In 2019, we headed South to open an outpost in Birmingham Alabama. We opened the first Mile End, our tiny Brooklyn restaurant, in 2010 with a goal of sharing the classic Jewish comfort food of our childhood and introducing new type of cuisine.
Mile End Deli started with a mission: to continue the legacy of our grandmothers’ cooking and introduce Montreal-style cuisine to New York. We are upholding the highest cleanliness and safety standards. Mile End is doing everything we can to keep our team safe, supported, and employed. is at 419 Clinton St.Food is comfort, and comfort food is what we do best. Roti Paradise, open every day from 8 a.m. In addition to his home-cooked food he also sells his own bottled tropical juices and a selection of imported beverages, candies, snacks and groceries. Now Roti Paradise is open in Hempstead, where Mohabir used to live and whose West Indian community, he believed, was not being served. "I called it Roti Paradise," he recalled, "because it just seemed like a miracle to me." He’d always wanted to open a restaurant and this seemed like a heaven-sent opportunity. He said, ‘do you want it?’ The place just fell into my lap."īy that time, Mohabir had already worked not only in produce sales but as a local newspaper publisher and a disc jockey. "The guy completely renovated the place and after a week he decided he couldn’t do it. In 2017, the new restaurant next door abruptly closed. Before he became a restaurateur he was a produce importer and ran a grocery in Queens Village. Many of the tropical fruits and vegetables at Roti Paradise are grown on a farm that Mohabir co-owns in Jamaica. At breakfast the steam table is devoted to delicacies featuring okra, spinach, potato, bitter melon, eggplant, pumpkin, bitter melon and jackfruit, whose distinctive texture "eats" like meat. Mohabir is as proud of his vegetarian fare as he is of his meat curries. Credit: Newsday/Erica Marcusīesides the regular roti, Roti Paradise also makes dal puri, whose dough is stuffed with split peas (dal) before it is rolled out and griddled.īy clicking Sign up, you agree to our privacy policy.īecause of their Hindu faith, many of the Indians who settled in Guyana, Trinidad and Tobago, Suriname, Jamaica and other Caribbean islands were vegetarian, thus their cuisines make copious and creative use of vegetables. Traditionally, roti is used instead of a fork to eat its accompanying curry as the irregular surface does a better job of sopping up the gravy.īibi Haniff flips roti on the griddle at Roti Paradise in Hempstead. When it is cooked to her liking, she folds it up in a dish towel and slaps it around a bit to abrade the surface. There it is repeatedly flipped and oiled, flipped and oiled, until the surface blisters and turns golden, and the interior becomes flaky and tender. Mohabir doesn’t make the roti himself that task falls to Bibi Haniff, who pats out the dough and stretches it into an enormous circle before slapping it on the griddle. "I know a lot of places that buy it frozen," he said. He makes his own masala seasoning blend (allspice, cumin, coriander, mustard seed, cinnamon and cloves were the spices he would reveal) and, most importantly, roti, the griddled flatbread that gives the shop its name, is made to order.
In the kitchen of his seven-month-old West Indian takeout restaurant, Roti Paradise, everything is made from scratch daily.
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