The Travelling Chef: ‘Reunionese food is a mix of cultural influences’

Reunion Island is a melting pot of different cultures, races and communities. The people of the island are of African, Asian, French and Indian origins. All their influences are predominantly reflected in the cuisine. 

There are various aspects to the cuisine of Reunion Island that can’t be found in any other part of the world. The food is filled with different flavours, is very colourful and aromatic, thus representing the diversity of the island itself.

There are specific cooking styles which are unique to Reunion Island where the intensity of the flame, the composition and the thickness of the cooking pot are very critical to the cuisine. Some of the important ingredients used in the Reunionese cuisine are kaffir lime, turmeric, onions, garlic, tomatoes among other spices and sauces. 

Two of my favourite dishes of the Island would be rougail saucisse (smoked sausages cooked in a spicy tomato sauce) and curry de poulet (chicken curry made with different spices, native to the Reunion Island)

Yes, I have tried the vegetable and meat gravies here in South India. I also liked the biryani as it is similar to the Reunionese cuisine with flavours from a variety of spices.