Home>Blog>Chef Harinath Govindaraj launches debut vegan cookbook celebrating 20 years at Gili Lankanfushi
08 July 2026
Chef Harinath Govindaraj launches debut vegan cookbook celebrating 20 years at Gili Lankanfushi
Gili Lankanfushi Maldives has announced the release of Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook by Executive Chef Harinath Govindaraj, offering chefs, culinary professionals and food enthusiasts an insight into the plant-based philosophy that has shaped the resort’s culinary identity over the past two decades.
Published by St James’s House and launching in October 2026, the coffee-table cookbook marks Chef Hari’s 20th anniversary at the award-winning resort. Featuring more than 60 recipes, the book celebrates ingredient-led cooking, sustainability and wellness while demonstrating the versatility of plant-based cuisine.
For chefs in the Maldives, the publication reflects the growing importance of plant-forward gastronomy within luxury hospitality, where seasonal produce, wellness-focused menus and sustainable sourcing continue to influence menu development.
The collection spans breakfasts, starters, soups, salads, main courses, desserts and signature beverages, combining recipes developed at Gili Lankanfushi with dishes inspired by Chef Hari’s South Indian heritage.
Among the featured recipes are 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.
Throughout the book, Chef Hari demonstrates how familiar vegetables can be transformed through contemporary culinary techniques. Radishes are reimagined as scallops, tofu becomes the centrepiece of a steak-inspired dish, and root vegetables are presented as vibrant ceviches, illustrating the creativity increasingly associated with modern vegan cuisine.
“Plant to Plate is about making beautiful, wholesome food accessible to everyone,” Chef Hari said.
“The recipes are designed to be practical, flexible and easy to recreate at home using fresh, seasonal ingredients.”
Born in southern India, Chef Hari has spent the past 20 years shaping Gili Lankanfushi’s food philosophy. His approach combines sustainability, mindful cooking and nutrition, supported by the resort’s organic garden, where herbs, fruits and vegetables are cultivated for use across its restaurants.
For culinary professionals, the book also highlights the value of kitchen gardens in modern hospitality. By integrating home-grown produce into menu development, chefs can reduce food miles while creating dishes that reflect seasonality and a stronger connection to place.
Gili Lankanfushi General Manager Rodrigo Buanafina described the cookbook as a celebration of Chef Hari’s contribution to the resort.
“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,” he said.
The cookbook has been written by broadcaster and author Katie Nicholl, who said the recipes demonstrate that vegan cuisine can be creative, accessible and full of flavour, regardless of dietary preference.
Featuring photography by Mel Yates, Plant to Plate combines recipes with imagery of island life, creating a publication that is both a culinary reference and a visual showcase of Gili Lankanfushi’s approach to sustainable dining.
The cookbook will retail for USD100, with 25 per cent of profits donated to the Cancer Society of Maldives. It will be available from October 2026 through the resort’s website and on the island, with pre-orders opening soon.
