We are North America's premiere vendor of the most popular street food

in the Southern Caribbean, Doubles. It is a sandwich of delicious

Masala Channa (Chicpeas) with two soft fluffy flatbreads (Bara),

ususally served with condiment options including sweet & Tangy 

Tamarind Sauce, 5 & 10 alarm Hot Sotch Bonnet Pepper Sauce,

flavorful Shado Beni herb Sauce and shredded pickled Cucumber. 

 

Bara is made of white or whole wheat flour or Besan (chick pea flour),

baking powder, salt, and ground turmeric (which give it its yellow color).

It is flattened to a thin round disk about 5 to 8 centimeters in diameter

and fried for abour eight seconds. Some chefs also bake the bara,

but it is not fluffy when baked.  The bara is then filled with the curried

chick peas and your choice of condiments.

 

 

via Wikipedia:

The origins of this food began in Trinidad and Tobago when Mr. Lily Maumudeen started the business the products he sold were fried channa wrapped in cone-shaped packs. He then introduced a single bara (Fluffy flatbread 6" diameter) with the curried channa (much like a Taco). His customers would ask him to double the bara, hence the name "doubles" evolved and it became a sandwich, and Deen's Doubles became the pioneering brand. As the demand for Deen's Doubles increased, Mamudeen employed his two brothers-in-law, Asgar Ali and Choate Ali to sell Deen's Doubles in 1937. The Ali brothers launched their own Ali's doubles brand in 1938. Asgar Ali chose San Fernando for his sales district and Naparima College in particular as his historical starting point. Choate Ali remained in Princes Town while Mamudeen expanded to San Juan and Port of Spain.

 

One of Mamudeen's sons, Shamaloo Deen, later sold Deen's Doubles in his restaurant Deen's Diner on Marion Street, St. Boniface, Winnipeg, Manitoba, Canada. Most of the chana consumed in Trinidad is grown on the prairies of Manitoba and Saskatchewan. On June 25, 2001, Shamaloo sold the Marion Street restaurant and returned to Trinidad to promote Deen's doubles. Soon many many people all across Trinidad and Tobago began making and selling their own doubles and it has spread all over the southern Caribbean. DSGkitchen is the newest brand built specifically to bring doubles to the mainstream communities thoughout North America.

 

Early Vendors sold doubles out of a box, mounted on the front of bycicles. Maumudeen, the pioneer of doubles, was the first to build a wooden box, painted yellow, to fit his freight bicycle from which he sold doubles. When automobiles and doubles depots replaced bicycles, the box remained, to preserve the original sales image. A few vendors fry their baras in makeshift kitchens in the back of pickup trucks; the channa however, continues to be produced in their home-based kitchens. Here at DGS Doubles we prepare all of the ingredients in a fully equiped commercial kitchen in Queens, New York City.

 

You too can sell doubles, we will soon have franshise opportunities available, please email Chef Ganesh at dgsdoubles@gmail.com with the "FRANCHISE" in the subject line.  .