akien is a particularly distinctive dish in Mauritius, mainly made by people of HChinese origin. From what I have been able to gather, it is a dish of Hakka Chinese origin, an unusual variety of what is commonly known as spring rolls, made even more interesting by the fact that the traditional version does not use wrappers at all. Instead, the filling is shaped into a log, then dipped in batter before being fried for the first time, then again coated in a thinner batter before being fried again. This double coating and frying results in a final product with an exceptional crunch on the outside with a juicy, crunchy and very flavourful filling on the inside.

Janmashtami is the celebration of Lord Krishna’s birth which takes place at midnight as Krishna is said to have made his divine appearance at that time in the village of Vrindavan thousands o…

For a tiny island, Mauritius has amazing food, from Chinese dim sum, French gourmet dishes and Indian curries. Here's my pick of the best things to eat and drink on the island - and where to find them.

Translated to an upside-down bowl the 'magic' bowl is layered with a fried egg, Mauritian stir fry and rice

With its roots in Europe, the spicy, aromatic chicken daube is both a comforting home-cooked dish and a true one-pot wonder.

It took me so many years to get a second naan recipe on the blog and this one, with its silky, brioche-like texture and molten swirls of Cheddar cheese, is not unlike my first post from 2011. Sabaa…

A guide to some of the best food in Mauritius you have to try when you visit. Includes curries, creole flavours, Sino-Mauritian dishes, drinks and desserts!

The so famous Mauritian Lima Beans Curry (Masala Gros Pois)! :) This dish is among one of the base food in the Mauritian Cuisine.. ...

This Mauritian Fish Vindaye is saucy and combines a wonderful mix of freshly ground achard masala paste, garlic and shallots. Try your hand at it, and double the recipe next time, because it is so irresistibly delicious that you might want more!

What to eat in Mauritius? This guide will tell you all about the food in Mauritius - from local delicacies to the best street food tour in Port Louis.

Mauritian hakien recipe. Chinese Mauritian spring rolls recipe. Mauritian street food recipes. Recette de Hakien Mauricienne.

Who doesn’t love the fragrant aromas of Masala spice? My love for spices are getting stronger and stronger day by day. I am definitely very fond of a good Curry and what is more delightful than a t…

What to eat in Mauritius? This guide will tell you all about the food in Mauritius - from local delicacies to the best street food tour in Port Louis.

Taro fritters / Mauritian gato arouille recipe. Mauritian street food recipe. Recettes de cuisine Mauricienne. Recette de gateau arouille.

