actions of Superman (Henry Cavill) 

are left unchecked, decides to face the god-like superhero himself. While the 

world struggles to decide what sort of a hero it really needs, a new threat quickly 

arises placing the world in greater danger than ever known to mankind. Will the 

two heroes resolve their conflicts and be able to save the world? 


The Island NATION 

All you need to know about the world’s lowest-lying nation 

Archipegalo 

and islands 

Geographical coordinates 

3°15’N 73°00’E 

Total area 

90,000 sqkm 

Area of land 

298 sqkm 

Total no. of islands 

1,190 islands 

Archipelago 

Length: 823 km, Width: 130 km 

Total no. of administrative atolls 

19 atolls, 189 islands 

Highest natural elevation 

7.8 ft (2.4 metres) 

Average natural elevation 

5.9 ft (1.8 metres) 

Monsoons 

Southwest: May-Oct, Northeast: Nov-Apr 

Average daily sunshine 

8 hours 

Average annual rainfall 

1793.3 mm 

Humidity 

79% 

76 



MAP OF MALDIVES 

Haa Alifu Atoll 

The 

Nation 

Raa Atoll 

Coco Palm 

Dhuni Kolhu 

Baa Atoll 

Alif Alif 

Atoll 

Alif Dhaalu 

Atoll 

Faafu Atoll 

Dhaalu Atoll 

Haa Dhaalu Atoll 

Shaviyani Atoll 

Noonu Atoll 

Lhaviyani Atoll 

Kaafu Atoll 

Coco 

Bodu Hithi 

Male’ 

Vaavu Atoll 

Meemu Atoll 

Capital city 

Male’ (1.77 sqkm, 4°10’N 73°30’E) 

Independence 

26th July 1965 (from the United Kingdom) 

Religion 

Islam (Sunni) 

Population 

341,356 (2014 census) 

Maldives standard time 

GMT +5 

Languages 

Dhivehi is the national language. English is widely 

spoken as a second language. 

Literacy rate 

98.2% (10-45 yrs) 

Currency 

Maldivian Rufiya (MVR/RF, USD 1 = RF 15.42) 

Thaa Atoll 

Gaafu Dhaal 

Atoll 

Laamu Atoll 

Gaafu Alif Atoll 

Global 

Connections 

Entry 

No prior visa arrangements required. A tourist 

visa of 30 days will be given to visitors with valid 

travel documents, upon arrival. 

Calling code 

+960 

Internet TLD 

.mv 

EQUATOR 

Seenu Atoll 

Nyaviyani 

Atoll

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