Mauritius Street Food Flavours
We’re unabashed foodies on this blog and love to hunt down new Mauritian food joints on the side of the road.
We’re used to covering street food from dholl puri to papaya, great dishes to pick up at the market and alternative places to eat, but this time we’re looking at what street food you might discover in the hotels themselves. More hotels now offer some great, fresh, authentic Mauritian snacks at (or sometimes near) their premises.
Here’s a few to get your taste buds going.
Original Street Favourites
As part of its a la carte breakfast menu Four Seasons at Anahita have a section called ‘Original Street Favourites’. We’re getting hungry just looking at the choice including: Pav Bhaji - grilled bread rolls with mixed vegetables, potato, capsicum and coconut chutney, and the Mauritian “gateau piment” sandwich - local rustic bread with crispy chilli bites, and lettuce. Four Seasons tell us that the dishes that are very popular with guests are Roti, dholl puri, gateau piment and fried noodles.
Nearby the hotel, Les Aliz és snack in the fishing village of Trou d'Eau Douce is famous for its 'boulette' (dumplings).
At The Ravenala Attitude, guests can head to the beach for the Mauritian street food concept, Taba-J. There’s seating at the bar or just drop in to takeaway from a delicious choice of small, authentic Mauritian snacks to savour.
At LUX* Resorts & Hotels they take authentic local cuisine seriously and their Banyan Restaurant, sheltered beneath the graceful boughs of one of Mauritius’ oldest trees, cook up tantalising Creole feasts from their Grand Gaube island kitchen
Stop by for lunch to try one of the signature salads: papaya, sweet potato, sweet corn and tandoori chicken make for a crunchy, vibrant mix. Add a kick to your day with the traditional chilli bite salad, or savour the mellow notes of fish scented with lime and coconut milk.
You won’t need to stray far for a taste of Mauritius’ street-food specialty: golden and paper-thin, dholl puris are delicious chickpea pancakes served here with lima beans, taro leaves and tomato rougaille. Banyan’s specialties are as attractive and colourful as the tranquil fisherman’s village of Grand Gaube, where picturesque boats bob gently on the waters. The resort can also arrange a fishing trip; back on land, the chef will dream up the best way to transform your catch into fresh, inventive Mauritian cuisine.
The Plantation Club
At Outrigger Mauritius, The Plantation Club is a restaurant nestled in a colonial-style house offering modern Mauritian cuisine. Its new, modern version of the dhal puri served with foie gras from neighbouring Souillac is a must. The Dhal puri is stuffed with orange zest, confit duck leg, foie gras, jackfruit compote and pomegranate. It’s a very unique version of a local and popular dish.
Want to try making Mauritius’s famous gateau piment? Here’s a recipe courtesy of Four Seasons:
250g: Yellow peas
2 pcs: Dry chilli
2 tps: Chopped coriander
2 tps: Spring onion
Salt to taste
Oil for frying
•Wash the yellow peas and leave them to soak for 3 to 4 hours.
•Drain the peas (dholl) and then blend roughly.
•Add the spices and salt and mix together.
•Heat the oil and deep fry until golden brown.
•Best served hot with bread.
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Photos: Four Seasons, Grand Gaube Kitchen, The Plantation Club, Dholl Puri