Comments on: Trini Paki Brings Back All the Old Specials (Plus Their Own Version of the “Kati Roll”)

By: meatloafing

meatloafing — Fri, 25 Sep 2009 14:44:06 +0000

Not sure about Saturdays, but they’re open til about 3 or so on weekdays. Always gone when I leave work.

By: mheusler

mheusler — Wed, 12 Aug 2009 19:18:38 +0000

two quick questions

Does anyone know if they are open on Saturday?

How late do they usually stay open on weekdays?

By: wayne

wayne — Wed, 12 Aug 2009 19:11:20 +0000

Zach Brooks, trough swiller by day, demographic food historian by night

By: Zach Brooks

Zach Brooks — Wed, 12 Aug 2009 19:07:41 +0000

Yeah, definitely no need to get all crazy. I made the same mistake as “Indian by Nature” when researching the post.

Also, I didn’t order dhal poori. What you see above is just a piece of roti (or what I assumed was called roti poori) stuffed with their chicken. It costs $4 and is delicious. I was under the impression that the bread was by way of Pakistan, since it wasn’t really like an island Roti.

In the end Sramn is right. You cannot get this particular kind of roti or dish in South Asian. I spoke with Fatima (the Trinidadian lady who runs the Trini Paki cart) and she confirmed that the roti is a Trinidadian specialty, which has its roots in South Asia. She also confirmed that the chow mein is from Trinidad as well.

All West Indian food has its roots in South Asia (just as American Chinese food has its roots in China, even though you can’t order General Tso’s chicken anywhere outside of the US.) In the end, while you can argue that most of the food from the Trini Paki cart has its roots in Pakistan, it is all by way of Trinidad.

By: wayne

wayne — Wed, 12 Aug 2009 18:47:45 +0000

It’s like two Porky & Babe fighting over whose slop bucket has more apple cores in it

By: Rudy McBagel

Rudy McBagel — Wed, 12 Aug 2009 18:41:41 +0000

frankly my Dalilama, i don’t give a damn.

By: Sramn2205

Sramn2205 — Wed, 12 Aug 2009 18:32:51 +0000

Thanks Dan – maybe I need to learn to summarize my thoughts like you.

By: Sramn2205

Sramn2205 — Wed, 12 Aug 2009 18:22:45 +0000

West Indian food is quite different from Indian food. I would never mistake one for another. Although you may have had dhal poori in India my point is that it is different from what you find in the west indies. I have friends and neighbors from India who all note how different my food is from theirs.

By: Dan L

Dan L — Wed, 12 Aug 2009 18:20:44 +0000

@Indian, take a chill pill. Sramn2205 just wanted us to know that Trini Paki serves West Indian versions of these dishes rather than Indian versions of these dishes. At worst, he made a mistake saying that South Indians don’t eat dhal poori. (In any event, it’s probably quite different dhal poori.) Still no reason to get upset; just correct the error and move on.

By: StreetMeasOnsumer3008

StreetMeasOnsumer3008 — Wed, 12 Aug 2009 18:12:04 +0000

I’m not arguing or anything, but Chow Mein is of Chinese origin and Poori is of Indian origin, whether by way of Trindiad or Pakistan. I don’t really care as long as it is delicious!!!

I like Indian-Chinese/ Manchurian-style cooking. I actually prefer Indian restaurants that will have that on their menu over regular/ traditional Indian restaurants.

Chow mein means stir-fried noodles.
http://en.wikipedia.org/wiki/Chow_mein
American-Chinese take out version does not do it justice (nowhere near what real Chow Mein is). I prefer the crispy noodles version (called pan-fried noodles in English but Chow Mein in Cantonese), which is Cantonese/ Hong Kong style. The trini-pak cart serves the soft noodle type which is equal to American-Chinese Lo Mein. Cantonese style Lo Mein is different – thin noodles you see in wonton noodle soup. Mixed/ stirred noodles – not fried.
http://en.wikipedia.org/wiki/Lo_mein