Mauritian cuisine is very rich and has countless influences due to the island's varied history: it is derived and influenced by French, Indian, Chinese, African and Creole cuisines.
The dishes are often rice-based and spicy, often with several different spices. Mauritians know exactly which notes to mix to obtain an explosion of flavours on the tongue. On the island, you will find that bread is available, but the side dishes are mainly caramelised peppers, fruit and vegetable chutneys. They will be served in small bowls next to your plate ready to be shared around.
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Spices, essential to Mauritian cuisine
Essential in Mauritian cuisine, spices and condiments are present in almost all dishes. It contains cinnamon, cloves, saffron, thyme, coriander, but also garlic, ginger, masala spice mixes, etc.
Pepper has a very special place in dishes, it is said that it allows those who consume it to give off an unpleasant body odour for mosquitoes, which keeps them away. On the contrary, the potatoes and bread used in French gastronomy leads to the excretion of lactic acid, which attracts mosquitoes. Thus, much more than a gustatory function, chilli pepper protects Mauritians from being bitten!
What are the typical dishes?
Among the typical dishes is briani, also known as brié, which has its origins in Muslim Indian cuisine. The bandari, the person who cooks the briani, can make the dish with different meats (chicken, lamb...). The dish is always served with tomato chutney, vinegar and spices, as well as served with rice, spices and fresh herbs.
Among the typical dishes, we also find chow mein, sautéed noodles from China and Japan. Vindaye is a cold dish made from fish, often tuna or swordfish. Fish is very present in Mauritian gastronomy and this dish is eaten hot, cold, in sauce, raw or cooked, in a wood fire or in the oven.
Rougail is a speciality that Mauritius shares with Reunion Island. The term refers both to the preparation that accompanies the dishes, and the dish itself, accompanied by the preparation. For example, we eat sausage rougail or cod rougail.
The stew has its origins in the typical regional dish and resembles rougail, but is eaten with meat eaten.
Curries, or, as they are called on the island, 'Caris', are a very important part of Mauritian cuisine. There are all kinds of them: fish, chicken, vegetables... One thing is for sure, Mauritians love them!
Street food: on the go deliciousness
Street food is an integral part of Mauritian gastronomy. You will find many appetizers of all styles, salty or sweet.
You will find samosas for all tastes (chicken, beef, vegetables...), vegetable fries, manioc pancakes, etc..
The dhou puri is emblematic since it is the equivalent of a BLT in the UK: you take it to eat on the go or in case you get a little bit hungry. Dhou puri is a salty crepe filled with curry and chutney, which can sometimes be very spicy.
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