Khana in Trinidad and Tobago

Trinidad and Tobago cuisine is a vibrant mix of Indian, African, Creole and a bit of European, and Chinese influences, resulting in a diverse array of dishes. Popular foods include street food like doubles, bake and shark, and roti, alongside hearty dishes such as pulao, curry crab and dumpling, and various curried meats with rice or roti. Many dishes feature ingredients like chicken, fish, fresh seafood, and starchy sides like plantains, breadfruit, and yams.
Popular Dishes:
• Doubles:
A popular street food, doubles consist of two bara (flatbreads) topped with curried chickpeas (channa) and various chutneys and sauces.
• Bake and Shark:
A sandwich featuring fried dough (bake) filled with fried shark and topped with a variety of condiments.
• Roti:
A versatile flatbread, often paired with curried meats (chicken, beef, goat, etc.) and vegetables.
• Pulao:
A rice-based dish, often cooked with chicken, pigeon peas, and coconut milk.
• Curry Crab and Dumpling:
A Tobago specialty (and enjoyed throughout Trinidad), featuring curried crab and dumplings, a testament to the island’s seafood bounty.
• Macaroni Pie:
A baked pasta dish with cheese and other ingredients, often a side dish for Sunday lunch.
• Callaloo:
A leafy green stew, often made with dasheen leaves (or spinach), okra, and coconut milk, a staple in Trinidadian cuisine.
• Pholourie:
A popular street food made from fried split pea flour, often served with a variety of chutneys.
• Aloo Pie:
A deep-fried pastry filled with seasoned mashed potatoes.
• Saheena:
A crispy, deep-fried snack made from dasheen or spinach leaves, showcasing the Indian influence on Trinidadian cuisine.
• Corn Soup:
A hearty soup featuring corn, vegetables, and often meat or dumplings.
Other notable dishes:
• Buljol: A salted codfish dish, often eaten for breakfast.
• Chow: A refreshing snack made with chopped fruits and vegetables, seasoned with pepper and herbs.
• Black Pudding: A type of blood sausage, often spiced with herbs and seasonings.
• Pastelles: Savory meat or fish pies, often made with cornmeal and wrapped in banana leaves.
• Geera Pork: Pork seasoned with cumin (geera) and other spices.

These are just some of the many delicious dishes that make up the vibrant and diverse cuisine of Trinidad and Tobago.
Festival foods are :

Diwali meal consisting of curry channa and aloo, curried mango, bhaji, karhi, rice, mother-in-law and paratha roti.

Traditional Diwali and other Hindu festivals and prayers foods include appetizers such as pholourie, saheena, baiganee, bara, and kachori. Main dishes include roti (most commonly dalpuri and paratha) and karhi and rice served with condiments such as achar or anchar, kuchela, mother-in-law (pickled vegetables), pepper sauce, and dishes such as curried mango, bhaji (dasheen bush or any spinach), pumpkin or kohra tarkari (pumpkin), curry channa and aloo (chickpeas and potatoes), fried or curried baigan (eggplant), fried or curried bodi (long beans), fried or curried seim (hyacinth beans), curry eddoes, curry chataigne or katahar (breadnut), and other tarkaries (vegetarian curries). Desserts include mohan bhog (parsad), lapsi and suhari, burfi, khurma, gulab jamun, pera, rasgulla, batasa, gujiya, gulgula, roat, kheer (sweet rice), laddu, and jalebi. It is traditionally served on a sohari (Calathea lutea) leaf.

Special Eid, Hosay, and other Muslim festival foods include curry goat, curry channa and aloo, sawine, burfi, rasgulla, sirnee, maleeda, halwa, and baklawa.[citation needed]
Sweets

Popular local sweets include cassava or coconut pone, stewed guavas, sweetbread and paw paw balls. Common Indian sweets and desserts include kheer (sweet rice or meetha bhat), sawiyan, khurma, gulab jamoon, laddu, jalebi, halwa, mohan bhog (parsad) and lapsi. Indian sweets like rasgula, gulgula, rasmalai, pera, modak, gujiya and burfi are also popular.