5 Famous Indian Foods That Share Their Roots with Seychelles Cuisine
The connection between Indian and Seychelles cuisine goes far beyond geography. During his state visit to Seychelles to mark 50 years of diplomatic ties, Prime Minister Narendra Modi highlighted the strong cultural bond shared by the two nations, pointing to popular favourites like samosa and chutney as symbols of their shared heritage. While India and Seychelles are separated by the vast Indian Ocean, centuries of trade, migration and cultural exchange have left a lasting impact on their food traditions. Here are five dishes that beautifully showcase the similarities between the two cuisines.
Fish Curry : A coconut-rich coastal favourite
Fish curry is a staple in many Indian coastal states, including Kerala, Goa and West Bengal. Fresh fish is gently cooked in a fragrant gravy made with coconut milk, garlic, ginger, turmeric and a blend of aromatic spices.
Seychelles has its own version called Kari Pwason , which also features fresh fish simmered in a creamy coconut-based sauce. While the cooking style is almost identical, the Seychellois recipe usually relies on local herbs and has a milder flavour compared to the spicier Indian versions. Despite these differences, both dishes celebrate the freshness of seafood with rich coconut flavours.
Samosa: A crispy snack loved in both countries
Few snacks are as iconic as the Indian samosa. Its crisp pastry shell is filled with spiced potatoes, peas or meat before being deep-fried until golden brown and served with chutney.
The samosa has also become a popular street food in Seychelles, thanks to Indian traders who introduced it generations ago. The Seychellois version retains the classic triangular shape and crunchy texture but is often smaller and seasoned with milder spices. Whether enjoyed with tea or served at gatherings, this savoury snack remains a favourite in both countries.
Dal: A comforting lentil dish with shared roots
Dal is one of India's most loved everyday dishes, prepared using lentils cooked with onions, garlic, tomatoes and a mix of spices before being finished with ghee or oil.
Seychellois Dhal follows a similar cooking method, using lentils as the main ingredient to create a hearty and nutritious meal. However, it generally contains fewer spices and highlights fresh local herbs instead. Both dishes are wholesome, protein-rich and commonly served alongside rice, making them an essential part of home cooking.
Mango accompaniments: Pickle in India, chutney in Seychelles
Raw mangoes have long been transformed into bold, spicy pickles across India. Prepared with mustard oil, turmeric, chilli and other spices, Indian mango pickle develops its signature flavour through fermentation and ageing.
In Seychelles, mango is equally cherished but is more commonly used to prepare a sweet-and-spicy mango chutney. Made with ripe mangoes, vinegar, sugar and spices, it delivers a fruity balance of sweetness and tanginess. While the preparation and taste differ, both condiments use mango to add a burst of flavour to meals.
Chutney: A versatile condiment with local flavours
Chutney is an integral part of Indian cuisine, available in countless varieties ranging from mint and coriander to coconut, tamarind and tomato. It brings freshness, spice and tanginess to everything from snacks to full meals.
Seychellois cuisine also embraces chutneys made with ingredients such as mango, papaya, coconut and chillies. These versions are typically sweeter and fruitier, reflecting the islands' tropical produce. Although the flavour profiles vary, chutneys in both countries serve the same purpose - adding depth and balance to every bite.
A shared culinary legacy across the Indian Ocean
India and Seychelles may be separated by thousands of kilometres, but their cuisines reveal a fascinating story of cultural exchange. From coconut-based fish curries and crispy samosas to comforting lentil dishes and flavour-packed chutneys, both nations continue to preserve recipes that reflect centuries of connection. Their shared food traditions remain a delicious reminder that history is often best experienced through what we eat.
Fish Curry : A coconut-rich coastal favourite
Fish curry is a staple in many Indian coastal states, including Kerala, Goa and West Bengal. Fresh fish is gently cooked in a fragrant gravy made with coconut milk, garlic, ginger, turmeric and a blend of aromatic spices.
Seychelles has its own version called Kari Pwason , which also features fresh fish simmered in a creamy coconut-based sauce. While the cooking style is almost identical, the Seychellois recipe usually relies on local herbs and has a milder flavour compared to the spicier Indian versions. Despite these differences, both dishes celebrate the freshness of seafood with rich coconut flavours.
Samosa: A crispy snack loved in both countries
Few snacks are as iconic as the Indian samosa. Its crisp pastry shell is filled with spiced potatoes, peas or meat before being deep-fried until golden brown and served with chutney.
The samosa has also become a popular street food in Seychelles, thanks to Indian traders who introduced it generations ago. The Seychellois version retains the classic triangular shape and crunchy texture but is often smaller and seasoned with milder spices. Whether enjoyed with tea or served at gatherings, this savoury snack remains a favourite in both countries.
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Dal: A comforting lentil dish with shared roots
Dal is one of India's most loved everyday dishes, prepared using lentils cooked with onions, garlic, tomatoes and a mix of spices before being finished with ghee or oil.
Seychellois Dhal follows a similar cooking method, using lentils as the main ingredient to create a hearty and nutritious meal. However, it generally contains fewer spices and highlights fresh local herbs instead. Both dishes are wholesome, protein-rich and commonly served alongside rice, making them an essential part of home cooking.
Mango accompaniments: Pickle in India, chutney in Seychelles
Raw mangoes have long been transformed into bold, spicy pickles across India. Prepared with mustard oil, turmeric, chilli and other spices, Indian mango pickle develops its signature flavour through fermentation and ageing.
In Seychelles, mango is equally cherished but is more commonly used to prepare a sweet-and-spicy mango chutney. Made with ripe mangoes, vinegar, sugar and spices, it delivers a fruity balance of sweetness and tanginess. While the preparation and taste differ, both condiments use mango to add a burst of flavour to meals.
Chutney: A versatile condiment with local flavours
Chutney is an integral part of Indian cuisine, available in countless varieties ranging from mint and coriander to coconut, tamarind and tomato. It brings freshness, spice and tanginess to everything from snacks to full meals.
Seychellois cuisine also embraces chutneys made with ingredients such as mango, papaya, coconut and chillies. These versions are typically sweeter and fruitier, reflecting the islands' tropical produce. Although the flavour profiles vary, chutneys in both countries serve the same purpose - adding depth and balance to every bite.
A shared culinary legacy across the Indian Ocean
India and Seychelles may be separated by thousands of kilometres, but their cuisines reveal a fascinating story of cultural exchange. From coconut-based fish curries and crispy samosas to comforting lentil dishes and flavour-packed chutneys, both nations continue to preserve recipes that reflect centuries of connection. Their shared food traditions remain a delicious reminder that history is often best experienced through what we eat.
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