Caribbean East Indian Recipes (1992)

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CARIBBEAN EAST INDIAN RECIPES
by Kumar Mahabir
132 pages, paperback
San Juan, Trinidad: Chakra Publishing House
1992

   People around here wear lots of T-shirts and hats.  You know what's on them.  Guess.
   "New York."
   Yes, this stuff is that obscure.  It's everywhere in NYC, and growing fast.
   I bought two copies of this book; one shouild be available at Bonnie Slotnick's bookstore soon.  Yes, I found the book in the bookstore of the--HORRORS!--Hilton Hotel.
   OT:  Today's GUARDIAN front page story is about a murder.  A page or two further in is a story that BWIA cost-cutting "hasn't compromised safety"--according to the BWIA spokesman...About a week ago, I flew to the waterfalls in Guyana.  The flag was at half staff at the airport.  There had been an accident just 48 hours before, killing all on board.  So you see what I go through to get these things!


Pg. 2:  ALOO ROTI  This type of roti, also referred to as "aloo puri," is not popular in India.  In the Caribbean, it is prepared and eaten at home as a meal in itself with any kind of chutney.

Pg. 4:  CASSAVA ROTI  Two generations ago, this type of roti was commonly eaten by Indo-Caribbean peoples.

Pg. 5:  DAAHL PURI ROTI  This is the tastiest of all the varieties of roti, though it takes a longer time to prepare.  It is served on special Indian occasions with talkari cooked with plenty of sauce/gravy.

Pg. 7:  DOSTI ROTI  This type of roti is cooked and eaten hot at home by Indians for breakfast or dinner.  It is sometimes referred to as "two-leaf roti."

Pg. 9:  PARATHA ROTI  This type of roti is known as "buss-up-shut" in Trinidad because of its resemblance to a bursted-up shirt.  It is available at many Indian food outlets, some of which offer a catering service for weddings and other occasions.  Paratha roti is enjoyed by Indians and non-Indians alike.

Pg. 13:  ROAT  This unique type of Indian pancake is prepared only for Hanuman puja (Hindu ceremonial worship in praise of god of the wind).  It is broken up into pieces and offered as an oblation and then to the guests.

Pg. 14:  SADA ROTI  This type of roti is eaten by Indians at home almost everyday at breakfast.  It is, however, hardly known and/or eaten by non-Indians as it is only now being made available at fast food outlets.  (I've seen it everywhere--ed.)  It is eaten with choka (roasted or pounded vegetable) and or any kind of talkari (curried dish).

Pg. 16:  SOHARI  Sohari is prepared especially for Durga puja (Hindu ceremonial worship in praise of an aspect of the Divine Mother).  In Guyana. this small fried pancake is called "puri" and is made in large quantities and served to guests during grand Indian functions.

Pg. 18:  CURRIED CHANNA (CHICK PEAS) AND ALOO (POTATO)  This dish is very populaer in the menu at Hindu weddings and pujas.  It is usually eaten with any kind of roti.

Pg. 20:  CURHEE  This dish is served hot during grand Indian occasions and is usually eaten with rice.

Pg. 22:  DAAHL (YELLOW SPLIT PEAS)

Pg. 24:  GOOGANIE  This snack is tastier when eaten with pepper sauce.  it is popular at bars in Trinidad where it is sold to the men during their drinking sessions.

Pg. 25:  KITCHREE  This is a quick, economical and easy-to-prepare dish that would add colour to your dining table.  It is tastier when eaten with grated mango or pomme cythere chutney.

Pg. 28:  ALOO CHOKA  Aloo choka qwas the basic dish served with sada roti or rice and daahl at the homes of poor Indian families.

Pg. 29:  BAIGAN AND ALOO (EGGPLANT AND POTATO)  This is just one of the methods to prepare baigan.  This dish is usually served with hot sada or dosti roti and mango anchar or kuchilla.


(GOTTA GO!--ed.)