Roti Hut 35

Celebrating 35 Years Of The Best In Rotis From Our Family To Yours

35 YEARS

1982-2018

Any patron is eligible for entry with an in - store purchase

Lauren O’Neil Blog To

TABLE OF CONTENTS 06 | Premier, Province of Ontario

08 | Vinodh's Journey: From Radiology To Rotiology!

18 | Generation Next: Savita & Vinesh's Visions

07 | Mayor, City of Toronto 12 | Station Chief Satee, Fully In Charge Of The Roti Hut's Overall Operations!

22 | 35 Years Later: The Roti Hut Today

Published by Tony McWatt, TeeMac Publishing on behalf of The Roti Hut. Celebrating 35 Years Of Food Service Excellence

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Vinodh's Journey: From Radiology To Rotiology!

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s a kid growing up in Trinidad, I remember my older siblings telling me that I was a mistake child and hell after five kids who would want a sixth? So this was in fact fully believable. To myself however, I always thought that I was a gift!

Growing up in a big family you had to learn quickly how to hold your own. A strong personality was a necessity and just as Crazy, the Calypsonian, had suggested “ A Deputy 's essential!�

As a kid I was a bit of a joker, who loved to play cricket, eat peppery chow and local rotis, washed down with a Solo.

Can you see where this is going?

We had a great childhood, never wanting for anything because our parents were simply fantastic. My dad was very popular and well known throughout the island. He'd dabbled in many careers, including politics.

Looking back on history, many small countries had experienced political, religious and racial tensions and back then Trinidad was no different. After a failed attempt was made on my Dad's

life in the early 70's however, and Trinidad found itself on the verge of civil upheaval, the idea was born that our family should migrate to Canada in search of a much safer, more opportunistic, future.

I remember the big test was for us to lock ourselves in the walk-in freezer at the grocery that my uncle owned. The thinking was that if we were still alive after five minutes, we would have a chance to survive in the great white north!

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THE ROTI HUT

1982-2018

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The big move took place in 1972.

Time came and we, six kids with mother and father, boarded a BWIA airline destined for the great unknown: Toronto, Canada. Our new home of opportunity where snow didn't go with cone and cold wasn't of the runny nose variety!

Years of transition from a very different life, new to us from our little Island of Trinidad slowly became memories over the ensuing 10 years. Having finished Grade 13, yes 13, I was soon asking myself what do I do?

My dad had always been business oriented. As a young adult he'd

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owned a Gas Station in T'dad and years after migrating to Canada had opened a Dinette store on Eglington Avenue in Scarborough. That store ran for many years and happened to give me my very first taste of work at the age of 13. Maybe business was in my blood from even back then, as my store job experience would eventually prove itself to be a predictor of my impending journey.

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In 1982 Harry Beharry, my dad, received a call from an old friend in Trinidad who told him that he owned a restaurant in Scarborough and it was available for sale. My dad's friend knew that there were four older sons in the family.

At 17, being the youngest of four boys and just having finished High School I was asked if I would be interested in running a restaurant. My other brothers were already committed to their careers so I was the only one left standing. Well I liked to eat and our appreciation of West Indian “food” had never left us as my mom was such a great cook.

How could this not work?

Having decided to put aside my P10

pursuit of a desired career in Radiology to instead pursue a crash course in “Rotiology”, well look what happened. I was also very fortunate to have gotten married in 1988 to a great cook in her own right. As my wife, Satee immediately put aside her aspirations of becoming a news anchor in New York where she'd grown up. Together we grew this business with lots of love and dedication along with two sons and one daughter “the next generation”.

At a ripe old age of 55, I can now see that TO offers a unique diversity for us to keep on striving and serving our community for many more years to come. Thankfully our kids have taken a keen interest in the business and would like to see “The Roti Hut” turn at least 50. Time will tell.

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Phone: 905-420-7400 | Fax: 905-420-0604

Station Chief Satee, Fully In Charge Of The Roti Hut's Overall Operations!

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ow its “Chief Cook and Bottle washer” Operations Manager, Satee Beharry's involvement with the Roti Hut started in 1988 when she and Vinodh were married. They'd met through relatives, although their eventual marriage was not in any way as arranged as was customary within their culture.

Satee was based in New York and not surprisingly Vinodh was constantly there, to the amused knowledge of many of his customers. She had known of his involvement with the restaurant from the very beginning. It was her counsel that Vinodh first sought when his father had proposed the idea of its ownership to him.

At that time her main focus had been all about perusing her educational career. She asked

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him if he was sure about it. When he responded in the affirmative the advice that she provided was that he should try it for a year to see where it goes.

“

Thirty-five years later, here we are today!”

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Her Dad had owned a trucking Company in Trinidad many years ago, so business has always been in her blood, to some extent. From the time of her marriage to Vinodh she's had a fully hands on involvement with The Roti Hut. As its Operations Manager she now handles every aspect of the restaurant's day-to-day functioning: customers, supplies, employees. While she does so, Vinodh's role has evolved into the restaurant's financial manager.

