Mauritian Cuisine: Dishes Worth Trying

Mauritian cuisine isn't just food; it's one of the island's main attractions, a reflection of its colorful history and cultural melting pot. Forget about dieting for a while, because this kaleidoscope of aromas, spices, and flavors is simply irresistible.

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Creole cuisine is a historical mix

Over the centuries, various cultures have contributed their finest ingredients to Mauritius. Indian laborers brought with them the art of spice mastery, creating aromatic curries and biryanis. African slaves shared their traditions of hearty stews and root vegetable dishes. Chinese traders taught Mauritians how to stir-fry noodles and make delicate dim sum. And French colonizers left behind a love of exquisite sauces, crispy baguettes, and croissants.

All of this blended and adapted to local produce—the freshest fish from the ocean, juicy tropical fruits, vegetables from volcanic soil—and the result was Creole cuisine. The island's cuisine is a direct reflection of its colonial past.

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The basis of Mauritian cuisine

Seafood, of course. King prawns, succulent crabs, lobsters, oysters, and an incredible variety of fish. Restaurant menus feature names like "Sacréchien" (red snapper), "Capitaine" (emperor bream), and "Vacoas" (mahi-mahi).

• Octopus is a staple of appetizers (ourite). It's often served in salads or as a hot dish, such as curry or rukai.
• Blue marlin. This isn't just any fish, it's a top-tier fish, the island's signature culinary treat. It's prepared masterfully here: served as grilled steaks, sliced thin as an appetizer, and especially delicious smoked.

Mauritius will surprise you: meat dishes are just as popular here as fish. Thanks to its diverse cultural heritage, the menu seamlessly integrates:

• Indian Chicken Curry;
• spicy Chinese pork;
• hearty Creole roast beef.

A completely unexpected delicacy is venison (Daube de cerf). This is because deer were introduced to the island several centuries ago. In the absence of large predators, they thrived. Today, venison stew is a popular and delicious dish found in fine restaurants. Rice is almost always the main side dish. It is prepared in a variety of ways—boiled, fried, steamed—and generously seasoned with aromatic spices.

Yes, Mauritian cuisine is very spicy. About 70% of the island's population has Indian ancestry, and it's this influence that's most noticeable. For those who like it hot, every table in every establishment has a jar of "Mazavaroo"—a local, spicy chili pepper paste. It can be added to taste, turning any dish into a fiery delight.

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Where to find Creole cuisine in Mauritius

Hotels. Many establishments are luxury hotels. Local cuisine is served here with a sophisticated gastronomic twist, transforming traditional dishes into works of art. Restaurants like Safran at the Shangri-La Hotel and Le Barachois at Constance Prince Maurice offer haute cuisine with Mauritian roots.

On the Street. In Mauritius, street food is more than just a snack; it's an entire cultural layer, a way of life. On the streets of the capital, Port Louis, on the Caudan promenade, at any beach or market, you'll find scattered food trucks. This is the surest way to experience the island's authentic, vibrant cuisine.

Markets. The best places for culinary immersion. The central market in Port Louis (noisy, colorful, lots of things to do), the market in Flacq (huge, especially on Wednesdays and Sundays), and the market in Quatre Bornes.

Family restaurants. Here you'll discover that home-style cuisine whose secrets have been passed down from generation to generation. They're easy to spot – their charm, small space, traditional decor, and warm hospitality.

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Dishes to try in Mauritius

Biryani. More than just rice and chicken, it's the ultimate holiday dish. But don't expect the spiciness of its Indian counterpart! Mauritian biryani is much more tender and delicate in flavor. The meat (chicken, beef, or lamb) is marinated for a long time in a complex mixture of yogurt and a dozen spices—cumin, turmeric, cardamom, cinnamon, cloves... Then, along with basmati rice, fried onions, and potatoes, it simmers for hours over low heat in a special, airtight pot called a "deg." The cooking process is an art form, overseen by a dedicated "bandari" chef. Served with boiled eggs and a fresh salad.

Curry. If Mauritius had to be described in one dish, it would be curry. A rich, aromatic masala-based sauce (a spice blend) in which chicken, fish, most often tuna, or octopus are simmered. Unlike many Indian curries, Mauritian curries are not piping hot, but rather spicy and deep in flavor. It is traditionally served with rice, hot roti flatbreads, and spicy pickled vegetables called achar.

Seven Curries (Sept Cari). This vegetarian festive dish is a true feast of flavors. It is traditionally served at weddings and religious ceremonies, often directly on a fresh banana leaf, and eaten with the hands. Served over rice, it is surrounded by seven different types of vegetable curries and sauces: butter beans, pumpkin, lentils, spinach, and so on.

