Traditionally served on special occasions within the
Muslim community and now more readily available in many Indian and
Muslim restaurants! You may choose from chicken, mutton, fish, vegetable
and the basmati rice is cooked to perfection in cloves, crushed
cardamon pods, cinnamon stick, star anise, saffron powder and black
The intricate shape of the gato moutaye might be related
to the elaborate 'mehendi' design,usually drawn on the palm of the
hands (a custom within this comunity). The batter is made of plain
flour, yoghurt and sprinkled with dried yeast, then deep fried in
oil and finally immersed in syrup.
Fine vermicelli delicately twisted into a circular
shape and cooked with "manthèque" (butter), vegetable
oil and sugar. Sutalfine is usually served after the dinner reception
in Indian and Muslim weddings. Caution: it can be addictive!!