Gili Lankanfushi Maldives announces the release of the highly anticipated Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, a brand new cookbook created by Executive Chef Harinath Govindaraj. Set for publication in October 2026 by St James's House, the beautifully crafted coffee table book celebrates the 20-year anniversary of the talented chef and marks his unique take on plant-based cooking. The newly published book will be available for purchase through the Gili Lankanfushi Maldives website and on the island itself, starting preorders very soon. Plant to Plate offers guests and food lovers everywhere to bring Gili back to their kitchens by using the recipes presented in it.
More than just a cookbook, Plant to Plate represents the philosophy of Chef Hari when it comes to food and inspires the reader to use fresh, natural ingredients and herbs to cook wholesome, nourishing dishes. In the book, readers can find more than 60 recipes ranging from breakfasts to starters, soups, salads, main courses, desserts and signature beverages.
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.
Through the entire course of the book, Chef Hari breaks many barriers of perception when it comes to vegan cooking, using radishes to create scallops, creating tasty steaks from tofu, turning root vegetables into ceviches. These innovative recipes are proof that vegan cooking can be equally creative and tasty, as well as more conventional recipes.
Rodrigo Buanafina, General Manager of Gili Lankanfushi Maldives said: "Chef Hari has developed the culinary identity of Gili Lankanfushi for twenty years, captivating the guests with his creativity, passion for sustainability, and unparalleled talent in creating magical culinary masterpieces from basic ingredients. This Plant to Plate cookbook is the most beautiful tribute to his unbelievable journey together with the island and an excellent opportunity for the guests to take a little bit of Gili home with themselves."
Katie Nicholl, international broadcaster and author of the book, said: "As soon as I visited Gili Lankanfushi, I was captivated not only with the beauty of the island itself but also with the food prepared by Chef Hari. As a vegetarian, I was captivated with the creativity and originality of his dishes.
With beautiful photos by world-renowned photographer Mel Yates, Plant to Plate combines evocative photos of island life with simple recipes suitable for delicious and healthy cooking. This book becomes not only an excellent guide for healthy food lovers but also a visual feast for the eye."
