Yam (Taro) Fritter / Gâteaux Arouille
Taro is actually a root-based doughnut of a plant that grows in Mauritius. It is a mixture of grated yam, onion, sugar, crushed ginger with corn flour. Small balls are made with the paste and deep fry until golden brown. They are best served hot together with Chutney.
Chili Cake / Gâteaux Piment
“Gâteau Piment” is the common name for Chilli Cake. It is considered to be ‘the Mauritian snack’. It is cheap, delicious, and easy to eat. It is prepared with split peas (dholl), red or green chillies, chopped coriander, spring onions and cumin seeds and small balls are made with the paste then it is deep fried in hot oil. The Chilli Cakes are best consumed when hot, together with chutney.
Samousa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas or minced meat (lamb, beef or chicken) can also be added. Its size and consistency may vary but typically it is distinctly triangular in shape. The entire pastry is then deep-fried to a golden brown color in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander, tomatoes or tamarind.
Fish Soup is a warm food made by combining fish or seafood with vegetables stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Crab Soup is a hot, peppery and sour food made of crab, pepper, mustard and cumin seeds, chilies,tomatoes and spices together with water and tamarind sauce. It is serves very hot in a bowl usually consumed in winter.
Fish Balls Soup
Fish Balls are eaten mostly with broth. The broth can be prepared from fish or chicken at the base of a chicken carcass or fish heads, water, some seasoning and chives. Then the fish balls are served with the hot broth seasoning with pepper and garlic sauce.
Halim is a traditional dish made of meat, soak wheat, barley and gram lentil overnight. The cooked wheat, barley and lentils are then mixed with the meat (beef or mutton) together with the blended spicy gravy. Halim is served with chopped mint leaves, lemon juice, coriander leaves, fried onions and green chilies.
Kutcha is commonly made from green mangoes where the pulp is removed, pounded and squeezed to remove most of the juice and it is mixed up with spices paste consisting of mustard, turmeric powder, red chillies, fenugreek seeds, garlic and salt by grinding them together.
Coconut chutney is a semi-solid paste made up of grated coconut, dried red chilies, salt, tamarind, garlic, coriander and mint. This is generally served as accompaniment to any main dish.
Mauritian Lima Beans Curry
The so famous Mauritian Lima Beans Curry Dish is among one of the base food in the Mauritian Cuisine. This consist of pre-cooking the beans and prepare the curry paste which include Turmeric powder, curry powder crushed ginger and garlic paste, onion, tomatoes and coriander for garnishing. Typically served with Farata or Dholl Puri.
This is, yet, another classic Mauritian Dish. It is widely consumed in various forms in Mauritius. It is a curry based on mustard, saffron, and lots of spices. It is made from traditional grinded spices on the ‘roche-cari’. Different types of vindaye can be made namely with fish or vegetable and many more. The dish can be accompanied with rice, Farata or Dholl Puri. The Vindaye is a jack of all trade when it comes to culinary styles.
The Boiled Noodle is a Mauritian typical dish type. They are simply immersed in boiling water, withdrawn once they float and served hot along with a curry (chicken, meat or vegetables) or even just with fish sauce and chives.
Mauritian Fried Noodle is a stir-fried dish consisting of noodles, chicken, shrimp and most commonly including carrots, cabbage, onions, celery and mung bean sprouts as well and topped with a brown sauce such as soy or oyster sauce. It is serves hot sprinkle with garlic and chilli sauce.
Mauritian fried rice is a dish of steamed rice that has been stir-fried in a wok and usually mixed with other ingredients, such as eggs, vegetables, sprouts, celery, peas, corn, mushroom, sea foods, meat and soya or oyster sauce. Onions, scallion and garlic are often added for extra flavour. It is popularly eaten either as an accompaniment to another dish, or as a main course.
The Upside Down Bowl is a main dish that tastes as spectacular as it looks. This dish typically consists of chicken, vegetables and boiled rice arranged over an omelette in a delicate porcelain bowl served inverted over a plate accompanied with chilli sauce.
Upside Down Bowl
The making of this rich rice-based dish involves marinating pieces of meat and/or vegetables in a mixture of spices and curd after which it is cooked between layers of spice flavored rice over low heat. The spices used in Briyani include cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic.
