Introduction: Mohanthal is a dense, grainy gram flour fudge, slow-roasted in ghee until deeply aromatic, then set with a scattering of nuts. It is a fixture of Gujarati and Jain festive sweet boxes, particularly around Diwali, and its long, patient roasting is considered the mark of a well-made batch. Cultural Background: Mohanthal is a dense, […]
Introduction: A fragrant milk drink steeped with saffron and blended with almonds and pistachios, kesar badam doodh is a festive favourite served at Jain celebrations and religious gatherings, often alongside sweets like shrikhand or mohanthal. It can be served warm in winter or chilled over ice in summer. Cultural Background: A fragrant milk drink steeped […]
Introduction: Originating in Brittany, crêpes have become a beloved French street food staple, sold from stands and creperies throughout the country, filled with anything from simple sugar and lemon to Nutella, ham and cheese. Cultural Background: Originating in Brittany, crêpes have become a beloved French street food staple, sold from stands and creperies throughout the […]
Introduction: A simple coastal village soup, Suisi ni Ika combines the day’s fish catch with coconut milk and root vegetables, cooked slowly over an open fire in traditional settings and enjoyed as a warming, filling meal. Cultural Background: A simple coastal village soup, Suisi ni Ika combines the day’s fish catch with coconut milk and […]
Introduction: Duruka, sometimes called ‘Fiji asparagus’, is a native flowering grass unique to the islands, harvested seasonally and prized for its tender, nutty stalks — this light broth is a traditional way to showcase it. Cultural Background: Duruka, sometimes called ‘Fiji asparagus’, is a native flowering grass unique to the islands, harvested seasonally and prized […]
Introduction: A staple of Indo-Fijian households, this tomato-based fish curry reflects the fusion of Indian spice technique with Fiji’s abundant reef and ocean fish, commonly served at family dinners. Cultural Background: A staple of Indo-Fijian households, this tomato-based fish curry reflects the fusion of Indian spice technique with Fiji’s abundant reef and ocean fish, commonly […]
Introduction: A dense, chewy sweet made from grated cassava and coconut caramelised in dark sugar syrup, vakalolo is a treasured dessert served at Fijian celebrations, church fundraisers and family gatherings. Cultural Background: A dense, chewy sweet made from grated cassava and coconut caramelised in dark sugar syrup, vakalolo is a treasured dessert served at Fijian […]
Introduction: A modern favourite born from Fiji’s fusion baking tradition, cassava cake combines grated cassava with coconut milk and condensed milk for a dense, custardy dessert often baked for birthdays and church fetes. Cultural Background: A modern favourite born from Fiji’s fusion baking tradition, cassava cake combines grated cassava with coconut milk and condensed milk […]
Introduction: A soft, subtly sweet loaf enriched with coconut milk and shredded coconut, Fiji coconut bread reflects the fusion of colonial-era baking traditions with local island ingredients, popular for breakfast and afternoon tea. Cultural Background: A soft, subtly sweet loaf enriched with coconut milk and shredded coconut, Fiji coconut bread reflects the fusion of colonial-era […]
Introduction: Diwali, the festival of lights, is widely celebrated across Fiji’s Indo-Fijian community, and households prepare platters of mithai (sweets) such as barfi and ladoo to share with family, friends and neighbours during the celebrations. Cultural Background: Diwali, the festival of lights, is widely celebrated across Fiji’s Indo-Fijian community, and households prepare platters of mithai […]