Dasheen Bush Bhagi is a traditional Trinidadian dish made with tender taro leaves, also known as dasheen bush, cooked down with onion, garlic, hot pepper, tomatoes, oil, and salt until soft, flavorful, and fully tender. It can be prepared slightly chunky or swizzled smooth into [continue reading]
Curry lauki is a light, gently spiced dish made with tender bottle gourd simmered slowly until soft and delicate in its own natural juices. This is the kind of everyday cooking our grandmothers relied on—simple ingredients, minimal seasoning, and patience. As the lauki cooks, it [continue reading]
After posting my Curry Baigan and Aloo and Curry Baigan and Aloo with Shrimp many of you mentioned that Curry Baigan with Eddoes was a favorite as well — and that I should try it. Well, today I did… and I have to say, it [continue reading]
This spicy pickled red onion is a personal recipe I make in small batches when I want something bright, hot, and sharp to cut through a meal. It’s quick, fresh, and purposeful. There’s no fermentation here and no long shelf life. This is a short-term [continue reading]
Chapati has always fascinated me because it proves one simple truth: roti is not just food — it’s memory, comfort, and survival. Across the world, this humble flatbread shows up on everyday tables, shaped by culture, climate, and necessity. Yet at its core, chapati remains [continue reading]
A Beloved Trinidad Staple While I love zaboca (the Trinidad word for avocado), my body does not always love it back. Time and time again, I’ve tried to enjoy it as an adult, but it just doesn’t sit well with me. On the other hand, [continue reading]
Soft, silky Guyanese Oil Roti made with traditional vegetable oil or my healthier extra-virgin olive oil variation. Easy, flaky, and perfect with curries, stews or vegetable talkaris. A Soft, Silky Guyanese Classic Guyanese Oil Roti—also known as Clap Roti—is beloved for its tender layers, warm [continue reading]
This Sunday Lunch Week 42 was unlike any other. With Diwali the very next day, the weekend carried a deeper sense of purpose — equal parts devotion, duty, and love. It wasn’t just about feeding the family; it was about continuing a tradition that began [continue reading]
In Trinidad, no meal—especially a Sunday one—feels complete without something on the side to wake it up, whether it is chip up, kuchela, mango or pommecythere (or other) amchar, pepper sauce, lime pepper sauce, murtani or this recipe – mother in law. During Sunday Lunch [continue reading]
This Sunday Lunch Week 41 of 2025 – had a quiet, peaceful rhythm—the kind that often comes with Diwali season. The air felt softer, and so did the food. I wanted to keep things simple & vegan, nourishing, and in tune with the spirit of [continue reading]
Hi! Born and raised in Trinidad and now living in New York, I’m passionate about preserving the traditional recipes that shaped my childhood while blending the rich flavors of the Caribbean into global favorites.