Mauritius, where the cultural diversity of the local people is reflected in its cookery, is a heaven for the palate. The cuisine of Mauritius is a testament to the influence of the culinary ethnicity of France, India, China and Africa that the people of Mauritius have incorporated with their local fruits, vegetables and other ingredients. The cuisine of Mauritius, with its variety of flavors and aromas are certainly a gastronomic delight.

Mauritian cuisine is mix of Creole (African), Indian, French and Chinese cuisine. Hence starting from Creole rougailles, Indian curries and biryanis, Chinese chopsuey to French civet de lièvre, the whole thing is a part of cuisine in Mauritius. The most basic and the common element used in Mauritian recipes are the tomatoes, onions, ginger, garlic and chilies while the traditional base is definitely the curries and "rougailles" which is made from the home crushed blends of different kinds of spices. Spices also comprise a major part of Mauritian cuisine. The extensive use of spices such as saffron, cinnamon, cardamom, and cloves provide a dominant, yet subtle aroma to the dish.

The grouping of curries and rougailles along with white rice and other beans is popular with the locals and is generally included in their daily basic food items. The unique interblending of spices with vegetables, meat and fish is what lends that typical, unique charm to the food of Mauritius.

Along the years each group of people has adapted and assorted each other's cuisine to their liking, which resulted in a Mauritian cuisine that brings to the front the cultural richness of the pluri-ethnical Mauritian society. As a result, Creole rougaille served with different kinds of achars (pickles) or dals (pulses) and rice from Indian origin is a very ordinary sight in Mauritius.

While on a journey to Mauritius, tourists must relish the Mauritian food to the fullest. Some of the must-eat Mauritian dishes are dholl purri, farata, gâteaux piment and samosas. For sea food lovers, they must delight themselves to the "Millionaire's salad" comprising of oysters, shrimps, crayfish, crabs, Rosenbergi prawns that is served with sauce rouge (red sauce) and the heart of a palm tree. To get the taste of real Mauritian food, have a dholl puri with a large glass of Alouda or tamarind juice. It can be said for the dishes of Mauritius that just by savoring it one can travel to all corners of the globe without leaving the table. Tourists in Mauritius can begin their day with a continental breakfast, followed by a Chinese lunch and end with an Indian dinner along with some old French wine.

Apart from the spectacular visual attractions of Mauritius, another attraction that has always drawn in a lot of tourists is the mouthwatering Mauritius cuisine.

Famous Cuisine of Mauritius has a diverse culture with citizens of different origins living in the island.

This also results in very strong French, Indian, Chinese, etc influences on the Mauritius cuisine.

The Indian power is perhaps most wide spread in the Mauritius cuisine.

With the food bearing a strong similarity to the food and taste of India, dishes like Roti, Dhal Poori, and varieties of rice dishes are normally found in Features of Cuisine in Mauritius.

Other Indian influences enclose the use of spices and herbs in food preparation. Saffron, a natural Indian spice is frequently used in preparing the cuisine of Mauritius.

Mauritius cuisine has a strong French association as well.

Many French delicacies like daube, civet de lièvre and coq au vin are served with wine, giving it a true French essence.

With the advent of fast food chains, it is also familiar to find a lot of burgers, pizzas and fries in Mauritius.

A lot of Chinese food exists in Mauritius, although there is a small Chinese community in Mauritius

Since a bulk of the Chinese people living in the island migrated from the Cantonese area of China, the food has a very subtle southern Chinese influence.

Mauritius’s Cuisine in most restaurants and road side stalls sell Chinese food.

Mauritius cuisine has over the years blended the different influences and innovated a style of cooking very unique to the island nation.

Hence starting from Creole rougailles, Indian curries and biryanis, Chinese chopsey to french civet de lièvre, the whole thing is a part of well-known Cuisine of Mauritius

The most vital, frequently and familiar ingredient used in Mauritian recipes are the tomatoes, onions, ginger, garlic and chilies while the traditional base is certainly the curries and "rougailles" which is made from the home crushed blends of different kinds of spices. Spices also comprise a major part of Features of Cuisine in Mauritius.

Though French, Indian, Chinese and a lot of foreign food is offered in Mauritius, the authentic cuisine of Mauritius is actually quite a delicious delight. It is borrowed from a number of other cuisines and is blended into quite a yummy cuisine.