Breeze_Issue_009_TheIllustriousMarchofKings

BY COCO COLLECTION
A FAMILY OF ECO-WARRIORS
NAARUH’FALUDHA: A SWEET
BREADFRUIT SENSATION
EVOLUTION OF THE DHIVEHI
LANGUAGE
BODU NIYAMI THAKURUFAANU
AND THE FIRST TUNA
KALHUVAKARU MISKIY: THE
TRAVELLING MOSQUE
August 2019 Issue 009
www.cococollection.com
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The Coco Spa at Coco Palm Dhuni Kolhu offers a special
experience, hand-picked by our talented therapists,
every day of the week.
Monday - Shiro Abhyanga Massage
Tuesday - Take Time for a Facial
Wednesday - Pick & mix
Thursday - Asian Touch
Friday - Journey to Maldives
Saturday - Nourishing Coco
Sunday - 3 Day Spa Journey
For bookings, please contact the Coco Spa at Ext. 165 or
visit the Reception
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CONTENTS
10
The Illustrious
March of Kings
Hihchah Vadaigathun, the illustrious
march of Kings, is a ceremonial celebration
dedicated to the royalty.
08
Coco
News
What’s cooking at Coco? These are news
of recent events and happenings at Coco
Collection’s properties.
20
Dhiyamigili: The Origin of the Long-Foregone
Kings
We made a visit to the now diminishing ruins of the palace in Dhiyamigili Island in
Thaa Atoll, to traverse on the origins of the long-foregone kings—the fifth great dynasty
of the Maldives.
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A Family of Eco-
Warriors
The moment you place your feet on any
of the Coco Collection properties, you are
immediately enclosed in habitual agreement
with the greenery and blues of the islands.
In this segment, we look at the family of
eco-warriors behind ensuring that your
journey in Coco Collection’s properties
immerses you in the beauty and ecological
wonders of the Maldives.
24
Anatolian Delights
with Chef Colin
Clague
Award-winning Executive Chef of Rüya
Dubai collaborated with Coco Collection
on a very special chef residency to bring
Turkish cuisine to the shores of Coco
Bodu Hithi. He created two fantastic
dinners for guests at the overwater seafood
restaurant, Aqua, over the Eid al-Adha
period.
27
Naaruh’faludha: A
Sweet Breadfruit
Sensation
Deep down from the south, from the single
island atoll of Fuvahmulah, we look at
the sweet breadfruit sensation known as
Naaruh’faludha.
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CONTENTS
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Toddy: The Untold
Story of Maldives
It’s organic. It’s eco-friendly. It’s Fairtradecertified.
It follows the Global Organic
Textile Standards. And every process
is laced with love and compassion. It is
the home-grown souvenir apparel brand,
Toddy Inc.
33
Evolution of the
Dhivehi Language
Legend has it that supernatural beings
inhabiting the Maldivian waters taught us
how to speak and write Dhivehi.
36
A Day in the Life of a
Toddy Tapper
Toddy has always been a part of
Maldivian history, as old and ubiquitous
as the life-giving palm tree itself. In this
segment, we speak with a seasoned toddy
tapper.
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Folk Tales of the
Maldives by Xavier
Romero-Frias
Folk Tales of the Maldives is not just an
ordinary story collection. It is the first of
its kind and remains the biggest written
collection of Dhivehi folk tales and myths.
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Bodu Niyami
Thakurufaanu and
the First Tuna
This is a retelling of the story inspired
by the tale of “The First Tuna’’ written
by Xavier Romero Frias in his book
‘’The Maldives Islanders: A study of the
popular culture of an ancient kingdom.”
45
Flowers of the
Maldives Part II
We continue our series highlighting some
of the most striking flowers found in the
Maldives.
49
Shaziya ‘Saazu’
Saeed: Living the
Blues as a Veteran of
the Seas
We follow the ambitious and courageous
Shaziya ‘Saazu’ Saeed, who broke
stereotypes to become one of the most
famous names in water sports and diving
in the Maldives.
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CONTENTS
53
Smartwatches
Since the launch of the world’s first
smartwatch, smartwatch technology has
come a long way.
59
Kandumathi: The
Collection 2.0
Kandumathi is a Maldivian swimwear
label that gets its inspiration from the
natural environment and Maldivian
culture. Here, we take a look at its second
collection, inspired by seashells found in the
Maldives.
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Kalhuvakaru Miskiy:
The Travelling
Mosque
This is the story of Kalhuvakaru Miskiy
– translating to “the mosque made from
ebony wood,” and informally known as the
“travelling mosque.”
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Coco Recommends
Three of the must-read books, must-see
flicks, must-listen-to albums and musthave
apps.
68
Solo Travelling
A decade ago there was relative scepticism
on taking the road alone. However, in
the present day, more people are seen to be
consciously embracing the notion of taking
that road; all alone. Here, we weigh the
pros and cons of solo travelling.
72
Map of Tourist Hot
Spots
This map depicts some of our favourite
spots in the Maldives, including some of
the lesser-known attractions across the
country.
74
Coco Facts
Simple facts about Coco Collection’s
properties; Coco Bodu Hithi and Coco
Palm Dhuni Kolhu.
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The Illustrious
March of Kings
We are excited to welcome you to the ninth issue of
Breeze! We are delighted to dedicate this issue
to the theme of reconnecting with our roots;
bringing you tales of our ancient heritage and
rich culture.
For the cover story, we take a walk down
memory lane, reenacting the illustrious
march of the Kings known as Hihchah
Vadaigathun. Following this theme, we look at
how the local Dhivehi language evolved over the years,
and stories about Kalhuvakaru Miskiy — the travelling mosque.
Our history is filled with rich anecdotes and narratives. We explored some of these stories
as we visited the diminishing ruins of the palace in Dhiyamigili Island in Thaa Atoll.
We also explore the customary peaceful island life that is so unique to the Maldives.
Deep down from the south, we present the recipe for the breadfruit sensation known as
Naaruh’faludha.
Despite the small size of our beautiful coral islands, our history books are abundant
with folktales and stories of our ancestors. One such tale is about Bodu Niyami
Thakurufaanu and how he brought us the first tuna. We also guide you towards more
such stories in our review of “Folk Tales of the Maldives” by Xavier Romero-Frias.
We should never cease to celebrate the exceptional will, talent, and artistry of the men
and women raising our name and value in the world. We look at the courageous Shaziya
‘Saazu’ Saeed, who broke stereotypes to become one of the most famous names in water
sports and diving in the Maldives. We also highlight the local souvenir apparel brand
Toddy Inc. and swimwear brand Kandumathi.
We hope you enjoy the issue and would love to hear from you about your #CocoMoments
so please send us your photos and stories to connect@cococollection.com.
Happy reading,
Shafa Shabeer
August 2019 / ISSUE # 009
EDITORIAL
Shafa Shabeer, Editor
Mohamed Mamduh, Managing Editor,
Perspective Pvt Ltd
Mohamed Afrah, Associate Editor
Neefeen Ibrahim, Contributing Editor
breeze@perspective.mv
CONTRIBUTORS
Ahmed Haadhy, Aminath Ishrath, Fathimath
Shafa, Fathimath Sham’aa, Rafil Mohamed,
Ruby Amir
DESIGN
Yey Studio LLP
ILLUSTRATIONS
Maimoona Hussain
Map of Maldives: Eatolls
ADVERTISING
Cristina Lago
sales@perspective.mv
COCO COLLECTION
Lulu Aishath
Sarah Hilmy
Malu Hilmy
Razzan Razee
Sasindra Lakmal
connect@cococollection.com
www.cococollection.com
PHOTOGRAPHY
Cover Photography:
Ahmed Hassaan (Hassaan Photography)
Cover Costume Design:
Yusriyya Waheedha (Lun)
Ahmed Aleef Ali (Aleeafoto), Ahmed Haadhy,
Ahmed Hassaan (Hassaan Photography),
Ahmed Shuau (Obofili), Apple App Store,
Apple Inc., Bigstock, Fossil, Google Play,
Kandumathi, MATRIX, Muhamadh Umran
(Roanu Umbe), Muse Wearables, Samsung,
Shaziya Saeed (Saazu), Shutterstock,
Wear Toddy.
Breeze by Coco Collection is published for:
Sunland Hotels by Perspective Pvt Ltd, 4th
Floor, M. Loobiyaa, Ameenee Magu, Malé,
Maldives
www.perspective.mv
© Coco Collection, 2019
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01 / COCO NEWS
Island Yoga with Cat
Meffan
We were delighted to welcome yoga teacher Cat Meffan to
Coco Bodu Hithi this June. A global yoga teacher, blogger, and
YouTuber, Cat is on a mission to share her passion for movement
and exploration of the body with everyone who crosses her path.
Cat taught beach yoga around sunset, to acclimate our guests’
body and soul to the setting sun. This playful and dynamic
yoga programme included scientifically-proven poses that were
excellent for beginners and seasoned students alike.
According to Cat, yoga has taught her a lot about who she is as a
person, how to treat her body, and how to treat those around her.
As a dedicated teacher, she is always excited to share this valuable
knowledge with all her students.
Anatolian Delights
with Chef Colin
Clague
Coco Bodu Hithi is excited to partner with Colin
Clague, the award-winning Executive Chef of Rüya
Dubai, on a very special chef residency to bring
Turkish cuisine to our shores.
He will be creating two fantastic dinners for guests at
our overwater seafood restaurant, Aqua, on August 11
and 15, as well as a special masterclass on August 13.
Colin’s exclusive six-course tasting menus will reflect
his creations at Rüya Dubai, showcasing Anatolian
flavours with a local twist.
Through the years, Chef Colin’s dedication and
passion saw him acquire extensive industry experience
that spans the globe. Chef Colin got his first exposure
to the disciplines and rigorous of the professional
kitchen in London, all the while travelling extensively
throughout Europe and the Middle East.
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COCO NEWS \ 01
‘In-Turtle-Ship’ of a
Lifetime
Coco Collection was thrilled to announce an internship
of a lifetime as part of our continuing partnership with
the Olive Ridley Project - a charity that works to rescue,
rehabilitate, and protect sea turtles in the surrounding
Baa Atoll.
Portugese veterinary student Jessica Monteiro was
selected as the lucky winner out of thousands of
applicants from all over the globe.
Jessica will be flown out to Coco Palm Dhuni Kolhu
for two weeks in August, where she will work at The
Marine Turtle Rescue Centre. She will have the chance
to gain valuable veterinary experience from one of the
U.K.’s leading specialist turtle veterinary surgeons, Dr
Claire Petros. Her daily duties will include feeding the
turtles, cleaning tanks, observing surgeries and medical
procedures, and attending rescue missions to collect
turtles in need.
Jessica will also get to stay in a beautiful guest villa, enjoy
full board meals at Cowrie, and experience wonderful
activities such as a guided snorkelling trip and a sunset
cruise.
Coco Palm Dhuni Kolhu joins the
Protect Maldives Seagrass Campaign
As part of our dedication to protect and nurture our
rich marine life, Coco Palm Dhuni Kolhu joined the
nationwide Protect Maldives Seagrass campaign and
pledged to protect 100% of the 34,000m² seagrass
meadow growing within the resort’s boundaries.
Coco Palm Dhuni Kolhu’s vast seagrass meadow can
feed and shelter up to 60 green turtles. Our resort island
has been a nesting site for green turtles for over two
decades, and, with our partnership with the Olive Ridley
Project, we opened the first and only sea turtle rescue
centre in the Maldives with a qualified veterinarian.
The Protect Maldives Seagrass campaign, launched
on World Seagrass Day on March 1, brought together
resorts, international advocacy and conservation groups
such as Greenpeace and Manta Trust, all advocating for
its protection.
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02 / COVER STORY
Photos: Maldivian kings escorted by their
entourages to various ceremonial occasions
in the capital Male’, the royal guards
and militia.
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COVER STORY \ 02
Hihchah
Vadaigathun
A walk of Kings among Commoners
Aminath Ishrath
Through the blurred pages of Maldivian history, the island of Coco Bodu Hithi is somewhat
linked to the reign of kings, sultans, and their celebrations. Hihchah Vadaigathun is a
ceremonial celebration that takes place during the month of Ramadan in the capital city
Malé. The ceremony is dedicated to the royalty as they take part in praying, celebrating, and
eventually coming out to join a parade-like walk that also served as entertainment for the
public.
It is said that Bodu Hithi was one of the islands nearby Malé where royalty met to discuss
important affairs, entertain, and retreat away from prying public eyes. Favoured by kings and
queens back then, the island is now a resort still fit for an exceptional experience. This is the
story of Hihchah Vadaigathun.
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02 / COVER STORY
A total of four main Hithi days arrive in Ramadan,
with the first being marked on the 22nd day of the
month and referred to as the Henveiru Bodu Hithi,
and the 2nd marked on the 24th of the month,
known as the Maafannu Bodu Hithi. Henveiru and
Maafannu are two wards at the opposite ends of the
island and this is where the bulk of the celebrations
took place.
It is ambiguous as to when these celebrations started
and became somewhat of a ritual among royals. But
it is said to have been initiated by Sultan Mohamed
Mueenuddin I, who ruled from 1799 to 1835. It all
began on the 22nd day of Ramadan when Sultan
Mueenuddin’s eldest son Mohamed Imaaduddin
made a visit to Habsheegefaanu Ziyaaraiy, a tomb
dedicated to the memory of an important figure
in history. During his visit, the public came out in
support and offered him shells and money as a sign
of respect.
On the 24th of Ramadan, Imaaduddin made a
similar visit to the tomb of Alirasgefaanu, the
national hero martyred in a battle against the
Portuguese. Seeing this, the public once again came
out and paid respects with gifts of money and shells.
Hearing of the public turnout, Sultan Mohamed
Mueenuddin initiated the ceremony of Hihchah
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COVER STORY \ 02
Vadaigathun on the same days of the month on
which his son made the visits to the tombs, adding
in entertainment and rituals for the benefit of the
public.
To start off the Hithi announcements, the town
crier begins his day early at seven in the morning.
He walks the streets that will be graced by the kings
later in the day, and calls out for children, adults, and
the elderly to join the Hithi celebrations. He calls
out to pray, he calls out which streets to stay on to
watch the celebrations, he calls out to listen to the
recitations of the day, and he calls out to urge family
and neighbours to join the rituals.
A Hithi ge, which is a temporary house, is built for
the sultans on the day itself. Made out of thatch, this
house serves as a resting place for the sultans and
their men to wait while the recitations go on. There
are also separate areas for the people who recite the
prayers and another area for them to break their fast
when the time comes. The houses are draped with
fabric all around, with mats and throne-like chairs,
recreating a similar environment to the palace.
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02 / COVER STORY
After the third of the five daily prayers at the
minaret, the Hithi Beru begins; the drumbeat
alerting the public that the recitations are about to
begin. The reciters and spectators make their way
to the road, all in their finest attire to mark the day.
The recitations begin at the Hithi ge constructed for
the day, and some of the public joins in, creating an
almost chant-like environment.
At nine in the evening, the sultans prepare to make
their way into the public. At the sound of seven
gun salutes, the people once again make way back
to the roads. The sultans walk among the roads,
with the beating of drums, chanted poetry, blowing
of the conches, waving of the flags, surrounded by
the palace men carrying guns, swords, and adorned
