Le Dodo

A classic Indian flatbread cooked against the walls of a clay tandoor oven. It has a soft texture with slightly crispy edges. Ideal for accompanying saucy dishes.

The famous naan stuffed with melted cheese, usually La Vache qui rit. Tender and creamy inside. Enjoy hot, on its own or with a curry.

A more gourmet version of cheese naan with a double portion of cheese. Very rich and melty. Perfect for cheese lovers.

A plain naan generously brushed with melted butter or ghee after cooking. Rich and flavorful. Pairs well with spicy dishes.

A naan stuffed with cheese and sprinkled with chopped garlic and cilantro. A mix of garlicky and creamy flavors. Very fragrant.

Chicken thigh marinated in yogurt and tandoori spices (chili, cumin, coriander), then roasted. The meat is red, tender, and smoky. Eaten with lemon and onions.

Boneless chicken pieces marinated and roasted on skewers in a tandoor oven. Tender, spicy, and slightly grilled. Often served as an appetizer or main course.

Spicy condiment made of vegetables (carrots, cabbage, beans) marinated in vinegar, oil, and spices (mustard, turmeric). Crunchy and tangy. Used to enhance the taste of dishes.

Green mangoes cut and marinated with spices and chili. Sweet and sour, spicy flavor. A traditional Mauritian accompaniment.

Fresh chilies prepared as a condiment. Very spicy and fragrant. Consume in moderation to add fire to the meal.

Long-grain basmati rice cooked with saffron or turmeric, giving it a yellow color and a subtle aroma. Light and aromatic.

Aromatic long-grain white rice steamed. Light and non-sticky texture. The basic accompaniment for curries.

Portion of cooked vegetables, often stir-fried or in a light curry. Adds a vegetable and balanced touch to the meal.

Tomato chutney (love apples in Mauritius) with onions, chilies, and cilantro. Fresh, juicy, and spicy. Perfectly accompanies faratas or rice.

Lentils simmered with mild spices. Creamy and comforting texture. Often served as a thick soup over rice.

Small fried thin dough triangle, filled with a spicy vegetable mixture (potatoes, peas). Crispy and golden.

Fried triangular pastry stuffed with minced chicken and spices. Crispy on the outside and flavorful on the inside.

Crispy triangle stuffed with minced and spiced beef. A classic of Mauritian street food.

Small fried pastry or fritter filled with seasoned fish. Flavorful and slightly crispy.

Savory fritter made from crushed yellow split peas, chili, cilantro, and spices. Crispy outside, soft inside. Very popular in Mauritius.

Crispy fritter made from grated and fried taro (tuber). Melts in the mouth inside and has a slightly sweet and savory taste with a ginger sauce.

Octopus cooked in a mixture of mustard, turmeric, onions, and green chilies. Unique, pungent, and vinegary flavor. Eaten cold or warm.

Firm fish pieces fried then marinated in a mustard and spice-based sauce. Pronounced and tangy taste.

Thin, soft flatbread made from flour and ground yellow split peas. Served rolled with broad bean curry and chutneys. The iconic street food of Mauritius.

Flaky Indian flatbread (farata), served with various vegetable or meat curries. Soft texture and slightly greasy.

Thick and spicy soup made from cracked wheat, lentils, and shredded lamb. Rich, creamy, and very nourishing.

Halim version prepared with beef. A hearty stew with flavors of mild spices and simmered grains.

Chicken pieces simmered in a traditional curry sauce with spices (turmeric, cumin, coriander). Family and comforting flavor.

Festive dish of basmati rice cooked with marinated chicken, spices, herbs, and sometimes potatoes. Very aromatic and fragrant.

Very mild chicken curry prepared with cream, yogurt, and sometimes cashews. Creamy, rich, and not very spicy sauce.

Luxurious version of Korma enriched with almonds and cashews for extra crunch and richness. Mild and refined flavor.

Chicken marinated then cooked in a creamy tomato and butter sauce. Mild, velvety, and slightly sweet taste. Very popular.

Grilled chicken pieces (tikka) then simmered in a spicy tomato and cream-based sauce. Smoky and rich flavor.

Chicken thigh marinated with red spices and grilled, served as a complete dish with rice. Intense flavor and roasted texture.

Marine version of Biryani, prepared with firm fish. The rice absorbs the marine flavors and spices. Delicate and fragrant dish.

Traditional fish curry with a creamy and spicy sauce. The fish remains tender. Served with rice to soak up the sauce.

Creole dish where fish simmers in a rich tomato, garlic, onion, and thyme sauce. Tangy and flavorful.

Complete dish with fish prepared vindaye style (mustard and turmeric), served with rice and lentils. A mix of textures and vinegary flavors.

Shrimp simmered in a fragrant curry sauce. The shrimp remain juicy and absorb the spices.

Shrimp cooked in a rich tomato sauce with Creole herbs. A classic, mild, and fragrant dish.

