I'll second this recommendation, Feroza's is the real deal!
2
based upon your reply I looked up the restaurant and the directions how to get there. the directions finder assumed I was from from Los Angeles California and gave me directions how to make a 3000 mile journey to your suggested restaurant.
actually I am from Manhattan. the direction finder gave perfection direction when additional info. was provided.
I hope you enjoy this anecdote.
actually I am from Manhattan. the direction finder gave perfection direction when additional info. was provided.
I hope you enjoy this anecdote.
8
NY has nearly everything.
where to go for a good taste?
where to go for a good taste?
Don's in Diego Martin, with some beastly cold Carib
No thanks, hygiene appears to be missing in the pictures
I think you got the wrong idea - hygiene is a big part of making roti - no different to the cottages industries of Europeans making mozzarella, pasta and gnocchi !!!
5
The article should have mentioned the multicultural aspect of Roti - it *is* the national food of Trinidad, regardless of the ethnic group that one comes from. This includes Trinidadians of African, Indian, Venezuelan, Chinese, and other descents.
3
Just consumed some oxtail, peas and aloo with a buss up shirt and took home a stuffed roti w/curry goat and one with curry chicken from "Priya's Roti Shop" in Coral Springs, Republic of South Florida.
I was introduced to this fare back in the 70's in Crown Height's as a teen and has loved it ever since then.......nice article.
I was introduced to this fare back in the 70's in Crown Height's as a teen and has loved it ever since then.......nice article.
2
i was introduced to roti while visiting friends in Toronto in the 1990's. I became so obsessed with it, I travelled to Trinidad to learn how to make it...while there, I was told "you cannot make roti" several times. No kidding. I still "cannot make roti" but I'm still obsessed. I Look forward to trying this recipe out.
2
Living in white bread Naples FL we have nothing like that here. Need to make another Caribbean trip, roti and conch pates!
1
I'm puzzled by the sentence, "Unlike traditional paratha in India, buss up shut is broken into pieces, and diners typically pick up the pieces with their hands and use them as utensils to scoop the curry."
All forms of roti in India (chapatti, paratha, rumali roti, etc.) are traditionally eaten exactly that way.
All forms of roti in India (chapatti, paratha, rumali roti, etc.) are traditionally eaten exactly that way.
15
But stuffed roti aren't used as spoon equivalents. Perhaps that was what he meant.
I believe the difference is buss up shot is served already torn into small pieces. That's how I've had it, anyway.
2
What he means is that the roti is broken into pieces during the final cooking stages so it does not come out as one entire flatbread but as a mass of pieces of different sizes. Not so the Indian paratha.
1
The best roti that we have found in Toronto are at Nicey's on Morecambe Gate (north of Finch off Pharmacy Ave) in Scarborough. Lots of choice for curry fillings including chicken and goat. Try the dark rum cake - also delicious.
2
My favorite roti shop was a place called Bamboo Palace on Coffee St. San Fernando. You could've eaten the bag it came in, it was that good. Their potato and channa option and aloo (potato) pies were sublime. Sadly it's gone now.
Indo-Trinidadian weddings and Diwali were the best of times for roti lovers.
It's hard to find a decent roti in New York. Most shops use poor technique, mediocre ingredients and diluted recipes. Truly a shame.
Indo-Trinidadian weddings and Diwali were the best of times for roti lovers.
It's hard to find a decent roti in New York. Most shops use poor technique, mediocre ingredients and diluted recipes. Truly a shame.
3
I particularly love this this gloss-over of a historical wrong:
"Roti arrived on the island of Trinidad around the time slavery was abolished in the late 1830s, with indentured servants from India."
Oh wait! The indentured ones were just straining in their dhotis to bring culinary delights to the new world under the fond and approving gaze of Englishmen striving to establish yet another multicultural foodie paradise. They came on a culinary mission as 'apprentices' ... History is indeed being written--this time by food critics.
"Roti arrived on the island of Trinidad around the time slavery was abolished in the late 1830s, with indentured servants from India."
