Baz Kreole, Richmond – The Age Good Food app listing
Simple Mauritian food with multicultural influences.
Quincy Malesovas
Mauritius may be small, but its culture combines French, Indian, Chinese and African traditions to create a distinctive Creole cuisine. To try it in Melbourne, head to Dandenong, home to a large Mauritian community, or North Melbourne’s capped Manze and bar Boire, where influences are woven into wider menus. There’s also Baz Kreole in Richmond (less than a year old), where owner Yashley Chukourey has begun showcasing dishes rarely seen in the area.
Dholl puri, a thin, stretchy flatbread stuffed with chana dahl, will look familiar to those familiar with the cuisine. Less common is halim, a variation of the delicious Indian porridge often eaten during Ramadan, consisting of lamb, five types of lentils and bulgur, slow-cooked for six hours. Tuna and potato croquettes hint at French influence, and mine frire, a wok-tossed noodle dish, reflects Chinese migration to the island.
Food to order: Dholl puri wrap with yellow chana dal, lima bean curry, Creole tomato sauce and pickled vegetables.
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