In the image of this island in the Indian Ocean,
the cuisine of Reunion Island is a hybrid.
During the course of it's history and it's population, the French cuisine brought by the first settlers has in fact been enriched by African, Malagasy and, of course, Indian influences.The Indian contribution is characterised by the use of herbs and spices, as well as typical recipes such as samosas.

Sold in the "boutiques" (a kind of corner shop) and the "camion bars"(mobile snack-bar)
as well as in the markets, they are a recurring element of the island's eating habits and are eaten as amuse-gueules or as something to munch on when feeling a little peckish.They can form the basis of meal in itself, mixed with bonbon piments (spicychilli and bean-based fritter), prawn fritters or other local specialities.