parasols.
It is quite a feast for the eyes too. For the public,
it is rare to see the sultans and their soldiers out
on the roads. For them, details right down to the
clothing worn by royalty are fascinating. It’s a look
into a world that is so far from reach. The sultans
wear shoes pointed at the toes and adorned with
gold. The hemline of their wide flared pants is also
adorned with expensive gold or silver threads. The
tops are usually made of silk with embroidered
patterns in high-quality threads. The turban is made
of high-quality material and adorned with more
gold. Hithi days are the closest to royalty that most
commoners could get.
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COVER STORY \ 02
There are questions about the origin of the words
Hichah Vadaigathun as the Dhivehi word Hithi
literally translates to “bitter”. H.C.P Bell, who wrote
a historical account of Maldives, states that the name
was derived from the taste of the curries that are
prepared as part of the celebrations’ feast. A side
dish called “Hithi” is prepared in time for the feast
and is of soup consistency made to eat with rice.
It’s common for Maldivian ceremonies to be named
after food served at feasts, and historians are inclined
towards this version of how the name came to be.
The traditions of Hichah Vadaigathun came to an
end with the abolishment of the sultanate and the
declaration of the republic. It is said that the last
of these celebrations were seen in the early 1960s.
There are very few people who can relive the days of
Hichah Vadaigathun and even fewer who are clear
on the rituals that took place within the celebrations.
Today, these rituals are revived in the form of grand
welcomes for visiting dignitaries, welcoming guests
onto resort islands, and during drama depictions
of the olden days to pay homage to Hichah
Vadaigathun. In the days of the Maldivian sultans
and kings, this was surely one of the most colourful
and largely celebrated days. When the royals come
out among the commoners.
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03 / COCO FAMILY
A Family of Eco Warriors
Ruby Amir
From the moment
you place your
feet on any of the
Coco Collection
properties, you
are immediately
enclosed within the greenery and
blues of the islands. Coco Bodu
Hithi takes you on a promising
island journey, full of nature’s
beauty bounded by contemporary
luxury. Coco Palm Dhuni Kolhu
takes its progression towards
immersing you in the beauty and
ecological wonder of the Maldives.
The Coco Family is warmly spirited
towards taking necessary steps for a
greener future.
The Coco Family truly cares about
the beautiful, yet fragile ecosystem
of the Maldives, as sustainability
is embedded in their culture and
ethos. The Coco Family is active
in promoting awareness amongst
themselves, being involved with
their surrounding communities, in
addition to engaging their guests to
be more mindful in their presence
on the islands.
From all levels, be it of different
nationalities, different designations,
or different personalities, the
Coco Family has long-embraced
sustainability for generations to
come. Every individual from the
Coco Family is precious in their
roles, and the story of sustainability
evolves with the differences each
individual can make. Here, we tell
a few stories from profound ecowarriors
within the Coco Family,
whose different backgrounds come
together to form a narrative of their
love for their surroundings, together
with sustaining it.
Mohamed Abul Hussain
A stroll on the beach at Coco Palm
Dhuni Kolhu finds you at the Beach
Bar where you will meet the captain
of the bar, Mohamed Abul Hussain.
A Bangladeshi, he has been on the
island from its pre-developmental
stages. He’s seen it bare; he’s seen
it with just a handful of people to
what it is today. A green, thriving
island, that makes you want to
protect it to keep it forever that
way. Abul fondly remembers how
he was gently pushed towards
becoming who he is today by Bruno,
a Canadian who was his previous
manager. He learnt everything by
observing, by practising, and by
engaging with the guests.
Today he is at the top of his game
of swiftly preparing delightful
drinks but he continues to learn
everyday. On the reason he loves
working in nature, he says we all
should love nature. He reasons that
if we take something from nature,
we should also give back to nature.
Being surrounded by the ocean,
we should take care of it as much
as it’s taking care of us. He urges
industrial factories to eliminate the
release of harmful gases to the
environment and to produce more
environmentally-friendly products.
“We can use only what we need, we
can think of ways how we can give
back to nature,” he says.
Mohamed Zihan Bushry
Leading the team at the front of
house, you can find Mohamed
Zihan Bushry, who is better known
as Teddy. He has worked in the
hospitality field for five and a half
years, previously having worked
with Tree Top Hospital. His love for
nature prompted him to work in a
resort; he feels most content when
he is surrounded by nature. Being
in the front of house, they promote
environment-friendliness around,
creating unique Coco moments for
their guests. For him, sustainability is
the process of maintaining changes
in a balanced environment.
He muses that hydro planting
could be useful for the Maldives
in the long run. Back home in
Addu City, he says that their food
waste is used as compost for his
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COCO FAMILY \ 03
mother’s beautiful garden. He
vividly remembers the day that
deeply affected him and made
him think about how as humans,
we aren’t respecting the beautiful
natural habitats along with its
inhabitants. On that day, a group of
friends along with him embarked
on a fishing trip. Having caught a
huge Red Snapper, they wanted to
barbecue it right away on the boat
itself.
They cleaned up the fish,
subsequently cutting it up for
marinating purposes. What
they found inside the stomach
of the poor fish were pieces of
microplastics along with a discarded
cigarette filter. This moment has
been to this day, etched in his
mind. He has grown to be more
intuitive towards nature. “Let us
put our hands together for a better
environment. If we do not work
right now, our future generations
will not be able to see what we see
right now,” he adds.
- MT Højgaard, he has always
been fond of nature, so, working
in nature comes naturally to him.
When the island faced erosion,
he was appointed to find a way to
counter it. Mulla has also been a
strong proponent for protecting and
conserving seagrass. He believes
conservation of the seagrass is
vital for the island to perform in its
natural habitat.
The Olive Ridley Project’s
programme of fighting ghost nets
and protecting turtles is closest
to his heart. He points out, the
biodegradable sacks lining the shore
of the beach around the island are
there for a useful purpose. In time,
algae will form on it which will
attract more marine life, in turn,
creating a more vibrant snorkelling
experience closer to shore. “We are
using too much carbon dioxide.
We should reduce over usage
of electricity as much as we can
and stop using chemicals that are
harmful to the environment. Protect
our reefs,” says Mulla.
Hussain ‘Raazi’ Manikfaanu
Manikfaanu and his Food and
Beverage team. Raazi has been
working at Coco Palm Dhuni Kolhu
since 2000.
He is now the Outlet Manager,
having a good background of Food
and Beverage at various levels.
He finds the resort very attuned
with nature. He was involved with
projects undertaken at the resort
for a greener island. For Raazi,
sustainability is about educating
children. He is proud of the Coco
eco-initiatives taken to minimise
food waste and using food waste as
compost for their gardening needs.
“Help our planet, our children, and
their children,” he exclaims.
Mohamed Muslim
Mohamed Muslim, better known
as Mulla, is the Projects In-Charge
of Coco Palm Dhuni Kolhu.
Previously involved in revetment,
diving, and operating of all heavy
machinery at the dredging company
When you sit down for your
meals at the dining outlets around
the resort, you will notice snack
bowls made out of liqueur bottle
bases, candle holders made from
jam bottles, along with wipeable
tablemats. These are a useful,
environmentally-friendly and
creative initiative by Hussain ‘Raazi’
Abdulla Zameen
Offering a refreshingly cold iced tea
at the welcome pavilion of Coco
Bodu Hithi, Abdulla Zameen,
the Front Office Manager, sits
down to give a little insight about
himself and his evolved nature
towards sustainability. He has
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03 / COCO FAMILY
always had a curiosity to know
why different brands come to the
Maldives. He has worked with
many different brands, giving him
broader experience. This way he can
relate more to the brand by having
a higher chance of learning the
methods of running the operation.
Becoming more aware of how as
humans we unknowingly harm
the environment has changed a
lot of his routine life. He reflects
on how his materialistic ways have
evolved to a more environmentallyconscious
mindset.
From an administrative perspective,
he says, he is looking into a
paperless world. He hopes to
eliminate the unnecessary printing
of paper; briefings are now digitised
and referred to from the phone,
instead of printing sheets. Looking
into other initiatives, he notes that
the resort has started to record their
sand movement around the island.
This paves ways to preserve and
maintain their beautiful beaches.
Segregation of waste and completely
banning plastic is vital for the
environment. He concludes the
discussion by saying, “People have
the tendency to not take ownership
for their own wastage because
someone else is doing it for them. It
all starts with you, as an individual
you see what you can do to protect
the environment.”
Peldus Antony, the Assistant
Maintenance Manager is over
his silver jubilee mark with his
valuable work at Coco Bodu Hithi.
Sporting an infectious beaming
smile, he muses on the importance
of keeping the environment around
us, safe from harm. On his angle of
work done to minimise the carbon
footprint of the resort, he proudly
states how they have changed their
lighting systems to LED and how
Peldus Antony
they have fixed the water control
system of the shower areas. By
the end of this year, they plan to
establish in-house glass bottling.
At present they have pressing
machines for the use of recycling
plastics, after which they are sent
to Parley for the Oceans. He is
passionate on banning plastic,
as plastic is something that does
not degenerate for centuries. He
goes on to say that he teaches his
family what he learns every day on
becoming more environmentallyconscious.
He collects videos of
awareness towards the environment,
which he shows to his son. On a
particular day, he fondly remembers
how he ended up explaining the
videos to his son’s classroom, to
a captive audience. “Save energy
wherever you can. Make an effort,
even if it is small, it helps. We have
to protect nature for our future
generations,” he says.
Priyantha Anuradha Jayasuriya
Priyantha Anuradha Jayasuriya’s
has always been very passionate
about gardening. He developed a
special liking to it as his parents
were into gardening as well. After
primary school, he did a course in
Floriculture in the Royal Botanical
Garden in Kandy. He remembers
brightly the time he worked with the
municipality in Malé, “We planted
a lot of trees on the main roads of
the capital alongside looking after
the garden of the Sultan Park. Now
I see that the trees have grown so
big!” At present he is the Chief
Gardner of Coco Bodu Hithi
previously having taken the same
role in Coco Palm Dhuni Kolhu.
Day by day he says they are adding
more and more trees. He goes on
to say that it used to be very bare
before, but now when you go
around the island you can notice
native plants blooming nicely. He
admires how the island has taken
to food segregation. He remembers
the time when school children from
neighbouring inhabited islands
were invited to plant trees at Coco
Palm Dhuni Kolhu. He wishes
for more initiatives like these;
to create awareness within the
younger generation. Green Globe
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COCO FAMILY \ 03
is an international sustainability
certification that is close to his heart
as he feels that this will help lessen
the carbon footprint in tourism
businesses around the globe. “We
should pay more attention to the
environment. We should abstain
from polluting our beautiful oceans
and wasting our natural resources.
We should all contribute to
maintaining the ecological balance
of this world.”
Anaci Paulina
Anaci Paulina first started as a Spa
Receptionist on the gorgeous island
of Langkawi, Malaysia. She loves
planting trees, more specifically
lemongrass which she says she
particularly likes as it has a lot of
beneficial properties. Naturally,
she has a green thumb; she happily
volunteers to plant more trees
around the island whenever she
can. Currently the Spa Manager of
Coco Bodu Hithi, she says she feels
content working in the beautiful
environment around her.
She continues by saying that for
her, sustainability is a process, for
everyone to utilise what nature has
given us and not to misuse it. She
recalls once when she attended a
training for awareness about the
plastic pollution in the oceans; she
discovered that balloons are one of
the worst culprits that contaminate
the ocean life. “No more balloons
for me or my friend’s parties for
sure!” she adds.
Humphrey Muhango
The enigmatic Kenyan, Humphrey
Muhango, who leads the Food and
Beverage team of Coco Bodu Hithi,
is a globetrotter in hospitality, from
Dubai’s metropolis to Darussalam
to the Maldives, his stance in the
hospitality field is prominent. Ten
months into being at Bodu Hithi, he
is loving it. For him, the difference
of working in nature and being
in a town is, when you wake up
in nature you see peacefulness all
around. In a town or city, there is
a lot of pollution. However when
you’re on an island such as ours, the
air is still clean and fresh. He feels
that as humans we are the biggest
culprits in our harmful ways towards
the environment. Coming from a
coastal area himself, he is wellaware
of the fragility of our tropical
environment. He believes that we
all need to pull back a little and see
what we can do to sustain.
He states that Coco Collection is
going in the right direction with
its dynamic strive towards caring
and protecting the environment.
As part of the awareness, Coco
Cares - the eco group at Coco
Bodu Hithi - meets every two
weeks where each person attending
is given a task, which is diligently
followed upon. At home, his
family practices mindful portioning
of food, conserving energy, and
donating things that they do not
need for orphanages or people less
privileged. He says, “We encourage
our guests to look on the brighter
side of saving energy, minimising
food waste, etc. The Maldives
might not be here if we do not
take measures now to respect the
community and the nature of the
Maldives.”
The Coco Family believes that
every day is Earth Day. As humans,
we sometimes take on the idea
that the Earth belongs to us. We
go about disrupting the natural
cycle of things with our greed
of materialistic civilisation. If we
discard this ideology and embrace
the idea of us belonging to the
Earth in harmony with its offerings
and other inhabitants, we can
turn around our habits for a more
sustainable future.
The Coco Family’s contribution
to significant projects such as
the Sea Turtle and Manta Ray
identification projects has put
them on the top list of research
submitters whose passion is to
identify the behavioural patterns
of these fragile species. Their push
towards sustainable alternatives for
both guests and employees alike
is in recognition with their pledge
on Coco Dreams Green. Involving
everyone in the Coco Family to
practice sustainability, consciously,
every day is something that is seen
throughout its properties. The
Coco Family strives on creating
a future that will hold well and
healthy for more generations to
come.
19

