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A new take on Caribbean street food.

Caribbean roti is a freshly fried flatbread, served with Caribbean curry or stew and homemade spicy sauces. It also means so much more…

Roti is one of the most culturally significant foods in Caribbean cuisine and is a symbol of the Caribbean’s multiculturalism. Indian indentured labourers brought over the practice in the 1830s, after the abolition of slavery. Today, Guyana and Trinidad & Tobago are the practicing experts, but roti is eaten all over the Caribbean.

Our continuation of roti in the Caribbean diaspora is our expression of the Caribbean’s assimilated cuisine. Although we draw inspiration from ‘allislands’ for our curries, we make sure we respect the tradition that has been cultivated by Indo-Caribbeans for over 150 years.

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Caribbean Roti Skins

Making roti is a ritual.
After years of practice we’ve created perfect roti skins- buttery, layered and crisp, our flat bread is made to partner our spicy curries.

This is belly-full nyammin’.

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‘all-islands’ Curries

We take unknown classic Caribbean curries from different islands of the Caribbean and remix them. Here is a sample of our unearthing and innovative menu.

Trini Comboulay
Colombo de Poulet
Guyan’s Pepperpot

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Rip’it or Wrapped?

The question of ‘how to eat roti’ can spark days of contention. The cuisine’s connection to the Caribbean’s multicultural history means that it is a important part of the culture, particularly in Trinidad and Guyana.


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