From meat recipes to vegetarian dishes, seafood and spices, Lilette’s Kitchen is a collection of 36 recipes that capture the soul of Mauritian cooking and the sense of community that comes with this. From Aubergine Fritters to Stuffed Red Snappers, each recipe offers a sense of island life and has been designed to enjoy with friends, family and whoever fancies joining you for supper!
Every precious recipe tells the story behind the street food stalls, the buzz of market days, outdoor cooking in the sunshine and sharing meals with family…
A tantalising blend of multi-cultural influences, Lilette’s Kitchen will fill your kitchen with the joy and warmth of Mauritius and its community. This exotic collection of recipes range from gajaks, starters, meat, fish, vegetarian, sides and spice.
Lilette’s debut cookbook is meant to be shared and enjoyed together, so that everyone can enjoy a taste of Mauritius.
One of the more time consuming recipes including some day before preparation, but totally worth it! Lamb Biryani is one for a special occasion. A Hyderabadi Biryani with boneless lamb and basmati rice.
A simple dish using unripened bananas. Firmer than yellow bananas with a distinct bitter taste, they are a cheap food source and a good starchy ingredient for savoury dishes.
A popular Mauritian snack made with yellow split peas. A dish widely consumed all over the island. Many street stalls in Mauritius sells chilli cakes (or Gateaux Piments).
- Jason Hesse
'Lilette’s recipes are great! Easy to follow and delicious to eat – it was the perfect gift to receive for a foodie like me. Great inspiration and I’m looking forward to trying them all.'
Hands down, this is my favourite dish. Whether it’s for a small dinner party or a crowd at a local charity
fundraiser, I cook this chicken curry every week. It’s easy to make but really rich in flavour. This is
Tayvanie and Krishnan’s favourite dish.
* Season the chicken with the garam masala, jeera,
coriander, half the ginger and garlic and 5 of the curry
* Heat the oil. Add the onions, curry powder and salt. Stir well.
* Add the remaining 5 curry leaves, half of the chopped coriander leaves and keep stirring. Add the tomatoes and the remaining garlic and ginger.
* Once it becomes a thick sauce, add the seasoned chicken.
* Allow to cook for 30 minutes on a medium heat, then add the water and stir well.
* Simmer for 10 minutes until cooked.
* Garnish with the remaining coriander leaves and serve.
1.5kg chicken breast cut into 8 pieces
½tbs garam masala
½tbs jeera powder (ground cumin)
½tbs coriander powder
1tbs crushed ginger
1tbs crushed garlic
10 curry leaves
3tbs olive oil
3 chopped onions
5tbs curry powder (mild or hot according to taste)
½ bunch chopped coriander leaves
4 fresh tomatoes 275ml water
Preparation time: 45 minutes
Cooking time: 60 minutes
Our delicious Chicken Curry recipe is a favourite amongst Lilette’s friends and family. It can be enjoyed at an intimate supper, or by a crowd at a local charity fundraiser- one of Lilette’s tried and tested group of diners. It’s simple to make and even easier to devour - which is why Lilette makes this meal every week! Grab your apron and get cooking...
Republic of Mauritius is more than one island! Mauritius, Rodrigues, Agaléga and St. Brandon. The islands of Mauritius and Rodrigues, along with nearby Réunion (a French overseas department), are part of the Mascarene Islands.
Mauritius is home to two of the world’s rarest stamps, known as the Blue Penny and the Red Penny. They are recognised for being one of the first stamps to be distributed worldwide, issued by the British Government in 1847.
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36 mouth-watering recipes
Hunger-inducing food photography
A slice of culture, cuisine and history
The opportunity to share Lilette’s love of food, friends and family
A must-have cookbook for your kitchen
Step inside Lilette’s Kitchen and get your hands on a copy by clicking here and immerse yourself in a fusion of delicious recipes, flavours and aromas! You’ll be spoilt with…
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