Mahmudul Hasan Ronju, a Bangladeshi-born chef who arrived in Fiji in August 2016, is pressing ahead with plans to grow his fledgling restaurant business after launching Indian Curry and Pizza Fashion on January 16 this year. Ronju, the restaurant’s director, says the eatery’s early months have reinforced his ambition to open a second branch — potentially in Suva — once operations stabilise, but he is seeking bank finance to make that expansion possible.
Ronju’s journey to business ownership followed nearly a decade working in Fiji’s hospitality sector, including roles as a chef and manager at Masala Twist Restaurant. He holds a diploma in electrical engineering but shifted into cooking and restaurant management, building practical experience that he says laid the foundation for his current venture. Ronju and his wife now live in Fiji with their son, born in June 2024 — the same day Ronju received Fijian citizenship, a coincidence he calls “meaningful and fortunate.” “The day my son was born was the day I received my citizenship, so he is like my lucky charm,” he said.
Indian Curry and Pizza Fashion offers a broad, multicultural menu aimed at appealing to varied tastes. Customers can choose from pizzas, burgers, sandwiches, seafood and Chinese-inspired dishes such as Mongolian chicken and lamb, while breakfast options include pancakes, fruit salad and eggs prepared to order. Ronju stresses that all food served is halal and that there is no pork on the menu; he also includes selected Fijian dishes to reflect local preferences.
Running a new food business in a market dominated by established international and local brands has brought practical challenges. Ronju points to high rent and service costs, and the pressure of maintaining consistency, but believes quality food and reliable service will attract repeat customers. “I’m looking for support from a bank or something. As soon as I get it, I might open another branch, where I can introduce all the meals,” he said, outlining his immediate growth plans.
Ronju attributes his cooking style to a blend of his Bangladeshi roots and lessons learned working with Fijian colleagues. “I worked with many Fijian people, so I learned from them. Now I’m well-versed with what kind of people Fijians are and what kind of food they like. Well, I think nowadays Fijians are in love with curry,” he said. He also highlights discipline, punctuality and honesty as core values for business success and sources ingredients from local suppliers to tailor recipes to local palates.
His ambitions extend beyond business. Ronju says he hopes to provide a stable life for his family in Fiji, eventually buying land and building a home for them, and above all wants his son “to grow up to be a good human being.” As he seeks finance and works to steady day-to-day operations, the restaurant’s progress will be a test case of how small, immigrant-run food enterprises can expand in Fiji’s competitive hospitality sector.