Mauritian Cuisine

Mauritian cuisine is one of the world's great fusion cooking traditions, a delicious melting-pot reflecting the island's blend of Indian, African Creole, Chinese and French heritage. From street stalls comes the beloved dholl puri, a soft flatbread filled with split-pea puree and served with curries and pickles, alongside crispy gateaux piments chilli cakes and Chinese-inspired noodles and fried snacks. Home and restaurant tables offer fragrant curries, the tomato-based Creole rougaille, fresh seafood, and vindaye, all vibrant with spice, chilli and fresh herbs.

What you actually see

• Dholl puri - the beloved split-pea flatbread street snack.
• The curries and rougaille - the Indian curries and Creole tomato stew.
• The street food - the gateaux piments and Chinese-style snacks.
• The fresh seafood - the octopus curry, fish and vindaye.

When to go

Year-round; street stalls and markets, especially in Port Louis, are the place for dholl puri, chilli cakes and snacks, while restaurants and home tables offer the full range of curries, Creole dishes and seafood. The blend of cultures means the food is wonderfully varied, spiced and fresh.

Honest expectations

Much of the best Mauritian food is street and market fare rather than resort dining, which often serves toned-down international menus, so seeking out local stalls and eateries is key to tasting the real thing; the spicing can be genuinely hot. As a vibrant, delicious fusion of Indian, Creole, Chinese and French flavours, though, Mauritian cuisine is a highlight and one of the finest reasons to explore beyond the resort.

Nearby

Port Louis's central market and every town's stalls are the places to eat.