"Millionaire's Salad" is a palm delicacy. This iconic salad is made from the tender heart of young palm shoots no more than seven years old. It's finely chopped and mixed raw with herbs, tomatoes, and, most often, smoked blue marlin. The name speaks for itself—it's truly an exquisite and not the cheapest treat.

Rougail. A popular home-cooked dish similar to a stew. It's made with a thick, rich sauce made from fresh tomatoes, onions, ginger, garlic, thyme, and curry leaves. This sauce is topped with salted fish or fried sausages (the classic and most beloved by Mauritians), and can also be made with chicken or seafood.

Vindaye. A spicy and savory fish dish, likely derived from the Indian "vindaloo." Pieces of fish (often tuna) or octopus are first fried and then marinated in a mixture of mustard, vinegar, turmeric, onion, garlic, and ginger. It has a distinctive tangy and sour flavor and pairs perfectly with a fresh, crispy baguette or rice.

Bowl Renversé. A dish with Chinese roots. Layers of fried eggs are placed in the bottom of a deep bowl, followed by chicken (or shrimp, or beef) and vegetables (Chinese cabbage, mushrooms, carrots) sautéed in thick soy sauce, and then topped with steamed rice. Simply invert the bowl onto a plate before serving.

Magic Bowl. Imagine a bowl of rice drenched in a fragrant broth, topped with chicken, sausage, vegetables, and the obligatory fried egg. Simple, filling, and very Mauritian.

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Street Food in Mauritius: Delicious and Affordable

Gajaki is the name given to all kinds of snacks that are eaten in Mauritius at any time of the day, but are especially popular with an aperitif (beer or rum).

• Dholl Puri. A traditional Mauritian dish. Two thin flatbreads made from split pea flour. They are filled right in front of you with a fragrant yellow pea curry, bean sauce, tomato rougaille, and spicy mango chutney or pickles. It's all rolled up. It's filling and costs less than 50 cents.
• Roti and Farata. These are denser wheat flour flatbreads that are fried on a hot stove. Farata is slightly more flaky and buttery. They are also filled with various curries. The perfect beach snack. The most famous roti is made at the Aka Roti Vinoda kiosk on Flic-en-Flac beach.
• Gato Pima. Small spicy pastries. Golden balls of split yellow peas flavored with chili, cilantro, and other spices. Something like local falafel. Despite the name, they're usually not very spicy.
• Samosas. Crispy triangles of dough with a spicy filling of vegetables (usually potatoes) or minced meat. Another ideal and very inexpensive street food.
• Boulettes. Chinese influence at its finest. Small steamed balls of chicken, pork, fish, dried shrimp, or vegetables (chayote is especially popular). They are served in a hot broth, often with noodles.

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Desserts of Creole cuisine

Local fruits are the most delicious part of the program. Mangoes (in season from November to February), Victoria pineapples – small and incredibly sweet, lychees (December-January), passion fruit, papaya... Also, check out the unusual "zatte" fruit at the market: it looks like a brown apple, but beneath the skin is a delicate white flesh, similar to custard.

Sweet potato pie (Gâteau Patate). A traditional delicacy, especially popular during the Indian holiday of Diwali, but available year-round. It's a deep-fried pastry made from mashed sweet potato and filled with grated coconut, sugar, and aromatic cardamom.

Neapolitan cookies (Napolitaine). Nothing to do with Naples! These are the national cookies. Crumbly shortcrust pastry with a thin layer of guava jam, covered in pink sugar glaze.

Well of Love (Puits d'Amour). A small puff pastry tartlet filled with custard. A legacy of French patisserie, it has become a national delicacy in Mauritius.

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Drinks in Mauritius - from pirate rum to milkshakes

An island of pirate legends, sugar cane, and abundant fruit. That's Mauritius!

• Freshly squeezed juices are everywhere and everywhere. Any cafe will make you fresh juice from anything: juicy watermelon, sweet papaya, melon, pineapple, or lime. Healthy and delicious.
• Lassi is a refreshing yogurt-based drink of Indian origin.
• Alouda. A favorite milkshake of Mauritians. Sweet and smooth, with tapioca pearls and syrups added for flavor and color.
• Rum is the island's signature drink. Local rums, such as Green Island, are extremely popular. Be sure to visit one of the rum factories, such as Rhumerie de Chamarel, to see the production process and sample different varieties. If neat rum is too strong for you, try a light and refreshing rum punch with fruit juices.
• Beer. The local beer is a classic light lager. The most popular variety, which you'll find absolutely everywhere, is Phoenix.

Enjoy a culinary adventure, because food in Mauritius is an integral and perhaps the most vibrant part of the trip!

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