According to Satee, Vinodh's current role is now radically different from what it had been prior to their marriage and her involvement. “He used to spend virtually all of his time in the restaurant!� My involvement eventually allowed him to concentrate primarily on the overall finances while I looked after the day-to-day operations!

She mentions that there is a lot of paperwork behind the business, which Vinodh now handles. Her management of the overall operations has however allowed him to have some time available to enjoy other pursuits that he's passionate about, particularly golf.

In Satee's view, The Roti Hut's success to date, indeed its very survival for 35 years, is in large part

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due to the meticulousness that has governed every aspect of its operations. Her management has ensured that the restaurant's very high quality standards are always met and never comprised. She thinks that it has been their customer's appreciation of The Roti Hut's consistency in maintaining its very high standards that has contributed to its now 35 years of longevity.

Satee describes herself as “a clean freak!' As such she's been very particular about the restaurant's cleanliness in every corner, from the dine-in area to the kitchen and just as importantly into the washrooms. That preoccupation with cleanliness has also extended to the manner in which food is handled at the restaurant. Always in full adherence to the very highest standards.

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The Roti House's Engine Room:

Wheel Maker Engineers!

“They taught me everything I now know about making curry and roti!

They invented the wheels that have driven The Roti Hut's success!”

Soberthy Subratan (Jessie) Was at Vinodh's right hand from the very beginning. A “sweet hand” expert in cooking curry, doubles and pholourie she helped get The Roti Hut off to a flying start as a favorite among its initial customers.

Ramdia Mangra (Ma) The original roti maker. Made rotis by hand and thought Vinodh all that was necessary to ensure that the finished dhallpouris and “buss up shuts” were of the highest possible standards.

Dorothy Childs (Dar) The all-rounder, skilled at both curry cooking and roti making she was the perfect compliment to Jessie and Ma. Together they were a formidable engine room trio that served up the very best curry and rotis in town!

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The Roti Hut:

Owners & Managers Harry Beharry Family Patriarch Harry Persaud Beharry. It was he who initially purchased the restaurant from his friend. It's original name was Kammy's The Roti Hut. Harry Beharry's vision, the materialization of which he entrusted fully to his youngest son Vinodh, was that The Roti Hut would quickly become highly favored as one of Toronto's most popular Caribbean-owned restaurants.

Vinodh & Satee Beharry The Roti Hut's dynamic husband and wife duo. While Satee manages all aspects of the restaurant’s entire operations, including ordering supplies, meal preparations and staffing, Vinodh oversees the finances. Says Satee: “I may be the one writing the cheques, but it is Vinodh who ensures that the money is always there to keep the restaurant functioning.

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As a means of always staying ahead of the competition, the Roti Hut has tried to keep up with the times. Its evolution from a strictly take-out restaurant to a dine-in facility has perhaps been the most tangible expression of that inclination. There's always been a tendency for roti shops to be regarded as “hole in the wall, glorified rum shops.� That's a label which The Roti Hut has studiously sought to avoid through its complete and unwavering adherence to the highest possible standards in every aspect of its operations.

As such there's nothing fast food oriented about the Roti Hut's menu offerings. Every item on its menu is made from scratch.

Overall, the restaurant's environment overall has also been established and maintained in a manner which fully compliments its food offerings.

The expansion from take-out to dine in has also allowed The Roti Hut's customers the opportunity to enjoy its menu offerings in

an attractive ambiance.

When The Roti Hut's doors were first opened, thirty-five years ago, there were less than a handful of other roti shops throughout all of Toronto. Today, in stark contrast the numbers of roti shops has grown to such an extent that there's seemingly almost one on every street corner. To have survived for as long as it has, within such an increasingly competitive landscape is therefore a testimony to the Roti Hut's favoritism among its customers and to their outstanding loyalty.

The Roti Hut's management and staff fully appreciate that customers now have the luxury to pick and choose which roti shops they'd care to patronize. As such the Roti Hut's adopted approach has been to treat every customer that comes through its doors in a manner, which will allow them to fully enjoy and appreciate the experience.

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The demographics of the Roti Hut's customer base has also changed radically over the past thirty-five years. Initially it would have been almost 90% West Indian.

Today, says Satee, its about 70% “Canadian,� comprised of representatives of almost every one of this City's mainstream society's many ethnicities. Caucasians. Greeks, Italians, Chinese. Middle Easterns and South Asians now regularly pass through The Roti Hut's doors in equal numbers to its steadfastly loyal Caribbean community customers.

The feedback that has been received from the Roti Hut's customers, particularly those who have kept coming back over the years, has indicated that it's the consistency of the restaurant's standards, which has fueled their loyalty. They have also appreciated the restaurant's efforts to keep up with and stay ahead of the times. Efforts which have been grounded in the very feedback that has been

provided by such customers in terms of what changes they would like to see at the restaurant.

