Operating a thriving restaurant business in the heart of Suva demands agility and forward-thinking, especially as competition has grown over the past two decades. When Maya Dhaba first opened its doors on Victoria Parade, it stood out as one of the few premier hubs offering authentic North Indian dishes. While local competition has grown significantly since then, owner Harminder “Harry” Singh has successfully secured an elite, deeply loyal customer base.
“Over the years, we have built a highly reliable following,” Mr Singh said. “We regularly welcome diplomats, embassy staff, expatriates, and corporate clients like the United Nations, alongside our incredibly supportive local family diners.”
Like many in the food industry, Maya Dhaba faced severe financial challenges due to the COVID-19 pandemic and subsequent global supply chain crises. Rising fuel costs pushed up import rates, making it difficult to bring in specific speciality meats and authentic spices directly from India. Refusing to compromise on taste or quality, Mr Singh proactively adapted by establishing partnerships with local agricultural suppliers to source top-tier ingredients right within Fiji.
A major post-pandemic renovation has successfully revitalised the venue, bringing customer foot traffic back to peak historical levels. Today, the restaurant operates efficiently with a team of eight permanent staff and two casual workers. To elevate the kitchen’s capabilities, Mr Singh brought in four expert speciality chefs from Uttarakhand, India — a region famous for producing world-class culinary talent. These experts individually manage specialised stations, including the traditional tandoor clay oven, rich curries, and Indo-Chinese fusion creations.
Looking toward a sustainable future, Mr Singh has purchased a local farm. He plans to cultivate his own agricultural crops and premium spices, including black pepper, creating a secure farm-to-table pipeline that protects Maya Dhaba from global supply shocks.
