Mauritius Food and Drink
Standards of cuisine, richly infused with French, Creole, Indian, Chinese and even English influences, are generally very high, but fruit, meat, vegetables and even ever-popular fresh seafood are often imported.
The range of influences gives Mauritian dishes a range from curries to coq au vin, via noodles and English bacon, while the basic ingredients of Creole dishes are tomatoes, onion, ginger and a mild spice palate.
Full of unique flavours as a result of centuries as a melting point, Mauritian cuisine helps define and unify an otherwise diverse population and its history.
Achard: Relish of pickled vegetables with mustard.
Camarons: Freshwater prawns in a hot sauce.
Fish vindaye: Curried fish with mustard, garlic, ginger and onion. It is served with rice and pickled vegetables.
Dholl puri: Wheat pancake stuffed with ground peas and served with curry.
Rougaille: Popular Creole tomato stew with meat or fish, garlic, onion and thyme.
Mine frites: Soy sauce fried noodles with spring onions and chilli.
Manioc goujons: Deep-fried cassava chips served as a street snack.
Mazavaroo: Hot finely chopped chillies or chilli paste served with almost every meal.
Gateaux piments: Lentil and chilli fritters.
Daube de poulet: Fried chicken stewed with tomato, onion and spices.
Bol renverse: Layer of rice followed by pork, chicken or fish, then vegetables all topped with a fried egg or omelette.
Phoenix: A local lager.
Rum: Commonly supped brands include Green Island and Pink Pigeon.
Alouda: Almond-flavoured milk drink.
10% is usual in most hotels and restaurants.