Real flavor,
real roots.
How Doubles Come About — A True Trini Story
Doubles born right here in sweet T&T back in the 1930s! Two soft, mouth watering bara with hot, tasty curried channa in between. From the streets of Trinidad, vendors selling it fresh, people eating it standing up, and everybody enjoy eating it with their hands! It was cheap, filling, and bursting with real Trini flavour. Before yuh know it, doubles became the island's favourite street food! And why they call it Doubles? Because one bara wasn't enough — yuh getting two! Dat is real Trini goodness, oui!
Our Ingredients
We start with split peas and flour for the bara, fried golden till crisp and soft. The channa is raw garbanzo beans, slow-simmered in cumin, turmeric and curry till it's cooked to perfection. Every sauce is made fresh from green herbs and spices — tamarind for sweet-sour, cilantro for cool, pepper for heat. No artificial flavors. No preservatives. Nothing pre-mixed, nothing sitting around.
The Art of Bara & Channa
A good bara is the whole game. Too thick, it's bread. Too thin, it tears. We rest the dough, fry at the right temperature, and serve it warm — never cold, never reheated. The channa has to hold its shape but melt in the mouth. It's a balance we practice every single day.
Our Commitment to Freshness
We prepare in small batches. When you order, we assemble it — you can order it, we wrap them individually just before pick-up or pack it separate so yuh bara stays soft and yuh sauces stay sealed. Freshness isn't a slogan here. It's the only way we know to make doubles the way they should taste.
Fresh Daily
Small batches, prepared all day.
Real Spices
Cumin, turmeric, curry — no shortcuts.
Your Way
Pepper, sauces, extras, yuh choice.