Doubles
Easily the most recognizable and beloved dish from Trinidad and Tobago, doubles are an expression of migration and fortitude. Badru Deen is the son of Emamool and Raheman Rasulan Deen, who conceived of the dish in 1936 in Princes Town as a way to support their large family, bridging Indian flavors with the ingredients of their Caribbean home. Doubles are addictive: The turmeric-and-cumin-laced bara (fried bread) are crisp but soft, cradling spiced chickpeas that are punctuated with sour, spicy, sweet and crunchy condiments. As with all deep-frying, have a splatter guard handy, and open a window. Traditionally, doubles are served with mango chutney and pepper sauce, chadon beni or culantro chutneys, but, inspired by the cross-island connections found in “Islas: A Celebration of Tropical Cooking” by Von Diaz (Chronicle Books, 2024), these can be topped with mint-cilantro chutney from Mauritius and tamarind sauce. Sauces are optional, but strongly encouraged. Doubles are messy by design,
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