Mauritian cuisine

The cuisine of Mauritius reflects the island’s tropical environment and its long history of cultural diversity. Mauritian food traditions incorporate elements of African cuisine, Chinese cuisine, European cuisine—particularly French cuisine—and Indian cuisine, especially Bhojpuri cuisine, reflecting the various groups that settled on the island.

Dishes and culinary customs developed through the interactions of different groups on the island, including those of French settlers, African slaves, Indian indentured labourers, and Chinese migrants in the 19th century. Over time, these communities incorporated and adapted each other's food practices, contributing to the formation of Mauritian cuisine.

Some dishes are widely consumed across ethnic groups, while others remain associated with particular communities for cultural or historical reasons. Regional and community-based culinary traditions include Indo-Mauritian cuisine, Creole cuisine, Sino-Mauritian cuisine, and Franco-Mauritian cuisine.