Indian Fusion, just steps away from Oliver Square and Grant Mac, deftly weaves together the Indian and Fijian culinary traditions. I had the distinct privilege of reviewing Indian Fusion several years ago for Vue Weekly and always intended to return. Life, as it is wont to do, kept me away for too long.
After a long sabbatical, I enter Indian Fusion's intimate, brickwork space and nibble on a platter of baked samosas. I don't even miss the deep-fryer. These vegetarian morsels burst with potatoes, peas and heady spices and leave nary a trace of grease on the plate.
Pumpkin chokha (pictured in the background), saffron rice (middle) and dhal makni (foreground) follow. Pumpkin chokha, a traditional Fijian dish, is billed - rightly so - as a house specialty. Toothsome cubes of this orange gourd mingle with onions and a kaleidoscope of spices. A scoop of rice and a dollop of earthy dhal round out this course.
Butter chicken is not prepared with butter at Indian Fusion and, consequently, is healthier than similar dishes at other restaurants. It tastes so rich and decadent, though, that one is hard pressed to tell the difference. Divine indulges indeed.
We conclude with tender and invitingly gamey Mughlai lamb. Small bones require dental dexterity but the nibbling is a worthy price to pay for this platter of satiety. The genuinely friendly (and certainly not obsequious) service was the proverbial icing on the cake. If you haven't been to Indian Fusion, just go already!