1. Curry: A blend of spices and herbs integral to Indian cuisine. Curries made with different meats, seafood, and vegetables became popular dishes in Trinidad and Tobago.
2. Roti: Derived from the word "Rotli," a type of flatbread. In Trinidad and Tobago, roti comes in various forms, such as sada roti (unleavened flatbread), paratha roti (layered flaky flatbread), and dhal puri (flatbread made with split peas filling).
3. Dhal: Split pea soup, a staple in many Indian households, made with lentils and seasoned with spices.
4. Doubles: A street food consisting of two bara (fried flour dough balls) sandwiched together with curried chickpeas and various chutneys.
5. Pelau: A one-pot rice dish similar to pilaf, cooked with meat, vegetables, and seasoned with spices.
6. Channa and Aloo: Chickpeas and potatoes cooked in a flavorful sauce.
7. **Saheena*: Spinach-like greens commonly used in Indian cooking.
8. Tamarind: A sour fruit used as a flavoring agent in many dishes.
These foods and many others brought by East Indians have become an integral part of Trinidadian and Tobagonian cuisine, enriching the culinary landscape of these islands.
