Labasa's 21-Year-Old Chef Sparks Diwali with Authentic South Indian Sweets

Labasa’s 21-Year-Old Priest-Chef Brings Authentic South Indian Diwali Sweets to Fiji

In an inspiring move, a young chef from Labasa, Linesh Naidu, has brought a delightful twist to Fiji’s Diwali celebrations by introducing traditional South Indian sweets that are rarely available in the region. At just 21 years old, Naidu expertly balances his responsibilities as a priest at the Labasa Sangam Temple with his entrepreneurial endeavor, Linesh Naidu Enterprise, where he crafts authentic sweets such as Camcham and Baluchai.

Naidu’s culinary journey began after he trained in prestigious kitchens, including the Tanoa Hotel and Grand Pacific Hotel in Suva. These experiences fueled his passion for showcasing genuine South Indian flavors in Labasa. “My goal is to one day open a restaurant that serves real South Indian food dishes made the traditional way,” he expressed. His dedication is deeply rooted in cherished childhood memories of enjoying authentic dishes.

As Diwali approaches, Naidu has seen a surge in demand for his sweets, surpassing the orders he received in previous years. He acknowledges that while some local restaurants serve South Indian cuisine, they often lack the authentic touch he aspires to provide. The increase in orders has led him to recruit three assistants, allowing him to work late into the night to meet customer demands.

Naidu’s endeavor reflects a broader trend in Fiji’s culinary landscape, where local chefs strive to preserve and celebrate their cultural heritage. This Diwali, as communities unite in festive spirit, Naidu’s efforts not only highlight his personal success but also enrich Fiji’s diverse culinary scene. By focusing on authenticity, he aims to transform the perception of South Indian cuisine in Labasa, nurturing a deeper appreciation for the cultural richness embedded in the nation’s culinary traditions.

His story is a testament to the passion and entrepreneurial spirit of young chefs in Fiji, who are eager to leave their mark through their culinary artistry while enhancing the shared cultural experiences during festivals. The growing demand for authentic cuisines offers a promising future for local culinary artisans and the community at large, fostering a renewed sense of pride in Fiji’s diverse food heritage.

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