Delicious Mauritius · Uncategorized

Wedding Flavours – a photo series

Taste is a very distinct and memorable part of Mauritian weddings. The time to indulge and be merry. An orgy of flavours painted with the colours of tradition. This series is a peep into wedding kitchens, what they reveal and what comes out of them.

Delicious Mauritius · The South Indian Series · Uncategorized

Chakkarai Maanga! Sacray Manga!

well just imagine semi-ripe mangoes cooked to soft perfection in sugar and a spice blend, then tempered with curry leaves, mustard seeds and dried red chilli. Tempting isn't it?

Delicious Mauritius · From the world to Mauritius · Uncategorized

Bruschetta à la Mauricienne! Recette

Imaginez une tranche de baguette croquante, grillée avec de l'huile d'olive extra vierge et de l'ail sur laquelle repose un mélange frais de tomates, d'oignons, de coriandre (feuilles de coriandre), de menthe et de morceaux de, OUI! le fameux 'Gato Pima'! Ça donne l'eau à la bouche, n'est-ce pas? Cela fait un moment que j'ai… Continue reading Bruschetta à la Mauricienne! Recette

From the world to Mauritius · Naivedyam - Sacred Food

Rava Kesari à l’ananas! Festival Special

When we talk of festivals we talk of merry, of joy, of happiness, of sharing, but mostly of sweets! In a couple of days, Mauritius will be in full celebration of Ugaadi, the Telugu New Year and Gudi Padwa, the Marathi New Year; this got me motivated to share with you a piece of culinary… Continue reading Rava Kesari à l’ananas! Festival Special

Delicious Mauritius · From the world to Mauritius · The South Indian Series · Uncategorized

Three Rices For The Season

Rice is undeniably the Mauritian staple but too often eaten the same way and simply used to accompany currys and other dishes. Why not combine rice with seasonal produce and very local elements and get our palates all 'summery'? Why not mix green mangoes, coconut, and to cool it off, some curd with rice? Sounds interesting? Here are three rices, very famous in South India, that could very well be Mauritian by all means and make way on those summer meal tables. They are made with ingredients readily available here and very easy to prepare. I propose you three rices for the season, summer. The three rices can be eaten together in small portions each in a same meal, or consumed individually and accompanied by countless dishes. Enjoy!


Canjee, Kanji, Conjee…recipe

Once upon a time, a small village of ancient South India was plagued by a voracious and angry disease. The villagers tried all sorts of remedies to chase the deadly epidemic away, all in vain. They finally turned to the Goddess, the patron Goddess of the village, the mother, the saviour of all. So intense was… Continue reading Canjee, Kanji, Conjee…recipe

From the world to Mauritius · The South Indian Series · Uncategorized

Dosai, Dosa etc…The South Indian Series

If we are going to delve into South Indian food, I suppose the Dosai would be a beffiting point of entry. The Dosai is simply a sort of pancake made with a fermented batter of lentils (Urad Dal a.k.a black gram) and rice (generally raw rice). The lentils and rice are left to soak for 5 to 6 hours, then ground to a paste.