Roti Prices; Caribbean East Indian Recipes (1992)

Bapopik at AOL.COM Bapopik at AOL.COM
Wed Nov 26 15:19:11 UTC 2003

   I've tried to send another post three times today.  This is the first time
for this one.


<Out of curiosity having lived in Trinidad in the late 1960s what does a roti
<cost these days?
<Back in those days it cost 35 cents T&T or about 17 .5 cents US.

   From RAMA'S ROTI SHOP at No. 71 Frederick Street:

Roti Box  12.00  ($2 U.S.--ed.)
Double Roti  15.00
Rice Salad Peas & Meat  12.00 small  15.00 large
   Potato  6.50  ($1.25 U.S.--ed.)
   Beef 13.00
   Chicken  11.00
   Goat  14.00
   Vegetable 9.00
Bus Up Shut  16.00
BWIA  Bus-Up Shut  6.00
BWIA Roti  4.00
Sada Roti (vegetable) 4.00
Sada Roti (meat) 5.00

   From the airport:

Chicken (bone)  14.99
Sada roti w/melongene 9.99

   From PIZZA BOYS in the airport:

Chicken Bone/Boneless  16.99
Beef  17.50
Shrimp  19.99
Goat  17.50
Duck  19.99
Potato  9.99
Vegetarian  9.99


   I have books such as TRINI TALK that has most or all of this, but these
words were spotted on another T-shirt.

Kilkelay; Horrors, Drevalt; Appeslack; All fours; Freeco; Commesse; Gran'
charge; Icy Hot; Lahay; Mamaguy; Obzokie; Mook; Jagabat; Dingolay; Aiyo; Bazodie;
Bobbol; Callalloo; Goat mout'; Zandolie; Cheups; Bobolee; Bush bath;
Bullpistle; Jijiree; Yampee; Pot hound; Saga ting; Scrantin; Vex money; Vaps;
Rachitee; Nowherian; Hasecara; Tabanca; Vaps; Guilpin; Zwill; Warap; Qualey;
Underneat; Mauvais Langue

by Kumar Mahabir
San Juan, Trinidad: Chakra Publishing House
Reprinted 2001

   This book was also sold at the bookstore at the airport.  (I had bought it
at the Hilton shop.)  My previous post stopped at page 29.
   If you have "roti" or other Trinidad cuisine questions, this is in the

E-mail:  kumarmahab at

Pg. 31:  BAIGAN (EGGPLANT/MELONGENE) CHOKA   This type of choka is usually
served with hot sada roti for breakfast at home.  It is only now being sold at
Indian food outlets in Trinidad.

Pg. 32:  CHATAIGNE/BREADNUT TALKARI  This dish is traditionally served with
hot parata roti at large Indian dinners.

Pg. 34:  CURRIED ALOO  This dish is characteristic of Indo-Caribbean cuisine.
 This is the basic recipe for curried dishes, vegetarian as well as

Pg. 37:  CURRIED MANGO  This is a very popular dish in the Caribbean East
Indian cuisine.  Both the sliced green mangoes from which the anchar is made, and
the anchar itself, can be stored in the refrigerator.

Pg. 38:  CURRIED SAME/SEIM  This dish is usually eaten for breakfast by
Indians with any type of roti.

Pg. 40:  FLOUR TALKARI  This dish looks and tastes like curried meat and is
referred to as "curried goat."  It was popular two generations ago.

Pg. 41:  FRIED BODI  This is a quick, easy-to-prepare dish which is
traditionally served for breakfast and/or dinner.  Nowadays, when one purchases a
"vegetable roti," bodi is one of the items served.

Pg. 42:  FRIED CARAILLEE/FRIED CUCUMBER  Non-vegetarians usually add salted
fish to this dish.  For vegetarians, it is equally delicious when eaten with
daahl and rice.  Some people prefer to eat caraille half-cooked.

Pg. 43:  GREEN BANANA/"FIG" TALKARI  This dish is prepared and eaten at home
by Indo-Caribbean families; it is still not available at restaurants and
Indian food outlets.  It is rarely served at Indian functions.

Pg. 45:  JHINGEE/ANGLED LOOFAH TALKARI  This dish is rare in the Caribbean
because the vine-creeper plant itself is hardly known, particularly by the
younger generation of Indo-Caribbean people.

Pg. 46:  KALOUNJEE/STUFFED BITTER GOURD  This side dish is usually served
with the main meal at most pujas and other Hindu religious occasions.

Pg. 48:  MASSALA CARAILLEE  This dish is served particularly atthe Hindu
religious cermonies of barahee (12th day thanksgiving after the birth of a child)
and bandhara (13th day funeral rite).

