This Indo-Islamic cuisine consists of saffron rice with a choice of beef, chicken, or occasionally marinated fish. The Mauritian biryani is made from fragrant basmati rice and a variety of spices. The aromas of cloves, cinnamon, crushed cardamom, star anise, cumin, and saffron will transport you to India! All of the components are cooked in a large copper cauldron known as a deg. It is slow-cooked with potatoes and fried onions. The local biryani is a variation of the Indian original, with a modified spice combination to suit Mauritian tastes. Chili and tamarind sauce are sometimes added, and the meal combines well with cucumber and carrot salad.

Ingredients:

• 500g basmati rice long grain, soaked for 1 hour,2 cloves,1 cinnamon stick,2 crushed cardamon,1 tsp cumin seeds,1 tsp salt,1 kg chicken cut into big pieces,1 tsp garam masala,1 tbsp onion-garlic paste,2 tbsp onion past,1 tbsp salt, juice of 1 lemon,1 yogurt,1 tbsp cloves-cinnamon roasted and grinded, mint leaves chopped, coriander leaves chopped,2 green chilies,2 potatoes cut in the quarter, oil for deep frying potatoes,2 onions, thinly sliced,1/2 tbsp saffron

Instructions:

• Half fry chicken and marinate the chicken
• Deep fry potatoes and keep them aside. Fry thinly sliced onion until brown.
• Bring water to boil, add rice, with ingredients A. Drain half-cooked rice and keep aside.
• In a cooking pan vessel, add oil, arrange chicken with half chopped mint-corriander-fried onion. Add 200ml water just to cover chicken. Arrange fried potatoes, now put all the half-cooked rice over layer of chicken-potatoes.
• Pour saffron milk-sprinkle remaining herbs-onion. Add the lemon juice.
• Cover pan, cook on high heat for 10 minutes, and then reduce heat. Cook for a further 25-30 minutes.
• Garnish with some coriander
• Prepare some nice salad, satini along with pickles (Zasar Moris)

Dholl puri, also known as dhal puri, is a popular snack among both visitors and residents. It is a meal composed of split peas, turmeric, and cumin that is grilled on a tawa, which is a flat disc-shaped frying pan. Depending on your preferences, it can be filled with potato or kidney bean curry or rougaille. If you want to go all out, add a dash of pickled veggies and Mauritian chutney! Every bite of dholl puri is bursting with flavor! It is frequently offered at Indian wedding celebrations, but if you did not receive an invitation, you may buy this delightful delicacy wrapped in paper anywhere across the island.

Ingredients:

• 1/2 teaspoons cumin seeds,1 cup yellow split peas soaked overnight,4 cups flour,1/2 teaspoon turmeric,1 to 1 3/4 cups water,salt, vegetable oil

Instructions:

• Add ½ tsp bicarbonate and ½ tsp salt into the water
• Add color to the water
• Mix with oil
• Add the oil and water mixture
• Mix until dough is fully formed
• Shred Dhall
• Make balls with Dhall and dough mixture
• Flatten the dough
• Cook on tawa on medium heat until golden brown

Fried noodles are popular not just in East Asia, but also in Mauritius. Mine frit is a Cantonese mix of noodle, mein, and French fried, frit. As a result, Mine Frit is basically fried noodles prepared in the Mauritian way. To make this delicious dish, combine fresh or egg noodles with carrots, cabbage, and other veggies in a pan. Then, add the shrimp, chicken, and thin beef pieces. Garnish with fried egg strips and season with fish sauce, black soy sauce, salt, and pepper. If you want your cuisine hot, add garlic sauce and chili paste.

