A FOOD TRADITION
Indo-Fijian Cuisine
A Fiji-based South Asian cooking tradition combining Indian culinary forms with local ingredients and longstanding Indo-Fijian adaptations.
Dishes linked to this cuisine
1–12 of 22
Aloo Choka
Roasted potatoes are mashed with onion, garlic, chilli, and oil into a rustic Indo-Fijian side dish.
Barfi
Barfi is a dense Indo-Fijian milk-based confection made by setting sweetened milk solids with cardamom and sometimes chopped nuts.
Bhajia
Bhajia is an Indo-Fijian vegetable fritter made by coating sliced vegetables in seasoned chickpea flour batter and deep-frying.
Dhal
A thick, savory legume preparation made by simmering split peas or lentils with aromatics and spices, commonly served as a staple accompaniment in Indo-Fijian meals.
Dhal Puri
Dhal Puri is a Fiji-style stuffed flatbread made from wheat dough filled with seasoned split peas and cooked with oil.
Eggplant Choka
Roasted eggplant is mashed with onion, garlic, oil, salt, and sometimes fresh chili pepper to make a smoky Guyanese accompaniment.
Farata
Farata is a Fiji-style layered flatbread made from wheat dough folded with oil and griddle-cooked until flaky.
Fijian-Style Chicken Curry
A homestyle Indo-Fijian curry of chicken simmered with onion, aromatics, warm spices, and a savory gravy.
Fijian-Style Fish Curry
A Fijian curry of fish simmered with aromatic spices, vegetables, and often coconut milk into a savory sauce.
Fijian-Style Goat Curry
A richly spiced Indo-Fijian curry in which goat is braised with onion, aromatics, and spices until tender in a savory gravy.
Gulgula
Gulgula is an Indo-Fijian sweet wheat-flour fritter typically made with sugar and often ripe banana or cardamom before being deep-fried.
Jalebi
Jalebi is a spiral-shaped fried sweet made from fermented wheat-flour batter and soaked in sugar syrup.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.