Shrimp served in a creamy and mild white sauce. Rich and velvety, ideal for those who dislike chili.

Shrimp in a rich butter and tomato sauce. Velvety texture and gourmet taste.

Tender octopus simmered for a long time in curry spices. The sauce is thick and flavorful. A robust seafood dish.

Complete octopus dish prepared vindaye style (mustard, turmeric), served with rice and lentils. Spicy and tangy flavors.

Spicy pilaf rice cooked with tender beef pieces. A unique dish rich in flavors and spices.

Beef slices sautéed then simmered in a tomato sauce with aromatics (thyme, parsley, onions). A family-style saucy dish.

Fresh Chinese noodles stir-fried in a wok with chicken, crisp vegetables, and soy sauce. A Sino-Mauritian cuisine classic.

Gourmet version of stir-fried noodles combining chicken, beef, and shrimp. Very hearty and rich in varied flavors.

The ultimate version of stir-fried noodles, with a complete mix of meats, seafood, and eggs (often in strips or fried). The quintessential complete dish.

Cantonese-style wok-fried rice with diced chicken, vegetables, and egg. Loose grains and grilled flavor.

Mixed fried rice with chicken, beef, and shrimp. A complete and flavorful dish with Asian influences.

Festive dish served unmolded like a dome. Composed of layers of rice, a chicken and vegetable sauce, topped with a fried egg. Mix before eating.

The famous upside-down bowl enhanced with shrimp in addition to chicken and egg. Even more gourmet and flavorful.

Complete and balanced vegetarian plate including various vegetables, lentils, and rice. Healthy and colorful.

Indian vegetarian dish of fresh cheese cubes (paneer) in a creamy spinach sauce. Mild and rich in iron.

Mix of seasonal vegetables simmered in a fragrant curry sauce. Served with rice. A vegetarian classic.

Noodles stir-fried only with crisp vegetables and soy sauce. Flavorful and meat-free.

Classic cola soda, fizzy and sweet. Served chilled.

Sugar-free version of cola soda. Similar taste to the original, without the calories.

Sparkling orange-flavored drink. Sweet and fruity.

Clear lemon-lime flavored soda. Refreshing and caffeine-free.

Popular cola soda, sweet and fizzy.

Fruity sparkling drink, often orange. Very sweet and colorful.

Still tropical fruit drink. Sweet and thirst-quenching.

Orange sparkling drink with fruit pulp. Natural citrus taste.

Traditional drink made from cultured yogurt and mango pulp. Creamy, fresh, and fruity. Ideal for soothing the heat of spices.

Lassi flavored with coconut. Creamy texture and mild tropical taste.

Sweet yogurt drink flavored with vanilla. Simple and refreshing.

Lassi flavored with rose syrup. Distinct floral taste and pale pink color.

Popular Mauritian drink made from milk, basil seeds (tukmaria), and grated agar-agar jelly. Often flavored with rose or vanilla. Very refreshing.

Colorful mix of tropical fruit juices. Sweet, fruity, and festive.

Small, strong, black coffee with a golden crema on top. Intense and energizing.

Espresso diluted with hot water for a longer, less intense coffee.

Coffee served with hot milk. Sweet and comforting.

Double shot of espresso in a single cup. For those who need a boost.

Simple infusion of black tea leaves. Light and classic.

Black tea served with a cloud of milk, English or Mauritian style.

Tea infused with fresh mint leaves. Digestive and very fragrant.

Tea infused with cardamom pods. Spicy, warm, and aromatic flavor typical of India.

Traditional Indian ice cream made from reduced milk, without being whipped, which makes it denser and creamier. Flavored with cardamom, pistachio, and almond.

Small sweet tart topped with mashed bananas. Crispy shortcrust pastry and fruity filling.

Fried balls made from milk powder and flour, dipped in a sugar syrup flavored with rose water. Spongy and very sweet texture.

Classic Mauritian pastry. A tartlet filled with a creamy custard, often coconut or vanilla, sometimes topped with a cherry.

Indian spherical confection made from chickpea flour, sugar, and ghee. Granular and melt-in-your-mouth texture.

Small round cakes made from toasted semolina, sugar, and coconut. Dense and fragrant texture.

Two melt-in-your-mouth shortbread cookies sandwiched with jam and covered with pink sugar icing. Crumbly and very sweet, emblematic of Mauritius.

Indian dessert made of fresh cheese dumplings (chhena) cooked in a light sugar syrup. Spongy and juicy texture.

Rich and thick juice with the sweet and tropical flavor of mango.

Fragrant and sweet juice, typical of tropical fruits.

Pink guava juice, sweet and velvety with a floral touch.

Juice made from tamarind pulp. Unique, tangy, and refreshing taste, somewhat reminiscent of iced lemon tea.

Refreshing coconut water or milk. Sweet and hydrating.

Bottle of still water.

French natural sparkling mineral water. Intense bubbles.

Italian sparkling mineral water. Fine bubbles and light taste.