Three restaurants, one recipe book, one unmistakable taste of India in Mauritius.
Straight off our printed menu — the plates guests order by name, at every location.
Our best-seller at every location — slow-simmered tomato and cream.
Charred, smoky, marinated overnight — the dish first-timers remember.
Red kidney beans in a thick, home-style spiced gravy.
Tender, patient, and rich — a regulars' order.
Lamb, brought to the table still hissing off the plate.
Pulled fresh and molten — the table's first thing gone.
A few frames from the kitchen and the dining room.