Oh wait! The indentured ones were just straining in their dhotis to bring culinary delights to the new world under the fond and approving gaze of Englishmen striving to establish yet another multicultural foodie paradise. They came on a culinary mission as 'apprentices' ... History is indeed being written--this time by food critics.
20
The first ship carrying Indian indentured servants arrived in 1845. History changes all the time. Doh study it.
3
The word "roti", as used in the Trinidadian and Indian cuisines, has nothing to do with the French "rôti" that is meat grilled on strong fire.
1
Of course. Roti has been eaten in various forms in India for hundreds of years. It has been the staple of the entire Caribbean region for the past two hundred years. In French, "roti" is most commonly used for for toasted bread and is derived from the French verb for "to roast." Hence, rotisserie.
Roti, in the Indian-Caribbean sense, is by far the more famous and consumed dish.
To add an additional dimension regarding language, in English, mammals raised for eating are referred to by their (Anglo-Saxon) Germanic derived names (e.g. Kuh, Schiff, Schwein). In cooked form, they are referred to by their (Norman) French name (e.g. boeuf, mouton, porc). In English, we roast (roti) meat but we bake (bakken) Brot (bread) und Kuche (cake). This reflects that the Norman nobility ate roasted meats while their Anglo-Saxon vassals settled for baked goods.
Roti, in the Indian-Caribbean sense, is by far the more famous and consumed dish.
To add an additional dimension regarding language, in English, mammals raised for eating are referred to by their (Anglo-Saxon) Germanic derived names (e.g. Kuh, Schiff, Schwein). In cooked form, they are referred to by their (Norman) French name (e.g. boeuf, mouton, porc). In English, we roast (roti) meat but we bake (bakken) Brot (bread) und Kuche (cake). This reflects that the Norman nobility ate roasted meats while their Anglo-Saxon vassals settled for baked goods.
4
Where in the article mixes the two meanings ?
would you like to taste real Roti. Make a trip to the Villages of Punjabi India. Or better still Punjab Pakistan? Make sure they still have old grain wheat and it is fresly ground on a cart driven cold stone mill. Nearly every poor house hold will need the dow at least3 times. And cook it on the flat hot plate or in the Tandoor. It will still taste great, better on the 3rd day .no refrigration.. Now we are taking about the Roties of modern days they will turn into card board the next day
In the Cayman Islands, Grand Cayman, George Town has two places to go namely; Singhs Roti Shop on Dr Roys Drive or Vera's Trinidadian Restaurant & Bar on West Bay Road for Trini Roti and Doubles and Aloo pies and Sadha Roti.
1
Trinidadian Roti looks a lot like Rumali Roti in India.
9
I know what I'm having for lunch today - thanks!
2
A thin roti or thin flatbread that is any larger than 6" to 8" is rarely made in the homes. The ones made at home popularly, is popularly at most 6". These breads are staples in most North Indian homes. They are consumed for breakfast, lunch and supper, with or without butter. The smaller ones, less than 6" to 8" are made with absolute ease, even in the smallest kitchens by every mom (few dads), even moms who have full time jobs. That's what really makes the love of mom evident at every meal... even packed meals taken to school and office. Most Indians always brag about 'mom's rotis'. And, moms rarely fuss over making these 'FRESH' rotis. However, the same rotis are made in south India too, but not as often. Because, South Indian states largely love their white or brown parboiled rice, more.
The larger rotis... 9" to 12" that are very thin are invariably only made at restaurants... are called 'RUMAALI ROTIs'... meaning handkerchief rotis. They literally are as thin as handkerchieves, and could be had with Daal (lentils), chicken-curry or mutton-curry. The rotis may be hand-folded and torn into smaller pieces, to scoop the sides, along with onion-cucumber-tomato-greens-lemon salad. However, RUMAALI rotis are rarely made at home.
The thicker rotis are often made in clay-ovens... or, tandoors.
It is indeed a heartwarming claim that rotis are from Trinidad... because, basically those who continue their traditional Indian roots. Food is a great binding factor between peoples.
