Trinidad and Tobago

Trinidad and Tobago’s food is built around indo-Caribbean curries, chutney-laden doubles, and Creole pelau in the region’s liveliest street-food scene. Look for Doubles (two barra flatbreads with curried chickpeas and chutneys), Bake and shark (fried shark in fried bake with sauces; Maracas beach icon) and Roti (dhalpuri roti wrapped around curried meat and potato). Curried chickpeas between two fried baras; the Deen family of Princes Town is widely credited with creating and selling it from the 1930s. This atlas has 37 Trinidad and Tobago dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.