I noticed that this cookbook was added today to the EYB bookshelf - apparently from publishing news as no bookshelves contain it. This is the 4th Mauritian cookbook added to EYB. What makes this food so interesting is that we are used to Indian cooking as adjusted to British India; these Indian cooks were influenced by the French. Add in a bit of Chinese and Creole .... If this desciption from Wikipedia makes you curious, this may be your pre-pub opportunity.
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"During the nineteenth century, after the abolition of slavery, Indian workers who migrated to Mauritius brought their cuisine with them. Those indentured labourers came from different parts of India, each with their own culinary tradition, depending on the region. Traces of both northern and southern Indian cuisine can be found in Mauritius. Some common preparations are curry, chutney, rougaille (tomato paste that is very popular with Fish) and pickles, most of which use local ingredients. The Mauritian versions of those dishes have a local flavour and differ, at times considerably, from the original Indian recipes.
The end of the 19th century saw the arrival of Chinese migrants, who came mostly from the south-eastern part of China. They are largely credited with making rice the staple diet of the island, and making noodles, both steamed and fried, popular. Chinese appetizers such as hakien (local version of the spring roll with a flour batter replacing the traditional rolled wrapping), crispy chicken and crispy squid have become part of the Mauritian folklore. Furthermore, Chinese and other Asian restaurants are present all around the island, and offer a variety of chicken, squid, beef and fish dishes, most typically prepared in black bean sauce or oyster sauce. Mauritian families often consider a dinner at an Asian restaurant as a treat.
Along the years, each of the country's community has adapted and mixed each other's cuisine to their liking."