Dupratis is famous for their doubles ($2.75). The bara at Dupratis is super soft but also has a chewy elasticity to it, almost melting into the chana but doesn't disintegrate. There's just enough of the chickpeas for bite and plenty of sauce that I eventually had to switch to a knife and fork to enjoy the normally handheld eat. While we asked for it to be a medium spicy level, it must have been made at the fullest as there was quite the kick, yet still tolerable once tamarind sauce was added to counteract the heat. After the pillowy double, the crispy saheena ($4.85) was a wonderful contrast with its flakey layers encapsulating a thick spinach mixture. The menu describes this breakfast staple as a fritter, but the layers remind me of phyllo, except even crispier. Imagine a deep-fried phyllo wrapped spinach pie, it's sinfully good. My friend explains a Trinidadian stew chicken ($14.25) is unlike other stews I may have had previously. It begins with a well caramelized sugar base that gives it a rich colour as well as a slightly sweet undertone. The sugariness isn't overly pronounced rather adding an interesting flair to the still savoury stew. This dish would be a hit for those who like things like root beer pork. The callaloo was the perfect side, giving it an extra layer of silkiness thanks to the okra used with the veggies, so lovely when mixed with the rice. If anything, I just wish the stew chicken had more spice as despite being ordered medium there wasn't an ounce of heat. Visiting at lunch does mean many dishes aren't ready, such as the Trini BBQ chicken or lamb and curry duck. After cycling through various items on the menu, we finally settled on the boneless curry goat ($15.80 for the large), which arrives with a choice of rice or roti (and with the roti a choice of daal or paratha versions). I'm glad my friend went with the flakey paratha as its many crevices were perfect for soaking in the thin curry sauce. The curry was fine but a bit timid for my tastes - if anything, it was the ultra hot layered roti that stole the show. read more