Island Blend - Trinidadian and Caribbean Cuisine

Doubles

Two soft fried bara cradling curried chickpeas (channa) with tamarind, pepper sauce, and cucumber — the textbook Trinidadian street snack done right

Roti

Flaky dhalpuri or paratha roti wrapped around curried chicken, goat, or vegetables — the filling is seasoned deep, not just salted

Curry Goat

Slow-braised goat in a dark, aromatic curry with a bone-in richness that rewards patient eating

Oxtail

Tender, gelatinous oxtail in a thick braised stew — one of those dishes that makes the whole container smell like a Sunday kitchen

Pelau

One-pot rice cooked with pigeon peas, coconut milk, and caramelized meat — comfort food in the truest sense

Macaroni Pie

Baked mac and cheese Trinidadian-style — firmer, denser, and more aggressively seasoned than the North American version

Jerk Chicken

Charred and spiced with a dry rub that gets into the bone — heat-forward but balanced with allspice and thyme