Source : the age
Baz Kreole
Mauritian$
Mauritius may be small, but its culture incorporates French, Indian, Chinese and African traditions, resulting in a distinctive Creole cuisine. To try it in Melbourne, head to Dandenong, home to a large Mauritian community, or North Melbourne’s hatted Manze and its bar Boire, where influences are woven into broader menus. Then there’s Richmond’s Baz Kreole – less than a year old – where owner Yashley Chukourey sets out to showcase dishes rarely seen locally.
Dholl puri, a thin, supple flatbread filled with chana dahl, will be familiar to those who know the cuisine. Less common is halim, a variation on the savoury Indian porridge often eaten during Ramadan, that combines lamb, five types of lentils and cracked wheat, slow-cooked for six hours. Tuna and potato croquettes hint at French influence, and mine frire – a wok-tossed noodle dish – reflects Chinese migration to the island.
Must-order dish: Dholl puri wrap with yellow chana dal, lima bean curry, Creole tomato sauce and pickled vegetables.
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