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Early East Indian indentured laborers. In his book Perspectives on the Caribbean: A Reader In Culture, History, and Representation, Philip W. Scher cites figures by Steven Vertovec, Professor of Anthropology; Of 94,135 Indian immigrants to Trinidad, between 1874 and 1917, 50.7 percent were from the United Provinces of Agra and Oudh, 24.4 percent hailed from Oudh State, 13.5 percent were from ...
The History of the West Indian Islands of Trinidad and Tobago, 1498–1900. Alvin Redman, London. Aleong, Joe Chin, and Edward B. Proud. 1997. The Postal History of Trinidad and Tobago, Heathfield, East Sussex, England: Proud-Bailey Co. Ltd, ISBN 1-872465-24-2; de Verteuil, Anthony. 1989.
Many fruits available in Trinidad and Tobago are commonly used in a savory and usually spicy delicacy broadly referred to as "chow". The main ingredients of chow are usually: the fruit of choice, culantro (bandhaniya), pepper (powdered, sauce or natural form), salt and sometimes garlic and vinegar.
Sundar Popo; Sam Boodram; Ravi Bissambhar; Rikki Jai; Rakesh Yankaran; Parvati Khan; Heeralal Rampartap; Adesh Samaroo; Drupatee Ramgoonai; Jit Samaroo; Neeshan Prabhoo
The culture of Trinidad and Tobago reflects the influence of Indian-South Asian, African, Indigenous, European, Chinese, North American, Latino, and Arab cultures. The histories of Trinidad and Tobago are different. There are differences in the cultural influences which have shaped each island.
Hinduism in Trinidad and Tobago is the second largest religion. Hindu culture arrived to Trinidad and Tobago in 1845, with the arrival of the first Indian indentured laborers, the overwhelming majority of which were Hindu. [2] According to the 2011 census there were 240,100 declared Hindus in Trinidad and Tobago.
The relationship between India and Trinidad and Tobago started on 30 May 1845, when the Fatel Razack brought 225 indentured labourers to Trinidad from India. The majority of Indians consisted of Arawakian and Taino natives. However, 37% of Trinidad and Tobago's population are with mixed Indian and African descent. Hence the term, "dougla".
Until World War I, 145,000 workers, mainly East Indian, migrated to Trinidad, adapting their recipes to the supply of ingredients found in their new home. [1] According to the Dictionary of the English/Creole of Trinidad & Tobago , the term saheena derives from the Bihari group of languages and means delicious or savoury . [ 2 ]