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Travel Experiences from the Experts


The melting pot that is Mauritian cuisine

from Madeleine & Philippe Clancy of Recipes from Mauritius

“Mauritius has been one of the most integrated multicultural societies that evolved since its original settlement by the French in 1715. It is a mix of ethnic groups, cultures and religions through settlement. This mix has given rise to a fusion cuisine that has successfully blended together European, Indian, Muslim, Creole and Chinese cuisines into a unique Mauritian cuisine. In one meal, you can have a European entree, Chinese soup, Indian curry main and Creole bouillon main course, with a delicate Muslim dessert; all perfectly arranged with each other in a celebration of flavour, texture and taste.

“The eating habits of the Mauritians today inevitably reflect the ethnic diversity of its people: Creole rougailles, Indian curries, Muslim bryanis, Chinese sweet-and-sour pork, French delicate dishes, English bacon and eggs…You name it, you'll get it there.

“Basic ingredients of the Creole cuisine are the tomatoes (known as pommes d'amour), onions, ginger, garlic and chillies. Palm heart and Camarons (giant prawns), venison and wild boar are favourite items of French cuisine. Fresh fish and seafood set the keynote for Chinese cooking.

“The traditional blends of home crushed spices are the sauce base for mouth glowing Indian curries. The delicate blend of spiciness and subtle mix of ingredients constitute the setting for the event-related Muslim cuisine. Local vegetables and fruits abound all year round in a colourful selection of mouth watering delights”