Indian Ocean Cuisine: A Tasty Trip Around the Islands

The Indian Ocean isn’t just home to coral reefs, palm-fringed beaches, and warm waters—it’s also one of the most underrated culinary regions in the world. From Mauritius to Madagascar, these islands share a love for coconut milk, ocean-fresh seafood, and spice combinations passed down through generations.

2.4min read

Published 3 September 2025

BySophie Baker

Guest Blogger

If food is a big part of how you travel, or you’re planning an island holiday with a strong side of flavour, here’s what to eat, where to find it, and why you’ll want seconds. Or thirds.

In this blog

Mauritius: Creole Staples and Street Food Favourites
Seychelles: Grilled Fish and Coconut Everything
Maldives: Light Curries and Ocean-Fresh Tuna
Madagascar: Spices, Stews and Slow Cooking
Mozambique: Prawns, Peri-Peri and Beach Braais
What Makes Indian Ocean Cuisine So Distinct?

Mauritius: Creole Staples and Street Food Favourites

Mauritius is a short hop over from South Africa, but a whole other world in terms of food. Mauritian cuisine brings together influences from France, India, China, and Africa. Try dholl puri on the street, which is a flatbread stuffed with curried butter beans and served with tomato rougaille and chilli. Or order octopus vindaye, a local classic made with mustard, turmeric and vinegar.

Grilled fish, pickled mango, and rich rougaille sauces feature across resort menus, while vegetarian options like lentil curry and fried aubergine are easy to find.

Holiday packages to Mauritius often include resort dining, but it’s worth heading out once or twice to try the flavours locals line up for. Or, line up a stay with Attitude Hotels, who champion local food experiences even while you’re in the resorts.

Seychelles: Grilled Fish and Coconut Everything

In Seychelles, Creole cooking is all about big flavour and fresh ingredients. You’ll find grilled red snapper, fish curries in coconut milk, octopus stew, and breadfruit chips served with chilli sauce. Many of the island’s dishes trace their roots to East Africa and India, with garlic, ginger, and fresh herbs used generously.

Seafood lovers will be in heaven because tuna is a staple here, especially yellowfin. It's often served lightly seared with mango or pawpaw on the side. Try local dishes like ladob, which is a sweet or savoury banana and coconut dish. Another delicious option is fish in coconut curry, known as kari koko.

At a lot of the resorts featured in our Seychelles honeymoon getaways, you can enjoy seafood straight from the boat and traditional desserts prepared by local chefs. Yet another reason to book that trip for your partner!

Maldives: Light Curries and Ocean-Fresh Tuna

Maldivian cuisine is simple, fresh and full of spice without being overpowering. Mas huni, a traditional breakfast made with smoked tuna, coconut, onion and lime, is best eaten with flatbread and sweet black tea.

Reef fish, lobster and prawns are grilled or curried in coconut milk, often served with rice and lime pickle. Noticing a theme? Coconut milk is a staple in most of the Indian Ocean cuisines, so you can look forward to lots of creamy curries!

At Centara Ras Fushi Resort & Spa, expect candlelit seafood dinners on the beach, reef-to-table tasting menus, and views of the Indian Ocean stretching in every direction.

Madagascar: Spices, Stews and Slow Cooking

Food in Madagascar is shaped by South East Asian, African and French influences, with an emphasis on rice, zebu (beef), seafood, and earthy spices. Romazava, the national dish, is a meat and greens stew with a mild kick. Choose the delicious lasary (pickled green mango or carrot salad) as a side to help temper any heat and get you your five servings a day.

Most meals here are cooked over fire and use what’s grown or caught nearby. Vanilla and cloves feature in sauces, desserts, and even some seafood dishes, and coconut milk is used often but never heavily.

Mozambique: Prawns, Peri-Peri and Beach Braais

Mozambique’s cuisine is full of bold, smoky flavours. Expect tiger prawns grilled with peri-peri, crab curries rich in coconut milk, and whole fish cooked over open flames. Coconut rice, cassava, and tropical fruit round out most meals.

At Anantara Bazaruto Island Resort, you’ll find private beach dinners, fresh catch grilled on the sand, and dhows turned into floating kitchens for lunch at sea.

What Makes Indian Ocean Cuisine So Distinct?

Fresh seafood: Fish, crab and shellfish are often caught hours before being served.
Coconut milk: Used in curries, desserts, drinks and sauces.
Global influences: The food carries flavours from India, France, Africa and Southeast Asia.
Tropical produce: Mango, lime, chilli, banana, tamarind, and breadfruit appear across the region.
Slow cooking: Many dishes are prepared over fire with simple, time-honoured methods.

Hands-On Food Experiences

In Mauritius and Seychelles, plenty of resorts run cooking classes or market visits, giving you the chance to make local dishes from scratch. In Madagascar, look for street food stalls near coastal towns for coconut sweets, grilled seafood and deep-fried banana fritters. And in Mozambique, you’ll find the local cuisine everywhere. Just head out to your nearest restaurant or market.

Planning a food-focused island break? You might like our guide to affordable Indian Ocean holidays, or our island comparison if you're still deciding where to go.

Hungry Yet?

Food is one of the most rewarding ways to experience a destination. And let’s be honest here: the Indian Ocean region makes it very easy to eat well. Browse our Indian Ocean holiday deals or chat to a Flight Centre expert to plan your next escape, plate by plate.