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The favourite dishes of Mauritians

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The fusion cuisine of Mauritius has its own specialties that no Mauritian can resist and that would entice any visitor eager to discover the local dishes of the island. Here are some of the classics.

The Bol Renversé

The Bol Renversé or ‘Inverted Bowl’ is a highly appreciated, simple, flavoured and typical Sino-Mauritian specialty. It is a popular, complete and balanced meal made of meat, vegetables and rice.

The first step is to cook the rice. Cut the carrot into cubes, chop the onions, the green leaves followed by the chicken and the sausages. Once the chicken is sautéed, add the sausages and the spices as well as two important ingredients: soya and oyster sauces. Add in a mixture of diluted starch to the preparation. It is important to stir the mixture well. The next step is to add the vegetables and white wine. Cook for 15 minutes.

Prepare two sunny-side eggs in a pan. Place one sunny-side egg in a bowl. Top it with a share of meat and vegetables followed by some rice. Place a plate on the bowl and tip it over. Your bol renversé is ready!


Chicken curry

The chicken curry which originates from India, has become a typical Mauritian dish. It is a very simple dish to make. Lightly brown your chicken in a cooking pot. Add onions, garlic and ginger. Once the chicken is nicely browned, add in diluted masala in some water. Simmer over low heat for a few minutes to allow the spices to blend perfectly with the meat. Add in tomato and allow to simmer for a few more minutes. Add in diced potatoes and water and cover the cooking pot. Let simmer over low heat for 25 minutes. Finally add in some green peas and simmer over low heat for an additional 10 minutes. Before serving, sprinkle some cilantro over your curry.


Biryani


Biryani is a delicious dish that we owe to Muslim gastronomy in India. No one can resist a biryani. Fried chicken and potatoes are dipped into a marinade made up of yogurt, cloves, cumin, green cardamom, cinnamon, green chillies, garlic and ginger paste, salt, mint and cilantro.

Fry the minced onions until they are nice and crispy and place the cooking pot with the meat and the marinade on the stove. Simultaneously, bring your rice to boil with some salt for 4-5 minutes until the rice is slightly cooked. Add in layers of rice on the meat and the fried onion rings. Cover and cook on low heat until the marinade dries out.


Fried Noodles

A ‘must-try’ of the Sino-Mauritian cuisine, fried noodles are simple and easy to make. Fried noodles are basically sautéed noodles, cooked in Asian sauces topped with chicken, prawns and minced omelette.


Gâteau piment

Small but mighty in taste, gâteau piment or chilli cake in bread is a pure palatal bliss! These grounded yellow split pulses are mixed with shallot, cilantro and finely chopped onion, chilli and salt. They are formed into balls and deep fried. As simply as that!


Boulettes

Boulettes or Dim Sum are another Chinese specialty. Mauritians are huge fans of these delicious savoury steamed snacks filled with vegetables, chicken, fish or prawn and known as niouk-yen (made of chayote), fish balls, meat balls or sao-mai.