India interviews chef Rashida Holmes of Bridgetown Roti, who has made a major splash in the Los Angeles food scene during the pandemic. Ramin Ganeshram, an acclaimed Trinidadian chef, food writer and cookbook author speaks on the history of Bajan cuisine. There is void of Caribbean food on the West Coast and Bridgetown Roti is here to change that. India travels to Los Angeles to meet Rashida Holmes, the second-generation Bajan from NYC who left the restaurant industry to start a pop-up concept food business serving food from Barbados. Given the island’s position as a historic international port, Bajan cuisine has become a medley of flavors from around the world. Holmes shares her earliest food memories, what inspires her cooking and how she turned Bridgetown Roti into a success during such a difficult time for restaurants and businesses. India also speaks to Ramin Ganeshram, a Trinidadian journalist, author and chef, who explains the rich and often surprising history of Bajan food.

Listen, see photos, and read recipes and transcripts at eatingamericawithindia.com and follow us on Instagram and Twitter

Follow Bridgetown Roti @bridgetownroti and order on their website or on Post Mates for weekend pick-ups and deliveries in the Arts District.

Follow Ramin on Instagram @nibblescribblesnyc and check out her cookbooks and novels on Amazon

Created and produced by India Witkin @spicymasalamama

Cover art by Suzanne Borderies @art_bysuz

Original song by Kilcool @kilcoolbeats

Consulting produced by Dylan Gans

Consulting edited and written by Susanna Gruder @suegru

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