In the newest and latest version of the Roti Ranking Scale … I’ve applied it to two restaurants that D and I ate at this weekend. Danforth Roti Shop and ACR Doubles and Roti in Toronto.

The first calibration of the scale was done based on factors described in the scale. BTW for those who think I have waaayyy too much time on my hands … my thinking was before I actually put out my critical thoughts on BlogTO and get absolutely slaughtered by a bunch of yee-haws and white people who never ate a good roti in their lives not too mention, those Trini refugees who want to support their “fam-a-lees” business and reputation.

My logic was that by creating a relatively objective scale, it would diffuse the hate mail I would get from the community when I posted a bad ranking, since Toronto is full of absolutely garbage roti and Guyanese/Jamaican/Bajans who buy Trinidadian made roti skins and use their own “Jerk Chicken”, “Island curry” etc. I mean Toronto is a place, where some joker actually tried to put “Thai Coconut Curry” into a roti … like WDMC?

Now how does this apply to Travel? Well, if one is going to Trinidad to eat real Roti … then one should have an objective travel tool to make your experience an optimal one, never mind the fact that 93.4% of all statistics and figures are 69.12% fallacious and 4.56% buffoonery.

Here are screenshots of the 77% roti ranking, I am going to confer on Danforth Roti Shop. Now to find some time over the weekend to write a proper review. Who said food writing was easy?

I am by no means, a mathematical whiz or statistician but I figured in starting to review Roti and Doubles, one should have an objective way of measuring apples to apples. No two rotis are ever the same, even from the same vendor, since the “Roti Taste Ranking” (RTR) depends on a number of factors. For instance, the temperature at which the Roti is served, makes a difference on the actual taste experience. If you don’t believe me, go out and get a cold roti skin with luke warm curry, I guarantee it probably won’t be the greatest thing you’ve ever eaten.

In creating this roti scale, it is important to consider the three components of a good roti:

  • Roti “Skin” (Plain Dhalpuri without curry)
  • Curry (This can have meat or not)
  • Condiments (Pepper Sauce, Kutchela, Anchar)

Everything else is optional. The RTR of roti is NOT contigent on external factors like seating, presence of debit/credit card machines, toilets … even decent Customer Service [See cultural factors/examples on West Indian / Trinidadian Customer Service]. Classifying the actual dining experience is a completely different issue. In my ranking scale, I have to necessarily separate the dining experience from the RTR to be objective.

  1. Factors to consider when evaluating a roti skin
  • Appearance
  • Texture
  • Strength
  • Size (Diameter)
  • Shape
  • Thickness
  • Temperature on serving
  • Taste of Dhal (Split peas)
  • Made onsite

My first pass at evaluating a roti resulting in the following excel spreadsheet …

Thoughts?

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As much as I love cricket, I never had the chance to play village cricket in Trinidad.

The only time I was in Barrackpore was going to see Ria Maharaj at Princes Town. The things that a young man will go through just to see a girl … young and dumb!

The only problem with village cricket is that the only people who care, are the ones who are drinking in the rumshop across from the cricket ground :)

For all the Food Network specials with Andrew Zimern and Anthony Bourdain about “Bake and Shark” … the sad thing is that there is no authentic “bake and shark” anymore and they’re advertising something that is no longer available, yet the masses come in search of a “bake and shark”. 

Looking at the menu board at any vendor at Maracas Bay, the questions one should ask are :

“Where are they finding all these “Sharks”?” 
“Why is “Shark Meat”, the cheapest fish meat on the menu?”
“Someone actually eats a plain bake? (Bake with no dressing)”

Ok, the last question is a rhetorical question. The plain and simple truth is that the “Shark meat” being served at these place are probably either what Trinis call “Catfish” (a bottom feeding fish – scavenger), “Skates” (a type of ray) or “Grouper” (another scavenger fish). These are in available in sufficient quantities to feed the masses now expecting their “Bake and Shark” fix when they go to Maracas.

I have no problems with an excellent fish sandwich, but I think it is about time to stop the “Bake and Shark” charade, but I know it will never happen, since “Bake and Shark” is now controlled by the Ministry of Tourism and regulated.

I refuse to eat “Bake and Shark” at Maracas anymore because there is no “Shark” meat in the sandwich. I do love “Kingfish”, so I’ll always get the “Bake and Kingfish”.

What makes the fish sandwiches at Maracas so good is the quantity and variety of the dressings that you can top your sandwich with.

When the list of dressings includes :

  • Garlic Sauce
  • Fresh Chadon Beni seasoning
  • Lime water
  • Super Hot Pepper sauce
  • Regular pimento sauce
  • BBQ Sauce
  • Along with fresh pineapple, green mango salsa, grated mangoes, cabbage slaw, lettuce, tomatoes, cucumbers, corn, water cress

The dressings make the sandwich, as evidenced by the line up to dress the sandwich. These sandwich vendors are making a killing and with good reason, a Maracas beach lime is truly not complete without a “Bake and Shark”. Blame the Travel Network and savvy marketing for the association … even your world traveling Trini friend falls victim to it.

Maracas Again :)

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