04 / ISLAND CULTURE
Dhiyamigili
The Origin of the
Long-Foregone Kings
Ahmed Haadhy
You are met with gushes of fresh salty air the minute you step off onto
the deck, leaving you gazing upon the magnificently queer little island.
From where you stand at the harbour, you can see the waves crashing on
the beach on the opposite side. The first thing to catch your eyes would
be the boatyard, just a short walk away, and the little thatch-roofed Joali
house (a hangout with a number of joali; a cross between a deck chair and a
hammock) just a few metres away. Dhiyamigili in Thaa Atoll, the island from
which the fifth great dynasty of the Maldives originated from, now emanates
the customary peaceful island life that is so unique to the Maldives.
A lady carrying dried palm fronds on a wheelbarrow
20

ISLAND CULTURE \ 04
The guest house boom that has taken the
country by storm has been slow to reach the
shores of Dhiyamigili, but you can always
find rooms in local households that are open
to let you stay for a couple of days; similar to
the one I stayed in. But once on the island,
you would not feel a desire to stay indoors,
as I quickly unpacked and sauntered off with
my camera in tow.
The mid-afternoon sun made the white sandy
roads of the island seem even whiter, almost
translucent. With hardly anyone in sight, the
island offers so many amazing sights, from
exposed reefs in low tide on the beach to
quaint traditional limestone houses neatly
stacked alongside little roads that snaked
across the island, to just marvel at its archaic
attractiveness.
But the empty roads soon filled with women
during the late afternoon, coming out with
their Iloshifathi (Eakle brooms) to sweep the
streets. As I struck up a conversation with
one of them, they recounted to me how the
island used to have a then state-of-the-art
medical centre in the 1990s and about the old
palace which now stood in ruins; unattended
to and long forgotten.
The massive boatyard located on the island
shows that the main economic activity of its
residents was boatbuilding. Hints of this lie
hauled up on the beaches located all around
the island. The boatyard houses several
massive boats laid out across, all undergoing
different stages of renovations.
21

04 / ISLAND CULTURE
Antique French doors of the palace
Boxes stocked on top an old bed, beside a chair in the palace
As the day starts to cool down, families come out for
their evening strolls and groups of young boys hurry
off to play football. One of the most eye-catching
features of the island is two huge trees located on an
empty grass field in the northeast side of the island.
The nearly identical trees are located almost parallel
to each other on two sides of the field and look to
be around 50-100 years old.
Waking up early the next morning to make sure
that I cover as much as I could about the island
and gain some amazing stories, I headed out to my
first destination, the old palace of the kings. Now
standing largely in ruins, the palace once had a large
courtyard with the original black outer wall of the
palace still standing on one side. Some parts of the
palace had been renovated, removed or changed as
the sands of time trickled, but the original essence of
royalty is still very much prominent. The old Arabic
carvings into the walls as decorations and the dusty
architecture of the building still stands as a testament
to its once prestigious status.
Antique items made from dried palm fronds, besides some old books
My next stop was a man who had served as the
Island Chief of Dhiyamigli for a stunning 41 years.
Hussein Hassan Manik, a man who is held in high
esteem by the people of the island, explained his
theories on how the kingship of the Maldives landed
in the hands of a citizen native to Dhiyamigili
through marriage. He also narrated a story about an
age-old tradition where people of the surrounding
islands - whenever they set out on a voyage - stop by
A set of old books found in side the palace
22

ISLAND CULTURE \ 04
Dhiyamigili with gifts to the king; mostly a certain
species of fish named Dhoshimas.
His stories about the hardships which faced the
people during the World Wars were enthralling; the
residents of the island would gather at the beach to
distribute food supplies, herbs and medicine brought
in by vessels from other islands - Dhiyamigili was a
central focal point in every way during this period.
Later, Manik recalls the time when he and his fellow
officials were advised to keep a lookout for people
involved in a political uprising in the southern atolls.
At the time, they used smoke signals and fires, and
later walkie talkies, to relay information between
islands. Manik explained that the boats from the
southern atolls had a distinctive sail, that helped him
and his companions identify them on the horizon.
Another fond memory for Manik is the time when
the island was transformed into a medical hub, with
the establishment of the Hawwa Manik Medical
Centre. At the time, it was a top-class medical facility
which was beneficial for the island, and others in the
region.
Though the time of the kings is forgone, royalty
has died down, and the once grandiose palace today
rests amidst ruins, the residents of Dhiyamigili are
proud of their history and heritage. The memories
of times when kings and their royal courts ruled
are a thing of pride for the residents of Dhiyamigili
—once considered as an influential island in the
country. Certainly, a place worth visiting for the
historic stories that it tells, Dhiyamigili serves as an
important and unforgettable chapter of the history
of the Maldives.
50-100 year old tree stands on the side of the football stadium
A Dhoni being renovation in a shed
A lady pushing a wheelbarrow on a field
23

05 / COCO RECIPE
Anatolian Delights by
Chef Colin Clague
Malu Hilmy
Chef Colin Clague, the award-winning Executive
Chef of Rüya Dubai, collaborated with Coco
Collection on a very special chef residency to bring
Turkish cuisine to the shores of Coco Bodu Hithi.
He created two fantastic dinners for guests at the
overwater seafood restaurant, Aqua, over the Eid
al-Adha period.
In 2016, Colin joined Rüya Dubai, a new Anatolian
restaurant concept with the aim of elevating
Turkish cuisine to a global level. Colin said
regarding his inspiration, “I first moved to the
Middle East to open the prestigious Burj al Arab
hotel, then later in 2007 to open Zuma Dubai, and
never left! After Zuma, one of the restaurants I
opened was the award-winning Q’bara restaurant,
a modern Levant restaurant, serving modern
interpretations of Middle East classics. Through
Q’bara I met my future business partners, Rasim
and Umut Ozkanka, who said that this is exactly
what they wanted to do with Turkish food, and
that’s why we created Rüya. Our aim is to put
Turkish food right up there with the other great
food cultures of the world.”
British-born Colin got his first exposure to the
disciplines and rigorous of the professional
kitchen in London, all the while travelling
24

COCO RECIPE \ 05
extensively throughout Europe
and the Middle East. Some
of his notable achievements
include being in charge of the
pre-opening and opening of
Michelin-starred restaurant
Pollen by Chef Jason Atherton,
before moving to Q’bara, where
Colin won several awards from
“Chef of the Year” to “Chef ’s
Chef ” by Pro Chef Middle East
and What’s On magazines.
In 2018, Rüya expanded to open
its sister restaurant in London.
Rüya, meaning ‘dream’ in
Turkish is an enticing concept
that fuses a vibrant restaurant,
lounge, and bar experience
together by exploring the
extremely rich history and
diversity of Anatolian food, a
cuisine that draws inspiration
from a number of culinary
traditions.
Through the years, Colin’s
dedication and passion saw
him gaining extensive industry
experience that spans the
globe. Chef Colin’s residency at
Coco Bodu Hithi was a perfect
example of his work, showcasing
best quality ingredients to create
sublime flavours executed with
simplicity and finesse.
For a taste of modern Turkish
cuisine, Chef Colin has
graciously shared with us the
recipe for his signature dish, 24-
Hour Slow Cooked Short Ribs
with a Turkish Chilli BBQ Glaze.
This incredible dish requires a bit
of extra advance preparation but
is well worth the time and effort
to create a stunning main course
for a very special dinner.
TURKISH BBQ SHORT RIBS
INGREDIENTS
X 5 400-450gr Canadian Short Ribs, trimmed & portioned
SPICE RUB FOR RIBS: For 5 Portions
20g Garlic Cloves
30g Dark Muscovado Brown Sugar
22g Table Salt
14gr Isot (Turkish Black Chilli Flakes)
8g Turkish Red Chilli Flakes
8g Baharat Spice
FOR THE TURKISH CHILI BBQ: For 5 Portions
30g Unsalted Butter
100g Banana Shallots, very finely chopped
10g Roasted Garlic Paste
5g Maldon Sea Salt
2g Freshly Ground Black Pepper
15g Turkish Chilli Flakes
5g Isot (Turkish Black Chilli Flakes)
15g Flat Leaf Parsley, finely chopped
50g Dark Muscovado Brown Sugar
20g Worcestershire Sauce
200g Turkish Chilli Paste
180g Tomato Ketchup
180g Tomato Sauce
200g Water
25g Lemon Juice
25

