Tracking Toronto's newest, independent, registered restaurants

The kitchen builds its identity around filled Roti (chicken, channa, potato, pumpkin) and doubles, the chickpea sandwich served on fried flatbread with chutney and cucumber. Both are customizable across filling, chutney type (chadon beni, kuchela, mango, tamarind) heat level, allowing diners to dial in their preferred balance of spice and sauce. The Roti arrives wrapped and ready to tear into, the doubles stacked and dressed to order, the exact format you'd find at a Port of Spain food stall, replicated here with cold drinks and coffee to round out the meal.