A big part of any holiday is discovering local food. It’s an experience in itself and a wonderful way to learn about a country and its people.
In Mauritius, the cuisine is as diverse as its population. Influenced by waves of immigration, Mauritian food blends Indian, European, and African flavors in most of its dishes.
At Shanti Ghar, we love cooking for our guests and introducing them to these local specialties (manze lokal), including:
Sausage rougaille (rougaille sosis): A dish made with local sausages cooked in a tomato sauce (pom damour) and flavored with combava (kaffir lime).
Fish vindaye (vindaye posson): Fresh fish -tuna, marlin or wahoo- slowly cooked in vinegar, garlic, and coconut milk.
Smoked marlin: A versatile delicacy that can be used in salads, lasagna, or even quiches.
A variety of curries (caris): Made with our homemade spice blends, which are slowly roasted and ground before being added to the sauce.
These local dishes are typically served with rice or Indian pancakes (roti or dholl puri), along with pulses, small salads (chatini), pickles (achards), and sometimes local greens (brèdes). The plates are colorful and full of flavor.
Because food is a journey in itself, we make it a point at Shanti Ghar to introduce you to the richness of our culinary traditions.
