Creole cuisine reflects the great diversity of breeds that form the Seychelles population. Thus there are the subtleties and nuances of French cuisine, the exotic aromas of Indian cuisine, the spicy flavors of Asian dishes and the traditions of English cuisine. Spices are the basis of Creole cuisine and the ways in which they are used reflect the melting pot of cultures that reside on the islands. Vanilla, cinnamon, nutmeg, pepper, chilli pepper, ginger and many other spices aromatize the foods offering unforgettable flavors.
1-Kat kat
Tuna prepared with bananas and seasoned with coconut milk, as well as with spices, I also recommend it because of a great variety of flavors. The term katkat could be of Hindu origin and means “cut-cut” since the plane tree in the kat kat is usually cut and then crushed. Interestingly, the culinary term kat kat is also used in Mauritius, but it is a completely different dish. Mauritian kat kat, prepared with cassava or bread, is traditionally a dish of meat and vegetables.  2-Caris Masala
Of Indian origin, the caris masala is another typical spicy dish from the Seychelles. A meat or fish vegetable curry topped with the masala mixture. A lot of Creole cuisine that includes curry is influenced by Indian flavors. Caris Masala is a Creole version of the Seychelles Indian vegetarian curry made with an eclectic mix of vegetables and a combination of spices such as fenugreek, saffron, cumin, cloves and coriander.

3-Pulao
Pulao is rice ...