A FOOD TRADITION
Indo-Trinidadian Cuisine
A Trinidadian cooking tradition rooted in Indian regional foodways and adapted through local Caribbean ingredients and customs.
Dishes linked to this cuisine
1–12 of 30
Aloo Pie
A Trinidadian fried pastry filled with seasoned mashed potato and commonly flavored with aromatics and warm spices.
Baiganee
Trinidadian battered and deep-fried eggplant slices coated in seasoned split-pea flour with garlic, cumin, turmeric, salt, and vegetable oil.
Bara
Bara is a savory Newar lentil patty made from ground lentils and commonly finished with egg, minced meat, aromatics, or other toppings before being pan-fried.
Channa and Aloo
A Trinidadian chickpea and potato curry simmered with curry seasoning, aromatics, and oil until tender.
Coconut Chutney
A fresh condiment blended from grated coconut with coriander, green chilli, ginger, lime, and salt.
Curry Chicken
Curry chicken is a Grenadian chicken stew simmered with curry seasoning, aromatics, and a savory cooking liquid.
Curry Crab and Dumplings
A Trinidadian curry of crab simmered with aromatics and coconut milk and served with soft wheat-flour dumplings.
Curry Duck
A Trinidadian curry of duck simmered with curry seasoning, aromatics, and oil until tender and richly flavored.
Curry Goat
Curry goat is a slow-simmered Grenadian goat-meat stew seasoned with curry spices, aromatics, and oil.
Curry Shrimp
A Trinidadian curry of prawns cooked with curry seasoning, aromatics, and coconut milk in a savory sauce.
Dhal
A thick, savory legume preparation made by simmering split peas or lentils with aromatics and spices, commonly served as a staple accompaniment in Indo-Fijian meals.
Dhalpuri Roti
Dhalpuri roti is a Trinidadian layered wheat flatbread filled with seasoned ground split peas and cooked with oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.