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
25–30 of 30
Pholourie
Trinidadian fried split-pea fritters made from seasoned split-pea flour with flour, garlic, cumin, turmeric, salt, water, and vegetable oil.
Sada Roti
A Guyanese plain unleavened flatbread made from wheat flour, water, salt, and a little oil, then griddled until lightly browned.
Saheena
A Trinidadian fritter made by coating dasheen leaves with seasoned split-pea batter and frying them until crisp.
Sawine
Sawine is a Trinidadian Indo-Muslim sweet vermicelli pudding cooked with dairy, sugar, warming spices, and often dried fruit and nuts.
Tomato Choka
Roasted tomatoes are mashed with onion, garlic, chilli, and oil into a smoky Indo-Fijian side dish.
Vermicelli Cake
A Guyanese sweet cake-like preparation of wheat vermicelli bound with milk, sugar, butter, and sometimes egg before being set or baked.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.