ur beloved country is so flooded with Indian restaurant boasting curries of all sorts.

But I have not tasted traditional curries that bring me closer to India; the taste keeps me craving for more and more.

If you believe me then taste it for yourself and it will be mind blowing, satisfaction comes with guarantee.

The establishment is regarded as the best authentic Indian dishes in the country which boasts local ingredients as well.

Restaurant:

Hawelli Authentic Indian Restaurant

The Chef:

Head chef Chulbul Pandey

Experience:

Mr Pandey started his adventure into hospitality industry as a dishwasher, in 1996.

Worked his way up and became the Chef de Partie in one of the five star hotels in India – Mount View Chandigarh where he spent a year to learn the basic culinary arts of Indian cuisine.

He also has worked as a head chef in Chawla’s Restaurant famous restaurants chain group in India which has more than 100 outlets.

Also in Qatar as an executive chef for Royal Tandoor and Tandoor express restaurants for more than four years.

There he was also involved in industrial catering for 8000 scientists on a daily basis.

An expert in Authentic Indian cuisine includes India’s regional dishes, Tandoor etc.

“I draw my inspiration from my Indian heritage and have a passion of cooking and I do not compromise with quality,” Mr Pandey said.

He has got very good knowledge of Indian regional dishes since he has worked in different parts of India such as Mumbai, Delhi,

Back ground:

Ethnicity: Indo-Fijian descendant.

Hawelli Authentic Indian Restaurant at the Hotel Galaxy (Fiji) the first to be Halal in Fiji.

It boasts an outdoor and onside catering as well.

A private dining room and banquet hall fully air-conditioned for a party which can cater to a minimum of 25 to a maximum of 400 people in-house.

Main Ingredients

Chicken tikka        150g

Capsicum finely chopped                30 g

Garlic     10g

Coconut Powder 20g

Coconut milk        15ml

Onion and Cashewnut gravy            150g

Salt to taste

Indian masala (Kasturi Methi,

Jeera powder,

Coriander powder,

Garam masala,

Cardamom powder,

Sai Masala,

Kashmiri chillie powder                                     Turmeric powder) to taste,

Butter     20g

Cream   30g

Naan gredients

Naan      (15 pcs)

Refined flour        1 kg

Add salt to taste, sugar to taste,

Egg         1

Milk         50ml

Angra Ingredients

Green Chutney    1 liter

Ginger    80g

Garlic     100 g

Mint leaves           500g

Salt to taste,

Green chillie         50 g

Yoghurt 800g

Black salt to taste

White salt to taste,

Roasted cumin seeds         50 g

METHOD:

Tender chicken 900g marinate with yoghurt, tandoori masala and ginger garlic paste
Thereafter cooked in tandoor clay oven till perfection.
Garnished with shredded salad, onion rings and sprinkled with chat masala.