Indian Indentured Influence: Spice Revolution

The arrival of Indian indentured workers after 1854 revolutionized French Caribbean cuisine:

The Colombo Revolution

"Colombo isn't curry," insists Indo-Guadeloupean chef Devi Ramsaran. "Our ancestors adapted Indian spice mixtures to Caribbean ingredients, created something new. Colombo powder contains coriander, turmeric, cumin, fenugreek, black pepper, cloves—but proportions and preparations are purely Caribbean."

Indian Contributions

- Roti: Flatbreads stuffed with curried vegetables or meat - Dalpuri: Split pea-filled roti - Chutneys: Fruit and vegetable preserves - Rice dishes: Sophisticated preparations beyond European boiling - Vegetarian options: Expanding plant-based cuisine

"Indian arrival made our food more complex, more layered," reflects Chef Marie-Line Symphor. "They brought 5,000 years of spice knowledge. Combined with our traditions, it created flavor explosions."