The Creole cuisine of Mauritius is not dissimilar to that of the other islands of the Indian Ocean like Seychelles and Reunion, or even of the Caribbean and Louisiana in the USA, thanks to the common African heritage. Rice is often the basic carbohydrate component of Creole food and tomatoes the most popular ingredient in accompanying dishes, that inevitably are sauce based. Tomatoes are the base for one of the national dishes of Mauritius, the rougaille, which is derived from the words rouge (red) and ail (garlic), implying the mixing of tomatoes and garlic. The sauce also includes onions, ginger, chillies and coriander and meat, chicken, eggs, or seafood can be added to it, or it can be eaten plain or with peas.

Chinese cuisine in Mauritius has evolved into a speciality of its own but is clearly influenced by a variety of traditional Chinese cuisines, often with different regions of Mauritius adopting a particular style. In the south of the island you can often find Cantonese cuisine with its thin, clear sauces and delicate aromas that reflect the subtle flavours. The central and western regions favour Sichuan cuisine with the rich and spicy flavours with generous lashings of chilli, garlic and bean paste that produces hot dishes with a strong taste. The eastern coastal areas love adding sugar to most dishes, with subtle seasoning that is aromatic but not hot and spicy.

When Indian workers were brought to Mauritius, they brought their cuisine with them and since they came from different regions in India, traces of both southern and northern Indian cuisine can be found on the island. From mountainous northern India with its Persian influences, aromatic Basmati rice is a popular staple of the Mauritian diet and thanks to Portuguese influences on Indian cuisine to the subtropical south, freshly baked bread and rotis and naans are never far from the Mauritian table.