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
13–22 of 22
Kachori
A deep-fried wheat pastry filled with seasoned legumes such as mung beans or lentils.
Kadhi
A tangy South Asian-style yogurt and chickpea-flour curry thickened with spices and commonly tempered oil.
Kheer
Kheer is a slow-simmered South Asian rice pudding made with milk, sugar, and aromatic cardamom, often finished with nuts.
Laddu
Laddu is a sweet, hand-formed South Asian confection commonly made from chickpea flour, sugar, ghee, and cardamom.
Papad
Papad is a thin, crisp South Asian wafer made from seasoned pulse flour and typically roasted or deep-fried before serving.
Puri
Puri is an Indo-Fijian unleavened wheat-flour bread rolled into rounds and deep-fried until puffed.
Roti
Roti is an unleavened Fiji-style flatbread made from wheat flour, water, salt, and oil and cooked on a hot griddle.
Samosa
Samosa is a filled Indo-Fijian pastry, typically made with spiced potato and peas enclosed in wheat-flour dough and fried.
Sev
Sev is a crisp, extruded snack of seasoned chickpea flour strands that are deep-fried in vegetable oil.
Tomato Choka
Roasted tomatoes are mashed with onion, garlic, chilli, and oil into a smoky Indo-Fijian side dish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.