Mauritian Street Food: 6 Dishes You Must Try On Your Next Trip

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The island nation of Mauritius may be tiny but what it lacks for in size, it makes up for in food. The island is largely composed migrant descendants, and nothing reflects this tapestry of cultures better than the food in Mauritius, particularly the wonderful and diverse street food in Mauritius.

One of my favorite things to do when I return to my home in Mauritius is to trawl the streets, sampling as much Mauritian street food as I can. The local cuisine is diverse, so there’s always plenty to choose from. Mauritian food isn’t spicy, but dishes nearly always come with a hefty portion of crushed chilis on the side. You’ll want to make sure you are ready for the burst of heat!

These are the six street foods in Mauritius which you absolutely need to try on your trip to the island, and which I just can’t live without.

1. Dhal puri

What is it: Stuffed savory flatbread filled with assorted curries

Let’s kick it off with the golden standard of street food in Mauritius!

If you’ve ever visited Trinidad and Tobago before, the dhal puri may look familiar to you. From 1849 to 1923, many of the ships carrying indentured laborers from the Indian state of Bihar landed in both Mauritius and T&T, so these two island nations share plenty in terms of culture and cuisine.

Incidentally, you probably won’t find dhal puri anywhere else in the world, except perhaps Bihar. There’s something similar in South African cuisine owing to a similar history, but it’s still a different beast in Mauritius.

Often said to be the unofficial national dish of Mauritius, dhal puri is made up of a thin, yet fluffy turmeric-flavored flatbread stuffed with crushed pulses. A good dhal puri should have a soft, melt-in-your-mouth texture. This street food in Mauritius is commonly served with lima bean curry, rougaille (savory red sauce), and, of course, the quintessential Mauritian green chili. It’s traditionally served on a piece of parchment paper which, in my humble opinion, makes it taste just a bit better.

Some vendors also add achard legumes, a crunchy pickled salsa made of carrots, cabbage, chili, and green beans. Personally, I like mine with fewer curries because I want to be able to properly enjoy the taste and texture of the flatbread – but most vendors are happy to load it up if you’d like extra curries.

And because one is never enough, dhal puri is usually served in pairs. This also makes it easier for the flatbread to hold all the curries.

Local tip: When ordering this decadent street food in Mauritius, be sure to ask for a pair of dhal puri.

Some unscrupulous vendors have been known to scam foreigners by giving them one thin flatbread instead of the usual pair. One isn’t enough to hold all the curries, and you’ll just end up with a sloppy mess.

Best place to try dhal puri in Mauritius

You’ll find this popular street food in Mauritius on virtually every street corner (look for the motorcycles fitted with big square cases). But the two most famous dhal puri vendors are Chez Bye and Dewa. Chez Bye has two outlets in Rose Hill while Dewa opened up stalls all over Mauritius. If I had to pick one, I’d say I’m more team Chez Bye, but Dewa is a very close second.

Because it’s such a popular lunch option, you’ll often see Dhal Puri stalls in office hotspots like the business capital of Port Louis and Ebene Cyber City.

2. Mine bouille

What is it: The local play on Ramen bowls 

Half street food, half restaurant fare. Mine bouille is the dish that has worked its way all across the island.

The noodles are usually dumped in a bowl that’s been precoated with thick oyster sauce, covered in a generous amount of broth, and sprinkled with plenty of chopped green onion. Help yourself to crushed green chili (it wouldn’t be street food in Mauritius without it) and ‘garlic sauce’ which is really just shorthand for sweet, garlic-infused water.

Some stalls even provide plastic stools arranged smack dab on the pavement. Most of the time, though, you’ll see locals leaning against the walls of an old Chinese shop or standing up at the counters to enjoy this popular street food in Mauritius.

Not unlike Ramen bowls, mine bouille comes in just about any variety you can think of. Popular combos include mine maraz (plain vegetarian noodles served with a side of chopped tomato salad), mine bouille poule dizef (sauteed chicken and egg), mine la viande (meat and egg), and mine salmi orite (octopus stew).

And then, you’ve got my favorite: mine bouille gros pois which is basically plain boiled noodles topped with a thick lima bean curry. Sounds weird, I know. I thought so too before my dad introduced me to it. All I can say is, don’t knock it until you’ve tried it. 

Some people (aka me) also love adding a couple of boulettes to their noodle bowl – but more on that below.

If you want to do as the locals do, get yourself a cold bottle of Phoenix beer or a can of the local non-alcoholic Perona pear juice to sip on while you enjoy this street food in Mauritius.

Local tip: Mauritians are known for their generous portions and personally, I always have a hard time finishing my bowl.

