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
13–24 of 30
Doubles
A Trinidadian street food of two fried flatbreads filled with seasoned chickpeas and commonly finished with chutneys or pepper sauce.
Eggplant Choka
Roasted eggplant is mashed with onion, garlic, oil, salt, and sometimes fresh chili pepper to make a smoky Guyanese accompaniment.
Gulab Jamun
Soft fried dumplings made from milk solids and flour, soaked in a fragrant sugar syrup.
Kachori
A deep-fried wheat pastry filled with seasoned legumes such as mung beans or lentils.
Kheer
Kheer is a slow-simmered South Asian rice pudding made with milk, sugar, and aromatic cardamom, often finished with nuts.
Ladoo
A sweet Indo-Trinidadian ball made from roasted split-pea flour and wheat flour, bound with ghee and sugar and perfumed with cardamom.
Mango Chow
Green mango is cut into pieces and tossed with garlic, fresh chile pepper, salt, and tangy citrus seasoning as a Trinidadian snack or side.
Mango Kuchela
Mango kuchela is a spicy Trinidadian grated-green-mango condiment preserved and flavored with oil, garlic, chile, mustard, and toasted spices.
Paratha Roti
A layered Guyanese flatbread made from wheat dough enriched with fat, cooked on a hot griddle, and commonly served warm.
Parsad
Parsad is a Trinidadian Indo-Caribbean sweet pudding made by cooking wheat flour in ghee with sugar, milk, and aromatic spices.
Peera
A dense Indo-Trinidadian milk sweet made by cooking milk powder with sugar and butter until firm, then seasoning it with cardamom.
Pepper Choka
Roasted fresh chile peppers are mashed with garlic, onion, oil, and salt into a hot Trinidadian side or condiment.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.