FOOD
The indentured labourers who came to Trinidad brought with them their own East Indian cuisine, complete with traditional seasonings and ways of cooking. Most important of their spices were the curries. In Trinidad and Tobago most Hindi words in common use today relate to the kitchen and food. Over time foods such as roti, doubles, saheena, katchowrie, barah, anchar and pholourie have become household names and are consumed by a wide cross-section of the society. Today, East Indian dishes are part of the national cuisine of Trinidad and Tobago.
The table below lists some of the most popular East Indian sweet and savoury dishes as well as the most commonly used fruits and vegetables.
EAST INDIAN FOODS
Types of Roti
Sada
Dosti
Paratha (Buss-up-shut)
Dhalpourie
Aloopourie
Sweets
Khurma
Peera
Ladoo
Goolab Jamoon
Jellaby
Goolgoolah (Ripe fig)
Sawine
East Indian Common food names
Baigan - Egg plant
Aloo - Potato
Damadol - Tomato
Dhal - Split Peas
Nariel - Coconut
Bhaat - Cooked Rice
Tarkaree - Cooked Vegetables
Ghee - Clarified Butter
Bandhaniya - Shadon Beni
Carili - Bitter Gourd
EAST INDIAN COOKING UTENSILS
In addition to the their cusine, the East Indians also have special cooking utensils. Below is a list of these utensils and their description.
Tawa
Belna
Chauki
Dabila
Puchara
Chulah
Pukni
Chimta
Karahi
Baking stone
Rolling pin
Paste board
Flat wooden spoon
Cotton brush for oil
Fireside
Long hollow pipe
Tongs
Cauldron (big pot)
Sup
Saphee
Dhall-ghotni
Okhri
Musar
Sil
Lorha
Jharu
Strainer
Kitchen towel
Swizzle stick
Mortar
Pestle
Grindstone (used with Lorha)
Hand-held stone grinder
Cocoyea broom
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