East Indian Food & Cooking Utensils

FOOD

The indentured labourers who came to Trinidad from India 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.

Types of Roti Sweets Fruits and Vegetables Sada Dosti Paratha (Buss-up-shut) Dhalpourie Aloopourie Khurma Peera Ladoo Goolab Jamoon Jellaby Goolgoolah (Ripe fig) Sawine 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

Cooking Utensils
Below is a list of the East Indians cooking utensils. Even in today's generation, these words are still frequently used in households in Trinidad.

Utensils	Description
Tawa Belna Chauki Dabila Puchara Chulah Pukni Chimta Karahi Sup Saphee Dhall-ghotni Okhri Musar Sil Lorha Jharu	Baking stone Rolling pin Paste board Flat wooden spoon Cotton brush for oil Fireside Long hollow pipe Tongs Cauldron (big pot) Strainer Kitchen towel Swizzle stick Mortar Pestle Grindstone (used with Lorha) Hand-held stone grinder Cocoyea broom