A FOOD TRADITION
Hindustani-Surinamese Cuisine
Hindustani-Surinamese cuisine developed among descendants of contract laborers from the Indian subcontinent, especially in Paramaribo and the coastal districts, and remains closely associated with Bhojpuri and North Indian cultural practices. Rice, roti, dhal, split peas, potatoes, chicken, fish, achar, and chutneys are central, with spice blends built around cumin, coriander, masala, turmeric, and pepper. Tawa cooking, stewing, frying, and slow simmering are common techniques. Representative dishes include roti with curry, bara, and pomtajer-based curries or vegetable preparations. It also includes adaptations to Surinamese produce and local multiethnic culinary exchange.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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