05 / COCO RECIPE
DIRECTIONS
• For the spice rub; Mix all the ingredients together and distribute
evenly over each short rib. Rub into the ribs, coating liberally, and
place on a rack. Let them sit in the fridge uncovered for 18 hours.
• Bring the ribs back to room temperature. This will take about 30
minutes. Vacuum pack the ribs and place in a water bath for 20
hours at 72 degrees Celsius.
• For the Turkish Chili BBQ: Melt the butter in a large pot over
medium heat.
• Add chopped shallots and roasted garlic paste, cook gently until
they are translucent.
• Add all of the other ingredients one at a time in the order given,
stirring well after each addition. Gently bring to a boil, then reduce
the heat and simmer, stirring occasionally for 30-40 minutes.
• Allow the sauce to cool completely before blending to a smooth
sauce. You can process it in the blender a small amount at a time.
• To serve, bring the ribs back to the heat in a water bath, then grill
over charcoal. Brush with the sauce several times whilst grilling until
the ribs become sticky, nicely glazed, and coloured.
• Garnish with finely sliced spring onions, micro cresses, fried garlic
and dollop of extra BBQ sauce.
26

LOCAL CUISINE \ 06
Naaruh’faludha
Fathmath Shama
If you mention Naaruh’faludha to someone born after the 70s, you’d
probably be met with a blank stare. Especially if that person was from
the capital of the Maldives. But ask someone older and they would fondly
describe it to you with a nostalgic smile. The elderly would assume you’ve
never heard of it before. Which would most likely be true.
27

06 / LOCAL CUISINE
Naaruh’faludha is a sweet breadfruit treat indigenous
to Fuvahmulah, a southern island with its own dialect
of the Dhivehi language. This unique atoll-island
abounds with lush vegetation and relics from the
past. Hundreds of breadfruit trees sprout from its
nutrient-rich soil. For locals, breadfruit, the versatile
fruit borne by the tree, is as synonymous with the
Maldives as the ubiquitous coconut.
Naaruh’faludha is a marriage of sorts between these
two abundant local fruit. Resembling a donut but
with an indent as opposed to a hole, these delectable
treats are made by combining coconut syrup and
ground breadfruit. The taste is hard to pin down.
There’s a hint of jasmine and that sun-dried flavour.
It has a shiny gummy bear-like texture. Just one will
satisfy your sweet tooth for a while.
Fuvahmulah natives love this sweet snack and
prepare them with care. “They are as old as the island
itself,” says Alibe, who sells naaruh’faludha at his
produce stall at the local market in Malé. A friend
makes them and they sell out fast, he says. Some buy
to satisfy a hankering for a taste of coconut syrup.
Alibe’s other customers include curious young ones
and culture-seeking tourists on an excursion to the
capital.
The long shelf life of Naaruh’faludha, which can last
for months, made them a popular item for trade in
the past. Traders sailed with them to Sri Lanka and
sold them like the Addu bondi -- a coconut candy
from Addu, the southernmost atoll neighbouring
28

LOCAL CUISINE \ 06
Fuvahmulah. Naaruh’faludha
was also popular with royalty and
noble families for whom they were
exotic treats from the distant south.
Natives still proudly say these aren’t
made anywhere else.
Sadly though, in the more recent
past, naaruh’faludha has become
harder to come by. The dying out
of toddy tapping as an occupation
has led to a spike in coconut syrup
prices. More trees are being felled
and replaced with concrete. The
large bread fruit tree roots are
blamed for damaging homes as well.
They have fewer breadfruit trees in
Fuvahmulah now. Younger people
are in no rush to learn how to make
naaruh’faludha, which takes a long
time to prepare. The breadfruit
and sugar syrup have to be stirred
continuously to prevent sticking
until they caramelise into a reddish
brown glossy dough. The treats have
to be sun-dried over a few days as
well. Despite a revival among the
rest of the locals, older Fuvahmulah
folk fear naaruh’faludha could
become a lost delicacy.
In the north, a variation of
Naaruh’faludha is made using
ground finger millet called anaagaa.
Ripe mango is the key ingredient
in a more recent variation. In the
present day, most people don’t use
the old grinding stones to mash
the fruit. But the ancient recipe
has been faithfully preserved in
Fuvahmulah and passed down from
generation to generation. For the
rest of the country, naaruh’faludha
remains a special gift that comes
during the breadfruit season.
RECIPE
• 1 kg breadfruit ( peeled and cored)
• 800ml coconut palm syrup
• 400ml jasmine water
• Jasmine flowers
• Rose petals
Boil the breadfruit until tender and blend to a smooth paste. Mix in the
syrup and jasmine water. Cook over medium heat, stirring continuously
to keep the mixture from sticking to the bottom of the pan. Remove
from heat when the mixture starts to pull away from the sides of the pan.
When its slightly cooled, but still hot, grease your hand with coconut oil
and shape spoonfuls into balls and flatten them. Depress the center with
a finger, and top with a jasmine flower or rose petals. Place them on a
greased tray, cover and leave overnight to dry.
These are placed in the sun until completely dry to the touch. The
flowers are replaced daily. Stored in an airtight container, these will keep
for two to three months.
29

07 / LOCAL ARTISANS
TODDY: The Untold
Story of Maldives
Fathimath Shafa
Toddy Inc. is a 100% locally owned company, specialising in the trade of
souvenir apparel, that began as a mere past time between two brothers Ahmed
‘Riya’ Riyaz & Mohamed ‘Faya’ Fayaz. Following its registration in 2009, the
brand was launched in 2011 at ‘Toddy Kuda Bandos Beach 2011 (TKBB 11).’
“Old x-rays, a box cutter, some batik paint, and a piece of sponge was all we
needed to make our tees. One of our uncles was an avid screen printer, we were
inspired by him and we started experimenting with printing and making our
own t-shirt designs.
30

LOCAL ARTISANS \ 07
“After years of doing this as a hobby, we thought
it’ll be a fun idea to expand this as a brand. Souvenir
t-shirts have been around for years but we never had
a local apparel brand in the Maldives or at least not
one that we had heard of,” recalls Riyaz, managing
director and co-founder of Toddy.
The next step for Toddy was to change its clothing
material from normal cotton to 100 per cent organic
and eco-friendly cotton. Notably, its line was the first
of its kind introduced in the Maldives. All Toddy
tees are made to the Global Organic Textile Standard
(GOTS). Besides being an eco-friendly company,
Toddy tees are made by fair trade certified factories;
meaning, everyone involved in the manufacture
of Toddy T-shirts, from the cotton farmers to the
distributors are paid fairly for their work.
“Our entire production chain, from the sourcing of
raw materials to manufacturing to the design stage is
laced with love and compassion for mother earth and
the people inhabiting this earth. The people involved
in bringing a t-shirt from Toddy into existence are
paid and treated fairly,” says Faya.
What really sets them apart from other souvenir
traders is the inspiration behind their artwork.
The creators at Toddy are inspired by Maldivian
mythology, marine life, arts and crafts as well as
historical events. Faya, the creative director and cofounder
who designs all the Toddy products, makes
sure there’s a continuity of style and flow used in all
the designs.
“We plan to incorporate stories from the pre-Islamic
as well as the pre-Buddhist era in the future that
speak of rituals, and magic. It is no secret that the
current historical records of Maldives are in a state
of inadequacy,” adds Riya.
The manufacturing process of Toddy apparel is quite
a long and intricate process. First, new designs are
created from which only the best are selected for a
new batch. After discussing with their manufacturers
in India, it’s time to print samples. It may take
several weeks of running back and forth before
finalising samples and then moving onto to the
mass production stage which again, may take up to
4-6 weeks. Finally, when the t-shirts are out of the
factory process, each of the 2000-3000 t-shirts are
checked individually, for quality and print alignments.
31

07 / LOCAL ARTISANS
Toddy products are available at its showroom in STO
Trade Centre, as well as few guesthouses. Customers
can view their designs and stories on their social
media platforms (@weartoddy). Apart from clothing
Toddy also sells several other souvenir products.
Some of the products include reusable flasks,
snapback trucker caps, beach towels and recently
introduced premium virgin coconut oil.
Running a business smooth and efficiently is not
always as easy as it seems. Like other companies,
Toddy also has had to face several major
challenges. Lack of exposure to bigger markets and
demographics being the main issue.
“Lack of access to a prime location to showcase our
products, difficulties in entering the resort market,
showcasing at the airport (due to age-old monopolies
by large souvenir selling companies), logistics, and oh
yes, sky-rocketing rent... If there are easier financing
facilities here [in the Maldives] it would help a lot of
small and medium-sized companies,” adds Riyaz.
The team behind Toddy has big plans for the
future, including plans to expand its apparel line to
include more beach accessories, and launching their
online store. Moreover, they aim to make Toddy
an internationally-recognised brand to spread the
Maldivian stories across the globe and also provide
a platform for more local artists to showcase their
unique talents. #weartoddy #amaldivianstory
Toddy Inc., STO Trade Centre,02-04,
Orchid Magu, Malé, 20188, Maldives.
M: (960) 778 8897
E: info@weartoddy.com
W: www.weartoddy.com
32

HISTORY \ 08
Evolution of the
Dhivehi Language
Rafil Mohamed
Legend has it that supernatural beings inhabiting the Maldivian waters taught
Maldivians how to speak and write Dhivehi. These beings that once ruled
over these isles and oceans predicted that their kind was to fade away with
the advent of the modern age. They feared their existence, so intertwined
with nature, would disappear once man-made environmental degradation
reached new heights. They believed that passing their language to the
Maldivians would allow their memories to live on till the end of time. It is
said that as long as we speak, read and write, their legacies would live on.
Maybe, it’s no coincidence then, that we have so many words and phrases
to describe the ocean and its features. Take for example the different words
we have to describe different types of reefs; Thila, Giri, Faru and Haa
can all mean reef, but of course, they refer to various types of reefs. Thila
meaning an underwater pinnacle with a top reef deeper than five metres,
generally speaking; Giri meaning a top reef shallower than five metres; Haa
having a figure eight type shape with a depression in the middle; and Faru
simply meaning reef, but in scuba diving terminology, generally referring to a
fringing or house reef.
33

08 / HISTORY
It is also remarkable to note
that we have Dhivehi names
for each and every channel,
lagoon, reef, sea and even
surf-break. Our complex and
vast terminology and vocabulary
to describe anything related to the
ocean aren’t that surprising, considering we are
a people of the ocean.
Our language has evolved over a period of 2000
years, somewhat isolated from the rest of the world.
Yet, when travellers hear me speak our language,
they always say it sort of sounds like Hindi, Tamil
or Sinhalese. They aren’t mistaken in assuming this
as our language is an Indo-Aryan language derived
from the Sanskrit script. However, with the influx of
merchants, pirates, explorers and especially people
who were shipwrecked from Indonesia, Arabia and
Africa, our language is noted for having influences
from these regions as well.
Various academics note that Dhivehi has a written
history of about 800 years. The earliest inscriptions
being found from a coral stone called the Landhoo
Gaa and the Loamaafaanu -- copper plates that
served as a historical record. The inscriptions found
on the Landhoo Gaa were from the earliest known
script in Dhivehi called Eveyla Akuru. Eveyla Akuru
was followed by Dhives Akuru and then Thaana
-- the current script in existence. Eveyla Akuru and
Dhives Akuru, written from left to right were said to
resemble the Sinhala script of Sri Lanka.
in the mid 20th century.
It is said that when these
Maldivians came back, they
utilised a lot of Urdu and Arabic words in their
writing. Furthermore, it was perfectly natural for the
Arabic language to make its way into the language
owing to the fact that the Maldives was a 100%
Sunni Muslim nation, with increasing exposure to
Arabic and Islamic culture, due to advancements and
ease of travel.
However, Thaana, written from right to left was
brought about to accommodate Arabic words
into the script. Furthermore, 11 new letters
were introduced into the Thaana alphabet to
represent Arabic phonemes. This Arabisation
has been attributed to many Maldivians
going abroad to study in India, Pakistan
and in some Arab countries
34

