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Mauritian Food: An Overview
Mauritius is an island of about 1 million inhabitants situated in the Indian Ocean. The ethnic diversity of the local people is reflected in its cuisine. As a result, the cuisine of Mauritius is a blend of Indian Cuisine, Creole, Chinese and European. In Mauritius, local fruits and vegetables used under the influence of culinary traditions of France, India, China and Africa with its variety of flavours and aromas have resulted in a cuisine that is unique to the island.

The most commonly served in Mauritius, and tasty dishes include Creole rougailles, Indian curries and biryanis, Chinese “mine frite”, and French “gratin de crabes sur coeur de palmiste”. All these are part of the cuisine of Mauritius. The commonly used ingredients in Mauritius are tomatoes, onions, ginger, garlic and chillies while the traditional base is definitely the curries and "rougailles" which is made from the blends of home crushed spices. Spices also constitute a major part of Mauritian cuisine. The extensive use of spices such as saffron, cinnamon, cardamom, and cloves provide a powerful, yet subtle flavour to the dish. This interblending of spices give the cuisine of Mauritius its charm and uniqueness.

Locals in Mauritius would eat a combination of curries and rougailles along with beans (lentils, kidney beans, yellow split lentils) and white rice. Vegetables are usually greens either grown in the back garden or freshly bought from the market prepared as “bouillons” (like a soup) or “touffés”(like a stir fry). On the sidewalks of main streets, the Mauritian community loves to buy dholl puris (flat bred

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