July 2026: Gili Lankanfushi Maldives, the pioneer of sustainable barefoot luxury, has announced the launch of Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook by Executive Chef Harinath Govindaraj. Published by St James’s House and launching in October 2026, the beautifully curated coffee-table book celebrates Chef Hari’s 20-year journey at the award-winning resort and showcases his innovative approach to plant-based cuisine.
Available to purchase via the Gili Lankanfushi Maldives website and on the island, with pre-orders opening soon, Plant to Plate allows guests and food lovers alike to recreate a taste of Gili at home. More than a cookbook, it reflects Chef Hari’s philosophy of simple, mindful cooking, encouraging readers to embrace seasonal ingredients, fresh herbs and the joy of creating nourishing meals from nature’s bounty. Featuring more than 60 recipes across breakfasts, starters, soups, salads, mains, desserts and signature drinks, the collection showcases his wellness-led approach to food while incorporating treasured family recipes inspired by his South Indian heritage.
Commenting on the launch, Executive Chef Harinath Govindaraj said:
“Plant to Plate is about making beautiful, wholesome food accessible to everyone. 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 much-loved figure at Gili Lankanfushi Maldives, Chef Hari has spent the past two decades helping shape the resort’s culinary identity through his passion for sustainability, wellness and plant-based dining. Highlights from the cookbook 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, demonstrating how inventive and indulgent vegan cuisine can be.
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.”
Featuring stunning photography by acclaimed photographer Mel Yates and written in collaboration with international broadcaster and author Katie Nicholl, Plant to Plate combines evocative imagery of island life with easy-to-follow recipes designed for healthy everyday living. The cookbook will retail at USD 100, with 25% of profits donated to the Cancer Society of Maldives (CSM), reflecting the resort’s ongoing commitment to supporting the local community. Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives will be available from October 2026 via the resort’s website and on the island.
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About Gili Lankfanfushi, Maldives
This award-winning eco-resort comprises 45 sumptuous overwater villas, including seven Crusoe Residences and The Private Reserve, one of the most exclusive and largest overwater villas in the world. Following the 2019 refurbishment, gazing out at the crystal-clear blue waters of the Indian Ocean from this private island has never been so luxurious. All categories of villas and residences come with a dedicated Mr/s Friday butler service, catering for guests’ every need. Rustic eco-design, unparalleled service, stunning natural surroundings and a laid-back luxury ‘no news, no shoes’ philosophy have guests returning for more of this sustainable paradise. Gili Lankanfushi has a hard-to-rival location: an unspoiled island in a large lagoon in the North Malé atoll, which is a 20-minute speedboat ride from Malé. This iconic Maldivian island is perfectly suited for couples, families, solo travellers and groups who are bound to “arrive as guests, leave as friends and return as family,” per the Gili philosophy.