HISTORY \ 08
It should be noted that the majority of
the people who went overseas for studies came from
the capital Malé, being generally members of the elite
class. This was largely owing to the fact that most of
the wealth was concentrated in Malé for hundreds
of years. The dialect spoken in Malé and the central
and northern atolls became known as Malé Bas
-- Bas meaning language, the official dialect of the
Maldives. Many say that this dialect is more refined
and posh compared to the dialects in the south.
Malé Bas also created four classes of speaking, one
reserved for the Prophets and God called Maaiy
Bas (Maaiy meaning Holy), one reserved for royals
and blue-blooded Maldivians called Beyfulhu Bas
(Beyfulhu meaning Nobles), a lesser version of
the Beyfulhu Bas’
reserved for senior
Government
officials and
businessman who
were not descendants
of the Royal family, and one
reserved for ordinary folk called
Aadhaige Bas (Aadhaige meaning Ordinary).
own unique dialects. Huvadhoo Atoll, being the
largest atoll has a dialect called Huvadhoo Bas which
sounds extremely Tamil-like. Personally speaking,
this is the dialect hardest for me to comprehend and
in it, I notice a lot of “Ta” and “Da” sounds when
I hear it. Some say the dialect spoken in Huvadhoo
resembles the original dialect in the Maldives.
The dialect in Fuvahmulah is called Fuvahmulah
Bas and to me sounds very laid-back. The dialect in
Addu closely resembles Fuvahmulah Bas as well.
It is worth noting that these three atolls were once
part of a secession whereby the formed the nation
called the “United Suvadive Republic” which lasted
from 1959-1963. It is said that one of the main
reasons for secession is the discontent build up over
hundreds of years of oppression by the ruling Malé
royal and elites. Furthermore, some have even gone
so far as to suggest that the differences in dialect
were also a factor in calls for secession, which was
most likely is an exaggeration.
The beautiful and rich language of the Maldives is
intricately tied to the ocean and our neighbouring
cultures. The differences in our own language from
atoll to atoll offers a stunning insight into the history
and culture of our country.
However, this complex classification cannot
be found in the deep south. Atolls
such as Huvadhoo, Fuvahmulah
and Addu have their
35

09 / TRADITION
An illustration of a traditional toddy tapper (palm wine collector)
36

TRADITION \ 09
A Day in the Life of
a Toddy Tapper
Fathmath Shama
In 1572, Sultan Ali VI was fighting a losing battle with
Portuguese invaders. Over on the island of Villingili
near the capital, a toddy tapper was watching atop
a coconut palm tree as the fighting raged on at the
beach. Seeing the king appear thirsty, he swam to Malé
and offered him a flask of toddy.
Notwithstanding scepticism over the tapper’s
telescopic vision, the legend has been taught to
generations of school children. Whether in myth or
folklore, toddy has always been a part of Maldivian
history, as old and ubiquitous as the life-giving palm
tree itself. During World War II, the sweet cloudywhite
juice helped stave off widespread famine.
Toddy is the essence of the palm tree. The juice is
tapped from the inflorescences of mature coconut
palms. After seven years on the job, Ismail Muaviath
can attest that toddy tapping is hard work.
He starts making the rounds after the dawn prayer.
To reach the florets, he must glide up the bark of the
thin palm tree. Some climbs are high, others just a few
steps. He fastens wooden rungs with coir rope and
puts a round Lhaambu, a support made with dried
screw pine leaves between his ankles for sure footing
during the ascent.
When he reaches the palm flowers, he cuts off the tip
of the floret stalk with his curved knife (Balhuvalhi),
and wraps the bud sheath with coconut fibre. The
sheath is then tapped with a special stick to draw the
sap out. This has to be done three times a day for three
days or more, depending on the tree, after which the
tip is covered with ‘medicine’. Some use the healing
powder at the base of the palm leaves, commonly used
as an ointment for wounds. Others use lemon leaves
or turmeric.
37

09 / TRADITION
When the palm starts producing sap, a Gudi (coconut
shell bowl with a string) is attached to it. The pot
slowly fills up over several hours. The tapper empties
the pot three times a day. He pours them into
Raabandhi’s (flasks made of coconut shells). These are
hung on a Raa Dhandi (a stick that he carries over one
shoulder with the vessels hanging on both ends). He
carries them from tree to tree.
A typical morning’s work goes on past lunchtime. It
can be tiring. A tapper goes to bed late and rises early.
He doesn’t get leave. A normal day involves climbing
about fifteen trees. Ismail says he climbs about six a
day now. It is hard work but he loves it. Tappers still
earn a modest income and live a comfortable life.
Toddy tappers of the past were famed for their
reply when their wives asked what they wanted for
lunch: “Coconut honey and whatever God gave me.”
Not merely a thirst-quencher, toddy is also the base
ingredient for the priced golden syrup that is coconut
honey. Toddy is boiled down to a syrup on a wood
fire, stirred until it thickens and turns a caramel colour.
Fathuli Hakuru is another beloved product, a sticky
coconut sugar wrapped in dried banana leaves.
Curved knife or Balhuvalhi used by toddy tappers
Demonstration of a toddy tapper at work on a palm tree
Traditional Maldivian pot for collecting toddy
38

TRADITION \ 09
Toddy tapper on a palm tree
Evening toddy is said to taste best as it is fresher. This
natural energiser does not last long though. If left
overnight, it turns into vinegar. Left longer, it ferments
and turns into toddy wine. It had to be consumed
fresh in the past. Nowadays, some tappers sell toddy
in plastic bottles, refrigerated. Its Dhivehi name Ruku
Raa also translates as the wine of the palm. Toddy
wine is popular in neighbouring South Asian countries
as well as the Caribbean and Africa. In Sri Lanka, it’s
also called Raa.
Ismail says that younger generations aren’t interested
to learn. “I try to get younger people to learn, but they
are lazy. Toddy tapping isn’t for lazy people. You have
to climb every day, no matter the weather.”
It used to be that each island had at least one toddy
tapper. The craft was passed down from father to
son. But now, there is a handful remaining in every
atoll. In a few years, Ismail won’t be able to make the
climb. No one will pick up his Raa Dhandi when he’s
gone. Coconut sugar and toddy are becoming more
expensive every year. Around Eid festivals, sugar prices
soar as high as MVR500 for a jar. Even then, they sell
out fast.
There aren’t many tappers left anymore. Some still
do it out of habit as a labour of love. Like everything
old, the art is dying. And so, Ismail and his friends sit
on their joalis thinking about the good old days, when
palm trees were aplenty, and the air was cooler, craving
for a glass of toddy to quench their thirst.
The collection of ‘toddy’ from native palm trees is
carried out seasonally at Coco Palm Dhuni Kolhu,
and made available to guests in an effort to revive this
fading tradition and culture of Maldivian society.
39

10 / BOOK REVIEW
Folk Tales of
the Maldives
by Xavier Romero-Frias
Fathmath Shafa
The book Folk Tales of the Maldives is not just an ordinary
story collection. It is the first of its kind and remains to
be the biggest written collection of Dhivehi folk tales
and myths.
Folk Tales of the Maldives, published in 2012, is a
compilation of Maldivian folk tales by Xavier Romero-
Frias. The short stories in this collection illustrates the
lifestyle, culture and history of the
Maldivians.
Xavier Romero-Frias is a Spanish
writer and scholar who dedicated
a period of 13 years, to live in and
study the Maldives, its local life,
culture, and history. He began his
work in 1979, a time when many of
the ancestral customs were rapidly
diminishing due to the increase of
standardised Islamic education and
modernisation.
In order to carry out the studies
he learned two dialects of
Dhivehi language and gained a deep
understanding of the written form as well. During
his stay, he built close connections with elder people and
storytellers which helped him to compile stories from
all parts of the country. His collection of Maldivian folk
tales was the very first of its kind as no such compilation
in print was made before his book.
The author begins the book with a preface explaining
what motivated him to write the book and how he
worked towards accomplishing his book. Following that
the author provides a helpful list of Maldivian names
and next to it a glossary of Dhivehi words with their
meanings in English. In the introduction of the book,
Xavier gives a brief but elaborate insight on Maldivian
folk tales and popular literature in Dhivehi language. His
view on the oral tradition of storytelling in the Maldives
was found to be particularly eye-opening.
Folk Tales of the Maldives consists of a total of 80
different stories across the six main genres that
commonly occur in Maldivian folklore and storytelling
tradition. These include tales of spirits or monsters,
fairy-tale style myths, stories with humorous
characters, fables with animals, sea-faring stories, and
chronicles of semi-historical events.
Along with the short stories Xavier included maps,
photos and illustrations. From these, the illustrations
which he himself painted were notably very appealing
to the eyes and displayed very clear representations of
various characters and incidents that the readers come
across in the book.
The Folk Tales of the Maldives uses a very clear and
unambiguous language. The writer’s choice of words
is simple and vividly describes complicated concepts,
in the recollections. He emphasises his
own views in the former chapters of
the book. However, he presented the
stories with a neutral tone and focuses
more on his role as a narrator of the
stories. He uses a semi-formal style as
his purpose is both to educate as well as
to entertain his audience.
It was noted that all the important
concepts in the book were defined
elaborately. He has used numerous
Dhivehi words throughout his storytelling
and included them in the footnotes, with
additional information, which is vital
for the comprehension of the stories
(especially if the reader is not familiar
with the stories or Maldivian culture).
Folk Tales of the Maldives is a treasure of knowledge
for anyone who is interested in exploring beyond the
natural beauty of the archipelago and learn a bit about
the history, traditions and beliefs of the unique island
communities. This is a good book to sit or lie down
with and let your mind take you to a world where you
may come across an unsightly and scary monster or
a beautiful and kind fairy, a silly fellow that will make
you chuckle, the humanised lifestyle of animals who
inhabit the islands and of course, the many gripping
adventures at the sea.
40

FOLKLORE \ 11
Bodu Niyami
Thakurufaanu and
the First Tuna
Inspired by the tale of “The First Tuna’’ written by Xavier Romero Frias in his book
‘’The Maldives Islanders: A study of the popular culture of an ancient kingdom.”
Rafil Mohamed
The island Feridhoo in Ari Atoll was experiencing a prolonged poor season
for fishing. Fishing was so bad that dried and salted fish stocks were now
running out. According to local legends, such prolonged periods were the
result of powerful black magic done by a rival island. The only way to end
the spell was for a fishing crew of the island to travel to the rival island and
make an offering, or if their magic was stronger, challenge and overpower
the spell. The most skilled sailor on Feridhoo was a man called Bodu Niyami
Thakurufaanu, who also happened to be the island shaman. He was tasked
to travel to the rival island, and he used an incantation to find out which
island was responsible for the curse.
41

11 / FOLKLORE
However, he was troubled by the fact that the
incantation did not reveal which island it was.
Nevertheless, he did not wish to tell the rest of the
islanders about this as it might break their spirits. He
knew something was responsible for this lull and the
white magic he did that day instructed him to venture
out into deep oceanic waters to find the answers and
help solve the problem. So by the break of dawn, he
gathered his crew and set out at first light.
It was a balmy morning on the second day of
Dhinasha, the fifth “nakaiyy” of the North-Easterly
monsoon. (Nakaiyy is the term given to 12 day periods
that demark a specific weather pattern). Bodu Niyami
Thakurufaanu, once out at deeper ocean waters, saw a
Mahi Mahi and this being a favourite of his,
gave chase on his speedy Dhoani -- the
name given to traditional Maldivian boats.
He felt that starting the day on a high note
would be the perfect motivation for his quest.
As he was chasing the fish, he suddenly chanced upon
a large school of tuna. No Maldivian had ever seen
tuna until that day and Bodu Niyami Thakurufaanu
stood in awe, eyes wide and mouth agape. The entire
crew shared his bewilderment and stood in stunned
silence. The shoal appeared to have sensed that they
were being watched and seemed to stay motionless, as
if they were looking back at them.
Suddenly, Bodu Niyami Thakurufaanu awakened
from his trance and bellowed at his crew to change
course and rush towards the tuna. A voice in his head
told him that this shoal was the cause of the bad
fishing season. However, as soon as the boat changed
course, the shoal sprung into action and darted away
42

