The Versatility of Roti

Just a quick one, I promise. Roti, that delicious flat Indian bread that consistently plays second fiddle to naan, is a staple here in Feej. I don’t really want to reveal this next bit to you all, because it may mean some of you will never visit me here, but I feel it’s best to lay all the cards on the table. Roti reigns supreme here because naan is non-existent. Something about it not being part of the variety of Indian culture that permeates Fijian society. Don’t let that devastate you too much: in most of the classier Indian restaurants, you’re able to get naan fairly cheaply to go with your butter chicken. I may or may not have made a habit of ordering naan and samosas from the local mall food court (because yes, the food court is a classy place). But roti is king, and it has been embraced by the Fijian people as well, leading to a wonderful fusion of tastes.

During our orientation week, we all learnt how to make roti. Strangely enough, every single one of us already knew how to eat it in large quantities. It’s relatively simple to make (only two ingredients: flour and water), but even easier to buy off the street, so I think that’s the road I’ll be travelling.

Last week on our lunch break George and I were wandering the streets of Samabula (a suburb near our work) and George had some lunch at a local Indian restaurant. As is common, the meal of chicken and dhal was served with about three roti. The only accompanying condiment was a spoon. No napkin, no fork. Challenge to all you good folk out there: try and eat a chicken curry which still has bones with a spoon. Then, once you’ve given up and used your hands instead, look around for a method to wipe your face and hands.

Enter roti.

For those that didn’t understand what just happened there, I’ll elucidate. Roti can be used for a lot of things: as a traditional base for Indian food, a wrap for fillings like spicy beef or tuna, and even as a napkin to remove excess food from one’s face and hands. Was it not obvious?