AT THE CHEF'S TABLE

With a unique blend of French, African and Indian influences, the Indian Ocean island of Mauritius has a culinary scene that reflects its rich and varied past. At the many roadside food stalls, Mauritians gather to graze on delicious gajaks (snacks or predrink nibbles) of chilli-salted tropical fruit or tempura-style fried vegetables dipped in fiery chutney. For visitors, family-run restaurants and tables d’hôte (guesthouses) are becoming increasingly popular, o ering an opportunity to dine ‘island-style’ on traditional homemade dishes.

Mauritian cuisine is all about fruit and spices. Selina Periampillai shares her pick of what to eat and where

SELINA PERIAMPILLAI is a London-based chef and author of The Island Kitchen, a cookbook that takes you on a journey of the Indian Ocean islands (Bloomsbury, RRP: £26)