5 iconic Indian-origin foods that shaped Trinidad and Tobago’s cuisine: In Pics
5 iconic Indian-origin foods that shaped Trinidad and Tobago’s cuisine: In Pics
Prime Minister is set to visit to Trinidad and Tobago from July 3 to 4, 2025. The twin-island nation has a cuisine which is heavily influenced by Indian cuisine. Some Indian dishes have also become staples. Here are some iconic Indian-origin foods that shaped Trinidad and Tobago’s cuisine.
5 iconic Indian-origin foods that shaped Trinidad and Tobago’s cuisine: In Pics
2/6Image Source : Social
Roti: This is a staple in Trinidadian cuisine, especially paratha (locally called "buss up shut") and dhalpuri. Introduced by Indian indentured laborers, roti became the go-to wrapper for curried meats and vegetables, which is now served in nearly every home and street corner.
3/6Image Source : Social
Aloo Pie: Aloo pies are fried, stuffed potato pastries with a hint of spice, often topped with chutney. It is a Trini twist on the Indian samosa, and it’s commonly eaten on the go or as a hearty snack.
Advertisement
4/6Image Source : Social
Curried Dishes: Curry is the soul of Indo-Trinidadian food. Curried goat, chicken, duck, and aloo (potato) are enjoyed widely. Locals have developed a distinct curry style using Caribbean herbs like chadon beni (culantro).
5/6Image Source : Social
Doubles: This beloved street food features two bara (fried flatbreads) filled with curried channa (chickpeas). It is inspired by the Indian chole bhature. It’s Trinidad’s most popular Indian-style snack, which was born out of the creativity of the working-class creativity and is now a national obsession.
6/6Image Source : Social
Pholourie: Based on Indian dal fritters, these fried split-pea dough balls are crispy on the outside and soft inside. Served with tamarind or mango chutney, pholourie is a key snack at religious and cultural festivals.
