Mauritius a paradise for gourmet cuisine.

Mauritius is a paradise for real gourmet cuisine. Mauritian cuisine reflects the cultural richness of Mauritian society. Whether you are planning a holiday trip to Mauritius or you have recently moved to Mauritius you should try Mauritian food to the fullest. In Mauritian cuisine both local and imported products are used. It is said that a typical day in Mauritius starts with a continental breakfast, continues with a Chinese lunch and ends with an Indian dinner along with some French wine.

The cuisine of Mauritius is a blend of Chinese, French, European, African and Indian influences. Dishes from French cuisine are also popular in Mauritius. Since Mauritius had strong ties with French culture, the popularity of French dishes like the breads, bouillon, tuna salad, the daube, civet de lièvre or coq au vin served with fine wines show the prevalence of French culture in Mauritius. Palm heart, camarons, daubes, venison and wild boar are favourite items of French cuisine.

During the 19th century, after the abolition of slavery, Indian workers who migrated to Mauritius brought their cuisine with them. Thus traces of both northern and southern Indian cuisine can be found in Mauritius. The common preparations are curry, chutney, rougaille and pickles. By the end of the 19th century the Chinese migrants, who came mostly from the south-eastern part of China, made rice, noodles, hakien, crispy chicken and crispy squid popular which are mostly prepared in black bean sauce or oyster sauce. Besides these, beef and other fish dishes are also prepared. The production of rum is also common throughout the island. Sugarcane was introduced on the island when the Dutch colonised it in 1638. The island of Mauritius was the home of a previously known bird, dodo. A large number of dodos were also killed for food.

Mauritius being surrounded by sea, the seafood lovers could enjoy salad which is made by oysters, shrimps, crabs and prawns and is served with the heart of a palm tree.

The most common ingredients used in Mauritian recipes are tomatoes, onions, ginger, garlic and chilies. Local spices also constitute a major part of Mauritian cuisine. The spices which are commonly used here are saffron, curry, garam masala, cinnamon, cardamom, chillies and cloves. The Mauritian food is usually served with pigment alongside.

The readily available and reasonable local dishes loved by most of the people are offered by many street stalls in Mauritius. These are dholl puri – a flatbread spread with a thin layer of yellow split peas which are rolled with a variety of pickles, cooked vegetables and chutneys, roti, gateaux pigments, chana puri which are fritters with a centre of curried yellow split-peas, aubergine and potato pakoras, samosas, Mauritian biryani and a variety of pickles.

Desserts in Mauritius range from the mouth-watering banana tarts, pastries and ice-creams to tropical fruits. Local fruits such as papaya, passion fruit, guava, mango, lychee, banana, pineapple and coconut abound in a colorful selection.

So what are you waiting for! Explore this wonderful island with its unique culinary experience with its warm hospitality.