Mauritian cuisine
16 entries in the Mauritian Cuisine compendium.
Mauritian cuisineA fusion of African, Asian, and European culinary traditions.Cha siu baoCantonese bun filled with barbecue-flavored cha siu pork.Chinese red eggsBright pink eggs symbolizing joy and renewed life in Chinese culture.Fa gaoA Chinese steamed cake with a smiling split top.FaloodaA Mughlai cold dessert with Persian origins.Jian duiFried Chinese pastry with sesame seeds and sweet filling.Nian gaoA glutinous rice cake eaten for Chinese New Year prosperity.Pain au chocolatA viennoiserie of laminated dough with dark chocolate pieces.PuttuSteamed rice and coconut cylinders, a South Indian and Sri Lankan breakfast staple.RasgullaA syrupy dessert with disputed origins in eastern South Asia.ShumaiA traditional Chinese dumpling with global variations.TangyuanGlutinous rice balls symbolizing reunion and eaten at festivals.Tempering (spices)A technique of frying whole spices in oil to release flavour.ThaliRound platter and meal tradition across South Asia and beyond.WontonA Chinese dumpling served in soup or fried across many cuisines.ZongziTraditional Chinese glutinous rice dumpling wrapped in bamboo leaves.
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