Smaller Default Larger

Restaurants

Restaurant of Mauritius IslandIndian cuisine from the mountainous north with its Persian influences and its aromatic Basmati rice to the subtropical south, where Portuguese influence is evident, no meal passes without freshly baked bread, usually flattened and in plate size form. Japanese cuisine whose exclusive aim is to accentuate the specific flavours of the dishes and by ingenious spicing to delicately underline them.  The "Creole" cuisine of Mauritius is not dissimilar to those of Louisiana. Seychelles and other islands of the Indian Ocean or of the West Indies. (As a matter of interest the "Creole"language spoken in Mauritius closely resembles that spoken in Haiti, and yet the two countries are thousands of kilometres apart).

Chinese food in the Indian OceanYou will also find the Cantonese cuisine of the south with its thin, clear sauces and delicate aromas serving to underline the products used.
The Sichuan cuisine of the Central and western regions, rich and spicy with generous lashings of chilli, garlic and bean paste produces hot dishes with strong flavours. The eastern coastal regions love adding sugar to most dishes. Seasoning is subtle and aromatic but not hot. Crispy deep-fried seafood, tenderised braised meat in deep-brown sauces, that melts in the mouth. From Peking the traditional Peking Duck, served in three courses, the crispy skin, the meat itself and then the meaty soup. Some restaurants also offer the "Mongol fire pit" where thin strips of meat, noodles and vegetables are simmered in a pot at the table. A Chinese fondue.
 
Indian food flavours of MauritiusIndian cuisine from the mountainous north with its Persian influences and its aromatic Basmati rice to the subtropical south, where Portuguese influence is evident, no meal passes without freshly baked bread, usually flattened and in plate size form. Naan, is made of leavened fine-flour dough cooked in the Tandoor oven. Purls, are small cakes made of wholemeal wheat bread fried in hot vegetable oil.
They are broken in parcels and used as a shovel between fingers to scoop food from the serving plates. On religious grounds, Indian cuisine is traditionally vegetarian but, some meats like lamb, chicken and seafood are often used.
 
The appeal of Indian cuisine is in the judicious use of a variety of spices like cumin, ginger, turmeric, mint, saffron or cinnamon. Curry is the anglicised version of the Hindi word: Kari, meaning sauce.
 

Langouste in Creole Gastronomy MauritiusRice is the basic carbohydrate component and tomato the most popular ingredient. It goes in just about all the sauces. In fact. it is said of somebody who gets involved in a great variety of activities that he is a 'pomme d'amour" (love apple), which is the local name given to the small tomatoes in Romantic Mauritius! These are used in the famous "Rougail" -which is derived from the words Roux (brown) & Ail (garlic)... the browning of the garlic sauce in hot oil. The sauce comprises onions, garlic, ginger, chilli and tomatoes. of course. It can accompany any sort of meat or seafood. (See recipe in insert).