Mauritian cuisine is a blend of African, European (French), Indian, and Chinese influences. Although most of the common dishes and desserts are consumed by all Mauritians, there are also forms of cuisine which remain distinctive of a specific ethnic community.
The staple ingredients include rice, seafood, eggplants, chayote (called "chou chou"), garlic and chillies.The main dishes include:
- dholl puri: a savoury pancake-type dish made of ground yellow split peas, cumin and turmeric
- bol renversé (magic bowl): a rice-based dish topped with a stir-fry sauce resembling Chinese chop suey
- boulettes (Mauritian dim sum): steamed dumplings prepared using fish, minced meat, prawns, calamari or chayote
- mine frite: fresh egg noodles tossed in a heated wok along with several vegetables and chicken, shrimps, or meat
- fish vindaye: pickled seafood fried in onion, mustard seeds, garlic, ginger sauce and turmeric.