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 Gastronomy in Mauritius

Mauritius is a mix of culture and also of cuisine. The Mauritian food has its origins for three continents. It is a mixture of Creole, Chinese, European, African and Indian.

  When you are in Mauritius, it is a must to try the Creole rougailles, Indian curries, Muslim briyanis, Chinese Chopsuey and civet de Lièvre. The combination of curries and rougailles along with white rice and other beans is popular with the locals generally included in their everyday food.

As Mauritius is surrounded by sea, do not miss to taste the seafood, fish, prawns with a nice “sauce rouge”.

The unique interblending of spices with vegetables, meat and fish is what lends that distinctive unique charm of Mauritius.

  Blends of aroma, natural senses, and flavours are the embodiment of the magical cuisines attracting desires of the heart and the stomach. Mauritian food is rooted in the culture of the country, a unique and heterogeneous mixture of different typical cuisines, and unimaginable taste buds-attractive variety of food. Several culinary traditions have influenced the Mauritian cookery from French, Indian, Chinese, and African best-known cuisines. The tropical climate of the country suits well for the savoury food combined with local fruits, vegetables, and unique ingredients. Prepare for a gastronomic delight for a total sophistication of the tasteful realm of Mauritian cookery.

  Palate satisfaction also comes from the French cuisine in the country. French dishes like the daube and civet de lièvre are served with good wine. Moreover, the Mauritian cuisine offers piquant and delectable Creole rougailles, Indian curries, and Chinese chopsuey complete the scrumptious meals you would like to have your gastronomic fulfilment.

  Dishes are generally accompanied by rice and achards with a combination of spiced vegetables or pickles preserved in vinegar or sometimes by marinated lime. Most basic and common ingredients used in a Mauritian cuisine include ginger, garlic, tomatoes, onions, and spices. Spices have also captured the Mauritian food; with commonly used saffron, cardamom, and cloves delightfully add challenge to the food.

  One must not forget to try Mauritian food before leaving; the must-trys include the succulent farata, samosas, and Rosenbergi prawns. To get the real taste of the Mauritian food, several combinations of beverages such as wine, tamarind juice, and Alouda are magnificent partners to your Mauritian palatable paradise.








 

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