Mauritian Cuisine
Mauritius
is a paradise for the senses, not only for the eyes with its beautiful
landscape, but also for the palate. Gastronomes will find a variety of
flavours and aromas inherited from the different migrations through its
history. Culinary traditions from France, India, China and Africa, the
best-known and appreciated cuisines in the world, have been passed on
through generations. The story of a Mauritian starting the day with a
continental breakfast, followed by an Indian lunch and finishing off
with a Chinese dinner is a common cliché.
Mauritius has strong ties with the
French culture through its history, which have left a very French style
of "savoir vivre". French dishes like the daube, civet de lièvre or coq
au vin served with good wine bear the testimony of these traditions. As
years passed by, some have been adapted to the more exotic ingredients
of the island to confer some unique savour.
During the nineteenth century, after the
abolition of slavery, Indian workers who migrated to Mauritius brought
with them their exquisite cuisine. Those indentured labourers came from
different parts of India, each with their own culinary tradition,
depending on the region. The extensive use of spices like saffron,
cinnamon, cardamom and cloves are the common ingredients that provide
some powerful, yet subtle, savour. There is also extensive use of dals,
vegetables, beans, and pickles to accompany the dishes. Dhollpuri and
roti, originally an Indian delicacy, have become the fish and chips of
the Mauritians. Biryani from Mughal origins is a dish prepared by the
Muslim community, with meat mixed with spiced rice and potatoes.
The end of the 19th century saw the
arrival of Chinese migrants, who came mostly from the south-eastern part
of China. They originated mostly from the Cantonese region bearing the
best reputation in Chinese cuisine for its variety and sophistication.
Chinese dishes appeal to the senses through colour, shape, aroma and
taste. This tradition of excellence has been preserved and, as such, has
conquered the tables of all the other communities. Even if the Chinese
community is one of the smallest, its cuisine is the most present in the
restaurants around the island. Fried noodles or rice, chopsuey, spring
rolls are eaten by everyone. Other such delicacies as the shark fin or
abalone soup can only be found in specialised Chinese restaurants.
Along Over the years, each
community has adapted and mixed each other's cuisine to their liking,
which has resulted in a Mauritian cuisine. This can be seen in the
Creole cuisine which is a blend of different ingredients and savours.
The ever-present creole "rougaille" is served with a number of "achards"
(pickles) or dals and rice from Indian origin. There have also been
some changes during the last twenty years with the arrival of some fast
foods: burgers, pizza and chips.
Anyone visiting the island should try a pair of dhollpuri with a large glass of "alouda" or tamarind juice to have a genuine taste of Mauritius.