The larger rotis... 9" to 12" that are very thin are invariably only made at restaurants... are called 'RUMAALI ROTIs'... meaning handkerchief rotis. They literally are as thin as handkerchieves, and could be had with Daal (lentils), chicken-curry or mutton-curry. The rotis may be hand-folded and torn into smaller pieces, to scoop the sides, along with onion-cucumber-tomato-greens-lemon salad. However, RUMAALI rotis are rarely made at home.
The thicker rotis are often made in clay-ovens... or, tandoors.
It is indeed a heartwarming claim that rotis are from Trinidad... because, basically those who continue their traditional Indian roots. Food is a great binding factor between peoples.
13
Yes it does make a great binding factor. In Trinidad the larger rotis (Paratha (flaky), Dhal puri (filled) and dosti (layered) traditionally have been made at home, but over the decades its just easier to purchase from shops selling the east indian foods. The larger rotis are harder and more time consuming and many of the younger generation cannot make it. Even the flat bread in doubles is somewhat difficult to get right. The fact that these are very inexpensive street foods disincentivise making them at home.
2
I had the most delicious rumalli roti I've ever eaten from a stall in Hyderabad, India. I don't know what their secret is.
We loved Bacchus Roti on Queen Street in Toronto...
1
roti is also popular in the indian muslim areas of South-East Asia like Singapore and Malaysia - watching them throw the sheet onto the hotplate is magic - guess somewhat similar to this - and for me one of the main pleasures of eating in places like Penang, the food capital of Malaysia.
5
The version you have enjoyed in Singapore and Malaysia is most probably Paratha (often called Parotta or Porotta by the Tamil or Malayalee immigrants). This is the one where the cook stretches the dough by slapping it against an oiled surface, similar in principle, but very different in appearance to tossing a pizza crust. Roti usually is a less oily bread, and it is very thin, like a tortilla.
However, many people generally use the term roti (or rotti, with the emphasis on the tt sound) for any of these breads. The key thing is if it tastes good or not. :)
The Banana Leaf Curry House in Hong Kong has a Parotta guy who works behind a glass partition so the customers can see him making the bread. Delicious food - well it was back in the mid-1990s.
However, many people generally use the term roti (or rotti, with the emphasis on the tt sound) for any of these breads. The key thing is if it tastes good or not. :)
The Banana Leaf Curry House in Hong Kong has a Parotta guy who works behind a glass partition so the customers can see him making the bread. Delicious food - well it was back in the mid-1990s.
1
I make a chapati with whole wheat flour and water, maybe a little salt. This isn't rocket science.
I don't like the roti I get from Ali's Roti Shop in Crown Heights - too unhealthy.
I don't like the roti I get from Ali's Roti Shop in Crown Heights - too unhealthy.
3
While it may indeed take "a lifetime of study" to produce the very best roti, when I was living in Barbados in the early 70s, a neighbor taught me how to create the lovely little cones of dough & butter & when cooked, wrap the roti properly around the local version of chicken-potato curry (with bones!). This rapidly became a favorite comfort food--perhaps not perfection, but awesomely delicious!
5
The roti shack at Englishman's Bay. After a swim to the reef, towel off and eat curry goat roti with home made relish standing at the counter, under the palms. Bliss.
8
The Trini-Paki boys cart on the SE corner of 43rd and 6th Avenue makes a great doubles.
9
Makes me miss Trinidad although you can get excellent rotis in New York and Toronto and many other places that Trinidadians have migrated to. Note: Sada(sadha) is leavened.
6
Toronto has great Roti. Great article - like a compressed book. I want to know more! A video on the making of Roti would be great!
5
Have I got good news for you!! Let me introduce you to Richard Fung's *Dal Puri Diaspora* - a wonderful, 80-minute video on the making of roti.
I'm surprised it wasn't mentioned in the article, to be honest. Fung (a Chinese-Trinidadian-Canadian artist and filmmaker based) travels from Toronto to Trinidad to India, within India, back to Trinidad, to Mauritius, back to Toronto and then ends in India in this video, which traces the many diasporic journeys that roti followed (and still follow). Highly recommended.
