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),
Indian cuisine longifolia). A number of dishes, such as "idli, rava idli", Mysore "masala dosa", etc. were invented here and have become popular beyond the state of Karnataka. Equally, varieties in the cuisine of Karnataka have similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its north. It is very common for the food to be served on a banana leaf, especially during festivals and functions. Karnataka cuisine can be very broadly divided into: 1) Mysore/Bangalore cuisine, 2) North Karnataka cuisine, 3) Udupi cuisine, 4) Kodagu/Coorg cuisine, and 5) Karavali/coastal cuisine. The cuisine