Thaipoosam cavadee is one of many popular festivals celebrated by Indo-Mauritians whose ancestors originated from Tamil Nadu, India; a ten-day celebration of fasting and devotion to Lord Muruga, culminating in a grand feast. For many, the highlight of any Tamil festival in Mauritius is the mouth-watering ‘Sept Cari’ (seven ‘currys’), a spread consisting of many delicious vegetable dishes served on fresh banana leaves along with hot rice. The sept cari in Mauritius goes beyond the actual meal itself, summing up a journey of culinary traditions from Southern India to the festive tables of a vibrant islander Indian Diaspora.
Mauritian Chef and longtime Dep favourite Vanesha Khadaroo of La Marmite Mauricienne has offered to prepare this very unique, authentic (and labour-intensive!) meal to share with us. The banquet begins with a glass of cool panakon at a table that has been covered in fresh banana leaves. The rice and seven curries are brought to the table and served directly onto the leaves, where the meal is then eaten with one’s hands.
Dal Brinzel A lentil-based stew with eggplant and tamarind
Pomme De Terre Masala Curried potatoes in a blend of powdered spices called ‘Masala’ in Mauritius
Haricots Masala Green beans with a ‘Masala’ spice blend
Cari Banane Raw plantain, grated and sautéed with a blend mustard and turmeric
Ziromon Toufer Pumpkin cooked with mild spices
Cari Zak Green jackfruit cooked in the ‘Masala’ spice blend
Rasson The Mauritian version of the South Indian ‘rasam’; a thin soup prepared with tamarind and spices, eaten with rice or served as a warm drink with the meal
Sagoo & Applon A sweet tapioca dish cooked with dried fruits and nuts, and served with papadams, a thin fried lentil cracker.
Panakon A refreshing drink prepared with water, sugar, lime juice, cardamom and ginger powder.
Menu is #vegan & #glutenfree
$50 + HST
Chef Vanesha Khadaroo is the founder of La Marmite Mauricienne, a catering company serving uniquely delicious Mauritian cuisine across the GTA.
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