The Maldives has a rich culinary heritage, one that we must cherish and pass down to future generations. At The Mangrove Island, we take pride in our own unique cuisine, and among its most treasured dishes is Bangu Riha—a curry made from the elusive milky fish. From the very moment it is caught to the time it reaches the dining table, Bangu Riha is more than just a dish—it is an experience, a tradition, and a celebration of island unity.

The journey begins in the heart of the island’s lake, where islanders have, for generations, practiced the traditional way of catching Bangu. It is a communal effort, a time when everyone comes together. Using a carefully laid path of palm leaves, the fish are guided toward the lake’s edge. As they leap from the water, skilled hands swiftly place a trap made from cloth (lunggie), ensuring a respectful and sustainable catch. Only mature fish are taken—smaller ones are released, left to grow for the future, preserving the delicate balance of the lake’s ecosystem.

Once caught, the fish is cleaned with care, expertly butchered and sliced, while the homes come alive with the preparation of a secret blend of spices. This special curry is traditionally served during grand occasions, a centerpiece of lunchtime feasts that bring families and friends together. The rich, flavorful taste of Bangu Riha is unlike anything else—a dish you won’t find anywhere beyond The Mangrove Island.

Here, food is more than nourishment—it is a story, a connection to our past, and a gift to the generations ahead.

Island Experiences