A FOOD TRADITION

Indo-Mauritian Cuisine

Indo-Mauritian cuisine reflects the foodways of communities whose ancestral connections include India, especially Bhojpuri-, Gujarati-, Tamil-, Marathi-, and Telugu-speaking traditions. It is prominent across Mauritius but varies by household, religion, and region. Rice, wheat flour, lentils, beans, vegetables, fish, chicken, and goat are commonly combined with onions, garlic, ginger, chilies, turmeric, coriander, and other spice blends. Techniques include tempering spices in oil, slow braising, griddling flatbreads, and preparing legume or vegetable dishes for communal meals and festivals. Representative examples include dholl puri with rougaille or curry, farata, and a range of vegetable, fish, or meat curries.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.