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Flavours of Mauritius

A cuisine born of encounters: Indian, Chinese, African, European and Creole. Here are the dishes to try and how to choose well.

The best address is sometimes a home

Sit down, Mauritian style.

A family meal, a neighbourhood snack or a street stall: food is the simplest way into Mauritian culture. Mo Zil hosts share their recipes and habits.

('À goûter absolument', 'Must-try dishes', 'Imprescindibles')

A thin flatbread stuffed with split peas, rolled with curry and chutney. Often vegetarian.

Small fritters of split peas, herbs and chilli, crisp outside and soft inside.

Stir-fried noodles with vegetables, egg, chicken or prawns: a legacy of Sino-Mauritian cooking.

Spiced fragrant rice with chicken, mutton or egg, served with salad or raita.

Small dumplings (fish, vegetables, meat) served in a fragrant broth.

A cold drink of milk, syrup, basil seeds and vermicelli: perfect in hot weather.

Soft layered flatbread served with vegetable or meat curry.

Fish or vegetables marinated with mustard and turmeric, often served as a side.

With a host

Rice, curry, rougaille and chutney shared at home, in a small group.

Mine frite, dholl puri, gâteau piment: taste the island on a small budget.

Ask whether a dish is vegetarian, halal or spicy: answers vary from stall to stall.
For street food, pick busy stalls where food is prepared in front of you.
Keep small change in rupees; always ask the price before ordering.
Chilli (“piman”) is often served on the side: taste a little first.

* Names, availability, prices and places are demonstration examples, to be checked with each host before publication. Photos are illustrative.