Gili Lankanfushi Maldives has announced the launch of Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook from  Executive Chef Harinath Govindaraj. Published by St James's House and launching in  October 2026, the beautifully curated coffee-table book marks Chef Hari's 20th year  at the award-winning resort and celebrates his vibrant 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 is a reflection of 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 spanning breakfasts, starters, soups, salads, mains,  desserts and signature drinks, the collection showcases Chef Hari's wellness-led approach to food. Highlights 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, alongside treasured family recipes inspired by his South Indian heritage. 

"Plant to Plate is about making beautiful, wholesome food accessible to everyone," says 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 much-loved figure at Gili Lankanfushi Maldives, Chef Hari has spent the past two  decades helping shape the resort's culinary identity. Born in southern India, his  passion for cooking began at an early age and has evolved into a distinctive style  centred around sustainability, wellness and plant-based dining. Today, he oversees  the island's flourishing organic garden, growing herbs, fruits and vegetables used  throughout the resort's restaurants and menus. 

Throughout the book, Chef Hari challenges traditional perceptions of vegan cuisine,  transforming radishes into scallops, tofu into flavour-packed steaks and root  vegetables into vibrant ceviches. His inventive recipes demonstrate how plant-based  cooking can be every bit as satisfying, creative and indulgent as more conventional  dishes. 

Rodrigo Buanafina, General Manager of Gili Lankanfushi Maldives, comments "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.” 

Katie Nicholl, international broadcaster and author of the cookbook, comments  “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.” 

Featuring stunning photography by acclaimed photographer Mel Yates, Plant to  Plate combines evocative imagery of island life with easy-to-follow recipes designed  for delicious and healthy everyday living. The result is a visually striking keepsake that  transports readers to the shores of Gili Lankanfushi with every turn of the page. Sample recipes are available on request.  

Plant to Plate Vegan Recipes from Gili Lankanfushi Maldives will be available for  $100 USD with 25% of the profits going towards Cancer Society of Maldives (CSM)  

Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives will be available from October 2026 via the resort's website and on the island. Nightly rates at Gili  Lankanfushi start from £1,129 ($1,440) based on two adults sharing a Villa Suite with  breakfast included. For more information or to book please visit www.gili lankanfushi.com