BAVINA SOOKDEO
At 62, Gita Sahai's journey from her roots in Trinidad to the bustling streets of New York City is remarkable.
In an interview, Sahai shared her inspiring story of taking the flavours of Trinidadian cuisine to the heart of New York and making a mark internationally.
Born into the Ramsackal family in Bejucal, Trinidad, Sahai spent her early years immersed in the family business, from selling goods at the Chaguanas market to helping run Ramsackal’s Supermarket in Cunupia alongside her siblings.
In 1982, she married Ganesh Sahai and embarked on a new chapter, migrating to Queens, New York. Her husband was involved in the food business in Manhattan, running Sims Delicatessen and then, in 1989, opening Melissa’s Gourmet Deli.
Reflecting on the genesis of her restaurant venture, Sahai recalls the palpable demand for authentic Trinidadian meals and family-style dining in her new home.
“ Although we still cooked at home, there was nowhere to go out and have a good time (like back home) or enjoy a nice Trinidadian family-style dinner and cocktails.
[caption id="attachment_1069382" align="alignnone" width="672"] Gita Sahai, co-owner of the Flamingo Restaurant & Bar in Ozone Park, New York, which serves Trini and Caribbean cuisine. Photo courtesy Gita Sahai -[/caption]
"At that time there was one roti shop and maybe one or two West Indian groceries in New York. There were even restaurants which represented many other islands and countries but (they were) nonexistent for Trinidad.”
With Trinidad and Tobago’s culture and cuisine close to her heart, in 1995, she and her husband seized the opportunity, opening The Flamingo Restaurant & Bar in Ozone Park, New York, the first of its kind in the city. Specialising in Trinidad-style Chinese cuisine and West Indian dishes as well as TT-inspired drinks and cocktails such as rum punch, sorrel and peanut punch, the restaurant quickly became a beloved fixture in the community.
Sahai explained that the local Chinese people of TT have developed different variations to their own cuisine, which is what we describe today as Trinidad-style Chinese cooking.
“We picked up on this local favourite and decided to feature this cuisine at our establishment. Our first chef was a Trinidadian of Chinese descent. Our best seller from then until now is our shrimp wontons.”
In addition, she also features other signature TT dishes such as callaloo, crab and dumpling, roti, curries and soups.
Sahai emphasises the importance of authenticity: “I truly believe that we must stick to using the traditional ingredients which define the history of some foods in TT, such as culantro, aka bhandhania/chadon beni, thyme, peppers, curries, and certain masalas, just to name a few.”
One can imagine the challenges Sahai faced in setting up shop, but she credits her family’s unwavering support for smoothing the journey. She acknowledged the difficulty in finding the right location but underscored the strength of family bonds in overcoming obstacles.
As a woman from Trinid