You can request a demi portion, which means half-serving. This option isn’t available everywhere though, so you can also ask for yours in a go-to container. In this case, the garlic water and chili sauce are packed separately.

Best place to try mine bouille in Mauritius

Other locals would agree with me in saying that the best place to enjoy mine bouille is at one of the nondescript street stalls that you’ll find at the local Chinatown. Historically speaking, this dish was introduced to the island by Hakka migrants in the 1780s. Over time, local twists were added to this Mauritian street food, transforming this dish into what Mauritians know and adore today.

3. Confit

What is it: Pickled fruit

Street food is notoriously unhealthy, but Mauritians somehow found a way to work their five-a-day into the local street food database.

Confit is an absolute delicacy that involves pickling various slices of fruits in vinegar, salt, sugar, and tamarind, resulting in a tangy yet moreish mouthfeel. Popular options include semi-ripe mangoes, pineapple, olives, star fruit, and bilimbi. You’ll also find pickled vegetables like chayote (also the main ingredient in boulettes) and white cucumber, seeds and all.

You’ll also find sweet varieties that have been simmered in a gloriously thick caramelized sauce.

Whether you’re getting the sweet or tangy confit, it’s tradition to enjoy them with lashings of that famous Mauritian crushed green chillis, red chili salt, and an extra drizzle of sweet tamarind sauce. They’re often served in paper cups or a plain plastic bag with a toothpick that you can use to fish out the pickles.

Not sure which one to get? Then I suggest opting for a cup of assorted fruit salad which usually comes with a mix of everything. Incidentally, that’s my go-to choice since I can never make up my mind as to the kind of pickle I like best!

Local tip: This much-loved street food in Mauritius is commonly served with both crushed green chili and chili salt. This can be a bit too much for some. If you’ve got a low spice tolerance, ask for just the chili salt and some extra sweet tamarind sauce to cut through the spice.

While you’re at it, grab yourself a piece of fresh pineapple (sold in halves or quarters). The Mauritian Victoria pineapple is famous all over the world and you’d be hard-pressed to find another variety that’s as sweet and juicy.

And if you want to do as the locals do, order a cup of assorted confit next time you’re at the beach and settle on the warm sand to enjoy it while watching the sunset.

Best place to try confit in Mauritius

Luckily, you’ll find the best confit in street stalls throughout the country. The confit vendors are immediately recognizable thanks to the large plastic pots filled with fruits and pickle juice. You’ll find them pretty much everywhere, even at the beach.

4. Alouda

What is it: Flavored milk with basil seeds and grated jelly

I know, I know. Alouda is a drink, not an actual snack. Then again, there’s no denying that it’s one of the most famous street food in Mauritius.

In fact, it’s customary for Mauritians to fuel up with an ice-cold glass of alouda on Saturdays after stocking up on fresh produce at the weekly farmer’s market – locally known as bazar.

With Iraqi origins (you might know it by the name falooda), alouda is made up of dairy milk, condensed milk, basil seeds, and grated jelly. Alouda is normally stored in big metal vats filled with ice cubes and vendors usually funnel it in a tall, frosted glass topped off with an optional scoop of vanilla ice cream (insider tip: always say yes to the ice cream).

Alouda is available all around the island, but if you ask me, nothing compares to the popular Alouda Pillay stall at Bazar Central (Port Louis’s Central Market).  They actually credit themselves for inventing this epic street food in Mauritius.

Despite its popularity, the drink has quite humble beginnings. Back when Mauritius was still an impoverished nation, not everyone could afford milk. The Pillay family’s original recipe consisted of cold water sweetened with syrup and served with a light sprinkling of basil seeds.

It wasn’t until the late 1950s that milk was added to it – and Mauritians haven’t looked back since.

Local tip: Virtually every establishment that sells alouda has it in plastic bottles, so you can keep some for later if you’re full after trying the other street food in Mauritius.

If have any doubt that Alouda Pillay has the best street food in Mauritius, wait until you see the massive lines in front of their stall. I’m not exactly a patient person, but if there’s one thing I never mind waiting in line for, it’s for a glass of Alouda Pillay – along with a couple of bottles to take back home.

Oh, and did I mention that alouda pairs beautifully with dhal puri? That’s how the locals do it anyway!

Unfortunately, non-dairy alternatives aren’t available, but I’ve seen sugar free versions at Bazar Central.  

Just be sure to head back as quickly as possible after buying your takeout alouda or the milk will spoil in that scorching tropical heat. Happened to me!

