The story
Indar's Roti and Doubles in Etobicoke is a quintessential local gem that captures the heart of Toronto’s Caribbean food scene. This old-school establishment is celebrated not just for its authentic menu, but for its incredibly friendly service that makes every visitor feel at home. Whether you are stopping by for a quick snack or a hearty meal, the atmosphere remains consistently welcoming.
The kitchen’s dedication to craft is evident in every bite, particularly with their standout goat curry. As creator Luke Martin noted, this signature dish is "unreal" and requires an impressive eight hours of preparation. Beyond the curry, the menu features a variety of traditional staples, including doubles, bone-in chicken curry, dal puri roti, and pholourie. For anyone seeking a genuine taste of Trinidadian flavors in the city, Indar’s is an essential destination.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the doubles, calling it a flawless, messy masterpiece of soft bread and spiced chickpeas. The overall vibe is pure, unpretentious joy—a humble street-food gem that delivers explosive flavor.
“This double is really good. They put a lot of sauce — you can't even see the other double underneath. Nice pepper sauce, not as spicy as Wicked Carob. The chutneys, the tamarind chutney sauce — all the different flavors are there. It's sloppy and delicious.”
What creators say
1 creator has covered Indar's Roti and Doubles. Most active: Luke Martin
Indar's Roti and Doubles is an old-school local spot with incredibly friendly service and unreal goat curry that takes 8 hours to prepare.
Dishes mentioned
Doubles
This double is really good. They put a lot of sauce — you can't even see the other double underneath. Nice pepper sauce, not as spicy as Wicked Carob. The chutneys, the tamarind chutney sauce — all the different flavors are there. It's sloppy and delicious.
Boneless Goat Curry
The goat here is unreal. So tender. Out of all the dishes, I've got to give it up for this goat. The process is no joke — they soak and brine it for 3 hours, wash it for a couple hours to get the blood out, then cook it for 3 hours. All in, it's like 8 hours just to cook this goat every day. The flavor is there. The pepper sauce with it is amazing.
Bone-in Chicken Curry
The chicken tastes better on the bone, which I totally agree. Super tender, fall off the bone, can barely hold it. The seasoning they got in there is awesome.
Dal Puri Roti
This dal puri is stuffed with lentils — you can see just a thin coating of the lentils on the inside. It's light and perfect for wrapping up the curry.
Pholourie
These pholourie are like Trini-style Timbits — spiced deep-fried dough served with tamarind sauce, green sauce, and shadow benny. The texture is so fluffy, it just absorbs the tamarind sauce. Really good, tangy, a lot of flavor in that tamarind sauce.
