The creation of a New York City-born journalist and chef whose father’s forebears were indentured servants brought to these islands from India. The book is peppered with historical detail and childhood memories, with a bit of travel guide thrown in. Recipes for classic dishes such as Doubles, Corn Pie and the Christmastime treat Black Cake sit alongside dishes that show the heritage of Chinese and Arabic communities. And the title? To tell a Trinidadian cook that they have ‘sweet hands’ is to praise their unsurpassed cooking skills, the author tells us.

Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chinese and British culinary influences come together in a unique blend. Includes more than 175 recipes, a section of color photos, and a foreword by the late New York Times food columnist Molly O'Neill.

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Food is a gateway to human emotion, believes Ramin Ganeshram, the New York City-born journalist, historian, and author. As a child, Ganeshram learned to cook “by osmosis” as her Trinidad-born father wove stories as he chopped, stirred and kneaded. As well as learning to cook, she learned the importance of food as a medium for telling ourselves and others about who we are, and where we come from.

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Virginia Burke

Food professional