Mauritian strong ties to the French culture through its history have left a very French style of "savoir vivre" until now. French dishes like the daube, civet de lièvre or coq au vin served with some good wine bear testimony of these traditions. As years passed by, some have been adapted to the more exotic ingredients of the island to confer some unique savour.
During the nineteenth century, after the abolition of slavery, Indian workers who migrated to Mauritius, brought with them their exquisite cuisine. Those indentured labourers came from different parts of India, and each with its own culinary tradition: depending on the region, rice or a variety of flat bread called chapattis or roti will be preferred.
You will need
A totally
different cuisine
Mauritius produces a wide range of cane rum. It is very cheap and is a nice drink when mixed with cola and ice. Don't forget the coconut water with a dash of lime and a splash of local rum over ice.