THE ROTI HUT

ROTI

Whole Wheat Paratha Roti: This is a version of paratha roti made with whole wheat flour, which adds a nuttier flavor and more fiber. Paratha roti is a flaky, buttery flatbread that is layered and often cooked on a flat griddle.

Paratha Roti: Also known as “buss up shut” in some Caribbean countries, this is a flaky, layered flatbread that’s cooked on a griddle and then beaten lightly to separate the layers, giving it a torn appearance. It’s rich and often used to scoop up curries.

Sada Roti: A simple, unleavened flatbread, similar to pita, that’s made from white flour. It’s not as rich as paratha and doesn’t have layers. It puffs up when cooked, which is a sign that it’s done.

Whole Wheat Sada Roti: This is the whole wheat version of sada roti, offering a healthier alternative with a slightly denser texture and a more pronounced wheat flavor.

Aloo Paratha: A type of stuffed paratha roti filled with a spiced potato mixture. It’s rolled out, filled, and then cooked on a griddle until golden brown. It’s quite filling and often eaten for breakfast or as a snack.

Dhal Puri: A type of stuffed roti that’s filled with ground yellow split peas, cumin, garlic, and pepper. The filling is encased in dough and then rolled out thin and cooked on a griddle. It’s a popular wrap for curries and stews.

Bake: In Caribbean cuisine, “bake” refers to a variety of bread-like dishes. It can be fried or baked and is often used as an accompaniment to dishes like fried fish or saltfish. It’s not a roti but is a common feature in a roti shop or West Indian meal.

APPETIZERS

Pholourie: Deep-fried balls made from ground split peas or chickpea flour, served with chutney.

Biganie: This might be a variation or misspelling of “Baiganee,” which are slices of eggplant that are battered and deep-fried, similar to eggplant fritters.

Fish Cake: A patty consisting of fish and spices, breaded and fried until golden brown.

Potato Ball: Mashed potato seasoned with herbs and spices, formed into balls, and deep-fried.

Boiled and Fried Channa: Channa, or chickpeas, are boiled until tender and then fried with spices.

Egg Ball: Hard-boiled eggs encased in a seasoned dough and deep-fried.

Cassava Ball: Grated cassava (yuca) mixed with seasonings, formed into balls, and fried.

Pakora: A type of Indian fritter made from vegetables, such as onions, spinach, or potatoes, coated in a chickpea flour batter and deep-fried.

Bara: A type of flatbread from the Indian subcontinent, made from ground urad dal or flour and fried

FOOD

Chicken Chowmein: A Chinese-inspired dish with stir-fried noodles, chicken, and vegetables, seasoned with soy sauce and other spices.

Vegetable Chowmein: Similar to chicken chowmein but with a variety of vegetables instead of chicken.

Chicken Fried Rice: Fried rice with chicken, eggs, vegetables, and sometimes soy sauce or other seasonings.

Chicken Cookup: A one-pot rice dish with chicken, rice, and a mix of vegetables and spices, cooked in coconut milk.

Vegetable Cookup: Similar to chicken cookup but with vegetables instead of chicken.

Chicken Biryani: A fragrant Indian rice dish made with layers of marinated chicken, basmati rice, and spices, cooked together.

Plain Rice: Simply cooked white rice without additional seasonings.

Raisin Rice: Rice cooked with raisins, adding a sweet element to the dish.

Spanish Rice: Rice cooked with tomatoes, onions, and a variety of spices, giving it a distinctive red color and a slightly spicy flavor.

Peas & Rice: Rice cooked with peas (or beans) and flavored with coconut milk and spices.

Carrot & Celery Rice: Rice cooked with carrots and celery, adding a mild flavor and crunchy texture.

Egg Fried Rice: Fried rice that includes scrambled eggs, with vegetables and seasonings.

Boil Fry Channa: Another term for boiled and fried chickpeas, a snack that’s seasoned and eaten as is or with other dishes.

FLAVORED CHICKEN

Bake Chicken: Chicken that has been seasoned and then cooked in an oven. The seasoning  includes herbs, spices, and  marinade to keep the chicken moist.

BBQ Chicken: Chicken that has been marinated in barbecue sauce and then grilled or baked. The sauce is usually a mix of sweet, tangy, and smoky flavors.

Chicken & Broccoli: A dish found in Chinese-American cuisine, featuring stir-fried chicken and broccoli in a savory sauce, sometimes with garlic and soy sauce.

Beef & Broccoli: Similar to Chicken & Broccoli, this dish uses beef instead of chicken. The beef is stir-fried with broccoli and coated in a thick, savory sauce.

Sweet Chilli Chicken: Chicken pieces that are either fried or grilled and then tossed in a sweet chili sauce, which is a combination of sweetness and mild to moderate heat from chili peppers.

Sweet & Sour Chicken: A popular dish in Chinese cuisine consisting of bite-sized chicken pieces that are battered and fried, then tossed in a sweet and sour sauce made from sugar, vinegar, and various seasonings.

