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The most beautiful beaches in the world set against a breathtaking landscape, which is why these glorious beaches have been attracting travellers since the sixteenth century. Mauritius is embraced by a spectacular coral reef which transforms the mighty Indian Ocean into coastal lagoons as calm as a baby’s bath, laced with golden, powder-soft coral beaches, fringed with exotic coconut palms and casuarinas.
Fascinating cultural diversity where you can see faces from all over the world. Indeed, the rich cultural diversity of the people has become the island’s pride: its Indian, Chinese, Creole, African, European and Malagasy populations live together in perfect harmony, respecting one another’s traditions and remaining true to their own.
You’ll find the highest concentration of glamorous hotels on earth in Mauritius and miles of glorious white sand beaches. Exclusivity and style are what this tropical pear-shaped island is about, but its appeal is greater: British holidaymakers return raving about the hospitality received here. Mauritius’s multicultural mix – mainly Indian, Creoles, Chinese and French – are an easy-going, friendly and healthy lot, and nothing is too much trouble. Luxury here is surprisingly affordable – Mauritius has some of the best value deals in the region. Reassuring remnants of the British colonial era remain in the Gymkhana Club, tea plantations and driving on the left, but gateaux piments and dhal puri stalls at markets, hip-wiggling sega performances and the ubiquitous dodo icon, add a touch of the exotic.
Île aux Aigrettes is a 26 hectare island and nature reserve located about 800 m off the south east coast of Mauritius. It was named as a nature reserve in 1965 with the goal of saving the last remnants of Mauritius’s coastal forest. It hosts a unique population of endemic flora and fauna species. By 1985 the Mauritian Wildlife Foundation put a watchman on Île aux Aigrettes and a major restoration project was undertaken.
The most common ingredients used in Mauritian recipes are tomatoes, onions, garlic and chillies, which are cooked with spices into a delicious fresh tasting sauce known as rougaille that is widely used. Vegetables, meats and seafood can be cooked in the rougaille and eaten with achars (pickles) and dhall or rice. Spices are also a big part of Mauritian cuisine with turmeric, cinnamon, cardamom, and cloves used liberally.