Pg. 51:  LOWKEE/BOTTLE GOURD TALKARI  The plant itself (Bottle
gourd/Lagenaria siceraria) is hardly known by the younger generation of Indo-Caribbean
people.  In Trinidad it can be found in the country areas of Debe and Cunupia.

Pg. 52:  MIXED BHAJI  This dish was traditionally served during the chatti
and barahi (6th and 12th day thanksgiving after the birth of a child)
celebrations.  Nowadays, it is served as a regular dish and is eaten even at Hindu
religious ceremonies.

Pg. 55:  SAHEENA TALKARI  This style of preparation makes the saheena look
and taste like curried fish.  Some people refer to it as "vege-fish."

Pg. 56:  TOMATO CHOKA  This is a breakfast dish which is eaten with sada
roti.  It is believed to be tastier when the tomatoes are roasted on a chulha

Pg. 57:  VEGETABLE RICE  This is an original dish based on a traditional
style of "vegetarian pelau."

Pg. 60:  AMRAK ANCHAR  This fruit (Amrak/Bilimbi/Averrhoa bilimbi) is hardly
known by the younger generation of Indo-Caribbean people and the anchar is,
therefore, rarely made.  This type of pickle has a unique piquant flavour.

Pg. 61:  CHALTA/ELEPHANT APPLE ANCHAR  This type of anchar appears regularly
on kitchen tables when chalta is in season.  It is said to liven up a meal,
however insipid and bland.  Chalta anchar is now sold by wayside vendors.

Pg. 62:  COCONUT CHUTNEY  This chutney is often served when daahl is part of
the menu.  It is considered an appetizer.  Any left-over chutney can be stored
in the refrigerator for late use.

Pg. 65:  GRATED MANGO/POMME CYTHERE CHUTNEY  This type of chutney is not as
popular as the one that is cooked.  The latter type takes a longer time to
prepare.  It is, nevertheless, equally tasty.

Pg. 66:  LIME PEPPER SAUCE  This type of pickle is made by many Indian
families when peppers and limes are in abundance.  It is bottled and sold at
supermarkets and other food outlets.

Pg. 67:  MANGO ANCHAR  Some people feel that an Indian menu is incomplete if
it does not include mango anchar.  It is often prepared with additional
peppers to give it a "hot" taste.

Pg. 69:  MANGO CHUTNEY  Mango chutney is used as the Indian counterpart to
American pickles; it is eaten as a condiment with aloo pie, saheena and
kachowrie, and is always served with phulowrie.

Pg. 70:  MANGO KUCHILLA  Grated or shredded pickles of this kind are common
in many Indo-Caribbean kitchens.  They are only now being bottled and sold at
the spuermarkets.  Non-Indians are now acquiring a taste for kuchilla.

Pg. 72:  PEPPER CHUTNEY  This type of chutney is rarely served nowadays.  It
is, however, still homemade and eaten mainly by rural Indians as an appetizer.

Pg. 73:  TAMARIND CHUTNEY  This sweet/sour relish often served with snacks
like saheena, phulowrie, aloo pie and kachowrie.  It may be used with any kind
of food to enhance the food's flavour.

Pg. 76:  ALOO PIE  Aloo pie is indigenous to the Caribbean.  It is sold at
Indian delicacy outlets and by wayside vendors and is eaten with any kind of

Pg. 77:  BAIGANEE  Baiganee is made on special Hindu religious and other
occasions.  It is frequently found at Indian delicacy ouitlets and is usually
eaten with some kind of chutney.

Pg, 78:  DOUBLES  Doubles (a chick pea/channa sandwich made with bara) is
indigenous to Trinidad.  It is sold by numerous wayside vendors who serve it with
chutney, kuchilla or pepper.  In North America, where it is now being sold,
it is referred to as "channa burger."

Pg. 80:  KACHOWRIE  Kachowrie is sold at Indian food outlets in Trinidad and
is eaten as a snack with any kind of chutney.

Pg. 83:  PHULOWRIE  Phulowrie is eaten as a snack with any type of chutney.
It is easily available at roti shops and other Indian food outlets.  Phulowrie
is used in the making of curhee.

Pg. 84:  SAHEENA  This is a popular style of preparing saheena which is sold
at many Indian food outlets in Trinidad.  In Guyana, saheena is hardly known.

Pg. 86:  SAHEENA (SHORT-CUT METHOD)  This is eaten as a snack with any type
of chutney.  It is usually sold at roti shops and other Indian delicacy

(Continued with GLOSSARY OF HINDI TERMS in next post--ed.)

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