A Taste of Maldives at Amilla: Chef Naf Tells Her Story Through ‘Kanethi Taste’

There is something deeply familiar about the way Fathimath "Naf" Nafha Ismail speaks about food.

Not in the language of fine dining or technique, but in memories of kitchens filled with voices, of meals shared without ceremony, of the quiet understanding that food is how love is shown. “Food brought us together,” she says. And in many ways, that simple truth lives at the heart of her debut cookbook, 'Kanethi Taste by Chef Naf'.

Launched this week at Amilla Maldives, the book is not just a professional milestone. It is a personal story shaped by island life, family kitchens and the flavors that define Maldivian identity.

For Naf, the journey begins in Gdh. Madaveli, where she grew up surrounded by the sea and a culture where food was always central. Cooking was never a solitary act. It was something shared across households, across islands and across occasions. Meals marked everything from quiet evenings at home to large community celebrations.

As the youngest in her family, she remembers being a selective eater, insisting on only the finest cuts of tuna when garudhiya was prepared. But even in those moments, she was absorbing something deeper, watching the women in her family cook with instinct, generosity and care. It was an education that came without recipes or measurements, but with meaning.

That understanding stayed with her when she moved to Malé for her studies, where she realised just how much those early experiences had shaped her. Choosing culinary arts felt less like a decision and more like a natural continuation of what she already knew.

Today, at Amilla Maldives in Baa Atoll, Naf’s journey has evolved into something both local and global. The resort, located within a UNESCO Biosphere Reserve, is known not only for its white sand beaches and vibrant house reef, but also for its commitment to sustainability, inclusivity and celebrating Maldivian culture. With its organic Mystique Garden and a strong focus on locally inspired experiences, Amilla provides a space where stories like Naf’s can be shared meaningfully.

Working with guests from around the world has challenged her to adapt traditional Maldivian dishes to suit diverse dietary needs while preserving their essence.

“It allowed me to reinterpret our food without losing its soul,” she says.

Over five years, she has refined a style that blends her roots with global influences, quietly redefining how Maldivian cuisine can be experienced.

The idea for Kanethi Taste grew out of these everyday interactions. After her cooking classes and Friday Maldivian buffets, guests would often ask for recipes, wanting to recreate what they had tasted and to carry a part of the experience home. What began as a simple request gradually turned into something more lasting.

The book brings together a collection of Maldivian dishes that reflect both familiarity and discovery. There are well-loved favorites, lesser-known traditional recipes and foods often reserved for special occasions. It also includes the preparation of havaadhu, the essential spice base that forms the backbone of many Maldivian dishes, offering readers a deeper understanding of how local flavors are built.

At its launch, the spirit of the book was evident in every detail. Guests walked through the Mystique Garden with Naf, learning about the ingredients she uses, before gathering to watch her cook. The experience ended with a shared meal, simple, generous and deeply rooted in Maldivian hospitality.

In the foreword, Amilla Maldives General Manager Morgan Martinello describes the cookbook as “a quiet tribute to heritage, family, and the people who carry our traditions forward with care,” reflecting on Naf’s journey from intern to Demi Chef de Partie and the authenticity she brings to her craft.

Published as the first in a planned series, Kanethi Taste is also part of Amilla’s wider effort to spotlight the voices and talents within its community. But beyond that, it stands as something more personal.

It is a reminder of where Maldivian food comes from, not from written recipes, but from lived experience. From kitchens where measurements are guided by instinct, where flavours are shaped by memory and where food is always meant to be shared.

For Naf, the book is not an endpoint. It is simply another way of telling the story she has always carried with her

A story of home, now written, but still meant to be tasted.

The book will be available for purchase, with all proceeds going towards charitable causes.