Top Roti dishes in Toronto

The house specialty — soft, fresh-made roti stuffed with your choice of filling, the kind of handheld that justifies the restaurant's name

Shredded roti stir-fried on a hot griddle with egg, vegetables, and your choice of meat — audible, aromatic, and deeply satisfying

Thin, pliable flatbread stuffed with ground split peas — the definitive Guyanese roti style, best loaded with curry chicken or goat

Soft, freshly made flatbread wrap stuffed with your choice of curried filling — chicken or goat are the stalwarts — with a warmly spiced, deeply savory sauce that soaks into every fold

The namesake dish — a soft, pliable flatbread rolled around your choice of spiced filling with chutneys, generous and satisfying in every fold

Crispy, flaky flatbread served alongside a hearty Singapore-style chicken and potato curry.

Chopped roti griddle-fried with egg, vegetables, and choice of protein — smoky, deeply seasoned, and textured in the best way

The house specialty — flaky dhal puri or buss up shut loaded with your choice of curried filling; the benchmark dish by which the whole shop should be judged

Supple dhalpuri or paratha roti wrapped around stewed curried chicken with potato, fragrant with cumin and shadow beni

Bone-in curry chicken wrapped in a dhalpuri or paratha roti, the gravy rich with shadow beni and scotch bonnet heat

Freshly made whole wheat flatbread, soft and slightly charred at the edges — the dish the restaurant is named for and built around

Bone-in goat braised until the meat slides free, wrapped in a buttery paratha roti that soaks up every drop of the curry gravy

Chopped flatbread stir-fried on a flat iron with egg, vegetables, and your choice of meat — the rhythmic clanging of the blades is the soundtrack, and the result is a smoky, satisfying mess of textures

Dhalpuri roti wrapped around bone-in or boneless curry chicken with potato, deeply spiced and filling enough for a full meal

Flaky, layered flatbread with a burnished crust served with curry dhal for dipping — the lamination is done properly, not the dense, doughy shortcut

Chopped flatbread stir-fried on a flat iron with egg, vegetables, and choice of meat — Sri Lanka's defining street-food dish executed in a proper Sri Lankan kitchen

Chopped flatbread fried on a hot griddle with egg, vegetables, and your choice of chicken or beef — Sri Lanka's quintessential street-food staple, deeply savoury and filling

Generous curry-filled roti wrap with your choice of protein — the chickpea and goat versions are consistently well-spiced and satisfying

Shredded roti stir-fried with egg, vegetables, and curry on a hot griddle — the clatter is the experience, and the result is a satisfying mess of flavour

Flaky dhalpuri or paratha roti wrapped around curried chicken, goat, or vegetables — the filling is seasoned deep, not just salted

Shredded flatbread wok-tossed on a hot griddle with egg, vegetables, and your choice of protein — the rhythmic clanging of the blade is the kitchen's calling card

Dhalpuri or paratha-style flatbread folded around curried meat or vegetable fillings — the benchmark dish for any Trinidadian kitchen

Flaky, layered flatbread cooked to order and served with a thin dal and chicken curry for dipping — a reliable opener that sets the tone for the meal