Cardos Steakhouse and Bar has expanded its horizon tapping into authentic Indian Cuisine.

It presents this at its themed Indian restaurant and provides authentic Indian food and service that leaves the taste of India to linger forever.

The essence of India is truly captured when you are welcomed at the front entrance with “Namaste”, by Darbaan the doorman, dressed in traditional Indian style to escort guests to their tables.

The recently opened new outlet has been one of the best dinning spots overlooking the port.

The Chef:

Head chef and Restaurant manager Nathi Singh Negi

Restaurant:

Bombay Lodge at Cardos (also Lot 1 Denarau road before the bridge.

Experience:

Started his journey from one of the well- known restaurants in Pune, Maharashtra in India called Zaika.

Mr Negi has been in Fiji for the last 10 years.

He was the head chef at Saffron Tandoori Restaurant which is one of the Jack’s of Fiji chains of restaurants before joining Cardos early this year.

Back ground:

Ethnicity: Originally from Dehradun Garhwal, Uttarakhand, in the Province of Pune Maharashtra, India.

Main Ingredients

Crab       300g

Mustard seed       5 g

Curry leaves         2g

Chopped ginger 10g

Chopped garlic    5g

Salt         5g

Coconut cream    50ml

Chop gravy          50g

Makhni gravy        50g

Cashewnut gravy                100g

Chop coriander    5g

Oil           10 ml

Method:

Boil , peel potato an cut into cubes

Heat pan add oil, cumin, garlic and touch of turmeric

Then add cubs potato and salt and lemon juice

Add some fresh tomato coriander and green chillies

Ready to serve with garlic butter naan

Method:

Mixed all the ingredients salt, sugar, milk, yeast, oil, eggs in one bowl whisk it well.

– Than add flour and make dough and leave aside for 10 to 15 minutes

– Than cut it small 150 grams equals pieces and make dough

– Flat it with hand and cook in the tandoori oven