7 CURRY
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A UNIQUE CULINARY EXPERIENCE
7 Curry or “7 cari” in creole, is an array of several vegetable preparations served on fresh plantain leaves along with hot rice. The Mauritian 7 cari originated from a journey of culinary traditions from Southern India with the arrival of Tamil immigrants on the island after the abolition of slavery in 1835.
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The South Indian meal is an adaptation of Ayurvedic principles to food preparation and consumption. A meal should contain the six different tastes in a proper ratio so as to be healthy and digestible. The six tastes, known as the ‘Aru Suvai’ in Tamil are the following: sweet, sour, salty, pungent, bitter and astringent. Those the six tastes are incorporated through different spice combinations and other ingredients.
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The Mauritian 7 cari consists of the following:
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‘Dal Brinzel’ – Mauritian version of Sambar with eggplant.
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‘Pomme De Terre Masala’ – Potatoes cooked in a blend of powdered spices generally called ‘Masala’ in Mauritius
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‘Haricots Masala’ – (Green beans cooked the same way as the potatoes)
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‘Cari Banane’ – (Raw banana, grated and sautéed with a blend of spices consisting of mustard and turmeric.)
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‘Ziromon Toufer’ – (Pumpkin cooked with mild spices)
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‘Cari Zak’ – (Raw jackfruit cooked in a mild spice blend)
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‘Rasson’ – (The term Rasson actually comes from Tamil ‘Rasam’. It is a watery soup prepared with tamarind and several spices. Usually eaten with rice, in Mauritius)
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The 7 cari comes with dessert consisting of ‘Applon’ (‘Apalam’, a fried cracker often accompanying Indian meals) and payasam (a fragrant sago pudding).
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