page_title: Culture of the Maldives
section_title: Cuisine
hierarchical_section_title: Culture of the Maldives / Cuisine
caption_attribution_description: English: Masroshi. Maldivian snacks
context_page_description: The culture of the Maldives is derived from a number of sources, the most important of which is its proximity to the shores of Sri Lanka and South India. The population is mainly Indo-Aryan from the anthropological point of view.
context_section_description: The cuisine of Maldives is mainly fish as the fishing industry is the second-largest industry in the country. Daily meals include rice and fish, the most common foods, with fish being the most important source of protein in the average diet. Very few vegetables are eaten due to a lack of farming land in the country. Elders smoke guduguda, an elongated pipe that goes through a trough of water. Most food served in tourist resorts is imported. On ceremonial occasions, meat other than pork is eaten. Alcohol is not permitted except at tourist resorts. The local brew "Bogaru" is consumed instead of alcoholic beverages. Basic commodities such as rice, sugar, and flour are imported.
caption: Masroshi. Maldivian savory snacks
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