Maddogs of Diego - Mauritian Theatre at the San Francisco Fringe Festival !
As every year is the tradition, we celebrate the Mauritius Independance day amongs all the Mauritians in the San Francisco Bay Area and this year, we had a record turnout of over 70 Mauritians.
It was a great awesome crowd with tons and tons of food as is the case with any Mauritian gathering. We had so much variety and so much food that I did not get to even try all of it. Many new Mauritians showed up this year following the successes from our previous gatherings.
This year, we also had a silent auction and raffle to benefit a non-profit organization helping the less fortunate in Mauritius and we got a decent amount collected to send to the organization.
I've posted a few pictures of the different foods we have. Just to name a few of the foods that I can remember - we had, amongst others, Briani, Napolitaine, Gato Arouille, Gato Pima, Dipain Frire, Badia, Mine Frire, Carri Poule, Wantan, Lumpia, Sipec, Farata, Salade Mangue, Salade Laitue, Chatini Cotomili, Mazavarou, Roti Poulet, Poudine Mais, Mauritian Flag Black Forrest Cake, Dahi Wada, Baguette Fromage, Poudine Dipain, Carri Zac dans Massalla, Gratin Sousou, Chatini Coco, Rougaille etc..
Like the french saying says "Jamais deux sans trois" (Never Three without two), with a pre and current thanksgiving dinner, it could not have concluded the thanksgiving period without a Post Thanksgiving dinner. Jay and Aruna hosted a post thanksgiving dinner at their place among a few Mauritians and rather than traditional american thanksgiving food, we had traditional Mauritian food. Went in early and helped Aruna cooked the Dal Puri.
Dal Puri is the yellow looking bread on the food plate and it's rather time consuming to cook. You first have to boil some kind of peas, crush it in into fine granules, fill each dough ball with a bit of the crushed pea, close it, flatten it and then cooked in a flat iron pan. While Caroline and Aruna did the dough, filling and flattening, me and Alex were assigned to flat iron cooking duties, spreading the flattened dough with oil and turning then after they puff up.
Thanks Jay and Aruna for hosting such a great dinner with such great Mauritian food !
March 12th 2010 is the Mauritian Independance Day Anniversary (42nd Anniversary). We celebrated it in the Bay Area today with a pot luck lunch and gathering of all the Mauritians of the Bay Area.
We had some 40 Mauritians from all over the Bay Area - San Francisco, San Jose, Hayward, Fremont, Sunnyvale etc.. Always great as usual to meet up with all the good friends and share good foods and laughter. This time, we had some pretty good Mauritian Food - Anju and Mrs Rajkoomar had bothed cooked Vegetarian Briani !! That was so delicious and one of the most popular dishes in Mauritius. It's a major pain to prepare due to the extensive preparation stage. It was great to have some of that hard work they put into making it. We also had the usual Gato Arouille (Grated Taro Cakes) and Achard Legumes from Yvette, Gato Piment from Aruna and multitude of cakes/deserts and other food by everybody else. Had a very wonderful time in good company and this time we had 3 new families that joined the party for the first time ! We finished off by singing the Mauritian National Anthem. Here are some pics of the delicious food and company that we had :)
As usual Caroline organized a dinner to celebrate the New Year for the Mauritian Community in the bay area. We had all voted for Indian Food in the South Bay and we picked Turmeric in Sunnyvale. It was a buffet and had great food. I loved their Goat Curry with bones, Malabar Fish Curry and all the other delicacies. They had so much food, that I did not even try it all out. We had a good turnout - about 30 Mauritians - this time though lots of kids ! It was great catching up with all the Mauritian folks !
This past Saturday, I was invited to Jay and Aruna's place in Hayward for a traditional Mauritian dinner. Aruna's mom, well as Pravin's mom and dad were visiting and they had decided to cook the traditional '7 carris' (7 dishes) as we call it in Mauritius with Puri. We usually serve these dishes for weddings or for religious ceremonies. We even had the fake banana leaves to eat it on. In the past it used to be real banana leaves, but with them getting scarce, now even in Mauritius they use the artificial leaves. But we had more than 7 dishes I think (we usually don't count the starch and the side accompaniments). Here are the dishes they cooked.
Rougaille - the red stuff, typical mauritian tomato dish