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By Ramin Ganeshram 27 May 2021 When I visited my father's Caribbean home of Trinidad & Tobago from our New York base, I'd trail behind him as he walked the streets and byways of his youth. Most exciting were the stops he made at street food vendors, who hawked everything from peppered fruits to peanuts and spiced chickpeas, hand pies stuffed with seasoned potato, and shaved iced cones liberally doused with fruit syrups and sweetened condensed milk. But of these offerings only one was the indisputable king: doubles. It's the street food of the twin island nation that emerges a...

Covid19 takes a big bite out of street food vending 16 Hrs Ago People wait to purchase food prepared by Michel Peters in his food truck in Barataria. Photo courtesy Michel Peters - Roadside food vending has been at the centre of TT's culinary culture for as long as one could remember. Doubles, pies, barbecue, and in recent history gyros, satisfy cravings, whether on the way to work or out liming at night. But the industry is volatile. Crime, the price of goods and the fact that the street food sector is not regularised adds to the high risks involved, and, with the recent covid19 restriction...

For a slice of double delight Many Trinbagonian cuisines have an Indian connection “Where can I get  doubles?” I asked a stranger while walking around Queen’s Park Savannah in Port of Spain on a Sunday morning. The stranger guided me to one corner of the park saying, “Usually you get  doubles there till about 9 am.” As directed, I proceeded and found a vendor who was selling  doubles. It was a small stall on wheels with “doubles for TT$ 5” printed on its body. I had to wait in a q...