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Mauritian medley

From starters to desserts, the Mauritian food festival at Radisson GRT reflects the multiculturalism of the island nation

PHOTO: A. MURALIDHARAN

FINE FUSION A variety of delicacies on display at the fest

Mauritius' multiculturalism reflects in its cuisine. A food festival at Radisson GRT Hotel (on till September 17) offers a diverse range of dishes from this Mascarene island. For that touch of originality, Mauritian chef Noel Serge Chelvan has been roped in. And for a bit of exotica, Anthurium flowers have been flown in. These tropical, evergreen blooms are indigenous to Mauritius and the Flamingo Lily variety of Anthurium adorns every table at Garden Café, where the fest is on.

From the starters, you are made aware of the huge Indian presence in Mauritius. You are treated to what seem to be variants of our own samosas and vadais. They come in smaller sizes. The names almost always sound French. And, there is one elusive ingredient that makes them taste different from what is available here.

Creole, European, Chinese and African influences in the cuisine point to Mauritius' highly accommodating nature. Chef Chelvan likes to call it `fusion food' and the blending is so complete that the dishes don't come under different geographical labels. It takes great discernment to say which part is Creole and which is, say, Chinese.

Considering that there are just too many to offer, the buffet menu undergoes a great deal of change every evening.

Of the salads, smoked Marlin platter is something to watch out for. Even Noel exhibits a rather illogical partiality towards it, while recommending it to diners. Coco yam salad, fish salad with coriander and rice salad with fruits taste just as good.

In the main course, rougaille rules the roost. Noel explains that rougaille is a collective term for a variety of spices and vegetables. When they are combined with something like fish or cauliflower and cooked in a style that's unique to him, you head for it a second time. Other recommendations: eggplant and potato fricassee, Mauritian chicken curry with prawns and tenderloin fricassee.

Mauritius is a land replete with eye-catching sights. The dessert section seems to symbolise this Mauritian quality. Giles & Posner chocolate foundation drips a sticky, viscous sugary treat. All around are: pineapple and Malibu mousse, semolina cake with caramelised banana, coconut tart, tropical fruits savarin, pineapple flambé, sesame cake, cheese cake with passion fruit and sweet potato with coconut milk. It is obvious from the display that each platter has undergone an elaborate, artistic preparation.

There is more artistry outside. By the poolside, Maleena Jugroop-Muneesamy's Natyanjali performs Indian and Mauritian song-and-dance sequences. Bang opposite is an open kitchen where chefs Noel, Boodan Vinit Sharma and Maugam demonstrate the making of some dishes. Every day, a free recipe is given away to diners.

If you fancy a 7-day-and-6-night, all-expenses-paid stay in Mauritius, fill in a quick quiz sheet and bank on the luck of the draw.

For details and reservations, call 22310101.

PRINCE FREDERICK

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