Savoring Mauritius: A Culinary and Cultural Journey
I was prepared for crystal clear waters in Mauritius but was even more amazed by the food
Dolphins glide and turtles feed in the aquamarine waters of the Indian Ocean surrounding Mauritius. I remember my first snorkel here, diving into the coral seascapes and feeling like I’d entered a different world. The drop-off was dramatic—one moment, I was floating over a shallow reef, and the next, it was like looking into the deep, mysterious blue. I spent my days exploring these waters, but Mauritius has more than just its stunning seascapes.
Inland, hiking trails wind through the rainforest of the Chamarel Mountains, and I’ve hiked them, too—sweating under the tropical sun, only to be rewarded by the sight of waterfalls cascading into inky lagoons. It’s an island of contrasts, where cities like Port Louis boast colonial villas of bygone eras, and Creole villages bustle with lively markets and cozy cafes.
These are the things that draw so many to Mauritius—the natural beauty, the landscapes—but on my first visit, I realized something else: there’s a treasure trove of culture waiting to be discovered on every plate. The island’s cuisine, a vivid fusion of African, Indian, Chinese, and European flavors, is as enchanting as its sunsets.
The Diverse Heritage of Mauritius
Mauritius is a mosaic of people. I found this out quickly, chatting with locals who proudly identify as Indo-Mauritian, Franco-Mauritian, Creole-Mauritian, Afro-Mauritian, or Sino-Mauritian. Strolling through a small market in a Creole village, it struck me how conversations seamlessly flowed from French to Creole, with splashes of Bhojpuri, Hindi, and even a bit of English. I remember talking to an elderly fisherman on the coast who shared stories of his family who were Indian laborers brought to the island during the 19th century. He spoke of how they mixed their language and traditions with those of the African slaves and the Chinese and European settlers, each group adding a layer to the intricate mix of Mauritian culture.
One evening, sitting in a small café in Port Louis, I listened to a local musician play sega music—a traditional Creole folk music genre. The lyrics were in Creole, the rhythm was African, and the guitar melodies had hints of European influence—echoes of history captured in song. Every note and every word carried the stories of those who had crossed oceans to make Mauritius their home. The blend of languages you hear today is the daily chatter of life—it’s a constant, melodic reminder of the island’s ability to adapt.
I met a Franco-Mauritian woman who traced her lineage back to French settlers who arrived in the 18th century. She spoke French at home but conversed with market vendors in Creole. For her, this linguistic duality was second nature, a reflection of her identity as someone straddling multiple worlds. Similarly, a young Indo-Mauritian man I befriended at a cooking class shared how he grew up speaking Bhojpuri with his grandparents, learning Hindi in school, and using Creole with friends. He told me that, in Mauritius, language is like the island’s cuisine—each ingredient distinct yet blended into something uniquely Mauritian.
The fascinating part is how this linguistic mosaic isn’t confined to any single space. It’s in the kitchen, where recipes are exchanged in a mix of tongues (which at times got quite confusing for someone like me without a grasp of all of them). It’s in the prayers sung at Hindu temples, mosques, churches, and Chinese pagodas, each in its unique cadence yet contributing to the island’s harmonious rhythm. When I attended a local festival, I noticed how announcements were made in multiple languages too—this country was perhaps one of the best at living up to its diversity training!
This interweaving of language, like the culinary traditions it parallels, has been the backbone of Mauritian society. It’s a living archive of the island’s history, reflecting how people from vastly different backgrounds came together, not just coexisting but creating something entirely new. Every person I met had a story that wasn’t just theirs but part of a larger narrative—a cultural and culinary identity shaped by the ebb and flow of Mauritius’ ever-changing tides.
Savoring Mauritius: The Island’s Culinary Highlights
Mauritian cuisine is like a warm hug after a long day—it’s simple, fresh, and utterly satisfying. I still remember my first taste of a Bol Renversé, or ‘Magic Bowl.’ It’s presentation is part of the fun: a bowl is dramatically upturned on a plate, revealing a tower of stir-fried vegetables, chicken, or shrimp over fluffy rice, all topped with a perfectly fried egg. I first tried it at the Nam Wah Snack Bistro, but the experience wasn’t complete until I tasted it from a street vendor’s stall. There’s something about eating it on the go, surrounded by the chatter of locals, that makes it taste even better.
And then there are the Boulettes—steamed dumplings that remind me of delicate Chinese dim sum. I had my first bowl in a bustling market, the steam rising to my face as I took that first warm, juicy bite. These dumplings, filled with chicken, fish, or vegetables, and seasoned with spring onions and ginger, are like little pockets of comfort. Served in a fragrant broth, they’re the kind of street food that makes you feel instantly at home. IMPORTANT NOTE: If you have shellfish allergies, be cautious when you get dumplings—always ask if they have any shrimp in them. Often, shrimp is prepared on the same surfaces as the other ingredients and may contaminate the dumplings.
