THE scent of curry cooked in South Indian spices by the best chefs from India, Indigo Restaurant at Port Denarau Marina continues to make them rise above the rest of their competitors.
They are known as one of the best Indian gourmet producers in the country.
Their signature dish, the Fiji Crab Masala has been a crowd favourite amongst tourists and locals and chef Nathi Singh Negi says the dish is a mixture of local seafood cooked in the best Indian spices.
"We always try and stay above the rest of everybody because most restaurants tend to cook the same thing," said Chef Negi. "But what makes us different is how we bring some of the best spices from India, especially those from North and South India and incorporate that into the local food.
"We like to use a lot of seafood in our dishes which is always popular among our customers," he said.
The Fiji Crab Masala is a true testament of the restaurants ideologies and it highlights the best of both worlds? Fiji and India.
With a 700 gram crab cooked whole in cashew nuts, mean moily gravy, mustard seed, coconut cream, yoghurt, mustard seed, and jeera, the dish is a perfect blend of Indian authenticity and Fijian flavour. As Chef Negi explains, the dishes cooked at the restaurant are full of spices from India which is the core ingredient in their menu.
"We try to bring the best of Indian spices and we want to show the people of Fiji and our visitors that there are many ways of cooking a simple curry."
Established in 2007, the 280-seater restaurant boasts an indoor and outdoor sitting area that can cater for the array of visitors that frequent Denarau.
Chef Negi said so far the restaurant has been given positive feedback from its customers and had won a Best Restaurant award recently.