Fiji Marriott Resort Momi Bay’s sous chef, Nilesh Sen, is committed to showing guests the variety of cuisines that Fiji has to offer.
Holi celebrations at the resort last weekend offered the perfect platform to showcase his style of Fijian and Indian dishes.
Live station
“Today (Saturday) is an Indian theme because we are celebrating Holi,” he said.
“From the soups to the live stations, we have patties too – also called para.
“We have a station where we have the bhajiya live station, pani puri, chicken biriyani, lamb palau, lamb chops.
“We also have Indian desserts such as barfi and laddu.
“We also have a live station where our chefs will be talking to guests while making gulagula, roti and puri.”
Interaction
Mr Sen said he was excited to be able to interact with tourists during the preparation of Indian meals.
“As an Indian, we celebrate other people, and we are excited to show our culture,” he said.
“We talk to guests to let them know more about the culture.
“It took us two days to prepare the menu for this celebration.”
Home grown
Mr Sen said the majority of ingredients used to prepare the menu were locally-sourced.
“We prefer more of the local infusion to be displayed,” he said.
“I hope guests – particularly international guests – take back with them our Indian culture which was displayed through the menu and live shows.”
“We want to show our guests, us as Indians, our favourite food, for them to prepare and enjoy in the comfort of their homes.”
Feedback: nicolette.chambers@fijisun.com.fj