Roti 

Roti (also known as chapati)[4] is a round flatbread native to the Indian subcontinent made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough.[5][6] Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Caribbean 
Roti is eaten widely across the Caribbean, especially in countries with large Indo-Caribbean populations such as Trinidad and Tobago, Guyana, Suriname, and Jamaica. Originally brought to the islands by indentured laborers from the Indian subcontinent, roti has become a popular staple in the culturally rich cuisines of these countries. In the Caribbean, roti is commonly eaten as an accompaniment to various curries and stews. The traditional way of eating roti is to break the roti by hand, using it to sop up sauce and pieces of meat from the curry. However, in the Caribbean, the term roti may refer to both the flatbread (roti) itself and the more popular street food item, in which the roti is folded around a savoury filling in the form of a wrap.

The roti wrap is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop in San Fernando, Trinidad and Tobago. The wrap was convenient, as the meal could be eaten faster and while on the go, as well as keeping one’s hands from getting dirty. In Trinidad and Tobago, various wrapped roti are served, including chicken, conch, goat, beef, and shrimp. Vegetables can also be added including potato, pumpkin, and spinach as well a variety of local condiments, with pepper sauce (hot sauce) and mango chutney being the most popular. The roti wrap quickly gained popularity across the island and spread throughout the rest of the Caribbean. The wrap is now simply referred to as a roti or just roti. The growth in popularity has recently led to referring to the flatbread itself (roti) that surrounds the filling as a “roti skin” or “roti shell”, a practice that is now common in both restaurants and commercial companies. Various types of roti are eaten throughout the West Indies. They are most prominently featured in the diets of people in Trinidad and Tobago, Guyana, and Suriname. Caribbean-style roti is primarily made from wheat flour, baking powder, salt, and water, and cooked on a tawa. Certain rotis are also made with ghee or butter.

Trinidad and Tobago Roti in Trinidad and the Leeward Islands
Sada roti
This is a plain roti, made of white flour. It is the simplest roti to make, and is the most commonly consumed roti in Trinidad. It is a popular breakfast option there, and is enjoyed in combination with various curried meat and vegetable dishes. This type of roti is a staple food consumed for both breakfast and dinner by Trinidadians.

Paratha roti
A layered roti made with butter, usually ghee (clarified butter), but any butter can be used.  Ghee is rubbed on both sides, then it is cooked on a tawa (a round, flat metal griddle used in Indian & Pakistani cooking). This gives the roti a crisp outside and small patches of light browning. When the roti is almost finished cooking, the cook begins to beat the roti while it is on the tawa, causing it to become light and flaky. Paratha roti is more rich and flavorful than plain roti. Paratha is enjoyed with almost any accompaniment. As with other rotis, it is commonly eaten with curries and stews. It is also traditionally eaten with fried eggs or egg dishes and a cup of tea. In Trinidad, parathas are colloquially called “buss-up shut” (“busted-up shirt”) because the roti resembles a tattered and torn-up shirt.

PurI
This is a roti where two layers are rolled out together and cooked (after rolled it’s fried directly in hot oil. Some like to first half cook it on a tawa and then fry because puri then soaks lesser oil) in the kadhai. This type of roti is eaten with a special halva when a child is born.

Dhalpuri 
A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper: The split peas are boiled until they are al dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat, the filling is distributed within the roti. It is cooked on the tava and rubbed with oil for ease of cooking. This type of roti is most commonly eaten with a variety of curries. It is also the roti of choice for the making of wrap rotis.

Wrap roti
A popular wrap made by folding a combination of meat and vegetable curries inside of a dhalpuri roti: The curry or stew often contains potatoes and/or chickpeas as a filler as well as the essential meat component, although vegetarian options are common as well. Popular fillings include curried chicken, goat, conch, duck, beef, shrimp, and vegetable. An assortment of optional condiments are also common such as pepper sauce and mango chutney.

Aloopuri
A roti similar to a dhalpuri, but with aloo (potato) substituted for the dhal. The aloo is boiled and milled, and spices and seasonings are added before being sealed in the dough. This aloo filling is also used when making aloo pie or aloo choka

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We hold table bookings for ten minutes, after which time the table is released. If you are running late please call the restaurant and let them know, we will always do our best to accommodate you at the next available table.
Our cancellation policy is 48 hours in advance for a full refund of your deposit. Should you cancel less than 48 hours prior to your booking, your deposit is non-refundable (only applicable for bookings of 8 and over)
Please note that our venues have sharing style tables, therefore it’s likely that you’ll have some friendly neighbours with you.

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Our cancellation policy is 48 hours in advance for a full refund of your deposit. Should you cancel less than 48 hours prior to your booking, your deposit is non-refundable (only applicable for bookings of 8 and over)