Gili Lankanfushi Maldives has announced the upcoming release of Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook from Executive Chef Harinath Govindaraj. The coffee-table volume, scheduled for publication by St James's House in October 2026, commemorates Chef Hari's 20-year tenure at the luxury resort and showcases his plant-based culinary philosophy.
The cookbook will be available for purchase through the Gili Lankanfushi Maldives website and at the island property, with pre-orders commencing shortly. The collection features over 60 recipes spanning breakfast offerings, starters, soups, salads, main courses, desserts, and signature beverages, reflecting Chef Hari's wellness-oriented approach to cooking.
Featured dishes include 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 compilation also incorporates family recipes inspired by the chef's South Indian heritage.
"Plant to Plate is about making beautiful, wholesome food accessible to everyone," said Chef Hari Govindaraj. "The recipes are designed to be practical, flexible and easy to recreate at home using fresh, seasonal ingredients. I want readers to feel confident in the kitchen and to understand that some of the most memorable dishes come from the simplest ingredients."
A prominent figure at Gili Lankanfushi Maldives, Chef Hari has spent two decades shaping the resort's gastronomic identity. Born in southern India, he developed an early passion for cooking that has evolved into a distinctive style emphasising sustainability, wellness, and plant-based dining. He currently oversees the island's organic garden, cultivating herbs, fruits, and vegetables utilised across the resort's dining establishments.
Throughout the publication, Chef Hari challenges conventional perceptions of vegan cuisine by transforming radishes into scallop alternatives, tofu into savoury steaks, and root vegetables into vibrant ceviche-style preparations.
Rodrigo Buanafina, General Manager of Gili Lankanfushi Maldives, commented, "Chef Hari has shaped the culinary identity of Gili Lankanfushi for two decades, inspiring guests through his creativity, passion for sustainability and extraordinary ability to transform simple ingredients into unforgettable dining experiences. The new Plant to Plate cookbook is a fitting celebration of his remarkable journey with the island and a wonderful way for guests to take a taste of the Gili experience home with them."
International broadcaster and cookbook author Katie Nicholl added, "When I first visited Gili Lankanfushi, I was captivated not only by the beauty of the island but by Chef Hari's extraordinary food. As a family of meat eaters, we were amazed by the creativity, flavour and colour of his vegan cuisine. Plant to Plate is not just a book for vegans; it is for anyone who loves good food, enjoys healthy eating and is curious about discovering exciting new flavours. Hari has an incredible gift for transforming humble ingredients into something truly special, and his recipes prove that plant-based cooking can be creative, accessible and, above all, delicious."
The cookbook features photography by Mel Yates, combining evocative imagery of island life with accessible recipes designed for wholesome everyday living. Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives will be priced at $100 USD, with 25% of proceeds benefiting the Cancer Society of Maldives (CSM).
Nightly rates at Gili Lankanfushi start from £1,129 ($1,440) based on two adults sharing a Villa Suite with breakfast included. Further information and bookings are available at www.gili-lankanfushi.com.