5. Gato dilwil

What is it: Deep fried snacks, often coated in a thick chickpea batter

An integral part of the local culture, gato dilwil literally translates to ‘fried cakes’. Some locals also call it ‘Gajacks’.

The first thing to know is that gato dilwil is something of an umbrella term for various types of battered and deep-fried snacks.

 So, when you hear Mauritians talk about gato dilwil, it can mean any of the following street food in Mauritius:

• Di Pain Frire: Stale bread slices smothered in chickpea batter and fried to perfection.
• Gato Piment: Fried balls of crushed split peas, herbs, and chili. The local version of Falafel if you will. A Sunday breakfast staple (more on that below!).
• Gato Pomme de Terre: Thin potato slices battered and fried.
• Gato Bringel: Same as above except swap potatoes for eggplant slices.
• Channa Puri: Fried yeast balls stuffed with aromatic ground pulses (the same filling that’s used in dhal puri).
• Samosa: Not to be confused with the Indian Punjabi samosa. The smaller Mauritian version is made of triangular filo-style pastry full of a spicy potato mixture. Cheese, chicken, and fish options are sometimes available.
• Gato Lichou: Coarsely chopped green cabbage briefly dipped in chickpea batter, then fried. The exterior is delightfully crunchy while the interior is soft and somewhat stretchy. You definitely won’t be able to stop at just one.
• Gato Arouille: Fried ube balls – although most vendors use taro to cut costs. This is another delicacy introduced by Chinese immigrants.

Food in Mauritius is often rooted in traditions and gato dilwil is no exception. It’s customary for families to serve these snacks when they have guests over, while enjoying a football match at home, and on New Year’s Eve.

You may notice that the gato dilwil stalls can get especially crowded on Sunday mornings. This is because Sunday breakfast is something of a tradition on the island, not unlike the British Sunday Roast to close the week.

Local tip: Always get your gato dilwil earlier in the day or you might be served cold and stale snacks.

So, every Sunday morning, Mauritians go out to buy bags of assorted gato dilwil for breakfast. They have a special way of enjoying gato piment: first, they butter up a piece of a fresh baguette. Then, they add some slices of processed cheddar cheese to it before adding the gato piment.

The hot cakes melt the cheese and butter, and that crackly baguette only adds to the amazing mouthfeel. Naturally, it’s all washed down with a cup of the local vanilla tea.

Best place to try gato dilwil in Mauritius

You’ll find these super addictive snacks in front of most markets across Mauritius. They usually come in brown paper bags, liberally doused with spicy tomato, mint, or coriander chutney.

Rose Belle Market is particularly famous for its amazing Chana Puris. Also be sure to ask for a plastic bag as well because the brown paper bag can tear due to the steam and chutneys.

6. Boulettes

What is it: Steamed (occasionally fried) dumplings

It would be impossible for me to write about street food in Mauritius without mentioning the legendary boulettes!

And this one just so happens to be my all-time ABSOLUTE favorite street food in Mauritius! I can literally live off it.

Here’s the thing about this iconic Mauritian food: it’s either served in a clear aromatic broth (known as bouillon) or on its own (in this case, it’s called a salad). Mauritians tend to have very strong opinions on whether the broth makes things better or not. Personally, I’m usually a no-broth kind of person but I’ll admit the aromatic clear broth does hit the spot on a cold winter’s evening. Well, cold by tropical standards at least!

If you get it with the broth, I suggest that you eat it quickly otherwise the dumplings might get soggy. Like all Chinese-Mauritius food, the dumplings are served with garlic-infused water and crushed green chilis.

Traditional dumplings include Niouk Yen (grated steamed chayote with shrimp and chicken), saw mai (the local version of shumai, usually contains chicken instead of pork), lavian (beef or mutton), and boulette poisson (minced fish rolled into balls and steamed). Then you’ve got other varieties like teokon (stuffed tofu), fromaz (fish cakes stuffed with cheese), long (seafood), and calamari balls that have been fried, then steamed.  

Vendors usually cook this scrumptious Mauritian street food in massive metal steamers with dividers.

Local tip: If you’re not sure whether to get your boulettes as ‘bouillon’ or ‘salad’, you can always request some broth on the side!

Mauritians love to eat their dumplings alongside mine bouille or simply in a plain ol’ bowl of dried ramen noodles. This snack is often served by Chinese families during Spring Festival as a nod to their Hakka heritage.  

Best place to try boulettes in Mauritius

Canelo and Jim are some of the most popular spots in Mauritius for dumplings. Local legend says that Jim was actually the very first dumpling spot on the island. You’ll also find plenty of great unnamed boulettes stands at Chinatown.

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