I would like to think that every Mauritian child's favourite cake is banana tart [the Mauritian version] but many of them, as they grow up get fed up with it. I must say I am one of these children! Ah yes, I remember, especially since I live nearby one of the 'best bakery' shop in the country, I used to have lots of banana tarts. And as the years went by, I had enough of them. I only recently had banana tarts when my sister-in-law made them, but if I have to recall when I last had one before that, I'd probably have to do a mind-wash and jump to my childhood! I made these little cuties the first time today, and wow, they were so easy! You'll notice that I got so excited by their appearance that I took nasty pictures of them, one of them showing the edge of the baking sheet. But that's no problem right? As long as they look cute and delicious who cares about the picture? Actually I do! Ah yes, again I had a hard time waiting for the tarts to cool down..torture I say! Happy Baking! Equipment: Kitchen Scale Measuring Spoons 10 Mini Tart Shells Oven Stove Food Processor (if you have one, else you can use your hands) Ingredients: 180g of all-purpose flour 125g of cold unsalted butter (should absolutely be cold) cold water as needed, just a little bit, about 3-4 tablespoons 7-8 ripe bananas (medium-sized) 2 tbsp of sugar (make that 3 if you have a sweet tooth) Milk for glazing (for a vegan recipe use soy milk) Method: If you are using a food processor, make sure that you place the bowl in the refrigerator atleast half an hour before. In the bowl of your food processor, process the flour and the butter until the mixture crumbles. Otherwise use your hand to mix the flour and the butter until it forms a crumbly mixture. Now, add the water, just a little bit of it, you don't want a too smooth dough. Mix until combined. Don't overwork the dough. Cover with cling film and refrigerate for 30-60 minutes. In the meanwhile, peel the bananas, mix in sugar and cook on high heat. Cook until just a little brown. Baking will continue the process of cooking the bananas. Remove from heat and set aside. At this point, remove the dough from the refrigerator and flatten to 1/4 inch thick with a rolling pin on a work surface. Using a cookie cutter or the rim of a glass, cut the dough to the desired diameter to line the tart shells. [I used a 3.6" diameter dish] Use a spatula to lift the dough if it sticks to the work surface. Line the tart shells with the cut dough, gently press alongside the rim to cut off the excess dough. Repeat for the other tart shells. Preheat oven to 200˚C/392˚F. Butter the tart shells. You can now either fill the tart shells with 1 heaped tablespoon of the cooked bananas, or chill them for another 10-15 minutes [which I did] and then fill with the cooked bananas. At present, combine the remaining pastry and roll to 1/4 inch thick using a rolling pin. Using a knife cut the uneven sides, the remaining dough will be rectangular in shape. Then use your knife to cut the dough lengthwise, the width of the strips should be around 1 cm. Either make a lattice like I have or just cover with the strips however you like it. Glaze with milk. Cook for 20-30 minutes or until golden brown. [Baking time will depend on the thickness of your dough] Happy Eating! Tip: If you're making a larger banana tart, using say a 8" pan, to make the lattice, you can press a cooling rack onto the dough to make even sized strips for the lattice. To make the lattice, I've used 7 strips per tart shell, you might use 8 or more. Or even less. Start by placing 4 lattice vertically, or that could be 3 vertical and then 4 horizontal. But in the photo it's 4 vertical so Im gonna go with that. Carefully press the 4 vertical strips' one end firmly. Remove the excess. And let the other ends overhang. Place 1 latice horizontal just like in the photo below. I find it easier to let it overlap the 1st vertical strip (starting from right). Then I let it pass under the second strip. Of course you will have to lift every other strip for that. Now, let the strip overlap the 3rd vertical strip and let it pass under the last vertical one. Fix the end by pressing firmly onto the edge of the tart shell. Remove the excess. Place a 2nd horizontal strip. At this point you want it to pass under the 1st vertical strip and over the 2nd vertical one. Repeat with another horizontal strip and drumrolls, you're done!

My latest travel assignment in photos: a week exploring Mauritius' food and drink.

What to eat in Mauritius? This guide will tell you all about the food in Mauritius - from local delicacies to the best street food tour in Port Louis.

G and I were watching Mauritian Food Safari (click for video) on TV one day when, all of a sudden, he pointed out "Hey, that looks like the Indian snack that they sell in Malaysia!". True enough, after taking a closer look, I was amused to see the familiar deep-fried lentil snack (which we call "Magelek", although that does not translate to "chilli cakes") on Australian television. And no wonder, these chilli cakes were apparently introduced by the Mauritian Indians. The only noticeable difference was that the Mauritian version was round like golf balls, whereas Magelek is shaped like a flying saucer (or something like that). These are one of my favourite snacks that I can eat for breakfast, tea or any time of the day. In Malaysia, you can get them at the Pasar Malam (night markets) or even buy frozen ones that you can deep-fry yourself. They are made from yellow split peas or dhall, and are mixed through with curry leaves, cumin and chillies. If you don't have curry leaves, you can just use coriander leaves, which is the Mauritian version. Magalek / Gateaux Piments (Chilli Cakes) Ingredients 250g yellow split peas 1 sprig curry leaves 2 tbsp coriander leaves, chopped 1/2 onion, chopped (optional) 2-3 red chillies, chopped 1 tsp cumin seeds (or substitute with ground cumin) 1 tsp salt (or to taste) Dash of pepper Vegetable oil for frying Method Soak the split peas overnight. Transfer to a colander and leave to drain well for an hour, shaking the water off occasionally. Place in a blender or food processor, and process until most of it is finely chopped. Pour out into a large bowl and add the rest of the ingredients. Mix well. Heat up sufficient vegetable oil in a wok/pan for deep-frying. Using a large spoon, scoop the mixture into the palm of your hand to form mounds the size of golf balls. Compress them between both palms of your hand, then gently drop the patties/balls into the hot oil. Repeat with the rest of the mixture. Deep-fry them until golden brown and crisp. Drain on absorbent kitchen paper. Serve hot or warm as a snack or for parties and picnics.

A Mauritian feast from MasterChef winner Shelina Permalloo

Salmi poulet recipe. Mauritian spicy chicken stew recipe. Best salmi recipe. Recette de salmi poulet Mauricien.