FOLKLORE \ 11
at lightning speed. Nevertheless, the vessel of Bodu
Niyami Thakurufaanu was no ordinary boat, as it had
magic and surprises up its sleeves.
Going against the wind, defying the laws of physics it
was able to keep up with the tuna and followed closely
behind. What the crew did not realise was that their
esteemed captain was not a person to ever give up on
a chase. Nor that this was not a shoal that would dive
towards the depths anytime soon; 80 days and nights
to be exact.
Their mystical voyage made them travel to the end of
the world where many a vessel was said to have slid
off and shipwrecked onto celestial reefs. All sailors
knew of the perils of going over the edge and seeing
that the shoal was not about to give up, Bodu Niyami
Thakurufaanu decided to resort to Maldivian White
Magic. He took out a piece of bamboo parchment
paper and drew the outline of the tuna with magical
symbols around it. He then uttered a prayer, rolled the
piece of paper and slid it inside a small flask.
He instructed the crew to turn back and that it was
time to head home. To everyone’s surprise, the tuna
appeared to follow them back. However, Bodu Niyami
Thakurufaanu told the crew that no one was to ever
look back or set their gaze upon the shoal at any time
during their return journey. The crew, knowing full
well the wrath, as well as the wisdom of Bodu Niyami
Thakurufaanu, obeyed.
The crew kept sailing, again without food, water or
sleep. Through oceans of ice, lava, and pure vapour.
None of what they saw scared or astonished them.
Their hearts and minds were bewitched by the tuna
and not even the moon parting would have had an
effect on them. Finally, home was right on the horizon,
those glittery pearls with heavenly greens glazed on top
were on sight. Just as they were about to enter through
the channel, a giant crab rose up from the depths.
The crew were not prepared for a fight, as they had
left their spears and harpoons at home. Bodu Niyami
Thakurufaanu surrendered and bargained for their
lives, to which the crab replied that it didn’t want to
eat the crew, it wanted that magical shoal of tuna
following them. Now, most people would have been
relieved by this and would happily move out of the
crab’s way, but not Bodu Niyami Thakurufaanu. He
slid the flask that he was guarding with his life into
the hands of one of the crew and instructed them to
go close to the crab. Once they came within a hair’s
breadth, Bodu Niyami Thakurufaanu sprang towards
it with a small filleting knife that had hidden, and
screamed at his crew to flee.
As the crew sailed away, they saw the crab slowly sink
with Bodu Niyami Thakurufaanu wedged between one
of its pincers, but to their relief, the shoal was safe and
kept following them. Once on shore, the crew went to
the south side of the island and as instructed by their
captain, uttered a prayer and threw the flask into the
ocean. They sensed that the lull in fishing was going to
be no more.
However, more remarkably, it is said that from that day
forth, tuna inhabited the deeper oceans and became
abundant for fishermen to catch for generations
to come. Furthermore, no black magic could work
against tuna and the islanders stopped fearing that
black magic would be used against fishing.
43

11 / FOLKLORE
It is also said that not long after that day, Bodu Niyami
Thakurufaanu visited the crew in their dreams in the
form of a tuna. He told them to wade into the lagoon
at dawn the next day if they wished to experience a
new life. All of the crew answered the call, and as soon
as they put their feet in the water, they all turned into
tuna and swam out into the distant horizon.
44

NATURES GIFT \ 12
Flowers of
Maldives
Fathimath Shafa
Viha Langondi/Handi Maa
(Climbing Lily / Glory Lily )
This solitary flower which originated from sub-Saharan
Africa is grown in homes for its high ornamental value.
It can also be sighted in forests and open areas. These
climbers thrive in fertile well-drained soil and prefer
partial sun. Typically, they cling on to a nearby plant or
support structure to climb and can reach a height of
about eight feet.
The flower has long ruffled petals that curl backwards
that are yellowish near the base and reddish towards
the tip of the petals. The flowers are used as
ornaments; worn on the hair and used in bouquets
and decorations. Despite its beauty, it has quite a
notorious reputation. All parts of the plant contain
toxic alkaloids which can be fatal if ingested. However,
the tubers of the plants are eaten, after thoroughly
removing the toxins. Many locals also believe the plant
to be haunted and there are many scary superstitions
associated with the red flower. But this does not stop
Maldivians from growing the plant in their gardens.
45

12 / NATURE’S GIFT
Feeru Muranga
(Hummingbird Tree Flower)
The hummingbird tree is native to
tropical Asia and Australia. In less
populous islands in the Maldives,
this plant can be found in most
homesteads. They grow well in
tropical sunny environments. The
hummingbird tree is a fast grower
and can reach a height of eight
metres.
It flowers in groups of two to four
and looks somewhat like a gathering
of hummingbirds. The oblongshaped
flowers are 7.5 to 10 cm
long with velvety petals and come
in shades of red pink or white. The
flower is used in Maldivian cuisines.
Karankaa
(Butterfly Ginger Lily / White Ginger Lily)
Coming from the Himalayas and
southern China, the white butterfly
ginger lily grows best in tropical
conditions. Partial shade and organically
rich soil are ideal for healthy growth. It
belongs to the Zingerberaceae family
and is, therefore, a true ginger.
The white butterfly ginger lily blossoms
in dense spikes that can be measured
up to six feet. In full bloom, the flowers
are white with a yellowish blotch at the
centre and are shaped like a butterfly.
Each flower lasts for only a single day.
White ginger lilies are well known for
its fragrance. The essential oil extracted
from the flower has been used in
fragrance oils and perfumes for many
decades. In the past, this flower was
used to decorate children’s hair on
special occasions. It is widely grown as
an ornamental plant in the Maldives.
46

NATURES GIFT \ 12
Fen Oakidu
(Water Hyacinth)
These flowers can be sighted in logged marshy areas
and are native to South America. This floating aquatic
plant grows two metres above and one metre below
water. Although the plant is known for keeping the
water clean and providing food and shelter for some
aquatic creatures, it is quite notorious for being an
invasive plant species. The growth of the plant, if
not controlled, can lead to deoxygenation, ultimately
killing other aquatic organisms. For this reason, the
cultivation of water hyacinth is banned in many parts
of the world.
The petal arrangement of the flowers is similar to
orchids. Their resemblance to orchids led them to be
named Fen Oakidu -- literally meaning water orchid.
The flowers have six petals (three petal-like sepals and
three petals) that are lilac in colour and tinged with
blue. The flowers bloom in spikes or clusters in the
leaf axils, each bearing eight to ten flowers.
Malaafaiy
(Wild Poinsettia)
It was not until recently that Maldivians noticed
the ornamental value of this flower that can be
usually found growing in the wild, in forest areas,
and has roots to north and central America. The
wild poinsettia is not a picky plant. It can grow in
moist or dry environments and is satisfied with
less fertile soil. The size of the shrub may vary
depending on the moisture and fertility of the soil.
A fun fact about this flower is that it is not a true
flower. Malaafaiy, though it is homonymous to the
name given to the traditional lacquered box that is
used to serve food on special occasions, actually
means ‘flower leaf.’ This is because the leaves at the
top sprigs of the shrub form coloured bracts that
are often mistaken for flower petals. The actual
flower of the plant is found in groups within small
yellow structures found inside each leaf bunch and
are not attractive to pollinators or people alike. The
leaves are used in traditional medicine to treat gut
and skin ailments.
47

12 / NATURE’S GIFT
Neelofaru
(Sacred Blue Water Lily)
Originally from North Africa, the
sacred blue water lily is grown for its
ornamental value. However, it can also
be found occasionally in small lakes and
water bodies located in some of the
islands. They are well known for their
aroma which is famous for its soothing
effect.
Often mistaken for lotus, the flowers bloom
during the day and are cup-shaped with four
to five sepals and thirteen to fifteen petals
that form a spiral arrangement, making them
appear to be star-shaped when viewed from
above. The blue water lily has high medical
and cosmetological benefits. They were eaten –
boiled or roasted – to treat diarrhoea, dysentery
dipsia and general debility. The flower was also
used to make ointment and soaps as they had
noticeable skin healing properties.
Javaahiru
(Bauhinia Flower / Orchid Tree Flower)
The Javaahiru Maa (literally meaning
diamond flower) or bauhinia tree
flower is a delicate orchid-like flower
that is usually 10 to 15 cm across
which is native to South China and
South East Asia. It is deciduous in
the dry seasons and grows up to 10
to 12 meters. The tree is popular as
an ornamental evergreen and can
brighten up any landscape.
When they flower, the trees blossom
with showy masses of sweet-scented
flowers. Although they come in
purple, pink, magenta, and white,
in the Maldives they are commonly
found in a light shade of purple,
tinged with bright pink.
48

PROFILE \ 13
Shaziya ‘Saazu’ Saeed
Living the Blues as a Veteran of the Seas
Fathimath Shafa
Despite her family’s reservations about the sea, and not
being able to explore the water when she was young,
Shaziya ‘Saazu’ Saeed’s love for the sea led her to
become a self-taught swimmer and later, a professional
diver/diving instructor as well as an enthusiastic surfer.
Immediately after learning to swim, Saazu took to
surfing along with her friends. With the support of her
family, especially her parents, she pursued her passion
for the ocean.
Her pursuit led her to discover a dive centre in her
neighbourhood, which is owned by Shaahina Ali, a
veteran female dive instructor, where she did her open
water dive course. Later she received an opportunity
from a local institution, which led her to complete a
professional diving instructor development course
in 2002 and became the third woman to qualify as a
diving instructor in the country.
For Saazu, the best thing about being a diving
instructor is that she gets to choose from different
locations, and where to explore next. “Weather does
play a role. You get strong or mild currents, bad
visibility, rain or sunshine. But you must make your
clients satisfied and you get clients who want to see
large or small marine life. I love to show them the
beauty of the underwater world more than teaching
them how to dive,” she says.
Even as a busy professional diver, Saazu still makes
time to hit the waves. For her, surfing is a passion
rather than a career. She says, “I never plan to stop
surfing. It’s a passion. And it is what I do to keep
myself going. That’s the first thing I want to begin the
day with.”
49

13 / PROFILE
Her dedication to surfing was seen from her
contributions as the Vice President of the Maldives
Surfing Association. When the Raalhugandu surf
point in Malé was threatened by the construction
of the Sinamalé Bridge, she, along with other local
surfers convinced the government to preserve and
protect some of the surf points. “Surfers need a
playground and a national stadium since it’s a sport
which Maldivians should be proud of, with all the
achievements that we get from it.”
After resigning from her post at the Maldives Surfing
Association, she was appointed as the Vice President
of the Divers Association of Maldives. In her role
as the Vice President of the association, she has
numerous plans in store for the future, to elevate the
status of diving, in the Maldives.
Now married to a water sports professional and as
a mother of a four-year-old girl, Saazu has given
up her full-time career and works part-time as a
diving professional. Even so, she is very active in
contributing to recreational activities and ocean
awareness.
She co-founded the Raalhu Edhuru programme
with the aim of teaching young children the basic
techniques of surfing and helping them develop a
love for the marine environment. Over the past three
years, they have taught participants totalling over 100
children from different atolls in the Maldives.
Other than providing her expertise for resorts, she
runs a water sports centre with her husband. From
time to time, she additionally helps her friend with
her dive centre, Moodhubulhaa. Being more in touch
with the ocean than most people, Saazu has a special
love for the sea and feels obligated to protect it.
“The thought of the new generation, of our kids not
being able to experience what we experienced is very
sad. I hope that each and every one of us starts to
make a change and save the environment before it is
too late,” she notes.
50

PROFILE \ 13
Saazu is a committed
environmentalist who is very
dedicated to practising what she
preaches. She has taken part in
various awareness programmes
such as Stand Up for Our Seas:
paddling across Baa Atoll to raise
awareness on the dire effects of
plastic pollution – with the support
of Coco Collection – and FaruKoe
programme: a campaign supported
by the government to show school
children the beauty of coral reefs
and to increase their interest in
protecting them.
The catastrophe of plastic pollution,
if not dealt with properly, may
also have adverse impacts on the
country’s tourism industry where
underwater excursions are sought
after greatly from the tourists
flocking to the Maldives. “Plastic
pollution and human destruction
are the challenges faced by people in
diving (as a profession). Awareness
programmes and showing the
51

