Mauritius

Ask what Mauritius eats and the answer starts with this: creole melting pot: Indian flatbreads and curries, Chinese noodles, French touches, fiery chutneys and beloved street snacks. Look for Dholl puri (soft split-pea flatbreads with curry, rougaille and pickles; island icon), Rougaille (creole tomato, onion and thyme sauce with sausage, fish or prawns) and Gateau piment (crunchy split-pea chili fritters, breakfast in a baguette). Flatbread stuffed with ground split peas, brought by indentured labourers from Bihar after 1834 and now Mauritius’s defining street food. This atlas has 41 Mauritius dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.