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.
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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