Roti and curry are the stars of Pam Jacob’s Wallingford kitchen, which turns out plate after plate of meat, potato and chickpeas that have been stewed in the Trinidad native’s special blend of curry spice, cumin and fiery habanero, ready to be mopped up with torn pieces of dhalpuri or paratha roti. The short menu also features Caribbean specialties like jerk chicken, pelau rice, and callaloo, a thick soup of greens and coconut milk. There’s a great lineup of non-alcoholic refreshments, including a creamy peanut punch and spicy ginger beer. Roti curry wraps and coconut bread sandwiches make for a satisfying lunch. JENN CAMPBELL