Mauritius is a paradise for the palate where the ethnic diversity of the local people is reflected in its cuisine. The cuisine of Mauritius is a testament to the influence of the culinary traditions of France, India, China and Africa that the people of Mauritius have incorporated with their local fruits, vegetables and other ingredients. The cuisine of Mauritius, with its with its variety of flavors and aromas is indeed a gastronomic delight.
Mauritian cuisine is mix of Creole (African), Indian, French and Chinese cuisine. Hence starting from Creole rougailles, Indian curries and biryanis, Chinese chopsuey to French civet de lievre, everything is a part of cuisine in Mauritius. The most basic and the common ingredient used in Mauritian recipes are the tomatoes, onions, ginger, garlic and chilies 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 flavor to the dish.
The combination of curries and rougailles along with white rice and other beans is popular with the locals and is generally included in their everyday food. The unique interblending of spices with vegetables, meat and fish is what lends that distinctive, unique charm to the food of Mauritius.
Along the years each community has adapted and mixed each other’s cuisine to their liking, which resulted in a Mauritian cuisine that brings to the front the cultural richness of the pluri-ethnical Mauritian society. As a result, Creole rougaille served with a variety of achars (pickles) or dals (pulses) and rice from Indian origin is a very common sight in Mauritius.