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WEATHER |
CUISINE OF Mauritius
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Mauritius is a paradise
for the palate where the ethnic diversity of the
local people is reflected in its cuisine. The cuisine
of Mauritius is a testament to the influence of
the culinary traditions 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 with its variety
of flavors and aromas is indeed a gastronomic delight.
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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, everything is a part of cuisine in Mauritius. The most basic and the common ingredient 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 blends of home crushed spices. Spices also constitute a major part of Mauritian cuisine. The extensive use of spices such as saffron, cinnamon, cardamom, and cloves provide a powerful, yet subtle flavor to the dish. The combination of curries and
rougailles along with white rice and other beans
is popular with the locals and is generally included
in their everyday food. The unique interblending
of spices with vegetables, meat and fish is what
lends that distinctive, unique charm to the food
of Mauritius. |
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| While on a trip to Mauritius, tourists
must savor 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 treat 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. Indeed tourists
in Mauritius can begin their day with a continental
breakfast, followed by a Chinese lunch and finish
with an Indian dinner along with some French wine. |
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| Along the years each
community has adapted and mixed 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 a variety of achars
(pickles) or dals (pulses) and rice from Indian
origin is a very common sight in Mauritius. |
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