A young chef from Labasa, Linesh Naidu, has uniquely enhanced Fiji’s Diwali celebrations this year by introducing traditional South Indian sweets that are seldom found in the region. At just 21 years old, Naidu juggles his duties as a priest at the Labasa Sangam Temple with his new entrepreneurial venture, Linesh Naidu Enterprise, where he creates authentic treats like Camcham and Baluchai.
Before embarking on his own cooking journey, Naidu honed his skills in esteemed kitchens such as the Tanoa Hotel and Grand Pacific Hotel in Suva, experiences which ignited his passion for bringing genuine South Indian flavors to Labasa. “My goal is to one day open a restaurant that serves real South Indian food dishes made the traditional way,” he shared. Naidu’s commitment stems from fond memories of enjoying authentic dishes during his childhood.
With Diwali approaching, Naidu has been inundated with orders for his sweets, surpassing demand from the previous year. He believes that while some local restaurants may offer South Indian food, many miss the authentic traditional experience he aims to provide. The surge in orders has led him to enlist three helpers, and he often works late into the night to fulfill customer requests.
Naidu’s journey reflects a growing trend in Fiji’s culinary scene, where local chefs seek to preserve and share their cultural heritage. This Diwali, as communities come together and celebrate, Naidu’s contributions signify not only a personal achievement but also a celebration of Fiji’s diverse culinary landscape. By prioritizing authenticity, he hopes to redefine South Indian cuisine in Labasa and foster a deeper appreciation for the rich cultural tapestry woven into the country’s food traditions.
His story highlights the passion and entrepreneurial spirit of young chefs in Fiji, who, like Naidu, are determined to make their mark through food while enriching the shared cultural experience during festivals. As demand for authentic cuisines expands, it provides a promising outlook for both local culinary artisans and the community as a whole.