One of the most exciting aspects about travelling to a new destination is experiencing its local cuisine, something that I am always looking forward to. I find that it is much easier to understand the social fabric of a place through its food. You taste the food and begin to connect the dots between the ‘why,’ ‘where,’ and ‘how’ of its history, influences, and traditions.

For most of us, Mauritius conjures up images of pristine white-sand beaches and serene turquoise waters. But this island nation is much more than just a tropical paradise. It is a vibrant melting pot of cultures and ethnicities from around the world, each adding its own unique flavour to the country’s heritage. Not surprisingly, you find Creole, Indian, Chinese, and French influences in the food that you taste in Mauritius. Familiar, yet with an exquisite Mauritian spin.

I was aware of Mauritius’s Indian connection, which dates back to colonial times, primarily through the presence of Indian indentured labourers brought by the British to work on sugar plantations. So, I wasn’t too surprised to see people of Indian descent and naturally expected a generous serving of Indian cuisine on the menu.

Of the many popular Mauritian dishes I had the chance to taste, here are my top five picks:

Dholl puri at Ramsahye Maraz, Port Louis

Ask any Mauritian what his/her favourite snack would be, and pat comes the reply – dholl puri.

“You mean dal puri?” I asked, convinced that his accent was playing tricks on my hearing.

“No,” replied our Mauritian host, patiently. “It is our dholl puri.”