The cuisine of Trinidad and Tobago is one of its undoubted highlights, an intoxicating blend of Indian and Creole flavors. Curried crab with dumplings is a Tobago specialty, while goat, duck, chicken, shrimp and veggies are also cooked up in a curry sauce to fill the ubiquitous rotis. Fish and seafood are excellent, with kingfish, mahi-mahi, barracuda, carite and redfish such as snapper offered grilled, steamed or fried, but always delightfully seasoned.

Glossary

Bake and shark Seasoned shark steaks, topped with salad and local sauces and served in a light fried bread. Better to go for kingfish than nonsustainable shark.

Callaloo The leaves of the dasheen tuber, cooked up with pumpkin, okra, coconut and plenty of seasoning.

Carib and Stag The national beers; always served 'beastly' cold.

Doubles Curried channa (chickpeas) in a soft fried bara bread.

Peas The local terms for beans: usually pigeon, kidney, black-eye and green lentils, stewed with spices and coconut.

Pelau Chicken and pigeon peas cooked up with rice, pumpkin and coconut.

Roti A split-pea-infused flat bread wrapped around curried meat and vegetables.

Where to Eat

There's a burgeoning restaurant scene in Port of Spain and in Crown Point, Tobago, where many hotels also have excellent in-house options. Many places offer a cheaper menu at lunch time, often for a set price for a couple of courses, but in general you can expect to pay anything from TT$60 to TT$160 for a main course in a sit-down restaurant. A less expensive option is to get a takeaway lunch from one of the many cookshops all over the islands, usually hole-in-the-wall places offering hearty portions of chicken or fish with rice, peas or calalloo, macaroni pie and salad for TT$40 and upwards, less in parts of Port of Spain.