The location of Mauritius at one of the busiest crossroads of the planet and the history of its population have largely contributed to a cuisine which is both varied and mouthwatering.
This unique culinary blend finds its inspiration in the movements of migrants who came to the island at the beginning of the 19th century. That cultural diversity has allowed Mauritius, over time, to develop a cuisine full of authenticity.
The adaptation of the cuisines of the world vividly reflects the symbiosis which exists between the various cultures living on the island. This explosion of tastes and flavors in its dishes is largely due to the pairing of ingredients from various continents.
We also find, in this fusion cuisine, bold and successful inversions. The pride of Mauritians; the famous ‘dholl puri’, looks like a salty version of the ‘puran poli’ served in the northern states of India. Conversely, the ‘idli’, a salty dish from southern India, is, in Mauritius, a sweet cake. There are other adaptations like the ‘parotta’, which has become ‘farata’, or the famous ‘biryani’, a world-renowned dish with a taste that cannot be found anywhere else.
Creole cuisine, packed with flavors reflecting the influence of the culinary traditions of the country, needs to be experienced. Although other islands in the Indian Ocean and elsewhere in the world can lay claim to their own version of Creole cuisine, Mauritian dishes, which are mainly made with local products, distinguish themselves by their unique taste.
Navigating the culinary landscape is also a treat for the eyes. It is a show where the performers are kebab and barbecue vendors, and those juggling noodles in their ‘wok’. So enjoy the spectacle and… bon appétit!
