The dishes of these various groups, living in close proximity, ended up meeting, fraternizing and occasionally even mixing. From this cultural diversity has come a rich and varied cuisine. It has certain cherished essentials, classics of the Creole table, with the famous "cari" holding the top spot, a cousin of the curries known around the world whose origins are in India. Reunion curry is a spicy stew of meat, poultry or fish, traditionally served with rice and "grains." The "grains" are simply beans, Cape peas or lentils. As popular as curry are the spicy pickles known as "achards," and rougails, "bouchons," steamed dumplings of Chinese origin, and samosas, brought by Indian Muslims. When it comes to beverages, vanilla-flavored coffee and all kinds of rums - strong liquor combined with tropical fruit - are on the menu. Among the latter, we should mention the succulent lychee, a festive fruit gathered around Christmas time.

Aside from these pillars of the local gastronomy, visitors will also be intrigued by a few strange specialties: for example, the great variety of "brèdes," or greens. These leaves are prepared as a side dish, or in broth. We can also mention the tenrec, a kind of hedgehog that is hunted and prepared as curry, or "bichiques," fish fry beloved by Reunioners and sold at exorbitant prices. Travelers might be more wary of wasp larva, which is said to have a delicate flavor. Finally there's Cilaos wine, produced in small amounts in the high parts of the island. It may not have the qualities of a grand cru, but the producers are working hard to improve it.

There's a popular Creole song about picnicking on a volcano - and the picnic reference is apt.. Picnics are a Reunion institution, drawing crowds of families every Sunday to the beaches in the cool season or to the mountains when the weather turns hot. Zambrocal and other rice-based dishes are the usual fare. In most cities, food vans also offer sandwiches, dumplings and cooked dishes.

When it comes to holidays and other celebrations, particularly weddings, hundreds of people gather for huge banquets set out in "green rooms," abundantly decorated with flowers and foliage.

There is still much that could be said about this cuisine that draws inspiration from all four corners of the world: the tart flavor of the kaffir lime, a bumpy little citrus fruit whose zest is widely used; the "zourite," an octopus that is stewed; goat massala, a staple of Tamil cooking; and biryani, its cultural equivalent among Indian Muslims; guava trees that redden the mountainsides in the southern autumn; delicious nasturtium flower fritters... and much more.