13 / PROFILE
environment and giving the
opportunity to many people will
make some effect,” she says.
As an explorer of the sea, one
is bound to come across an
exhilarating experience more than
once. “There was this one time
where we were in the middle of a
dive and a really bad storm hit as we
surfaced. And it was such a hurdle
getting everyone from different
spots and getting them back in the
boat. Even when we were in the
boat, the storm was so bad that the
windows started breaking and we
were just trying to keep everyone
safe,” Saazu recalls.
taking the entire responsibility
for your clients and making them
satisfied. But it’s the most rewarding
at the end of the day,” she adds.
As one of the most esteemed
divers in the country, Saazu sets an
example for young people, especially
women, who are interested in
pursuing careers in diving and
water sports activities to follow
their passion and working hard to
accomplish fruition in their efforts.
Even though she enjoys her career
as a professional diver, she admits
that it is not as simple as it sounds.
“I had the opportunity to work
with lots of experienced local dive
professionals, got local knowledge
and learnt a lot from them. It’s not
the easiest job, to please everyone
and giving your full attention while
52

GADGETS \ 14
Smartwatches
Ahmed Afrah
Since the launch of the world’s first smartwatch, the Linux wrist watch by
Steve Mann in 2000, smartwatch technology has come a long way. Today,
the market has an abundance of smart watches by some of the major highend
brands such as Apple, Samsung and many more. With their advanced
technology, smart watches have evolved from handy gadgets to necessary
tools to carry around with you everywhere you go.
The latest generation of smart watches come with compatibility, display,
interface, apps, fitness features, battery life, and pricing suited for consumers
with a diverse range of preferences.
Apple Watch Series 4
Another thing that can be noticed
is that the new Apple Watch Series
4 offers bigger displays with their
40mm and 44mm cases. The cases
are also thinner compared to the
previous versions.
The latest additions to the Apple
Watch Series come with noticeable
improvements in its aesthetics.
There is the silver stainless steel
Apple Watch Series 4 and the space
black which is a super dark finish.
Apple has also introduced a gold
stainless steel finish which looks
absolutely gorgeous when paired
with the matching Milanese loop.
The new Apple Watch Series 4
chipset includes a 64 bit dual-core
processor that’s twice as fast as its
predecessor, and W3 the Apple
wireless chip. Connectivity of the
watch is assured by LTE and UMTS 2
for GPS and cellular models, a
Wi-Fi connectivity of 802.11b/g/n
2.4GHz and Bluetooth 5.0.
What makes the new Apple Watch
a must-have is the health feature
backed up by its enhanced sensors.
The Apple Watch can read and
record the electrical impulses sent by
heartbeats by connecting the circuit
between your heart and both arms.
53

14 / GADGETS
Samsung Galaxy Watch
With their new smart watch,
Samsung puts durability above
everything else. In fact, the smart
watches are designed to have
military grade durability with high
swim-ready water resistance, and
a Gorilla DR+ scratch resistant
screen. Plus it has a longer battery
life (230mAh) than its predecessors.
The processor in the watch is called
the Samsung Exynos processor
which according to Samsung allows
for ultra-low power consumption
and ultra-advanced functionalities
while keeping its ultra- mini size.
Samsung Exynos processor also
permits a more diverse range of
connectivity. Besides connectivity
across Wi-Fi, Bluetooth, and GNSS,
it is possible to connect to a LTE
cellular modem and connect to
Muse Wearables
Muse Wearables is a luxury hybrid
smart watch equipped to track UV
rays. It also allows camera control
for taking hands-free photos and
automatic time zone updates,
making it a traveller’s best friend.
Apart from activity and sleep
tracking, the Muse Watch has an
impressive fitness feature which is
run by the Muse App. Muse app
has a fitness and nutrition AI that
interprets data collected by the
watch and provides personalised
coaching.
Perhaps the most remarkable
thing about the Muse Watch is the
stunning analogue design. From
its smooth sapphire-coated glass
and luxurious leather strap to the
intricate indices, the watch poses as
a stylish and timeless accessory.
the internet without tethering to a
smartphone or a Wi-Fi connection.
The new Samsung Galaxy
Smartwatch can be paired with both
Android and iOS smartphones. You
can also connect the watch to your
home devices.
Maintaining the smartwatch
tradition, the Samsung Galaxy
Smartwatch is an efficient health
monitor for sleep, blood pressure,
exercise as well as stress.
54

GADGETS \ 14
PowerWatch 2 by MATRIX
establish a reputation as the smart
watch that you never have to charge.
Fully updated with new features
such as heart monitoring, GPS
location tracking, and colour display,
the all new PowerWatch 2 by
MATRIX is a smartwatch of many
remarkable features that cannot
be found in any other watch. The
watch is designed with MATRIX’s
most advanced thermoelectric and
solar technology. This technology
helps to convert body heat into
ambient light to power itself. This
technology helped PowerWatch to
The always on-board GPS makes
this watch the ultimate tool for
mapping out a run, hike, ride, or
a swim with the PowerWatch 2
companion app. The app also helps
to track pace, distance, steps, sleep,
cadence and more.
The PowerWatch 2 comes in two
editions. The PowerWatch 2 Luxe
Edition comes with sapphire glass
and 22mm shark fin Milanese strap
and quick release butterfly buckle.
The PowerWatch 2 Premium
Edition also comes with a sapphire
glass and quick release butterfly
strap, but with a stainless steel metal
strap.
Fossil Gen 4 Explorist
While Fossil still has yet to rise up
to the top level in the smart watch
race, the new Fossil watch is not
short of technology especially when
it comes to its fitness tech. The
addition of NFC, GPS, and optical
heart rate sensor is an upgrade to
the previous version of the watch.
This new addition makes the Fossil
Gen 4 compatible with Android and
iOS devices unlike its predecessors.
The new upgrades enable the
watch to track heart rates, perform
contactless payments, and track runs
and rides.
The Fossil Gen 4 smartwatch is a
more affordable smartwatch with
a high aesthetic appeal, stocked
with just the right amount of smart
watch technology.
The Gen 4 Explorist is also
waterproof to 50m so that you can
keep it on in the shower and use it
to track swims.
55

15 / CULTURE & HERITAGE
Kalhuvakaru Miskiy
The travelling mosque
Neefeen Ibrahim
For centuries, people have enriched their lives with
myths and tales which had been passed on from
generation to generation. Though most of these myths
do not demonstrate any credible source of origin, they
are believed to be associated with ancient history.
Such imaginative narratives inspire most societies
and these tales are preserved and they endure for
thousands of years. The Maldives, the picturesque lowlying
gem of the Indian Ocean, is rich with interesting
authentic tales along with creative myths.
Here is a tale of a feud between two dynasties in
the history of the Maldives, who played a role in the
creation of the unique and distinguished Kalhuvakaru
Miskiy. Translating to “the mosque made from ebony
wood,” the mosque is also informally known as the
“travelling mosque”.
During the 16th Century, Sultan Muhammad
Ghiyaasuddin ruled the Maldives. He was a King from
the Dhiyamiligi Dynasty. When the Sultan departed to
perform his Hajj pilgrimage, Mariyam Kan’baa, a sister
of the King, became the regent of the Maldives.
Meanwhile, Huravee Dynasty, the former rulers, was
looking out for a fortuity to restore the throne back to
them. So as to defeat the interim Queen and seize the
throne, Huraagey Mohamed Manikufaan; (later known
as Sultan Muhammad Shamsuddin II) went to battle,
dethroning the Dhiyamigili Dynasty. Upon ascending the
throne, Sultan Muhammad Shamsuddin II seized all
the palaces and buildings that belonged to the previous
empire.
56

CULTURE & HERITAGE \ 15
During the seizures, Sultan Shamsuddin II vowed to
build a mosque out of the ebony wood (Kalhuvakaru)
used in the palace of King Ibrahim; a King from the
dethroned reign. With that being declared, his men
began to build the mosque. However, it took over 10
years to build and complete this masterpiece.
The mosque was built using three types of materials.
While the internal structure was built with ebony
wood from the palace, coral stones were used for the
exterior. In addition to the comprehensive amount of
ebony wood, the mosque also comprises of mahogany
wood in the interiors. The architectural marvel of
this mosque makes it a historical masterpiece even in
modern times.
57

15 / CULTURE & HERITAGE
This admirable archaeological masterpiece has been
one of the most popular tourist attractions for as long
as tourism has been established. This mosque is a place
of great significance to the heritage of the Maldives.
It has got unique features, which are solely exclusive to
this mosque.
Kalhuvakaru Miskiy is the only mosque in the
Maldives which has been built with ebony wood – one
of the most expensive woods in the world. This wood
is well known for its richness with its hard texture,
solid denseness and durability. The wood used in
Kalhuvakaru Miskiy is over 500 years old, although the
mosque is only a little bit over 200 years old. However,
with regular maintenance and proper treatment, the
wood is as good as new even today.
Another unique feature of this mosque is that it is
built using Galu Vadaan – stone carving and Dhaafen
Kurun – a technique which is exclusive to the Maldives.
This technique means that the mosque was built
with an interlocking system where the pieces can be
embedded like a puzzle. Hence, this allows the mosque
to be assembled, disassembled, and reassembled easily.
Evidently, this is the secret behind the remarkable
“travelling mosque.”
Since the mosque came into existence, it has been
relocated several times over its history. The mosque
spent over 200 years in its debut location. However,
the third location, which was inside the Sultan Park in
Male’, has been the most prominent and recent venue
for the mosque. In 2016, the mosque was yet again
dismantled with a plan to assemble it again in a future
location.
Before the mosque was dismantled, it had been serving
the community for decades as a place of worship. In
order to ensure that the historical monument does not
wither away with the sands of time, and to honour
its long history, work to restore and re-establish the
mosque in its full glory is currently underway. This
unique historical monument is still currently resting in
storage as we anxiously await its reappearance.
58

SPOTLIGHT \ 16
Kandumathi
The Collection 2.0
Fathimath Shafa
Kandumathi is a Maldivian swimwear label that gets its inspiration from
the natural environment and the Maldivian culture. Founded in London by
Maldivian siblings Yasra and Yusree Jaleel in 2016, the brand works with local
designers who create designs with watercolour paintings. The brand launched its
first collection which featured designs inspired by sea crab, screw pine, and sea
hibiscus.
Following its debut, the brand has recently released their second collection
with sea shells as a design inspiration. The designs incorporate colourful and
elaborate patterns on seashells found in the Maldives. Like their first collection,
the new collection includes three swimsuits and three bikinis displaying Marla,
Chithara and Rindheli designs.
59

16 / SPOTLIGHT
Marla
Marla is based on Conidae, commonly
known as Cone Shell. Though the
image design is inspired by cone shells
commonly found on the Maldivian
beaches, it is named after actor Helena
Bonham Carter’s character Marla, from
the movie Fight Club. The colours
and the patterns in the cone shells are
interesting and breathtaking.
60

SPOTLIGHT \ 16
Chithara
Based on the Veneridae or the Venus
Clam, one of the most colourful bivalve
species found in the oceans, Chitara is
named after a character from the 80s
cartoon series, the Thunder Cats. Chitara
includes one of the most elaborate
patterns in the collection.
61

16 / SPOTLIGHT
Rindheli
Rindheli is the Dhivehi name given
for Cardiidae or Cockles. Rindheli by
Kandumathi illustrates detailed and
intricate patterns found on cockles.
62

SPOTLIGHT \ 16
Contact
Kandumathi
Instagram: @kandumathi
Email: info@kandumathi.com
63

17 / COCO RECOMMENDS
Books
Normal People
by Sally Rooney
New York Times bestseller. Longlisted for the Man Baker prize
Marianne Sheridan and Connell Waldron meet as teens. Both are star
students, but Marianne is an outcast raised in material wealth and emotional
poverty, by her mother. Connell, on the other hand, is the popular kid at the
school and is from the lower middle class. He has only his wonderful mother
who is a cleaning lady to nurture him. Although there is an intimate connection
between the two, Connell fears that his social standing will erode if other
people came to know about his association with the unpopular Marianne.
However, the tables turn when both of them enrol into college as Marianne’s
social star rises and Connell hangs in the sidelines. Normal People presents
a will-they-or-wont-they storyline following the lives of Connell and Marianne
and the strange indelible connection that grows between them and their
transformations throughout the years.
Shoe Dog Young Readers’ Edition
by Phil Knight
An abridged version of the internationally bestselling adult book.
Nike founder and CEO Phil Knight shares the inside story of the company’s
seminal days. In the book, Phil describes the many risks and setbacks that
stood between him and his dreams. Phil Knight opens up about how he went
from being a high school track star to become the founder of a multi-billiondollar
brand and company only years after being a street vendor selling shoes
imported from Japan from the boot of his car..
Eat That Frog!
by Brian Tracy
International bestseller. More than a million copies sold.
Highlights 21 great ways to stop procrastinating and get more done in less
time. The book covers many different ways of overcoming procrastination and
it makes it very accessible for people to apply the techniques. Apart from
ideas and techniques from major influencers of time maangement. Brian Tracy
also includes advice given from his own experiences. The book focuses on
actionable exercises and tips you can implement right away.
64

