"This decades-old Trinidad and Tobago roti shop was closed for a time and recently renovated, and you probably won’t be able to tell the differences as the line snakes out the door at lunchtime. The list of rotis is expansive, but I still prefer the bone-in goat or chicken, and conch, which adds the taste of the sea to its potato-and-chickpea curry filling. Other vegetables may be optionally added to the filling like pumpkin and spinach." - Robert Sietsema
Robert Sietsema/Eater NY