I'm surprised it wasn't mentioned in the article, to be honest. Fung (a Chinese-Trinidadian-Canadian artist and filmmaker based) travels from Toronto to Trinidad to India, within India, back to Trinidad, to Mauritius, back to Toronto and then ends in India in this video, which traces the many diasporic journeys that roti followed (and still follow). Highly recommended.
7
Making roti is really an art. The texture, flavor and taste are great, and can vary depending on what type you are making. It tastes so good. Glad to see this overview of the process.
3
It's been a long time since I read an article that actually made my mouth watered. It's really so complex to make a roti but so easy to devour it. I guess I'll have to take a trip to Nostrand Ave to pick up a roti; maybe two if I'm greedy.
5
Roti is amazing and its an art form. SimplyCaribbean has mastered the teaching techniques in roti making, both on and offline. I am very surprised you guys did not interview them for this piece. They are in NY, both Bklyn and Manhattan. You can find the classes on the site and on the blog. .net and .biz. Good job with the article, maybe next time you can attend a class and get first hand on making roti.
3
Im from Trinidad of East Indian Decent - and i dont eat this food at all. The two Trini-Indo specialties doubles and roti are very unhealthy. Doubles are deep fried in soybean oil and most people in the urban areas eat these for breakfast. The usually drink it down with a high calorie fruit flavored soda. Roti as well especially buss up shut also has alot of oil and i believe they use Transfats shortening in the process, while traditionally it used to be ghee. Trinidad has among the highest rates of obesity and lifestyle diseases - diabetes and heart disease, and these foods must play a role. While foreigners appreciate the taste and will love to try it, Trinidadians, especially indo Trinidadians eat this every day.
3
Our food made from scratch is a heck of a lot better than McDonalds, IHOP or any other American fast food. The split peas used in roti contains protein. Turmeric and cumin help fight many diseases. Also you do not need to use oil to cook roti if you choose not to, and if you do, there are many options other than soybean oil. In regards to doubles, chickpeas also contain tons of protein and again our spices used are very beneficial to the body. Yes, dough is quickly deep fried and again you can use an oil such as peanut, coconut, etc. Also, many of us wash down our doubles with fresh coconut water straight from a coconut and not a Solo.
29
You miss my points completely. Trinidad has a serious obesity problem. Doubles hardly has any chickpeas in it. Who sells buss up shut that does not have shortening or oil? Who makes doubles with coconut oil? Many east indians in Trinidad have obesity, heart disease and diabetes amongst the highest in the world. I was not advocating eating any american fast food. You dont need to eat that amount of starch and unhealthy oils to get the benefit of cumin and tumeric. You are deluded. What I said is true.
5
Yep and it tastes so much better than fast food here. There are healthy alternatives: like not using oil.
5
Pre-911 there used to be a roti truck on Fulton near Broadway at noontime. The lines were always long and I had my first roti there and it was the best I've ever had. Delicious! I wonder if it's still around.
8
I remember that cart well!!!
2
Naan bread--unneeded repetition. And there is a similar dish in Indian cuisine called kuthu paratha
5
Sorry, roti is different from both naan and paratha. Eaten them all in their home environments.
11
Kinda like Chai tea ;-)
8
Have you ever even had roti? It doesn't sound like it. It is completely different from naan.
6
Trinidad has some of the best Roti and Dahl Puri shops. Forty five years ago it was operated by mostly poor women market vendors, but today it is a million dollar business now managed by businessmen. The art of making a great dahl puri is almost lost as it is replaced by machines and underpaid workers. The industry has exploded over the years and quantity seems to take precedence over quality due to mass production. But here in Trinidad it is easy to find a great dhal puri (aka "skins") just ask a local villager. It is sold for about $9TT or $1.50US. It goes great with curry chicken and cost about $20TT (2.75US).
10
omg. Makes me so so hungry. This is truly an art form. Great job.
15
Feroza's Restaurant Roti
716 Burke Ave, Bronx, NY
White Plains Rd/Burke AV