Mauritius is a small island nation but has a hugely diverse food culture. Traded back and forth for centuries by competing colonial powers influenced the cuisine. Later, successive waves of Indian workers, African slaves and Chinese merchants all contributed distinct culinary legacies. Today Mauritius blends together French, Indian and Creole flavours to great effect. An abundance of fresh seafood, great rums, local produce and tropical fruits all make Mauritius oh so delicious.
Colourful crustaceans for sale in Grand Bai.
Rotis are the go-to snack here: thin warm flatbreads rolled with a dollop of curried broad beans, pickled mango and green chili.
These unicorn fish - named for the spike on their heads - are a favourite fish to eat grilled with rum on account of their oily flesh.
October is the start of mango season!
Fresh vegetables and hot chilis for sale beckon shoppers at the Wednesday market in Flacq - one of the largest on the island.
Who doesn't love a good banana? Tropical fruits like bananas, mango, lychee and papaya make this the place for fruit lovers.
Colorful snapper and triggerfish line a fishermen's basket along the south coast.
Road side oysters for sale on the half shell. Only 10 rupees a pop.
Spices for sale at the market in Mahebourg.
A food stall in Grand Bai proclaims its creole menu in bright kitschy fashion. Hawker stalls like this dot the island selling everything from samosas to fresh fruit to ice cream.