Mauritius

A chilled Mauritian layered milk drink built on hydrated basil seeds, cubed agar jelly, and rose syrup, poured over cold milk and typically crowned with a scoop of vanilla ice cream.

A Mauritian Sino-Creole dish in which rice, soy-glazed stir-fried meat and vegetables, and a fried egg are layered in a bowl and dramatically inverted onto a plate so the egg crowns the dome.

A light everyday Mauritian Creole soup of leafy greens such as watercress or moringa simmered in a clear, garlicky broth.

Small, hand-shaped steamed dumplings of minced fish, pork, or mashed taro enclosed in a thin rice- or tapioca-flour skin, served hot in a light clear broth — the definitive street-food form of Mauritius's Hakka-Chinese culinary inheritance.

A Mauritian fish curry of firm reef fish simmered in a dry-spiced, tomato-forward sauce built on Mauritian masala, curry leaves, turmeric, garlic, and ginger — without coconut milk — reflecting the island's Bhojpuri-Indian, Creole, and French culinary synthesis.

A Mauritian chicken curry built on fried Mauritian masala, turmeric, fresh curry leaves, thyme, and tomato, braised with bone-in chicken pieces into a deeply spiced, moderately sauced dish that embodies the island's layered Indian, Creole, and French culinary heritage.

A Mauritian braised dish of beans, pumpkin, or other vegetables slow-cooked with garlic, thyme, and tomato into a soft, savoury stew.

A soft, paper-thin Mauritian wheat flour flatbread stuffed with seasoned ground yellow split peas, cooked dry on a tawa, and served folded around rougaille and cari.

A thin, pliable yellow-split-pea-laced wheat flatbread cooked on a tawa and rolled around white bean curry and rougaille — a jammy Creole tomato sauce — constituting Mauritius's defining national street food.

Farata is a Mauritian layered flatbread, pan-fried with ghee or oil, known for its flaky, crisp texture and served as a street-food breakfast.

A Mauritian Creole fried cake of grated taro (arouille) and flour, sweetened with sugar, eaten as a snack or celebration treat.

A deep-fried fritter made from soaked and ground split peas, seasoned with chili and coriander.

Deep-fried fritters made from soaked and ground split peas (dholl) mixed with chilli, herbs, and aromatics, forming a spiced batter dropped into hot oil until crispy.

A slow-cooked, savory porridge of wheat, lentils, and beef or mutton simmered for hours and pounded until the meat and grains merge into a thick, homogeneous paste.

Mauritian stir-fried egg noodles tossed with vegetables, soy sauce, and a choice of protein, reflecting the island's Sino-Mauritian heritage.

A Mauritian sandwich biscuit of two soft shortbread rounds joined with jam and coated all over in bright pink (or red) royal icing.

The Mauritian version of biryani: long-grain basmati layered and slow-cooked (dum) with spiced mutton or chicken, potatoes, saffron and fried onions.

Roti is an unleavened whole‑wheat flatbread cooked on a hot griddle, traditionally served as a daily staple accompaniment in Indian diaspora communities across the Caribbean, Pacific and East Africa.

Rougaille is a traditional Mauritian spiced tomato sauce base cooked with onion, thyme, chili, and ginger, served as a condiment.

A Mauritian dish of fried fish steeped in a tangy mustard-seed, turmeric, garlic and vinegar marinade with onions, served cool.