Hanif Abrahim and a curried goat roti
Manager Hanif Abrahim of Ali's Roti Restaurant and one of his curried goat roti. (Wendy Maeda/Globe Staff ) Wendy Maeda/Globe Staff

From India, by way of Trinidad

At local roti shops, key ingredients are flatbreads, curries, and authenticity

By Jonathan Levitt
Globe Correspondent / May 9, 2007

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Scents of toasted cinnamon and clove are in the air, and Hindi lyrics and Bollywood beats warble from giant DJ speakers. Walk into Nikisha's Roti Shop and you might mistake it for an Indian restaurant. And while the cooks may have Indian roots, the curries simmering here got sidetracked on their way from Madras to the New World. (Full article: 1216 words)

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