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While the word “sommelier” is more oftem familiar to wine aficionados, it originally referred to a “butler”. Anantara Dhigu Resort & Spa, Maldives has adopted the term to refer to its resident expert to select the most appropriate to salt to complement your meal at its fusion restaurant Fuddan.
 
Any chef worthy of the name will tell you that salt is an essential ingredient to bring out the flavours of a dish and enhance the overall dining experience, so Csalt sommelierC Nasrulla is on hand to help guests pair their food with the perfect seasoning.
 
Nasrulla will talk diners at Fuddan through the range of around 11 salts on offer (as well as chutneys and mustards). Smoked Salish salt from Washington State (NasrullaCs favourite) goes well with grilled food, especially red meats, while smoked salt from Bali is recommended to enhance the taste of tuna prepared with coconut and kaffir lime. Pink Peruvian salt, from natural springs in the lakes of the Andes, has a strong taste and is excellent for pre-seasoning and enhancing flavour. Cyprus black lava flake is a mountain salt. Bali coconut and lime-smoked sea salt is ideal for seafood, especially prawns. New Zealand sea salt has a perfect flaky texture, while Vanilla salt from Anglesey has a piquancy of its own. “Each of the salts has a very interesting story, and is different in the way it complements the subtleties of different dishes,C says Nasrulla.
 
“Maldivian Nasrulla Thoha explained, “When I joined Fuddan Restaurant at Anantara, it was the first time I saw so many types of salt. Each one has something special about it. As I learned and discovered more, I wanted our guests to also taste these salts, to pair them perfectly with the fine cuisine from our menu. So I took up the challenge of becoming a salt sommelier! That marked the start of my passion for salt. It has been a journey – through fascinating flavours – that has taught me all about the faraway places where these salts come from. “Salt has opened my eyes to new experiences, and sharing that with others has given me a special purpose. ICm so proud of that and I could never look at salt in the same way again.”
 
Guests are normally amazed to learn about the different kinds of salt, and listen attentively to the explanations. Most have never heard of these salts. Each of the salts has an interesting story, and is different in the way they complement the subtle flavours of dishes.
 
Throughout history, salt has been such as important element of life that it has been the subject of many stories, fables and folktales. Some cultures even ascribe magical powers to it. This story of a man who holds the unusual position of salt sommelier at Anantara Resort MaldivesC Fuddan Restaurant is one that shouldnCt be taken with a grain of salt...
 
And if salt isn’t quite your thing, Nasrulla can introduce you to the delights of the resort’s homemade of chutneys, such as Plum, English beer, Hot Indian, Pumpkin and rum relish, Sweet mango, Hot peach relish, Lime and chilli, or Pear and ginger. The range of mustards will also titillate the most jaded palate with a choice of red wine mustard to accompany meat, herb mustard for grills, olive mustard to liven up chicken or lime mustard with fish.
 
For more information on Anantara Resort Maldives visit www.anantara.com.

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