Gili Lankanfushi Maldives has announced the forthcoming publication of Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook by the resort’s Executive Chef, Harinath Govindaraj. Scheduled for release in October 2026, the carefully curated coffee-table book will commemorate Chef Hari’s 20th anniversary at the award-winning Maldivian resort while showcasing his distinctive approach to plant-based cuisine, sustainable food production and wellness-focused dining.
Published by St James’s House, Plant to Plate will be available for purchase through the Gili Lankanfushi Maldives website and directly from the resort, with pre-orders expected to open soon. The publication has been designed to allow guests, culinary enthusiasts and health-conscious readers around the world to recreate a selection of the resort’s acclaimed dishes in their own homes.
The cookbook reflects Chef Hari’s philosophy of preparing simple, nourishing and memorable meals using seasonal produce, fresh herbs and naturally sourced ingredients. It encourages readers to appreciate the quality and versatility of fresh produce while demonstrating how thoughtful cooking techniques can transform everyday ingredients into refined culinary creations.
Featuring more than 60 recipes, the collection covers breakfasts, starters, soups, salads, main courses, desserts and signature beverages. Among the featured recipes are Rainbow Root Ceviche, Gili Garden Green Gazpacho, Teriyaki Tofu Steak with Coriander Sticky Rice, Pan-Seared Radish Scallops, Roasted Green Cauliflower with Zesty Couscous and Caramel Pistachio Silk Cheesecake. The book also includes treasured family recipes influenced by Chef Hari’s South Indian heritage, bringing together the flavours of his early culinary experiences and his two decades of work in the Maldives.
Chef Hari said the cookbook was created to make wholesome and visually appealing food accessible to a broad audience. He explained that the recipes have been developed to remain practical, flexible and easy to prepare at home using fresh, seasonal ingredients. Through the publication, he hopes to encourage readers to become more confident in the kitchen and recognise that some of the most memorable meals can be created from the simplest natural ingredients.
A widely respected member of the Gili Lankanfushi Maldives team, Chef Hari has played a central role in shaping the resort’s culinary identity over the past 20 years. Born in southern India, he developed an interest in cooking from an early age before building a professional style focused on sustainability, wellbeing and plant-based dining.
At the resort, Chef Hari also oversees a flourishing organic garden where herbs, fruits and vegetables are cultivated for use across Gili Lankanfushi’s restaurants and dining experiences. The garden supports the resort’s emphasis on freshness, responsible sourcing and closer connections between food preparation and the natural environment.
Located in the North Malé Atoll, Gili Lankanfushi Maldives is recognised for combining relaxed island living with refined hospitality, spacious accommodation, personalised service and environmentally conscious operations. The resort’s culinary programme forms an important part of its guest experience, with menus that highlight fresh ingredients, international influences and the produce cultivated on the island.
The resort’s commitment to sustainability is reflected in its broader approach to hospitality, including responsible resource use, locally inspired experiences and increased awareness of environmental conservation. The publication of Plant to Plate further strengthens this identity by extending the resort’s culinary philosophy beyond the island and making its recipes accessible to readers internationally.
Throughout the cookbook, Chef Hari challenges conventional perceptions of vegan cuisine by reimagining familiar ingredients in creative and visually engaging ways. Radishes are prepared to resemble scallops, tofu is transformed into richly flavoured steaks, and root vegetables are presented as colourful ceviches. These recipes demonstrate that plant-based dining can deliver depth of flavour, variety, sophistication and satisfaction while remaining approachable for home cooks.
Gili Lankanfushi Maldives General Manager Rodrigo Buanafina said Chef Hari has influenced the resort’s culinary direction for two decades through his creativity, commitment to sustainability and ability to transform simple ingredients into memorable dining experiences. He described the cookbook as a fitting celebration of Chef Hari’s long-standing contribution to the island and an opportunity for guests to take a part of the Gili experience home with them.
International broadcaster Katie Nicholl, who authored the cookbook, said she was impressed by Chef Hari’s food during her first visit to the resort. She noted that the creativity, flavour and presentation of the dishes demonstrated that the collection would appeal not only to vegans but also to anyone interested in good food, balanced eating and discovering new culinary ideas.
The book features photography by acclaimed photographer Mel Yates, combining evocative images of island life with accessible, step-by-step recipes. The publication has been designed as both a practical culinary guide and a visually striking keepsake that captures the atmosphere, natural beauty and distinctive dining experience of Gili Lankanfushi Maldives.
Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives will be priced at USD 100, with 25 percent of profits donated to the Cancer Society of Maldives. The contribution will support the organisation’s important work and adds a meaningful charitable dimension to the cookbook’s international release.
The initiative positively contributes to the Maldives’ growing reputation as a destination that combines world-class tourism with sustainable hospitality, culinary creativity and social responsibility. It also complements national efforts to strengthen the Maldives’ tourism industry by promoting high-quality resort experiences, environmental awareness and internationally appealing products connected to the country’s distinctive island identity.
The cookbook will be available from October 2026 through the resort’s website and at Gili Lankanfushi Maldives. Nightly rates at the resort start from GBP 1,129, approximately USD 1,440, based on two adults sharing a Villa Suite with breakfast included.
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