In her article for Gourmet Travel this month, Laura Archer recommends foodies visit Mauritius to sample its unique cuisine.
A blend of influences from Europe, India, Africa and China, combined with its wide variety of fresh, local produce, make Mauritian cuisine unlike any other, says Archer.
She cites the fact that croissants are served alongside samosas, and venison and wild boar are curried and served with pickles, as highlighting the eclectic nature of the island’s food. ‘It is multicultural in the truest sense of the word.’
‘Both on and offshore, when it comes to fresh produce, Mauritius is a land of plenty – and it is this abundance that is putting this tiny island in the Indian Ocean on the foodie map.’
She describes how Michelin-starred chefs are ‘flocking’ to the island to cook for guests of the 5* resorts and to take part in Constance Belle Mare Plage’s annual Culinary Festival Bernard Louiseau.
Archer tells her readers that the best way to ‘start getting your head around the infinite variety’ of Mauritian food is to take a cookery class during your stay in Mauritius, such as those offered at Constance Belle Mare Plage and Constance Le Prince Maurice.
If talk of gateaux piments (fried chilli cakes), tamarind dusted pineapple and dhal puris (lentil filled rotis) whets your appetite, don’t despair, Archer believes the new restaurant to be opened in London by Mauritian Masterchef-winner Sherlina Permalloo is just the beginning of a global explosion in Mauritian cuisine.
- Find out more about the Constance Le Prince Maurice and Constance Belle Mare Plage
- Discover the culinary spirit of Constance on our website
- Read more about Gastronomy holidays in the Indian Ocean
- Find out about the fruits and spices of Mauritian cuisine and get some recipe tips.