If you’ve been searching for an easy Caribbean curry chicken recipe, you’ve come to the right place. This curry chicken for beginners is a small-batch recipe made with boneless chicken thighs, simple pantry ingredients, and traditional Caribbean cooking techniques. Whether you’ve never made curry chicken [continue reading]
I’ve been meaning to share this recipe for over a year now. It’s one of those dishes that quietly stayed in rotation in my kitchen—dependable, satisfying, and tied to a very specific memory of working in the Wall Street area of New York City. NOTE: [continue reading]
I am obsessed with spices, especially in chai. The blend of cardamom, cinnamon, cloves, and ginger is deeply addictive. The aromas that fill the air and the warmth that settles in with just one cup have always soothed me. That relationship with spice — the [continue reading]
This Curry Short Ribs with Zucchini brings together melt-in-your-mouth short ribs, tender zucchini, and a fragrant Trinidad-style curry base. It’s hearty enough for Sunday lunch, yet simple enough for a weekday dinner—the kind of dish that feels both comforting and familiar. The zucchini softens and [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]
There’s a quiet joy in the first pot of soup that ushers in fall or winter. For Sunday Lunch Week 39, I made a rich and creamy corn soup with pigtails, layered with the sweetness of fresh seasonal corn and the savoriness of salted meat [continue reading]
This rich, saucy Trinidad Curry Channa with Eggplant is one of those comforting dishes that feels like home. Filmed as part of Sunday Lunch Week 41(coming soon), this version is made from scratch using dried chickpeas soaked overnight and cooked without pre-boiling—a method I learned [continue reading]
A hearty & wholesome Trinidad curry made with bodi and potatoes, cooked Nana’s way with green seasoning and thyme—perfect with roti or Diwali meals. A Taste of Tradition: Nana’s Curry Bodi and Aloo Curry Bodi and Aloo is one of those dishes that instantly transports [continue reading]
A Glorious Last Cook Before Fall With fall arriving this week, the weather gave us one last glorious Sunday. I rolled the stove outside for what might be the final outdoor cook of the season and set my sights on Trinidad Chicken Roti—tender curry chicken [continue reading]
Curry duck isn’t just food in Trinidad—it’s passion, pride, and culture. It’s the dish of choice for limes (Trini gatherings), riverside cookouts, and even competitions where neighbors and friends battle for the crown of “best curry duck.” The flavors are deep, smoky, and bold, and [continue reading]
Hi, I’m Ria! Born and raised in Trinidad and now cooking from my kitchen in New York, I share the traditional recipes that shaped my childhood, along with Caribbean favorites for modern family life. Welcome—stay awhile, explore the recipes and make yourself at home. Love is the main ingredient, and there’s always room at my table.