Orange Chicken: Another staple in Chinese-American cuisine, this dish features crispy fried chicken pieces coated in a sweet, tangy, and slightly spicy orange-flavored sauce.

CURRY

Beef Boneless: This refers to dishes made with cuts of beef that have had the bones removed. The specific preparation can vary, but it involves grilling, roasting, or stewing.

Chicken Bone: Chicken cooked with the bones in, which can include a variety of dishes such as roasts, stews, or grills. The bones help to add flavor and richness to the dish.

Chicken Boneless: Dishes made with chicken meat that has been deboned. It’s used for quick cooking methods like sautéing, grilling, or frying.

Goat Curry: A curry dish made with goat meat, which is slow-cooked with a blend of spices, tomatoes, onions, garlic, and sometimes yogurt or coconut milk.

Mutton Curry: Similar to goat curry, but made with mutton (sheep meat), which is also slow-cooked with spices and herbs to create a flavorful curry sauce.

Prawns: Refers to large shrimp that are grilled, sautéed, or used in various dishes like curries, pastas, or salads.

Snapper: A type of fish known for its firm texture and mild flavor, grilled, baked, or fried, and served with various seasonings or sauces.

Salmon: A popular fatty fish that’s rich in omega-3 fatty acids, commonly grilled, baked, or pan-seared, and served with a range of accompaniments.

Banga Mary: A type of fish commonly found in the waters of Guyana and the Caribbean, fried or used in curries.

Hassa Curry: A curry dish made with hassa, which is a type of armored catfish commonly found in South America, particularly in Guyana.

Crab Curry: A curry that features crab as the main ingredient, cooked in a pot with a variety of spices, including turmeric, cumin, and coriander.

Shrimp Curry: This dish consists of shrimp cooked in a curry sauce, which is rich in spices and flavors, and sometimes includes coconut milk for creaminess.

Snapper Curry: A dish where snapper fish is simmered in a curry sauce, taking on the aromatic flavors of the spices used in the curry blend.

VEGETABLE CURRY

Dholl: Also known as dal, it’s a staple dish made from lentils or other pulses that are simmered with spices and often garnished with herbs or fried spices in oil.

Channa: A curry made with chickpeas (also known as garbanzo beans) that are cooked in a flavorful sauce with spices like cumin, coriander, turmeric, and garam masala.

Potato Curry: A simple yet hearty dish made with potatoes simmered in a spicy curry sauce, often accompanied by other vegetables or served as a side dish.

Potato Choka: A mashed potato dish mixed with sautéed onions, garlic, and sometimes hot peppers. It’s a traditional side dish in Trinidadian cuisine.

Boulanger Choka: Similar to potato choka, this dish is made with eggplant (known as boulanger in some Caribbean countries) that is roasted, mashed, and mixed with seasonings.

Boulanger Curry: A curry dish featuring eggplant as the main ingredient, cooked down in a blend of curry spices until soft and flavorful.

Pumpkin Curry: A sweet and savory curry made with chunks of pumpkin cooked until tender in a spiced sauce, often with a touch of coconut milk.

Mango-Pachoy: This could refer to a green mango chutney or pickle, known for its tangy and spicy flavor, used as a condiment or side dish.

Bora: A type of long bean that’s often used in Guyanese and Caribbean cuisines, cooked in a curry with spices and sometimes coconut milk.

Ochro: Also known as okra, this vegetable is used in curries and becomes characteristically viscous when cooked, often cut into pieces and simmered with curry spices.

Karila: Known as bitter melon or bitter gourd, this vegetable is known for its bitter taste and is often cooked in curries to balance its flavor with spices.

Coconut Choka: A dish made with roasted coconut, which is then ground and mixed with seasonings, similar in concept to choka dishes but with a rich, nutty flavor.

Eddo: A root vegetable similar to taro, eddo is often boiled and served as a starchy side or used in soups and curries.

Same:  “sem,”  flat green beans cooked in a curry.

DESSERTS

Slice Cheese Cake: Cheesecake is a rich and creamy dessert with a smooth, soft consistency. It has a crust made from crushed graham crackers or cookies and is topped with a variety of toppings like fruit, chocolate, or whipped cream. 

Bake Custard: Baked custard is a dessert made with a mixture of eggs, sugar, and milk or cream, which is gently baked until set. It has a smooth, delicate texture and is often flavored with vanilla, nutmeg, or other spices.

Rice Pudding: This is a dessert made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and raisins. The mixture is slowly cooked until the rice is soft and the pudding is creamy. 

Jalebi: A popular sweet in Indian cuisine, jalebi is made by deep-frying a wheat flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are bright orange or yellow due to food coloring and are crispy on the outside and chewy on the inside.

Gulab Jamun: Often misspelled as “Gulab Jar,” this is a classic Indian dessert consisting of deep-fried dough balls made of milk solids, flour, and a leavening agent. These balls are then soaked in a sweet, sticky sugar syrup that is often flavored with rose water, cardamom, or saffron.