Both residents and visitors find it to be a peaceful place where they can sit under a shaded tree and finally overcome their procrastination, finish an essay that is due in a few short weeks, or simply read their favorite book while enjoying the breeze. It’s also the perfect location for a family get-together or an early morning run around the 8 hectares of land, away from the busy city life. One of Hulhumalé’s top locations for photography right now is the Leisure Zone. Many people arrange photo sessions on the viewing platform, by the pond, or in the general greenery of the leisure zone, and these sessions often take up the entire weekend.

Within the recreation area is a dedicated outdoor gym space. From early morning until late at night, runners and walkers make use of these areas. Despite the availability of these amenities, residents and tourists still enjoy running on the tree-lined lanes in Hulhumalé. Running has long been a beloved pastime of the Hulhumalé community.

On weekends and at night, children take over the recreational zone’s skating rink. In the past, people were unable to participate in this sport due to a lack of space, but nowadays, young children and toddlers frequently set aside time for this thrilling sport.

Our goal in creating Central Park is evident in its current state, and in the enjoyment, both residents and visitors derive from it, even during the ongoing construction. The mosque area, the interactive zone, and a few parts of the recreation area are currently being built. The only fully developed area in Central Park is the leisure zone.

To keep our community healthy, Hulhumalé promotes new health trends and an outdoor lifestyle. Central Park allows people to experience nature in all its forms and serves as a hub for social and cultural interaction. When it is finished, our neighborhood will have much to enjoy and a sight to behold.

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Warm black tea in a cup, Kulhi Boakibaa! This combination is unbeatable. It’s our take on the delicious fish cakes from our region. You can use valhomas instead of canned tuna, or a mix of both. You can also cook them on the stovetop; we baked ours in the oven. If using a stovetop, simmer the mixture over low heat until the top starts to dry. Once the bottom is golden brown, flip it over and continue cooking.

Items of ingredients:-

• 1½ cups roughly crushed, soaked rice
• One 425g can of tuna
• Two cups of sliced onions
• ½ cup desiccated coconut, or scraped coconut instead
• Two teaspoons of sliced chili (adjust to taste)
• Four teaspoons of lemon juice½ teaspoon grated ginger
• Chop two teaspoons of curry leaves
• Two Eggs
• 1/2 tsp powdered turmeric
• 1½ teaspoons salt (adjust to taste)
• Two cups of water and frying oil

Arrangemet :-

• Combine onion, ginger, curry leaves, chili powder, lime juice, eggs, and turmeric powder.
• Make sure the flavors of the various components meld together by giving the mixture a good squeeze.
• Add the tuna next, and thoroughly combine.
• Next, fully combine the ground rice, water, and scraped coconut into the mixture.
• Partially fill frying pan with mixture (about 1 inch thick), place over low heat, and cook until top is dry.
• Gently flip to the other side and cook until golden brown. Proceed with the remaining mixture.
• Alternatively, bake it for 45 minutes or so, or until the top is golden, on medium heat.

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Components :-

• 1. 1/8 pound of 2.5 cm-long tuna steak
• One tablespoon coconut oil
• three cloves of coarsely chopped garlic
• Two cardamom seeds and pods Only one 2.5 cm long, peeled, and finely chopped knob of fresh ginger
• Ten curry leaves, cut finely
• One green chili, chopped finely
• One thinly sliced onion
• 1½ teaspoon of powdered fennel seeds
• Half a teaspoon of cumin
• 1/2 tsp of turmeric powder
• A half-tsp black pepper
• One pint of coconut milk
• One stick of sea salt with cinnamon
• fresh coriander for decoration

Technique :-

• Salt the fish lightly and set it aside.
• Heat the coconut oil in a big saucepan over medium heat until it begins to boil. Stir in the chili, curry leaves, ginger, cardamom, and garlic. Allow to sauté for about 30 seconds, or until aromatic.
• Simmer the onion slices for five to seven minutes, or until they are tender. Add the remaining spices, which include black pepper, turmeric, cumin, and fennel. They will mix and become fragrant after about a minute.
• Now put everything in a food processor and pulse until a coarse paste forms. Reintroduce the paste to the pan over medium heat, add the coconut milk (reserving one tablespoon for a final drizzle), cinnamon stick, and ½ teaspoon salt.
• Gently add the fish pieces to the sauce and bring it to a boil. They’ll cook really rapidly. The fish should be cooked through and soft after 5 minutes, at which point the curry can be served. Serve with a mound of rice, drizzle with excess coconut milk, and sprinkle with coriander.

