A FOOD TRADITION
Mauritian Cuisine
A diverse island cooking tradition shaped by Creole, Indian, Chinese, French, and African influences, using rice, noodles, legumes, seafood, vegetables, and aromatic curries.
Dishes linked to this cuisine
13–24 of 35
Civet de Cerf
A slow-braised Mauritian venison stew prepared with red wine, onion, garlic, herbs, and savory seasoning.
Coconut Chutney
A fresh condiment blended from grated coconut with coriander, green chilli, ginger, lime, and salt.
Daube de Poisson
A Mauritian fish stew in which fish is simmered in a tomato, onion, garlic, ginger, and herb sauce.
Dholl Puri
A Mauritian stuffed flatbread made from wheat dough filled with seasoned split yellow peas and cooked on a griddle.
Farata
Farata is a Fiji-style layered flatbread made from wheat dough folded with oil and griddle-cooked until flaky.
Gâteau Coco
A Mauritian coconut cake combining desiccated coconut with flour, sugar, and commonly eggs and dairy for a moist baked dessert.
Gâteau Patate
A Mauritian sweet-potato pastry made from mashed sweet potato and sugar, commonly enriched with flour and desiccated coconut before baking or frying.
Gato Pima
Mauritian split-pea fritters seasoned with aromatics, herbs, and spices and deep-fried until crisp.
Kalia
A Mauritian chicken curry prepared with onion, garlic, ginger, yogurt, and fragrant spices in a rich, gently tangy sauce.
Kat Kat Manioc
A Mauritian cassava dish combining boiled cassava and fish with coconut milk, onion, garlic, and curry leaves.
Mauritian Briani
A fragrant Mauritian rice dish layered with spiced meat or poultry, potatoes, yogurt, aromatics, and whole spices.
Mauritian Pakora
A savory Mauritian fritter made from chickpea batter with cabbage, onion, herbs, and spices, then fried until crisp.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.