FOr Harminder Singh, affectionately known to his friends and loyal customers as “Harry”, Fiji was originally meant to be a brief holiday destination. In 2006, Harry and his young family arrived from Punjab, India, for a well-deserved vacation.
They planned to spend just one week enjoying the beaches of Nadi before heading to Suva for a 10-day stay to experience the Capital City.
During their time in Suva, they dined across the city’s culinary landscape, visiting every local Indian restaurant.
While the food was pleasant, Harry noticed that the spices, preparation styles, and flavour profiles were vastly different from the traditional, authentic North Indian cuisine he grew up with.
This realisation sparked an exciting business idea. Harry’s cousin and brother were already running a highly successful, well-established restaurant named Maya Da Dhaba in Surry Hills, Sydney, Australia.
Having worked alongside them since 1998, Harry had spent years learning everything about high-end food, wine curation, and efficient restaurant management.
Recognising an open niche in Suva’s dining market, the family made a life-altering decision. Instead of heading back to India, they decided to stay in the islands, plant roots, and invest in a new outlet right on Victoria Parade. Over the years, that gamble paid off.
Harry and his family became proud, fully naturalised Fijian citizens, making Suva their permanent home.
“Our children grew up right here, and this country is our home,” Harry reflects warmly.
“That is exactly why we continue to invest deeply in this establishment.”
As Maya Dhaba celebrates its rich legacy, Harry extends his heartfelt gratitude to the staff and patrons who have supported him over his 20-year journey in the restaurant trade, promising even greater culinary variety as a brand-new menu prepares to launch.