Mauritian curries, although a direct descendent from India, have their own unique taste. For instance, there is typically more garlic and ginger and less tomatoes in a Mauritian curry.

I identify as mixed Moroccan & Mauritian, agnostic & straight. My Mum is Moroccan & Dad is Mauritian. They met at work, both worked in Napsbury Park, formerly Middlesex County Asylum. Mum was a nurse & Dad was a district nurse. I recognised I was mixed-race at a young

These easy breads use just three ingredients.

As the final golden rays of the massive orange ball of fire basked the turquoise blue waters and the daunting darkness threatened to take over. A miniature yellow bonfire had been set up on the whi…

Mauritian culture is a fascinating blend of African, Asian and European influences. Here are 8 fun cultural experiences to try when you travel to Mauritius.

I identify myself as a mixed English/Mauritian & a South Londoner. My mum is from Mauritius and my dad is from England. I didn't actually understand I was mixed until I was around 11 years old and in my first year of secondary school. This was due to other people making me aware that my mum

I would like to think that every Mauritian child's favourite cake is banana tart [the Mauritian version] but many of them, as they grow up get fed up with it. I must say I am one of these children! Ah yes, I remember, especially since I live nearby one of the 'best bakery' shop in the country, I used to have lots of banana tarts. And as the years went by, I had enough of them. I only recently had banana tarts when my sister-in-law made them, but if I have to recall when I last had one before that, I'd probably have to do a mind-wash and jump to my childhood! I made these little cuties the first time today, and wow, they were so easy! You'll notice that I got so excited by their appearance that I took nasty pictures of them, one of them showing the edge of the baking sheet. But that's no problem right? As long as they look cute and delicious who cares about the picture? Actually I do! Ah yes, again I had a hard time waiting for the tarts to cool down..torture I say! Happy Baking! Equipment: Kitchen Scale Measuring Spoons 10 Mini Tart Shells Oven Stove Food Processor (if you have one, else you can use your hands) Ingredients: 180g of all-purpose flour 125g of cold unsalted butter (should absolutely be cold) cold water as needed, just a little bit, about 3-4 tablespoons 7-8 ripe bananas (medium-sized) 2 tbsp of sugar (make that 3 if you have a sweet tooth) Milk for glazing (for a vegan recipe use soy milk) Method: If you are using a food processor, make sure that you place the bowl in the refrigerator atleast half an hour before. In the bowl of your food processor, process the flour and the butter until the mixture crumbles. Otherwise use your hand to mix the flour and the butter until it forms a crumbly mixture. Now, add the water, just a little bit of it, you don't want a too smooth dough. Mix until combined. Don't overwork the dough. Cover with cling film and refrigerate for 30-60 minutes. In the meanwhile, peel the bananas, mix in sugar and cook on high heat. Cook until just a little brown. Baking will continue the process of cooking the bananas. Remove from heat and set aside. At this point, remove the dough from the refrigerator and flatten to 1/4 inch thick with a rolling pin on a work surface. Using a cookie cutter or the rim of a glass, cut the dough to the desired diameter to line the tart shells. [I used a 3.6" diameter dish] Use a spatula to lift the dough if it sticks to the work surface. Line the tart shells with the cut dough, gently press alongside the rim to cut off the excess dough. Repeat for the other tart shells. Preheat oven to 200˚C/392˚F. Butter the tart shells. You can now either fill the tart shells with 1 heaped tablespoon of the cooked bananas, or chill them for another 10-15 minutes [which I did] and then fill with the cooked bananas. At present, combine the remaining pastry and roll to 1/4 inch thick using a rolling pin. Using a knife cut the uneven sides, the remaining dough will be rectangular in shape. Then use your knife to cut the dough lengthwise, the width of the strips should be around 1 cm. Either make a lattice like I have or just cover with the strips however you like it. Glaze with milk. Cook for 20-30 minutes or until golden brown. [Baking time will depend on the thickness of your dough] Happy Eating! Tip: If you're making a larger banana tart, using say a 8" pan, to make the lattice, you can press a cooling rack onto the dough to make even sized strips for the lattice. To make the lattice, I've used 7 strips per tart shell, you might use 8 or more. Or even less. Start by placing 4 lattice vertically, or that could be 3 vertical and then 4 horizontal. But in the photo it's 4 vertical so Im gonna go with that. Carefully press the 4 vertical strips' one end firmly. Remove the excess. And let the other ends overhang. Place 1 latice horizontal just like in the photo below. I find it easier to let it overlap the 1st vertical strip (starting from right). Then I let it pass under the second strip. Of course you will have to lift every other strip for that. Now, let the strip overlap the 3rd vertical strip and let it pass under the last vertical one. Fix the end by pressing firmly onto the edge of the tart shell. Remove the excess. Place a 2nd horizontal strip. At this point you want it to pass under the 1st vertical strip and over the 2nd vertical one. Repeat with another horizontal strip and drumrolls, you're done!