The Mauritian Khalia will no doubt spike your culinary curiosity with its fragrance of spices perfectly balanced with a generous dose of plain yogurt and fresh herbs. Other than potatoes and peas, some prefer the addition of hard boiled eggs or cauliflower to the khalia gravy but you can very well try other vegetables if you do not mind exposing your taste buds to unusual flavours. To compliment the main dish, rice or ‘faratas’ is the common accompaniment along with green salad.
The secret of a good Chicken Curry lies in its two key ingredients – the curcuma powder and the curry leaves. The traditional blend of home crushed spices such as mixture of turmeric powder, coriander powder, chilli powder, cinnamon powder, ground fenugreek and ground cardamom is the secret behind the uniqueness of this dish. It revives your taste buds with different savours and textures which might have been unknown to you until this very moment you tasted the dish. This kind of curry is traditionally served with rice or ("dholl puri" or "farata"), lentils and vegetable pickles.
Fish Curry is among one of the favorites of Mauritian People. It consists of fried fish cooked in a light spicy sauce where these ingredients onion, tomatoes, curry leaves, ginger-garlic paste, and turmeric powder are mixed together to get the illustrated paste. And finally it is sprinkled with thinly chopped coriander. It is served hot with Basmati rice or Paratha (farata or dholl puri) and Cucumber Salad.
Farata (Traditional Mauritian Name)
‘Farata’ the Mauritian derivative of Paratha is a kind of layered pan fried flat bread. It is part of our rich cultural heritage and is now deeply rooted in Mauritian cuisine. The best thing about Farata is that it calls for only three basic ingredients – flour, water and oil, cooked on a ”tawa” (traditional Mauritian frying pan). Farata is best served warm with spicy curries as a main course.
Dholl Puri (Traditional Mauritian Name)
‘Dholl Puri’ is unique in a way that it can be accompanied with anything and eaten at any time. It will definitely satisfy your hunger in a matter of time and will please your taste buds in a matter of seconds. It is undeniably the most popular street food in Mauritius. If Mauritius had to have an official Mauritian dish, the "Dholl Puri" would definitely deserve the trophy. It is made of crushed dholl gram, flour and turmeric. The best thing about "Dholl Puri" is that it can be served with savoury dishes like the typical spicy “Rougaille Mauricien” (basically a tomato based sauce).
Jalebi is a very sweet cake commonly known as “gato moutai” in our local jargon. It is prepared by deep-frying a wheat flour (maida flour) batter in circular shapes, which are then soaked in sugar syrup. The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating.
- Gulab Jamun
Gulab Jamun also is a sweet dessert and is a bit similar of Rasgulla. It is shaped like a small sausage, deep fried and dipped in a light rosewater flavoured sugar syrup. It is often garnished with dried nuts like almonds to enhance its flavour.
Rasgulla is a milk base syrupy dessert made from milk solids and fat. It is round and spongy in consistency. These deep fried balls are left to soak in heavy sugar syrup flavoured with cardamom and rose water.
- Sweet Potato Cake /”Gateau Patate”
Sweet Potato Cake /"Gateau Patate"
Sweet Potato Cake is a traditional cake cooked on the occasion of the Divali Festival in Mauritius. It is a deep fried mithai roughly described as a sweet potato dumpling stuffed with sweetened coconut.
Barfi is a dense milk based sweet confectionery. The main ingredients of Barfis include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies. The flavour of a Barfi is often enhanced with fruits or nuts (such as cashew, pistachio) and spices (such as cardamon). They are typically cut into square, diamond, or round shapes. The sweet is easily adapted from casual occasions to the most formal event, which explains its great and enduring
popularity. Different types of Barfi vary in their colour and texture.
- Coconut Rock / Gateau Coco
Coconut Rock / Gateau Coco
This is another delicious Mauritian treat made of shredded coconut sugar, sweet condensed milk and vanilla essence. Then the mixture is spread evenly on a greased tray. Once dried, it can be cut in different shape.
- Mauritian Napolitaine
Mauritian Napolitaine is a typical dessert from our gorgeous island of Mauritius. We should not confuse it with the Napolitaine Cake which is normally a 3 layered sponge cake with chocolate filling. The Mauritian Napolitaine is normally a short crust biscuit which is filled up with strawberry jam and topped with coloured icing sugar by using simple base in the kitchen like butter and sugar. It can be in any shape namely heart, star or round shapes.