One of the great joys of visiting Mauritius is eating your way around the island. Centuries of Creole, Indian, Chinese, and French influence have created a cuisine that is fresh, spicy, and full of character. Best of all, some of the finest food is found not in fancy restaurants but at humble street stalls and local markets.
Street food you must try
Start with dholl puri, the island's beloved snack and arguably its national dish. Two soft flatbreads filled with ground yellow split peas are wrapped around curried beans, pickles, and a fiery chilli sauce called mazavaroo. It is cheap, filling, and utterly addictive.
Other street favourites include gateau piment, small deep fried lentil balls spiced with chilli and coriander, and samosas served hot from the pan. Boulettes, delicate steamed dumplings in a light broth, show the Chinese side of the island's kitchen. Farata, a flaky griddle bread, is perfect for scooping up a curry.
Everyday classics
Rougaille is the comforting heart of Creole cooking, a rich tomato based sauce simmered with onion, garlic, thyme, and ginger, often with fish, sausages, or eggs. Vindaye, usually made with fish or octopus, is tangy with mustard, turmeric, and vinegar. Cari, the local curry, comes in countless versions, while a fragrant biryani layered with meat, rice, and saffron is a celebration in a pot.
For a quick lunch, look for mine frite and riz frit, the island's stir fried noodles and rice, or the playful bol renverse, an upturned bowl of rice, vegetables, meat, and a fried egg that arrives at the table with a flourish.
From the sea
Being an island, Mauritius serves wonderful seafood. Grilled fish, octopus curry, prawns, and lobster appear on menus around the coast. A special treat is the palm heart salad, sometimes called millionaire's salad, made from the tender core of the palm and dressed simply so its delicate flavour shines.
Plenty for vegetarians
Thanks to the island's strong Indian heritage, vegetarians eat very well in Mauritius. Dholl puri, gateau piment, and many curries are naturally meat free, and vegetable based dishes such as lentil dhal, chou chou gratin, and stir fried greens are everywhere. Fresh tropical fruit makes a healthy snack at any time, from sweet pineapple and papaya to seasonal lychees and mangoes. If you have specific dietary needs, a friendly word with the cook usually brings a warm and helpful response.
Sweet treats and drinks
Save room for something sweet. Napolitaine biscuits sandwiched with jam and coated in pink icing are a teatime staple, while gateau patate, little sweet potato parcels, are a market favourite. On a hot day nothing beats an alouda, a cooling milk drink with basil seeds and agar jelly.
To drink, the local Phoenix beer is refreshing and easy to find, and the island's rums, including those from Chamarel and Saint Aubin, are well worth a tasting. Freshly brewed vanilla tea is a lovely gentle finish to any meal.
Where to eat
For an authentic feast, head to a market. The Central Market in Port Louis is a sensory adventure, with stalls selling dholl puri, snacks, and fresh tropical fruit. The market in Quatre Bornes is another great hunting ground for street food. Around the island, small family run restaurants offer table d'hote menus, a set spread of home style dishes that are excellent value and often the tastiest meals of a trip.
A few friendly tips
- Follow the queues. A busy stall usually means fresh, popular food.
- Chilli sauces can be very hot, so taste a little before you pile it on.
- Carry small notes in rupees, as most street vendors do not take cards.
- Try the seasonal fruit, from lychees and mangoes to pineapple and custard apple.
- Eat where locals eat and do not be shy to ask what a dish is.
Mauritian food tells the story of the island's people in every mouthful. Come hungry, be adventurous, and you will discover flavours you will crave long after you fly home.
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