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Mauritius is an island nation in the Indian Ocean, with a diverse population and a rich culinary heritage. The cuisine of Mauritius reflects the influences of African, Indian, Chinese, French and Creole cultures, as well as the tropical fruits and seafood available on the island. Some of the most popular dishes of Mauritius are:

Curries: These are made with garlic, onion, curry leaves and various spices, and can include meat, fish, vegetables or legumes. They are usually served with rice or bread, such as farata (a flatbread similar to paratha) or dholl puri (a split pea flatbread). Boulettes: These are steamed dumplings filled with fish, meat, prawns, calamari or chayote. They can be eaten with chilli sauce or in a clear broth with chives. They are believed to have been introduced by the Cantonese immigrants to Mauritius.
Biryani: This is a rice dish cooked with saffron and mixed with meat, chicken or fish. It is a typical Indian dish that is popular in Mauritius, especially among the Muslim community.
Bol renversé: This means “upside down bowl” in French, and it is a rice dish topped with a stir-fry sauce resembling Chinese chop suey. The sauce is made with soy sauce, oyster sauce, vegetables and chicken, shrimp or meat. An egg is placed on top of the dish before serving.
Alouda: This is a sweet drink made with milk, basil seeds, agar-agar and almond syrup. It is similar to the Indian falooda, and it is often sold by street vendors.