Bistrot Masala

Salad made of marinated octopus pieces, often with lemon, onions, and herbs. Firm but tender texture. A fresh and light starter.

Assortment of fried Mauritian appetizers (gajaks). Ideal for sharing and discovering several crispy and spicy flavors.

Fried fritters made from yellow split peas, chilies, and fresh herbs. Crispy on the outside and soft on the inside. A classic of Mauritian street food.

Fried pastry triangles stuffed with a spicy vegetable mix. Crispy and flavorful.

Fried cod fritters, with herbs and spices. Light and airy texture.

Roasted eggplant puree, seasoned with garlic and spices. Creamy texture and smoky flavor. Usually enjoyed with bread.

Breaded and fried calamari pieces. Crispy and golden, served hot.

Indian flatbread baked in a tandoor oven, filled with melted cheese, with an optional garlic flavor. Soft and warm texture.

Thin and soft Indian pancakes, stuffed with yellow split pea puree. Served with spicy sauces (rougail, curry). A must-have of Mauritian street food.

Mauritian version of Indian paratha. Flaky flatbread served with a spicy tomato sauce (rougaille) and vegetable curry. Rich and flaky texture.

Complete vegetarian bowl consisting of vegetable curry, spicy tomato sauce (rougaille), lentils (dhal), and salad. A balanced and flavorful meal.

Spicy basmati rice dish cooked with a mix of vegetables and aromatics. Fragrant and flavorful, often served with chutneys.

Iconic Sino-Mauritian dish. Rice, greens (leafy vegetables), tofu, and a creamy sauce, molded in a bowl then inverted onto the plate to form a dome. Usually topped with an egg.

Bowl of boiled fresh noodles, served in a flavorful broth with vegetables. A comforting and popular dish.

Sausages simmered in a rich tomato sauce with onions, garlic, ginger, and spices. A traditional Creole dish, flavorful and slightly spicy.

A classic of Sino-Mauritian cuisine. Choice of noodles or rice stir-fried in a wok with chicken pieces, egg, and vegetables.

Wok-fried noodles with a seafood mix. Marine flavors enhanced by soy sauce and vegetables.

Complete stir-fried dish (rice or noodles) generously topped with lamb, shrimp, and egg. Rich and hearty.

The famous 'Upside-Down Bowl' with chicken and a fried egg on top. Characteristic dome presentation with rice and a sauced topping.

Variation of the 'Upside-Down Bowl' prepared with lamb and topped with an egg. Rich flavors and creamy sauce.

Boiled noodle soup topped with a mix of lamb, chicken, and egg. Comforting broth and varied toppings.

Mauritian chicken curry, simmered with a spice mix (masala), tomatoes, and aromatic herbs. Rich and fragrant.

Shrimp cooked in a creamy curry sauce enriched with coconut milk. Mild, creamy, and slightly sweet and savory.

Fish pieces cooked in a spicy curry sauce. Often prepared with eggplant or other vegetables.

Creamy English custard served with fruit. Sweet and vanilla-flavored.

Dessert made with tapioca pearls (sago) topped with a fruity mango coulis. Gelatinous and pleasant texture.

Very popular sweet milky drink in Mauritius. Contains swollen basil seeds (tukmaria) and grated agar-agar jelly. Fresh and fragrant.

Moist chocolate cake. A decadent classic.

Tartlet filled with a sweet preparation of grated coconut. Crispy and melt-in-your-mouth.

Sweet red berry sauce to accompany desserts.

Choice of sweet topping to enhance ice cream or cakes.

A portion of ice cream. Choice of flavor based on availability.

Meal formula for children. Includes a chicken noodle dish, a dessert, and a drink.

Portion of plain white rice steamed.

Rice flavored with saffron or turmeric.

Portion of plain noodles, without topping.

Very spicy condiment made from crushed fresh chilies. Use sparingly to enhance dishes.

Mix of crunchy vegetables marinated in oil, vinegar, and spices (mustard, turmeric). A tangy and spicy accompaniment.