Mauritius cuisine is actually a blend of cuisines of various cultures. This is because different communities inhabit in Mauritius. The food of Mauritius has influences of the countries like India, France, Africa and China. Mauritians use a lot of ginger, garlic, tomatoes, chilies and onions in their food. One can get Chinese chopsuey, African rougailles, French civet de lievre and Indian curries and biryanis, all in this island.
Spices like cardamom, saffron, cloves and cinnamon are extensively used in
Mauritius cuisine. The spices are used while making curries and rougailles. Some of the dishes of Mauritius are dholl purri, samosas and farata. The locals consume rice and beans accompanied by rougailles and curries. The rougailles are also taken with pickles and pulses. Millionaire's salad is a sea food that has Rosenbergi prawns, oysters, crayfish, shrimps and crabs in it. This is a favorite with the sea food lovers and is served with red sauce. Dholl puri is taken with tamarind juice (Alouda). Some of the Chinese specialties that can be located in the restaurants of Mauritius are abalone soup or shark fin.
The people of Mauritius also love taking fast foods like pizzas, chips and burgers. Beer, rum and fresh coconut milk are some of the drinks that are consumed by the people of the island. Some of the national specialties of Mauritius are:
- Venison
- Octopus
- Camarons in hot sauces (freshwater prawns)
- gateaux piment
