Indian-Fijian cuisine is the food of a culture whose ancestors came from India and various parts of South Asia and South-East Asia to the island of Fiji.

They are mostly descended from indentured laborers, brought to the islands by Fiji's British colonial rulers between 1879 and 1916 to work on Fiji's sugar cane plantations. Some also were Gujarti or Punjabi immigrants, who arrived as free settlers.

When the flavors of traditional Indian cooking met with the ingredients that grew naturally on Fiji, a brand new cuisine began to take shape.

The many spices required to make the traditional masalas (spice mixtures) of Indian cooking were not always available, so different, often more subtle, masalas developed on the island. The local produce of Fiji (pineapple, coconut, jackfruit, taro root) was incorporated into well-known Indian dishes, resulting in dishes that were both complex and light.