Trinidad and Tobago cuisine Trinidad and Tobago cuisine Trinidad and Tobago cuisine is indicative of the blends of African-West African, Amerindian, Arab, Chinese, Creole, European, Indian-South Asian, and Latin American-Spanish-Portuguese influences Popular Breakfast Foods- Sada Roti which is usually served with: Fried or Curry Bodi (long beans), Fried or Curry Bhindhi (okra), Curry Sem, Fried Kareli (bittermelon), Baigan Choka (roasted eggplant), Damadol Choka (roasted tomatoes), Kohra Tarkari (red pumpkin simmered in garlic, onion, cumin), Aloo Choka (roasted potatoes with onion and garlic), Fried Aloo (potatoes with spices fried in oil), and fried plantains. Some other breakfast foods are Accra (fried salt fish and flour),
South Indian cuisine cuisine. The only difference is that the Nizams of Hyderabad prefer their food to be spicier, resulting in the distinct Hyderabadi cuisine, which includes delicacies like kacche gosht (raw meat) ki biryani, dum ka murgh (chicken cooked in Hyderabadi style), baghara baingan (eggplant), and achaari subzi (vegetable gravy with the taste of pickles). Tiffins (breakfast): pesarattu (mung bean pancake), attu, bobbatlu, pulihora or pulihaara (tamarind and lemon rice), upma Pickles (pachhallu):(cut raw mango) pickle, maaghaya, gongura pachadi, pandumirapakayala pachadi, tomato pachadi, allam (ginger) pachadi, dosakaya pachadi, dosavakaya, chintakaya (tamarind) Curries (kooralu): gutti vankaya, bendakaya fry, dondakaya fry, cabbage pesara pappu,