Indo–Trinidadians and Tobagonians

While, most Indians who left from the Port of Madras were Tamils (Madrasis), not all were ethnic-Madrasis, some were Telugu, Kannadiga, Malayali, Gondi, Kodava, Tulu, or Deccani, and most Indians who left from the Port of Calcutta were not ethnic-Bengalis (Kalakatiyas), but they were Purabias (Bhojpuri and Awadhi), however there were small numbers of Bengalis, as well as small numbers of Maithils, Magahis, Baghelis, Brajis, Bundelis, Kannaujis, Kauravis, Pashtuns, Nagpuris, Kurukhs, Haryanvis, Gujaratis, Marwari, Sadans, Chhattisgarhis, Kashmiris, Dogras, Punjabis, Marathis, Odias, Garhwalis, Kumaonis, Madheshis, Parsees, Assamese, Newars, Tharus and Khas who came via the Port of Calcutta.[4][5] Many were people who were escaping poverty in India and seeking employment offered by the British for jobs either as indentured labourers, workers or educated servicemen, primarily, between 1845 and 1917.A traditional Indo-Trinidadian and Tobagonian breakfast consists of sada roti, a type of unleavened bread made with flour, baking powder and water.Doubles is made with two baras (flat fried dough) and curried channa (chickpeas) and is served with toppings, like pepper sauce, kuchela, and tamarind, mango, pommecythere, cucumber, coconut and bandhaniya chutneys.[23] Traditional Diwali and other Hindu festivals and prayers foods include appetizers such as pholourie, saheena, baiganee, bara, and kachori.Desserts include mohan bhog (parsad), lapsi and suhari, burfi, khurma, gulab jamun, pera, rasgulla, batasa, gujiya, gulgula, roat, kheer (sweet rice), laddu, and jalebi.Mother-in-law is another popular condiment which is a coarsely chopped spicy medley of peppers, pimentos, carrots, bitter melon, and other spices.Other version of achars are made from mango, pommecythère, tamarind, amla, lemon, lime, chayote, chalta, and green apple.They include kheer (sweet rice or meetha bhat), sawine, khurma, gulab jamoon, burfi, roat, laddu, jalebi, halwa, mohan bhog (parsad), sirnee, lapsi and suhari, rasgula, tilly cake, gulgula, paynuse, pera, modak, gujiya, and batasa.[27] Ramleela, the drama about the life of the Hindu deity Rama, is largely popular throughout the country during the time between Sharad Navaratri and Vijayadashami leading up to Diwali, with almost each locale having their own celebration.The Ramlila celebrations end with the burning of an effigy of Ravana, the main antagonist of the ancient Ramayana and its 16th century vernacular variation, popular among Hindus in Trinidad and Tobago, the Ramcharitmanas.