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If you’ve never had Rashida Holmes’ curry chicken roti flaky, buttery paratha roti wrapped around a warmly spiced stew of dark-meat chicken, crunchy slaw and crispy skinned potatoes you’re missing out. It’s presented in a package so tight and perfect it’s almost a shame to bite into it. But bite into it, of course, you must.
Holmes, chef-owner of Bridgetown Roti, a Caribbean food pop-up in downtown L.A., spent plenty of time navigating professional kitchens before realizing that the direction she’d been searching for, she’d had all along: the familiar and complex flavors of her Barbadian heritage.