Raymond Mohan, chef and owner of Lolo’s, takes Samuelsson to Sybil’s for a quintessential Guyanese spread. Owner Viburt “Cooky” Bernard cooks up dishes like blood pudding and pepperpot, a spiced meat stew eaten with plait bread. His son, Brien Bernard, describes the Guyanese pine tart, a traditional pineapple-filled pastry and one of Sybil’s bestselling items.

NYPD Inspector Deodat “Deo” Urprasad introduces Samuelsson to Sonny’s Roti Shop, where Indo-Guyanese and Indo-Trinidadian cuisines share space on the menu. They dine on doubles — fried flatbread topped with curried chickpeas — while discussing the importance of diversity and inclusion in the law enforcement sector.

Shivani Collado manages Singh’s Roti Shop, which combines Caribbean, Indian, and Chinese culinary influences into one very popular menu. At night, the restaurant adopts an entirely different atmosphere, bringing in live reggae and calypso music that people can eat, drink, and dance to.

According to Samuelsson, this Hindu temple serves up some of the best vegetarian food in all of New York City in its basement food hall. At Shri Lakshmi Narayan Mandir, people of all religious identities are welcome to participate in prayer services and eat Indian and Caribbean foods like roti and potato curry.