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Lemon Rice @ Indiana Express

Lemon Rice @ Indiana Express
Chef Arjun Singh (third from left) with his team. Photo: Waisea Nasokia
June 11
14:51 2017

Indiana Express outlet at the new Tappoo City complex in Lautoka launched a variety of menus this month.

The eatery currently has two other outlets operating in Namaka, Nadi, and in Cuvu, Nadroga all boasting authentic Indian cuisines.

In order to deliver those mouth-watering cuisines, chefs from India are part of their kitchens and assisting locals.

Head chef and restaurant manager Nathi Singh Negi said their business was thriving with a big hit with the locals.

“Since the opening we have come across a lot of food lovers who love to dine with us,” he said.

“In order to be on par with the food industry especially in Lautoka we have introduced new menus.

“This menu is available at the other two outlets as well.”

He added that the Indian chefs have brought their own style of cooking into the kitchen making their menus unique.


Lemon rice (goes well with Lamb Keema and Lamb Gustada):


3 cups cooked rice

2 tablespoon lemon juice

1 teaspoon mustard seeds

1 teaspoon urad dhal

2 dry red chilies

2 green chilies chopped

14 curry leaves

1 generous pinch of asafetida

½ teaspoon turmeric powder

1 tablespoon cashews chopped

½ cup peanuts

3 tablespoon sesame oil

Regular salt as required



Heat two tablespoon sesame oil in a frying pan, first fry peanut till crunchy and keep them aside.

Using the same oil fry cashews till golden, remove and keep aside.

Add one tablespoon sesame oil in the same pan, add mustard seeds and let them crackle and add urad dhal.

Sauté till the urad dhal turns golden. Fry everything on a low flame so that the spices don’t burn.

Add red chilies, green chilies and curry leaves. Sauté for few seconds till the red chilies change color.

Switch off the flame and add asafetida and turmeric powder, mix well.

Stir and immediately pour this mixture on the rice.

Fried peanuts, cashews, lemon juice and salt, mix well.

Keep the lemon rice covered for the flavors to blend for five minutes and serve.



Edited by Ranoba Baoa


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