I tasted Trinidadian doubles for the first time a few months ago, and I was so taken by the dish that I can now divide my life into before and after the experience. (Don’t ask how it took me so long as a lifelong resident of New York City, where doubles can be found in many neighborhoods, especially in Brooklyn and Queens.) The popular street food — an irresistibly fragrant simmer of curried chickpeas wrapped in two lightly fried flatbreads called bara — reflects the culinary influence of the many Trinidadians with Indian ancestry.
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