When you think of Caribbean comfort food, few dishes are as beloved and versatile as paratha. Known in Trinidad and Tobago as buss-up-shut (for its resemblance to a torn-up shirt) and in Guyana as oil roti, this flaky, buttery flatbread has become an essential part of family gatherings, festive occasions, and everyday meals. But how did this dish, rooted in Indian culinary traditions, become such a Caribbean classic?
Roots in Indian Indentureship
The history of paratha in the Caribbean dates back to the mid-19th century. After the abolition of slavery, Britain turned to India for labour on sugar plantations in colonies like Trinidad, Guyana, and Suriname. Between 1838 and 1917, more than 400,000 Indians arrived in the Caribbean as indentured labourers. They brought with them languages, religions, and cultural traditions, including food.
Among the many dishes that survived the journey was paratha, a layered flatbread popular across North India. Traditionally cooked on a hot griddle and brushed with ghee (clarified butter) paratha was hearty, filling, and adaptable making it a natural fit for labourers who needed sustenance for long days in the fields. There is also a South Indian variety called Parotta, and in Mauritius, it is called Faratha.
From Paratha or Porotta to Buss-Up-Shut and Oil Roti
Over time, Indian cooking adapted to Caribbean ingredients and techniques. In Trinidad, paratha was cooked on a flat iron tawah and beaten or torn apart with spatulas until it was soft, flaky, and shredded, earning the playful nickname buss-up-shut (from “busted-up shirt”). Served with rich curries and stews, it quickly became a celebratory dish, often reserved for special occasions like weddings or Eid.
In Guyana, the same roti evolved slightly differently. Called oil roti, the focus was less on shredding and more on layering with oil or butter to achieve a soft, pliable texture. Oil roti pairs perfectly with Guyana’s wide range of curries whether chicken, goat, or vegetarian options like pumpkin and channa.
A Dish of Community and Celebration
What makes paratha roti special is not just its taste, but the role it plays in Caribbean life. Preparing buss-up-shut or oil roti is often a family affair, rolling, clapping, and cooking together. The sound of roti being beaten on the tawah is familiar to generations of Caribbean households. And whether enjoyed with curried goat at a wedding or dhal and pumpkin on a Sunday, paratha connects people to heritage, resilience, and togetherness.
Today, paratha is more than a cultural import. It has become a Caribbean staple, with its own identity shaped by centuries of adaptation. In Trinidad, Guyana, and across the diaspora, you’ll find roti shops serving up buss-up-shut and oil roti alongside curries, chowmein, and pepper sauce, a reminder of the Caribbean’s unique blend of cultures.
Alima’s Paratha
At Alima’s, we are proud to carry on this tradition. For more than 30 years, our freshly made parathas have been part of family meals across Canada, connecting communities to the flavours of home. While we do not prepare it exactly like Guyana’s oil roti or Trinidad and Tobago’s buss up shut, our paratha has its own character. Each one is approximately eighteen inches in diameter, weighs about 14.5 ounces, and has a unique texture that stays soft for longer. We also produce a whole wheat version for those who prefer a lighter option. Over the years, Alima’s paratha has become popular not only among Caribbean families but also within Indian, Pakistani, Mauritian, Somali, and other communities.
Whether you call it buss up shut, oil roti, or simply paratha, one thing is certain, it will always hold a special place at the Caribbean table and, now, at the Canadian table too.