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Components:

• Sadia Chicken Livers, 450g
• ½ tbsp whole fennel seeds and 3 tsp whole coriander seeds
• One tablespoon whole cumin seeds
• One teaspoon of whole black peppercorns
• Ten dried red chilies
• Four pods of cardamom
• A three-inch cinnamon stick
• Two medium-sized onions
• ½ scotch bonnet with 2 tablespoons oil
• Ten curry leaves
• 1 tablespoon of ginger-garlic paste
• One teaspoon of salt
• 1/4 cup coconut milk and 2/3 cup water

Guidelines:

• Sadia Chicken Livers should first be fully defrosted before being sliced into 1 & 1/2 inch pieces. Thoroughly rinse them with water and set them aside.
• Turn the heat down to medium. Incorporate the cardamom pods, dried chilis, coriander, fennel, cumin, black peppercorns, and cinnamon stick.
• To ensure equal cooking, occasionally reorganize the contents of the pan. After three minutes, or after everything has taken on a brownish hue, roast them. Take out and let the spices to cool.
• Next, blend all of the roasted spices into a smooth powder using your mixer.
• First, thinly slice the onion and ½ of the scotch bonnet pepper to begin making the curry.
• Simmer two tablespoons of oil. Add the scotch bonnet, ten curry leaves, and the sliced onion.
• Cook Add the ginger-garlic paste and thoroughly combine. Sauté the onions until they turn a golden brown.until the onions become tender.
• Then add the Sadia Chicken Livers, cut into slices. Cook, stirring, for one minute.
• Mix thoroughly after adding the roasted spices and a tsp of salt.
• After that, pour in 2/3 cup of water and cover the saucepan. Simmer for fifteen minutes, stirring halfway through.
• Add the ½ cup coconut milk last. After cooking for two minutes with a stir, turn off the heat.
• Accompany with rice or roshi, the Maldivian flatbread.

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Today, tourists may observe the memorial erected in memory of that day in the capital. When the tsunami crossed the country, it caused significant material damage and 74 fatalities. The monument, which is a very interesting location, rises from the point where the sea meets the land, and steel balls that symbolize the nation’s twenty atolls are placed there.

It was intended for them to symbolize the swelling waters of the tsunami as they rise towards the sky. The vertically arranged iron rods that represent the lost lives, each bearing the victim’s name inscribed on it, are the focal point of the monument.

Situated in the southeast of Malé, the Tsunami Monument is a fascinating location for surfers and anybody else looking to unwind while taking in the sound of the waves gently lapping the shore.

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The largest and oldest public park in Male, the nation’s capital, is this one. It’s the ideal location to get away from the bustle of the city. One of Male’s few green areas. There is plenty of shade in the park to sit and unwind. Given its proximity to the main sights of the capital, it is the most tranquil and pleasant spot to rest after seeing all the monuments and shopping for mementos. You may unwind here while you wait for your boat to arrive because Jetty Number 1 is only a short stroll away.

This park was created on the site of the former Sultan’s Palace following the fall of the Maldivian monarchy. The three-story Usgekolhu building, painted green and white, is the only building still standing. Before a new structure was constructed in 2010 a short distance away, the building served as the national museum from the 1950s.

Locals love going there with their families on Friday nights and on public holidays. A kid-friendly play area with swings, a slide, and a massive spider web climber. There is a stage for concerts and musical acts in the park, as well as an outdoor fountain.

With its leafy trees full of bird songs and ponds covered in water lilies, Sultan Park creates a peaceful green haven amidst the bustling metropolis.

Opening Hours:
06:00 am – 11:45 pm

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Filling

• One cup of diced or sliced smoked tuna (one can of light flesh tuna chunks substituted)
  1 cup finely chopped Dorset Naga (Chinese capsicum, ghost chile, or geitheyo mirus)
• ⅓ cup finely chopped curry leaves
• 1 cup finely sliced onion
• 1 tbsp crushed pepper
• 3 cups finely sliced cabbage
• 5 hard-boiled, diced eggs
• Add salt to taste.

Dough

• ⅓ cup vegetable oil
• Three cups of sifted flour
• One teaspoon salt, warm water
• vegetable-based frying oil

Directions :-

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Malé City

You should start in the capital city of Malé if you want to experience the best that the Maldives has to offer. Malé’s vivid architecture, turquoise waters, swaying palm trees, and rich history make it a trip that should not be missed. On one side, it is surrounded by old buildings, while on the other, it has different shades of green and blue. There are plenty of interesting things to do in Malé, like strolling around the streets that are brimming with vibrant marketplaces or visiting the National Museum to learn about the Maldives’ history.

