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Season Two at Baraabaru at Four Seasons Resort Maldives at Kuda Huraa
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Saturday, 20 April, 2024, 08 : 00 AM [IST]
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Maldives
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A tantalising culinary sequel unfolds from April 2, 2024 in the dramatic lagoon-top setting of Baraabaru at Four Seasons Resort Maldives at Kuda Huraa.
The partnership between Indian-born, New York-based chef Hari Nayak and Baraabaru’s head chef Kishan Singh continues with a second menu, marking the next chapter in a collaborative journey that began in October 2023. This new menu not only showcases the rich cultural and culinary heritage of the Indian subcontinent and the Maldives but also ventures into new territories and passions.
The Nayak-Singh Baraabaru partnership is more than a marriage of ingredients and creativity; it’s an alignment of philosophies and passions. Visionary chef Nayak’s journey from the coastal city of Udipi, India, to the world’s most prestigious restaurants is reflected in his modern yet authentic interpretation of Indian gastronomy. Chef Singh is celebrated for his dedication to natural flavours and meticulous focus on fresh, authentic dishes, complementing chef Nayak’s global perspective with deep-rooted local wisdom.
The new season Baraabaru menu expands its gaze beyond the Southern coastal recipes that defined chef Singh’s India's childhood and the first menu, embracing a pan-Indian approach with a modern twist.
Didier Jardin, general manager at Four Seasons Resort Maldives at Kuda Huraa, said, "We're thrilled by the overwhelming reception from our guests who have recently dined at Baraabaru. We're excited to elevate the dining experience even further with this new menu selection that features popular favourites as well as a selection of new dishes."
Signature starters include the Kokum Cured Tuna, which marries the tangy essence of Bhel Puri with creamy avocado in a refreshing cold salad. The Tandoori Grilled King Oyster Mushroom is a subtly spiced delicacy; its meaty texture the perfect canvas for the smokiness of the tandoor. The Kosha Mangsho, a Bengali-style slow-cooked mutton, is prepared with black masala, offering nuanced layers of intense yet comforting flavour. The Burrata Butter Chicken combines the charred smokiness of tandoor-baked chicken tikka with the velvet texture of melted burrata and a richly roasted tomato makhini sauce. The Lamb Shank Biryani is a majestic assembly of slow-cooked lamb with aromatic saffron-infused Keralan rice, sweet caramelised onions and the buttery crunch of toasted cashews.
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