Gili Lankanfushi Executive Chef Harinath Govindaraj releases debut vegan cookbook ‘Plant to Plate’
Gili Lankanfushi Maldives has announced that Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook from Executive Chef Harinath Govindaraj, has officially been published and is now available. Published by St James’s House, 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.
Now available to purchase online via the Gili Lankanfushi Maldives website and on the island, 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 Harinath 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: “Seeing Plant to Plate in print is a proud moment for everyone at Gili Lankanfushi. Chef Hari has shaped the culinary identity of the island for two decades, and this beautiful book captures his creativity, his passion for sustainability and the generosity he shows to every guest who sits at his table. Knowing that a portion of the proceeds will support the Cancer Society of Maldives makes it all the more special. It is a wonderful way for guests, old and new, to take a taste of the Gili experience home with them.”
Katie Nicholl, international broadcaster and author of the cookbook, comments: “To be clear, this is not just a book for vegans, it is a book for anyone who loves food, is passionate about healthy eating and is curious about blending new tastes and flavours and creating something truly spectacular. There is no end to Chef Hari’s creativity, he can create a tastebud tingling masala ‘steak’ from tofu, pan seared ‘scallops’ out of radishes… This is a book to inspire and surprise you and teach us all that vegan food can be creative, exciting 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.
Plant to Plate Vegan Recipes from Gili Lankanfushi Maldives is now available for $129 USD with 25% of the profits going towards Cancer Society of Maldives (CSM). Sample recipes are available on request. Order your copy here.
