Sera x Bibi Present: Indo-Caribbean

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On July 5th, Sera and Bibi present ‘Indo-Caribbean’, the second in a three-part series exploring how Indian flavours have shaped food cultures around the world.

Where Kenyan BBQ explored East Africa, this second event moves to the Caribbean. Indian indentured workers came to the islands in the 1830s, bringing cumin, coriander, turmeric, fenugreek, mustard seed, split peas and channa dal, plus techniques for layering ghee through dough and slow-cooking meat in wet masala. These met what was already in the Caribbean kitchen — cassava, plantain, scotch bonnet, pigeon peas, African one-pot cooking, indigenous pepperpot. The result was not Indian food transplanted, but a new Creole cuisine.

Doubles, the Trinidadian breakfast, was invented in the 1940s — curried chickpeas inside two fried flatbreads. Buss-up-shut, the local name for paratha, is now served at every Trinidadian wedding. In Guyana, cassareep-based pepperpot absorbed Indian spicing; in Jamaica, curry goat became the dish at every gathering.

The menu draws from across the Caribbean. Aloo pie, the answer to a samosa, alongside jerk chicken wings and pholourie, the split-pea fritters descended from the Indian pakora. Buss-up-shut roti arrives to be torn and dipped, with prawn and cassava pepperpot, baingan chokha, and plantain chana. Curry goat and rice and peas follow, the Sunday lunch eaten from Kingston to Port of Spain. Rum and raisin kulfi to finish.


Due to the unique nature of this event, we are unable to accommodate dietary restrictions or menu substitutions. Optional service will be charged on the day. Tickets are non-refundable.

This event is in partnership with Minuty Wines. We'll be showcasing several wines from their OR range across the meal, a look at how versatile Provence wine is across different cuisines, this time against the spice and slow-cooked richness of Caribbean cooking.

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