This is my version of a versatile but carefully-balanced Mauritian Curry Powder that contains all you need to replicate a delicious and authentic Mauritian curry. It is my go-to curry powder mix and I hope you love it.

Mauritius Dholl Puri is similar to a tortilla but made using yellow split peas. This is then wrapped around any variety of curries and pickled vegetables. This is a beloved street food in Mauritius that

Mauritian Fried Noodles (Mine Frite Special) Who has ever been to Mauritius and never tried this so typical dish?? ...

Hellooooo from the Gros Pois side! Gros Pois is T H E Life!! Aren’t they? No? Oops I guess I got a little too hyped then because I just lurrrrveeeeeee Gros Pois either in a Curry or Fricassee…

If you asked me to go back to 10-12 years ago and recollect which dessert my mom was an expert at, it would be the Flan au Caramel hands down! On Sundays when she would ask me to get a heavy stone from the garden, I knew what was waiting for me! Or what I would eagerly be waiting for! What? You ask me what is the stone for? Good question! At the time, she would cook the flan in a pressure cooker, and to seal the pan with the custard very tightly, when roast strings would fail, she would place a heavy stone on top of the lid! She's brilliant! I know! She made me fall in love with her Flan au Caramel! Yes, I would wait until every second Sundays to be able to have the best bite of heaven! Well, I maybe exaggerating on being crazy about a simple dessert like Flan, but would you believe me if I told you that last Sunday I made this, and had all of the 6 ramekins, all of them, by myself? Yes I did! I love flan this much! Especially this Flan au Caramel!! I would be more than happy if you would try this out and share your experience with me! I await you readers!! Equipment: Measuring Cups Measuring Spoons Measuring Beaker Small Saucepan Blender (Optional) Or Whisk Pressure Cooker or Bain Marie or Oven 6 Ramekins Deep Baking Pan (if using oven) Ingredients: 1. For the Caramel 1/3 Cup of Sugar 2 Tbsp of Water 2. For the Flan 500ml of Milk (See Note) 1/4 Cup of Sugar 1/2 Tsp of Custard Powder (Optional) 3 Eggs 1 Tsp of Vanilla Extract Method: Have 6 ramekins ready on your counter. Set a small saucepan on low heat and add the sugar and the water to make the caramel. Do not stir the caramel, and please do not use any metal spoon! Turn off the heat when the caramel turns deep golden in colour. Carefully pour equal portions of the caramel into the ramekins. Swirl the ramekin, to evenly coat the bottom with caramel. Let stand for 5 minutes. Meanwhile prepare the flan. Preheat your oven to 150˚C / 302˚F Combine the custard powder with a little milk. (Helps in better dissolution) Mix well and then add the mixture to the rest of the milk. Combine the milk mixture with all the other ingredients in a blender and give it a whizz. Strain for air bubbles and equally divide the mixture into the ramekins. Place the ramekins in a deep baking pan (a roast pan will do) and pour water up to 2/3 way of the ramekins. Transfer the baking pan into the oven and bake for 60 minutes or until a knife inserted in the centre comes out clean. Slowly and carefully remove the ramekins from the baking pan and allow to cool to room temperature before popping them in the refrigerator for atleast 2 hours. Yesssss! It's as easy as that ! Note: I use milk powder whenever a recipe calls for milk. So for this one, I made the milk thicker than usual. It gives the flan a richer milky consistency. If you're using liquid milk bought in cartons or gallons, and if you have milk powder (if you don't, go ask the neighbour!!!), I will suggest you add 1-2 Tablespoons to get a slightly thicker consistency. The traditional Mauritian flan is usually cooked in a bain marie or in the pressure cooker. The thing with these methods of cooking is that the water ends up boiling which causes the big holes around the flan. That is exactly why I prefer baking my flan. If you're not after an aesthetic look go ahead with the former methods.

What to eat in Mauritius? This guide will tell you all about the food in Mauritius - from local delicacies to the best street food tour in Port Louis.