But it’s the Biryani that truly stole my heart. A legacy of Indian settlers, it’s a fragrant pot of basmati rice, marinated meats, and a rich blend of spices like saffron, cinnamon, and cardamom. A local family invited me to their home for dinner—and scooped generous servings of Biryani from a large pot, as the delicious aroma from it filled the room and woke up every last taste bud in me. That stuff was definitely food from the gods, or is it for the gods? Either way, it was amazing.
From Street Food to Fine Dining
Mauritius’ street food scene is something else. My nose often led the way, guiding me through narrow lanes where the scent of Dhal puri—grilled flatbreads stuffed with curried split peas—was irresistible. I discovered that the best ones came from an old man’s food cart just off a busy market street. He would serve it with a side of chutney and bean curry, smiling warmly as he handed it over. I went there a few times and each time he gave me a different name. Curious, but still he did make fantastic dhal puri!
On the flip side, luxury resorts offer a more refined culinary experience. I once treated myself to a meal at one such resort where traditional dishes were elevated to fine-dining masterpieces. It was surreal to see how familiar ingredients were transformed into something almost unrecognizable yet still deeply rooted in local flavors. But, no matter how elegant the setting, the heart of each dish remained the same—a celebration of Mauritius’ rich and diverse culinary landscape.
The Diversity of Island Cuisine
To help illustrate the diversity of food here, and give you a small taste of the breadth of delicious options, here are a few delicious things to try, organized by their origins:
Creole
- Seafood: Mauritian seafood dishes showcase the island’s fresh fish, prepared with Creole flavors. Common dishes include grilled fish, octopus curry, and seafood rougaille, often spiced with garlic, thyme, and chilies.
- Coconut Cakes: A sweet dish made from shredded coconut, sugar, and often a hint of vanilla or almond essence. These cakes are a popular snack and dessert.
- Palm Heart Salad (The Millionaire Salad): A fresh and crunchy salad made with the inner core of the palm tree, often combined with other vegetables and a light vinaigrette. It’s a delicacy due to the labor-intensive process of harvesting the palm hearts. This dish is Creole, with French culinary influences.
- Coconut Chutney: A condiment made from freshly grated coconut, spices, and sometimes chili. It’s often served as an accompaniment to savory dishes, adding a burst of tropical flavor.
- Gajak: Deep-fried snacks such as samosas, chili cakes, and fritters. They are commonly served as appetizers or snacks at social gatherings, and while Creole, have Indian or Chinese influences.
- Achard Legumes: Pickled vegetables, including carrots, cabbage, and green beans, marinated in mustard seeds, turmeric, vinegar, and spices. It’s a tangy and flavorful accompaniment to many Mauritian meals. This is Creole, influenced by Indian pickling techniques.
- Rougaille: A tomato-based sauce often cooked with meat, seafood, or vegetables. It’s flavored with onions, garlic, thyme, and chilies and is usually served with rice or bread. It’s a versatile dish that can be mild or spicy.
- Vindaye: A dish made with fish or octopus, marinated in a mix of turmeric, mustard seeds, garlic, and onions, then cooked. It’s served cold and has a tangy flavor, often eaten with bread or rice. Creole, influenced by Indian spices and cooking methods.
Indian
- Curries: Mauritian curries feature a variety of meats, seafood, and vegetables, cooked with a blend of spices such as turmeric, cumin, and coriander. They are often lighter and more fragrant than their Indian counterparts, with a unique Mauritian twist. These curries are Indian, adapted with local ingredients.
- Farata: The Mauritian version of the Indian paratha, a flatbread made with wheat flour. It’s often served with curries or chutneys and is a popular street food.
- Dholl Puri: A wheat pancake stuffed with ground yellow split peas, similar to Indian dal-stuffed bread. It’s typically served with curries, chutneys, and sometimes rougaille.
- Mauritian Biryani: A variant of the Indian Hyderabadi biryani, made with marinated meats, basmati rice, saffron, cinnamon, and cardamom. It often includes local variations like the addition of potatoes. Indian, adapted with Mauritian influences.
- Mithai: Traditional Indian sweets like gulab jamun, ladoos, and barfis that have been adapted to the Mauritian palate, often with a local twist such as using tropical ingredients. Indian, with Mauritian adaptations.
- Roti Chaud: An Indian flatbread, similar to chapati, served hot with a variety of fillings like curry, beans, and pickles. It’s a popular street food.
- Samoussas: Deep-fried pastry pockets filled with spiced meat, fish, or vegetables. They are a popular street food snack, reflecting Indian influence but adapted with Mauritian spices and fillings.
- Gateaux Piments (Chili Cakes): Small, spicy fritters made from split peas, chilies, and herbs are influenced by Southern Indian cuisine. They are often eaten as a snack or appetizer, giving a spicy kick with each bite.
Chinese
- Dim Sums (Boulettes): Known as boulettes in Mauritius, these are variants of Chinese dumplings, often filled with chicken, fish, or vegetables and served in a fragrant broth. They are a street food staple, offering a comforting and flavorful snack. These Dim Sum are Chinese, with local adaptations.
