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Notes from the house
What we are writing
These are the notes we are working on now. Each one goes deeper into something you can see on a visit — the spices, the stone, the garden, the objects in the museum. None of them is published yet; ask us in person in the meantime.
What actually makes Mauritian masala different
Four spices do most of the work, and the ratio matters more than the list. Why our blend is not an Indian curry powder, and what happens when you grind it cold.
The ross cari: how to use a stone your grandmother would recognise
Two stones, no motor, and a rocking motion that takes about ten minutes to learn. A short guide to the tool at the centre of every Mauritian kitchen.
The garden in cyclone season
What we tie down, what we cut back, and why the turmeric always comes through it better than anything else in the bed.
Rougaille, written down properly for once
Tomato, thyme, ginger and patience. The version we cook in the tasting kitchen, with the two mistakes visitors make most often.
One day on the south coast, the way we would spend it
Rochester Falls early, fish at Souillac, the Gris Gris cliffs when the light goes long — and where to stop in between.
Four journeys, one kitchen
Indian, Chinese, African and European arrivals all left something on the Mauritian table. You can taste each of them in a single Sunday lunch.
We are typing these up from the kitchen notebook. If there is something you want written about, tell us on a visit and we will start with that one.
Everything here is easier to understand with the smell in the room
Come and see it today
MUR 200
Museum, grinding demonstration, herbal tea and the boutique.
MUR 375
Museum, ancestral kitchen, spice garden, hand-grinding and tastings. Children MUR 200.
Daily
Last entry 17:00. Free onsite parking at the gate.
Visits begin at 09:00, 11:00, 13:00, 15:00 and 17:00, every day. Book to hold your place and we will be expecting you — or simply turn up and join the next one. Full detail on the visit page.