Ingredients:

• 1 (100g) carrot,100g Chinese chives,1 (150g) small kohlrabi,200g bean sprouts,2 (250g) chicken thighs, boneless, skinless (you can also use 1 chicken breast or 250g of pork),2 Chinese sausages,2 eggs,400g egg white or egg noodles,5 tbs vegetable oil, separated,1 tablespoon dark soy sauce,5 teaspoons fish sauce,¼ tsp black pepper, Salt

Instructions:

• Put 8 cups of water in a large pot and bring to a boil.
• Meanwhile, julienne the carrot, kohlrabi, and Chinese chives into pieces roughly 2-inches long. Rinse and drain the bean sprouts.
• Slice the Chinese sausages diagonally, about 2mm thick. Cut the chicken into bite-sized chunks of about 1 inch in size. In a wok or large frying pan, drizzle 2 tbs of vegetable oil and set to high heat. Beat the eggs and add a pinch of salt. Once the oil is hot and smoking, gently pour the eggs in. High heat and lots of oil will give the eggs a fluffy texture, similar to a Thai omelet.
• When the bottom is nice and golden, flip over to cook through. Lift the omelet with a slotted spatula to drain some of the oil and place it on a cutting board. Once the egg is cool enough to touch, slice into strips of about 2 inches long.
• Lower the heat to medium-high and add 1 tbs of vegetable oil. Toss in the chicken and once browned, add the Chinese sausages. Continue cooking for about 1 minute, then add the carrots, kohlrabi, and a generous pinch of salt. Sauté for about 2 minutes or until everything is cooked through, the vegetables still crunchy. Transfer to a bowl and set aside. Turn off the heat.
• Stir using chopsticks to make sure the noodles aren’t sticking together. Boil for 1 to 1.5 minutes depending on the noodles you’re using.
• Add the remaining 2 tbs of vegetable oil to the wok/pan and bring to high heat. Once the oil is hot and steaming, add the noodles, the dark soy sauce, the fish sauce, and the pepper.
• Add the meat, vegetable mixture, and Chinese chives to the noodles. Mix well and cook for about a minute. Add the bean sprouts.
• Turn off the heat and transfer to a serving dish. Sprinkle the eggs on top and serve.

The heart of the palm is used to make this salad. This uncommon component is derived from the inner trunk of palm palms that are at least seven years old. Its tender heart is thinly sliced and mixed with smoked salmon or marlin before being topped with a tasty sauce. The heart of palm has a modest flavor, but it provides a beautiful crisp texture and a lot of freshness to the salad. Because it is so adaptable, the heart of the palm is used in a broad range of cuisines to complement various meats. Palm's heart is highly costly since an entire palm tree is chopped down to acquire the heart, which requires a lot of labor. On the other hand, Salade de Cœur de Palmiste is a real traditional Mauritian cuisine that you must taste!

Ingredients:

• 3 hearts of palm, 600ml of milk and water, Lemon juice (2 medium lemons),2 tablespoons of white vinegar,4 tablespoons of olive oil, Salt and pepper to taste

Instructions:

• Remove the tender part of the hearts of the palm and cut them into thin slices. Immediately place them in the milk and water mixture to prevent them from browning. Put aside.
• In a large bowl, combine the lemon juice, vinegar, and vegetable oil.
• When ready to serve, remove the heart of the palm from the milk and water and pat dry on paper towels. Add to the lemon juice mixture, season with salt and pepper and mix well. Eat immediately.

Gâteau Arouille is a popular "Gato Dehuile" among Mauritians. Of course, greasy food is not good to take on a regular basis, therefore the best time to enjoy this delicious Mauritian meal is on the weekend in the morning with your tea. "Weekend bien koumenser," as visitors say in Kreol. Taro is a root vegetable, and arouille cakes are fritters prepared from shredded taro. Taro cakes are typically eaten with chutney, chili sauce, or on their own, and are soft on the inside and crispy on the outside. These delicious fritters may be found at most Asian restaurants and street carts.

Ingredients:

• 1 kg taro grated,150 g white bread ~ 4 toast slices,40 g ginger minced,100 g sugar,15 g salt,30 g corn starch, oil for deep frying

Instructions:

• In a medium bowl, place the bread slices and cover with water. Let the bread soak for a few minutes then drain and squeeze any extra water from the bread and put aside.
• In a large bowl, grate the taro. Then add in the minced ginger, soaked bread, sugar, salt, and corn starch.
• Mix everything for a few minutes until it's well combined. The mixture should be sticky enough to shape into balls.
• Fill a medium-large pot halfway with oil and heat it on medium-high heat.
• Once the oil is hot enough, start to gently place the taro balls into the pot for deep frying.
• Deep fry for approx. 7–8mins or until golden brown.
• Take the taro fritters out and let them cool down on some paper towels before serving.