- Bol Renversé: Also known as the “Magic Bowl,” this dish consists of a tower of stir-fried vegetables, chicken or shrimp over fluffy rice, topped with a fried egg. It’s served by upturning a bowl on a plate, revealing the layered ingredients. Chinese, adapted in Mauritius.
- Mine Frites: Fried noodles prepared with a mix of vegetables, egg, and sometimes meat or seafood. It’s a quick, delicious meal that reflects the influence of Chinese cuisine on the island.
- Poulet Aigre-Doux (Sweet and Sour Chicken): A Mauritian twist on the classic Chinese sweet and sour chicken. It includes local ingredients and is typically less sweet, making it a savory dish with a hint of tanginess.
- Fried Rice (Riz Frit): Mauritian fried rice with vegetables, egg, and sometimes meat or seafood, often flavored with local spices and herbs. Chinese, adapted with local flavors.
European (French/British)
- Rum (Green Island and Pink Pigeon): Mauritian rum, made from the island’s sugarcane, comes in varieties like Green Island and Pink Pigeon. The island’s rum has a smooth, rich flavor and is often enjoyed neat, in cocktails, or in traditional Mauritian dishes. This locally distilled rum is European in origin (French and British colonial influence on sugar production).
- Bois Cheri Tea (Mauritian Chai): Grown on the island, Bois Cheri tea is known for its rich flavor and is often enjoyed with milk and sugar, similar to chai. It reflects the British influence on tea culture in Mauritius.
- Sugar from L’Aventure du Sucre: Mauritius has a long history of sugar production, a legacy from the French and British colonial periods. The island’s sugar is known for its quality and is used in various forms, from raw to refined.
- Daube: A stew usually made with chicken, beef, or lamb, simmered in a tomato and red wine sauce with herbs. It’s often served with rice or bread, reflecting the French influence on Mauritian cuisine. French, adapted in Creole cuisine.
- Bouillon Crabes (Crab Soup): Made with fresh crabs, garlic, onions, and herbs. It showcases the island’s French influence, combined with local seafood for a rich and hearty dish.
Fusion/Mauritian-Specific
- Alouda: An almond-flavored drink similar to Indian falooda, made with milk, agar-agar, and flavored syrups. It’s a refreshing beverage often enjoyed as a sweet treat, especially on hot days.
- Cari Poisson (Fish Curry): A traditional Mauritian fish curry that combines Indian spices with local ingredients, often using fresh seafood from the surrounding Indian Ocean. It’s a fragrant and spicy dish commonly served with rice.
- Octopus Curry: Fresh octopus cooked in a rich curry sauce made with local spices. This dish combines elements of Indian and Creole cuisines, resulting in a unique Mauritian flavor.
- Salad Concombre (Cucumber Salad): A simple and refreshing salad (especially when served with other high spice foods!), made with cucumbers, onions, vinegar, and a touch of chili. It’s often served as a side dish. Mauritian, with French and Creole culinary influences.
Are you salivating yet? It is quite exciting to taste your way through the various flavors that come together on this little island! The rich history and cultural influences come together on every plate.
Dining in Mauritius: An Experience of Warmth and Welcome
One thing I quickly learned in Mauritius is that meals are more than just about the food—they’re about community. Whether it was a family dinner or a spontaneous gathering with newfound friends on the beach, sharing food here is a form of bonding. As a solo traveler, I was often seated with groups of locals or fellow travelers, turning what could have been a quiet meal into a lively exchange of stories and laughter. Of course, there were moments when I chose to dine alone, soaking in the tranquility of the island—but more often than not, I found myself swept into the communal spirit.
Visiting a local home, I was once greeted by the aroma of the famous Mauritian rougaille simmering in a large pot. A tomato-based sauce bursting with garlic, thyme, and fiery scotch bonnet chilies, it was served with salted fish. It was spicy—really, really, really spicy—did I mention SPICY? But it warmed me from the inside out, not just because of the heat but because of the warmth of the people around me, sharing their culture one spoonful at a time. NOTE: Spicy food is best eaten with rice, milk, or yogurt to help tame the heat. Straight water just won’t win the battle with a scotch bonnet chile! A Phoenix or Blue Marlin, both local lager-style beers, can help a little too.
Did I mention that Mauritius also brews some quite refreshing local beers? I only worked my way through a few, but there are three major breweries and a varied selection of craft breweries—as diverse as the rest of the gastronomic experiences here.
Reflecting on the Culinary Journey
Exploring Mauritius through its food has been a journey of deep connections—to the people, their history, and their way of life. It’s taught me that the island’s true essence goes beyond its beaches and landscapes and there is great fun to be had in the vibrant markets, the cozy kitchens, and the street-side food stalls. So, if you find yourself in Mauritius, I urge you to dive into its culinary wonders. Taste widely, engage deeply, and carry those flavors with you. They are more than just delicious; they’re an experience that will enrich your understanding of what it means to be truly Mauritian.
PS. Check out the recipes section on this site for a few delicious Mauritian recipes!