A cultural experience
Explore the Flavors of Trinidad 🇹🇹
Every dish on this menu has a story, a village, a Sunday, a grandmother. Read where each one comes from, then taste it for yourself.
Doubles
Born on the streets of Trinidad in the 1930s, doubles are the country's most iconic breakfast, two soft, turmeric-yellow bara wrapped around spiced curry channa. What started as a one-cent snack is now Trinidad's proudest street food.
Pholourie
Pholourie traveled to Trinidad with Indian indentured workers in the 1800s and became a Sunday-lime staple, the little fried bites you can't stop eating while the curry finishes on the stove.
Buss Up Shut
Named after a 'burst-up shirt', the roti is beaten on the tawa until it tears into buttery, cloud-soft shreds. A Trinidadian roti-shop classic.
Dhal Puri
Dhal Puri is the queen of Trinidadian roti, split peas seasoned with geera and garlic, sealed inside a hand-rolled skin and cooked fresh on the tawa.
Aloo Pie
Aloo Pie is Trinidad's after-school snack, a golden fried pocket of curried potato that you split open and load with channa and chutney.
Stew Fish
Sunday stew fish is a coastal Trinidadian ritual, the whole snapper browned, then braised low and slow with green seasoning until the sauce turns silky.
Roti
The Trinidadian roti wrap is a whole meal in your hand, hot paratha folded around your favorite curry.
Conch Fritters
A Caribbean coastline classic, fresh conch chopped fine, folded into a peppery batter and fried until the edges shatter.