COCO RECOMMENDS \ 17
Music
Madame X
By Madonna
Madame X is the 14th album by American singersongwriter
Madonna. The album was released on
June 14, on Interscope Records. Madame X includes a
total of 15 songs from which Medelin and Crave have
been released. The album was debuted in Israel where
Madonna performed at the Eurovision Song Contest
2019, on May 18.
A real Good Kid
By Mike Posner
Released on January 18, through Universal Island, A
Real Good Kid is the third studio album by American
singer and songwriter Mike Posner. The album includes
his singles “Song About You,” “Stuck in the Middle,” and
“Move On” along with 10 other songs.
DNA
By Backstreet Boys
The ninth studio album by the Backstreet Boys, DNA
was released on January 23, by RCA Records. DNA
which includes 12 tracks debuted at number one on the
US Billboard 2019 and is also the best-selling album in
the United States in terms of pure sales, as of May 2019.
65

17 / COCO RECOMMENDS
Movies
At Eternity’s Gate
Director: Julian Schnabel
Genre: Biography
Release date: September 03 rd , 2019
A biographical dramatisation of the final years of Vincent Van Goh’s life. The film
dramatises the controversial theory put forward by Van Goh’s biographers that
Van Goh’s death was caused by mischief rather than it being a suicide.
Cast: William Dafoe (as Van Gogh), Rupert Friend, Oscar Isaac, Mads
Mikkelsen, Mathieu Amalric, Emmanuelle Seigner, Niels Arestrup
Captain Corelli’s Mandolin
Director: John Madden
Genre: War
Release date: April 23 rd , 2001
Based on the novel by Louis de Bernieres, Captain Corelli’s Mandolin pays
homage to the thousands of Italian soldiers who were executed at the
massacre of aqua division by German forces in Cephalonia in September 1943
and to the people of Cephalonia who were killed in the post-war earthquake.
Cast: Nicolas Cage, Penelope Cruz, John Hurt, Christian Bale, David
Morrissey, Irene Papas, Gerasimos Skiadaressis, Michael Yannnatos, Katerina
Didaskulu, Patrick Malahide
Joker
Director: Todd Philips
Genre: Psychological thriller
Release date: October 4 th , 2019
The movie follows Arthur Fleek, a failed stand-up comedian, who is driven
insane and turns to a life of crime and chaos in Gotham City.
Cast: Joaquin Phoenix (as Joker), Robert De Niro, Zazie Beetz, Frances Conroy,
Marc Maron, Bill Camp, Glen Fleshler, Shea Wingham, Brett Cullen, Douglas
Hodge, Josh Pais
66

COCO RECOMMENDS \ 17
APPS
STRAVA
Available on the Apple App Store
Track fitness activities, record runs, map cycling routes and analyse all the
training with statistics.
Features:
• Measure performance
• Share races and workouts and comment on others performance
• Form clubs to organise activities and build communities
• Beacon - share location in real time with a friend, family member or an
instructor to have your back in an emergency.
FITBOD
Available on the Apple App Store
Innovative training algorithm through the right steps, reps and weight to reach
fitness goals.
Features:
• A personalised plan designed to push your limits
• Grasp and master new strength building exercise
• Attain strength – training achievements as personal exercise records are
reached
• A training plan can be viewed with apple watch to easily track the progress
of and stay focused while at the gym
• Get workouts that match general conditioning
• View workout impact, on a body heat map
Fitness and Bodybuilding
Available on Google Play
This app was developed by a group of professionals to include a series of
workouts with detailed description leading to great results within a short period
of time.
Features:
• Exercises with video support for every workout for every muscle group
• A list of most effective workouts for every muscle group
• Text instructions pictures for each exercise
• Exercise database with new exercise added after each update
• Ability to track and save data about weight and the number of repetitions
for each performed exercise
• Interactive graphs for workout progress by performance weight and
repetitions
• Save a history of performed exercises
• Built-in timer
• Ability to create customized workout plans and add photos
• Choose preferred measurement units (kilograms or pounds
• View workout impact, on a body heat map
67

18 / TRENDS
Solo Travelling
When you decide to just
up and leave
Rabeeha Amir
“The inner journey of travel is intensified
by solitude” – Paul Theroux
It’s 2019, where we are experiencing a fast-paced
digitalised world, an inter-connectedness that at times
can be overwhelming as much as its stimulating.
Travelling seems to be the norm from the young to the
retired and travel trends seem to be ever-changing. A
decade ago there was relative scepticism on taking the
road alone.
The world seemed vast for many of us, an intimidating
and expensive labyrinth to explore. Especially without
a partner, family or friends to be with you along the
way to side-track any hurdles that are thrown at you,
travelling alone wasn’t the norm for many people.
However, in the present day, more people are seen to
be consciously embracing the notion of taking that
road; all alone. With a smile on their faces and a skip in
their steps.
Solo travel has accelerated so much so that, it is now
known as a travelling trend that’s going to keep on
rising. Klook, a stellar booking activities platform
disclosed solo travel as its number one travelling trend.
Exponential booking engines such as Booking.com
has studied the trend to conclude that there is a hike
amongst baby boomers in taking to travel alone and
this increase will be ascending. This is just two mere
references to how solo travel is seen to be increasing
for practical or spiritual reasons. In-depth research in
more platforms has been done over the years just to
fathom how solo travelling has become a trend that’s
not going to go stale anytime soon.
68

TRENDS \ 18
69

18 / TRENDS
If a person hasn’t yet gone on a trip alone, they are
certainly dreaming about it. Those who have done it,
dream of doing it again. The reasons vary for different
people, but when it comes down to it, the need to
temporarily break up with your usual environment is
one that always feels strong. To wait for a significant
other to take your hand and fly into the abyss is not
in the cards anymore. People want to live their fullest,
explore their own myths, mark themselves with the
culture and experiences in strange lands, ultimately to
bring back a better version of themselves home with
or without a companion.
Elizabeth Gilbert’s best standing novel Eat Pray Love,
which went on to become a Hollywood movie, was
one true account of a steadfast woman who had
to take control of her life when her norm began to
crumble around her. She decided to just up and leave,
take herself on a journey to better herself, with the
quest to find inner peace and to learn new things. She
achieved this and more, becoming the world-renowned
writer she is today.
Following the release of this book, women all over
the world started to embrace their aloneness with a
fierceness, taking on travelling alone themselves. This
might be a clichéd example but at the height of its
popularity, this book did change the perspective of
travel amongst many women. Thus, even when this
is still applicable for men, women represent a higher
percentage on well-researched studies on travelling
solo.
Solo travelling isn’t always sunshine and roses,
portrayed in the beautifully curated influencer posts
or seen from your friend’s Polaroid pictures. Solo
travellers can find themselves being blackballed in
terms of the extra single supplement that they must
incur on room rates. The meals might cost more to eat
alone when you can easily share the meal with another.
Taking tours alone could be costly in comparison to
group tours.
70

TRENDS \ 18
Everything becomes a little bit extra
in monetary terms when you are
travelling alone. It is always good to
be aware of the place that you are
going to, approach tour operators
and hotel booking sites that do not
amplify the single supplement rate,
and to keep a logical mind when
making on the go decisions.
The enjoyable travelling window
for most solo travellers is when the
masses aren’t, that is the shoulder
season. As many tour operators
adapt to rising trends and solo
travelling being on the top tier,
there are tour operators that solo
travellers can book with which
concentrates in singles vacations.
Solo travellers can consider taking
rooms on a sharing basis which is
easy to do when there are platforms
like Airbnb or other booking sites.
Adventure travel is another way to
get energised and at the same time
cut down on the expenses, as one
can opt to camp out in cabins, youth
hostels, or basic lodging.
Solo travelling is a beautiful way to
be at ease with your solitude. The
people that you meet along the way,
the places that you see, the days
spent being in awe of a different
place that isn’t home can be very
fulfilling. If one must describe it, it
is a feeling of fleeting permanence
that if you like can be immortalised
in a picture but the true essence of
it remains forever in your DNA, that
you can only dissect for yourselves.
71

19 / TRAVELLER TIPS
72

TRAVELLER TIPS \ 19
73

20 / COCO FACTS
The exotic natural landscape of this stunning
island in North Male’ Atoll and the iridescent
underwater world form the backdrop for the
luxury resort, Coco Bodu Hithi. A hundred
strikingly designed villas, seven restaurants and
bars as well an award-winning spa elevate this
boutique resort into a hideaway work of art. The
perfect combination of plenty of space, innovative
design, luxurious comfort and attention to detail
creates an inspiring, relaxed atmosphere – above
and beyond the usual.
The absolute jewel of relaxation is the beautiful
Coco Spa – an airy temple of wellbeing, flooded
with light, providing a stunning view of the
lagoon. It comprises eight treatment rooms, a
sauna, steam bath and a boutique. The treatments
are inspired by Indian, Thai, Indonesian and
Ayurvedic traditions and make use of products
from the Paris label Thémaé. The two floating
pavilions are positively meditative places for spa
treatments and yoga or tai chi lessons.
Whether it is to celebrate a romantic honeymoon
or a destination wedding, Coco Bodu Hithi
embodies sophistication as a way of life, offering
a chic portfolio of experience defining timeless
moments.
74

20 / COCO FACTS
Location/distance from airport
North Malé Atoll / 40 minutes by speedboat
Villa categories
44 Island Villas
16 Water Villas
16 Escape Water Villas
24 Coco Residences
Wine & Dine
Air
Latitude
Tsuki
Wine Loft
Aqua
Stars Restaurant and Bar
Breeze Barbecue
In-villa dinning
Other facilities
Coco Spa
Gym
Tennis court
Boutique
PADI Dive School
Marine Biology Centre
Water sports
Contact
Coco Bodu Hithi
North Male’ Atoll
Republic of Maldives
+960 664 1122
reservations@cococollection.com
cococollection.com/en/dobu_hithi
75

20 / COCO FACTS
This Maldivian paradise on the southern end of
Baa Atoll is a place of unspoilt beauty surrounded
by an azure, crystal clear lagoon. The sense of
paradise is heightened further by the resort’s 98
thatch covered villas either tucked away in lush
tropical vegetation or perched on stilts above the
lagoon. In the heart of Coco Palm Dhuni Kolhu,
Coco Spa awaits those who appreciate a holistic,
natural healing philosophy. In this harmonious
space, guests can enjoy all the benefits of
traditional as well as modern treatments from
Indonesia, Thailand and India, complemented
with products from the Paris label Thémaé.
Two bars, including one on the beach, are perfect
for relaxing and watching the sun bid farewell to
the day. Plenty of recreational fun and diversion
is ensured by a choice of diving adventures,
watersports activities and a variety of marine
conversations projects headed by the resorts
Marine Biologist.
Untouched by the modern world, the resort sis
inspired by nature with barefoot luxury woven into
the rustic surrounding of the island. Coco Palm is
an experience that understands the need to relax
and get back to nature.
76

20 / COCO FACTS
Location/distance from airport
Baa Atoll / 30 minutes by seaplane
Villa categories
09 Ocean Front Villas
23 Beach Villas
25 Sunset Beach Villas
27 Deluxe Villas
12 Lagoon Villas
2 Sunset Lagoon Villas
Wine & Dine
Cowrie
Cornus
Conch Bar
Beach Bar
In-villa dinning
Other facilities
Coco Spa
Gym
Tennis court
Boutique
PADI Dive School
Marine Biology Centre
Water sports
Contact
Coco Palm Dhuni Kolhu
Baa Atoll
Republic of Maldives
+960 660 0011
reservations@cococollection.com
cococollection.com/en/palm_dk
77

78

The Exotic Spa treatment that’s good enough to eat!
Available from the Coco Spa at Coco Bodu Hithi and Coco Palm Dhuni Kolhu, this exclusive
spa menu is sure to be a delectable treat. All treatments in this menu use homemade spa
products created entirely using edible ingredients.
The Edible Spa Menu has been created in partnership with Chloé Morris, who focuses on
creating immersive worldwide journeys through food.
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