Vaadhoo Island

The shimmering blue ocean on Vaadhoo Island is one of the most breathtaking natural phenomena in the world, adding to the breathtaking beauty of the Maldivian beaches. One of the natural phenomena that adds to this celestial panorama is the brilliant “Sea of Stars”. This effect is brought about by the bioluminescence produced by phytoplankton in the ocean. The breaking waves’ dazzling blue-neon tone is most noticeable at night, because it doesn’t happen very often. Though it is not a definite event, you may anticipate its return from late summer till the end of the year. Like any natural event, this amazing brilliant event requires a small amount of luck to truly appreciate!

Ithaa Undersea Restaurant

“Ithaa” means “mother of pearl” in Dhivehi, which is a fitting description of the breathtaking surroundings. Situated five meters below the ocean’s surface, the restaurant at Hilton Maldives Resort & Spa is a small, intimate space with seating for just fourteen people. Visitors are treated to a panoramic view of the surrounding coral reef thanks to the ceiling’s sloping tunnel design. You will need to schedule a seaplane flight that leaves from Malé International Airport in order to get there. Their contemporary fusion cuisine offers a distinctive blending of flavors from the West and the East. The restaurant serves respectable portions at above-average pricing, although hotel guests can still have lunch for as little as $120.

Whale Submarine

One of the best family-friendly things to do in the Maldives is to go on a 45-minute submarine tour. An amazing journey awaits you at Whale Submarine, a well-liked tourist site in the Maldives. It is an exciting introduction to this island nation’s varied aquatic population and is certain to make an impression. Throughout your voyage, you can come across marine creatures including shark rays, yellow boxfish, blue snapper, lionfish, and turtles. This is one of the best things to do in the Maldives if you don’t want to dive!

Grand Friday Mosque

The Grand Friday Mosque, one of the biggest mosques in the world, with space for up to 5,000 people. The mosque’s massive gold dome and magnificent marble exterior—both of which are much more stunning in person—draw a large number of pilgrims and tourists each year. This mosque, which is a part of Malé’s Islamic center, is well located next to the city’s major pier, so it is visible from the water. Anytime between 9 AM and 5 PM is a good time for you to stop by. To prevent upsetting the group of worshipers, you should attempt to avoid going during prayer times.

Banana Reef

Banana reef is situated northward along the Malé island and gets its name from the shape it has when viewed from above. Without a question, this is the most well-known diving location in the Maldives and possibly the entire globe. There, a rich marine ecology, numerous rocks, and caves coexist with stunning reefs and corals of every hue. This is the best destination if you’re seeking for an exciting underwater adventure. Because reef sharks and barracuda frequently visit Banana Reef, it’s also an excellent location for diving!

Fulhadhoo Island

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Regarding the soup :-

• 200g of chicken
• Two tsp Maldivian curry powder (follow the recipe below)
• One tsp of chili powder
• One tsp of pink Himalayan salt
• One teaspoon of finely powdered black pepper
• Three tsp of coconut oil
• Five peeled and finely chopped garlic cloves
• One tablespoon of finely chopped, peeled ginger
• Two sliced onions
• One bunch of cilantro
• Eight curry leaves
• One-half teaspoon of ground cinnamon
• Four divided cardamom pods
• Half a teaspoon of ground cloves
• 250 milliliters of warm water
• 240 milliliters of coconut milk
• Regarding the Maldivian Curry Mix

Procedure

To prepare curry powder :-

After removing the seeds from the cardamom pods, combine them with the other spices, roast them gently in a dry pan, and then use a pestle and mortar to ground them into a fine powder. You may use the remaining portion in other curry dishes by storing it in an airtight jar.

To prepare the soup :-

Take the coriander leaves off of the stalks, chop them coarsely, and set aside. Chop the coriander stalks finely.

Chop the chicken into small pieces and transfer it to a big bowl along with the salt, pepper, curry powder, and chilli powder. Ensure that the chicken pieces are thoroughly covered in the spice mixture. Give the bowl a cover and give it 20 to 30 minutes to marinade.

In a large saucepan, heat the oil, add the ginger and garlic, and fry for 1 minute. Next, add the onions, and cook for an additional 5 minutes, or until they are tender and lightly browned. Add the ground cloves, cardamom pods, coriander stems, curry leaves, cinnamon, and extra chilli powder if you want your food hotter.

To achieve a better color and flavor, add the marinated chicken and cook it on both sides. Stir in 250 ml of warm water, cover, and simmer over low heat for 30 to 40 minutes, stirring from time to time.

Reduce the heat and add the coconut milk once the sauce has reduced. After adding the curry and bringing it to a boil, lower the heat, and simmer for an additional fifteen minutes, adjusting the seasoning as needed.

Transfer to bowls that have been heated and top with chopped coriander leaves.

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