Mauritian cuisine: blending flavours

Mauritian cuisine
Tell me what you eat and I'll tell you who you are ... Nothing more true with Mauritian cuisine, an expressive melting pot of Eastern and Western influences, reflecting the soul of a nation that nurtures its traditions while welcoming modern trends.
Mauritian cuisine has emerged from transforming traditional techniques from Europe, India, China, Arab countries and neighbouring African shores. Island ingredients have been added to original recipes brought by the immigrants, resulting in a cuisine that is highly creative and varied and still evolving with today’s fashion.
If you want a taste of traditional and popular meals, take a walk through the aisles of the Central Market in Port Louis and enjoy a dholl puri (pancake made with dholl flour, filled with various curries), or pain maison (a typical local bread) stuffed with pickles, as well as many other local specialties. Street stalls and small side-street restaurants offer the bouillon boulettes (a seafood broth), the briyani (spicy rice cooked with vegetables and meat) or the mine-frit (fried noodles).
Mauritian cuisine tells all about travelling and blending. You should try one of the following: shrimps in red sauce served on a bed of palm heart, breadfruit kat-kat (thick soup), Chinese fried rice spiced up with coriander, fish cooked with lemongrass or the tasty octopus rougaille (a saucy mix of tomato, onions, garlic and ginger). Discover the vanilla-flavoured ham, deer braised with eucalyptus honey or the Creole stew and lentils flavoured with the unmistakable aroma of carri poulé leaves, a must of the local cuisine. As a final note, enjoy a platter of fresh fruits with exotic local tangs.
In the family meals as well as on the island’s grand hotels’ menus, Mauritian cuisine opens to the world without losing its identity.