5.177 Goat Masala


1 (Tue) July 2014

Goat Masala


at Ashiyana

-Suva, Fiji-



Over the course of 16 days, through a combination of personal and professional travels, I will be in 12 localities across 7 countries, eating and documenting at least 1 meal in each of them.

Today is Day 11 / Locality 9 / Country 6.

(For additional posts, see 16/12/7.)

Ashiyana is an Indian restaurant.  As would be suggested by its high ranking on TripAdvisor – currently #3 of 72 restaurants in Suva – the establishment is extremely popular among the expat crowd, which is usually a sign that the food is good quality and easy to handle, but not authentic.

Packed to capacity, every customer was white, except me.

Mission to Fiji + Personal Deviation (Day 2 of 8)

In Suva.  Wednesday to Thursday, I’m here with a WHO team to facilitate a government workshop on strengthening laws to address noncommunicable diseases.  I arrived a couple days early due to the intermittent flight schedule.  On the weekend, I’ll stay a couple extra days on my own dime to go diving.

I couldn’t seem to find any restaurants in Suva serving local fare.  Apparently, Fijian cuisine is rare outside the home, except at large public feasts on special occasions or at an occasional restaurant featuring some dish in a so-called “traditional” style aimed at expats and tourists.  Indian eateries are most common, then Chinese, followed by smatterings of cheaper shops offering pizza, burgers, fish & chips.

So, I had Indian again, this time at a full service restaurant.

Naan (3.0)
Jingha Pakora (2.0): “prawns lightly batter with fresh herbs and spices deep fried.”

The food was extremely salty.  I’m beginning to sense a trend.


Nevertheless, I got a takeout order of grilled chicken for a late night snack.

Murg Tikka (2.0)

Unsure of the local bar scene, I felt it wiser to hang out in my room hotel.  I had plenty to drink.

(See also FOODS.)

(See also PLACES.)

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