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6% from Bengal, 5% from Madras (or Chennai), 2% from Chota Nagpur, 1% from Madhya
Pradesh, 1% from Punjab and Haryana, 1% from Rajasthan, and 2% from other parts of India,
not including Mumbai (The Long Journey 1). These Indians also varied in castes and professions.
Being able to coexist despite being from different castes, such as Kurmi, Ahir, Thakur, and
Brahmin castes, Indian farmers, artisans, merchants, priests, cooks, etc. were able to combine
their culture, knowledge, and skills to unite and create a rich Indo Guyanese heritage.
Foods
When Indians arrived in Guyana, they had to modify some of their recipes according to
the available resources. Although some dishes remained the same, in both Indian and Indo
Guyanese cuisines, due to limited products in Guyana, the dishes slightly changed in Indo
Guyanese cuisine. Some recipes like Sal Sev, Dhal Puri, Bara, Channa, Aloo (potato) Roti, Oil
Roti, Sada Roti, Dosa, Pholourie, Puris, and the masala used to make various curries had to be
transformed using the available resources. Opposed to the use of whole wheat flour in India, in
Guyana, white refined flour was used to make rotis, puris and dhal puris because it was
affordable and accessible. Indians in Guyana were also limited to one type of channa (or
chickpeas) and dhal (split peas), whereas they had a variety in India (Mehta 3). Not only were
they limited in provisions, but they were limited in kitchen tools, leading to the modification of
certain foods, such as sal sev, otherwise known as chicken foot in Guyana. Although sal sev is
made in various sizes in India, it is only made in one size in Guyana. Due to these restrictions
and the lack of resources, the Indo Guyanese population had modified their cuisine accordingly.
One major modification was the use of masala. Indo Guyanese cuisine uses one type of
masala, whereas Indian cuisine has a variety of masalas, depending on where the dish comes