The food on T&T is a delight to the senses and has a distinctively creole touch, though everyone has a different idea about what creole seasoning is (just ask around, and you'll see). Bountiful herbs and spices include bay leaf, chadon bene (a.k.a. culantro, and similar in taste to cilantro), nutmeg, turmeric, and different varieties of peppers. The cooking also involves a lot of brown sugar, rum, plantain, and local fish and meat. If there's fresh juice on the menu, be sure to try it. You can taste Asian, Indian, African, French, and Spanish influences, among others, often in a single meal. Indian-inspired food is a favorite: rotis (ample sandwiches of soft dough with a filling, similar to a wrap) are served as a fast food; a mélange of curried meat or fish and vegetables frequently makes an appearance, as do vindaloos (spicy meat, vegetable, and seafood dishes). Pelau (rice, peas, and meat stewed in coconut milk) is another local favorite. Crab lovers will find large bluebacks curried, peppered, or in callaloo (Trinidad's national dish), a stew made with green dasheen leaves, okra, and coconut milk. Shark and bake (lightly seasoned, fried shark meat) is the sandwich of choice at the beach.
What to Wear. Restaurants are informal: you won't find any jacket-and-tie requirements. Beachwear, however, is too casual for most places. A nice pair of shorts is appropriate for lunch, and pants or sundresses are probably a better choice for dinner.