Aamira Res­taurant, Mother’s Touch Makes Eatery A Favourite

South Seas Club’s Aamira Res­taurant has become one of Lautoka’s most sought after eateries, especially if one is look­ing to indulge in some of the best tasting variety of curries.

Its taste even took some tourists by surprise last week when, after paying for their meal they tipped owner Hafiz Rahiman with some US currency to compliment him on the food he had served them.

Situated at the back of the South Seas Club and beside the sea, one would be surprised to see the cli­ents who turn up, sometimes three times a week to enjoy Indian cui­sine with its taste which has made this place a favourite.

Recently Mr Rahiman, 54, invest­ed another $5000 in doing up the pathways, doing up the gardens and adding new seating under the shade of trees with the sea just a metre and a half away.

Inside the covered area of the res­taurant, new seats have been put in with the aim to introduce a night buffet of Indian meals initially and then adding Chinese food later.

Mr Rahiman said he owed the growing popularity of the place to the ‘malayalam’ spices which is specially put together by his 82- year-old mother, Mariam Bibi.

Malayalam spices are common with the State of Kerala, in the South of India.

“My mother mixes these spices and that is a special ingredient that makes our food standout amongst the eateries in Lautoka,” he said.

“I have a lot of customers from Suva who come for meetings or to meet up with families and always call in for a meal.

“During the 16 years I have occu­pied this place, I still see a lot of people who come from overseas call in to have a meal when they visit Lautoka.”

Curries include nakai, chicken, duck, fresh fish, lamb, vegetable and served with dhal, roti, rice chutneys and fresh chillies.

The buffet dinner is expected to be a hit as Lautoka does not have any buffet dinners except for Tanoa Waterfront Hotel which does it oc­casionally.

Mr Rahiman said he was looking forward to the Sangam Convention that would be held in Lautoka in April as he feels he would have the best food available for the partici­pants.

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