Seychelles is an archipelago nation of 115 islands in the Indian Ocean, some 1,600 km east of mainland Africa, northeast of the island of Madagascar. The local climate is tropical, tempered by marine influences and fairly humid. The southwest monsoon is a generally cooler season which lasts from late May to September, while the warmer northwest monsoon lasts from October to May. The Seychelles are fortunate to lie outside the tropical cyclone belt. Seychelles is a living museum of natural history and a sanctuary for some of the rarest species of flora & fauna on earth. With almost 50% of its limited landmass set aside as national parks and reserves, Seychelles prides itself on its record for far sighted conservation policies that have resulted in an enviable degree of protection for the environment and the varied ecosystems it supports. Nowhere else on earth will you find unique endemic specimens such as the fabulous Coco-de-mer, the largest seed in the world, the jellyfish tree, with only eight surviving examples, the Seychelles'paradise flycatcher and Seychelles warbler. Echoing the grand assortment of people who populate Seychelles, Creole cuisine features the subtleties and nuances of French cooking, the exoticism of Indian dishes and the piquant flavours of the Orient.Grilled fish or octopus basted with a sauce of crushed chillies, ginger and garlic are national favourites as are a variety of delicious curries lovingly prepared with coconut milk and innovative chatinis made from local fruits such as papaya and golden apple.