Satee has wholly enjoyed her involvement with the Roti Hut to date. To her the restaurant has served as an embodiment of the importance food plays within our Caribbean culture. For us as Caribbean peoples food has always been associated with family, friendship, good times and sharing. Her greatest enjoyment has therefore been to see families, oftentimes with three or four generations represented, come into the Roti Hut to enjoy a meal and even moreso to see them leave with joyous, happy smiles on their faces.

Like Vinodh, her hope now is that the Roti Hut can and will continue to provide such joy for many more years to come. Perhaps indeed to its 50th Anniversary and well beyond.

Congratulations To The Roti Hut on its 35th Anniversary

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Generation Next:

Savita & Vinesh's Visions

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rom since I was a little girl I've been in the restaurant. I practically grew up there. My mom and dad used to allow me to help around the business sometimes making a miniature version of a roti, serving our sit-down customers their food in colourful baskets, or putting me on a step stool to reach the cash register and push the buttons as directed.

Whenever I got bored I would run down to the convenience store for a mickey mouse popsicle and come back to observe all the different people that would walk through our doors. I was easily entranced by the way my mom carried herself when she was in there - so confident and charismatic – I hoped that eventually I would grow into even a fraction of her shoes, and so I did. I imitated her charm and used it to develop my own. Today I am 21 years old and I can truly say that the business has taught me some of the most valuable traits and lessons I have gained in my life. Most importantly, I found the purest joy in serving those who choose to come into our restaurant and seeing just how much satisfaction comes from enjoying a good meal. In my childhood mind I have always seen and continue to see our customers as friends and family and so it has been an ongoing goal of mine to never let them leave without a smile.

I feel honored to work in the restaurant alongside our amazing staff, and grateful to interact with our incredible clientele on a daily basis. For that reason I believe the future Roti Hut could become a staple establishment that is seen and enjoyed all over Ontario and maybe even a household P18

Becoming A Staple Establishment, Seen And Enjoyed Throughout Ontario! name to turn to when looking to spice things up in the kitchen. I cannot begin to say how proud I am as a daughter to see my parents make this milestone – the restaurant is such a good representation of them both as individuals and as a couple, from the cleanliness to the mouthwatering food and the execution of it all in a light and welcoming atmosphere. There would be nothing greater than to meet an even grander milestone when we hit 50 years in business and I can't wait to stand by their side and be a part of it!

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rowing up my siblings and I spent A LOT of time in the restaurant but It wasn't until my teenage years that I first started helping out. My first job ever was cashing and waiting tables during my summers off school.

A personal interest of mine and my career outside of the restaurant involves advertising and marketing. My role with the restaurant has evolved to that of bringing the business into today's times and staying relevant. I recently took over our rebranding, website, social media and other marketing initiatives.

It has been one thing to see the impact that The Roti Hut has had within the community in the past, but I'm most enjoying seeing the effect that actively building a strong brand is having on the business and with our customers. Being

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THE ROTI HUT

1982-2018

Congratulations to the Beharry family and The Roti Hut for 35 years of food excellence. Roti Hut and family has provided an exquisite, unmatched tasting extravaganza.

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It's great that we've become this staple in the GTA and I think that gives us leverage in being able to explore new things. I'm really hoping to fulfill even more of the restaurant's potential through things like partnering with other local businesses, opening up new locations (maybe mobile?) or even pop-up shops. We've always spoken about getting involved in some long-term non-profit

Our Family's Ultimate Goal Is To Expand The Business

initiatives that personally resonate with us, so there is no doubt we have much more in store in the coming years.

Our ultimate family goal is really to expand the business. Over the coming years we plan to keep close ears and eyes on what our customers want and what the market dictates. With the growing demand and supply for West Indian food and culture in the city it is important to find and maintain our niche.

Hint**Scarborough is becoming a little too far for our downtown Toronto customers*

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Heartiest Congratulations to The Management & Staff of The Roti Hut on your 35th Anniversary.

1982-2018

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35 Years Later: The Roti Hut Today

The Roti Hut has been faithfully serving West Indian favorites dhalpurie and paratha roti, doubles, and jerk chicken for decades, three and a half to be exact, since 1982. Run by the Beharry family that entire time, the roti at this place is in fact considered to be among the best in the city. What's now a sit-down area with a capacity of about 60 and a casual Caribbean feel, used to be a very small take out and dine-in restaurant prior to its expansion.

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Prior to the reno, the place was takeout only for 25 years.

Dhalpurie roti is owner Satee Beharry's specialty, the silky dough filled with a thin layer of crumbly yellow split peas, lovingly reproduced here by hand by kitchen staff. Once the roti's been made, it's grilled with a bit of veggie oil. Plain paratha roti are also made by hand here.

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The Roti Hut's doubles dough, made with chickpea flour so it's thicker and fluffier than that which is used for rotis, is also made by hand here and deep-fried to a puff. Chickpea doubles are definitely some of the best to be had in the City. They pop amazingly with some house sweet dark tamarind chutney, the dough

nice and elastic yet airy.

Phulourie are balls of deep-fried similar to doubles dough seasoned with pepper and garlic so they're chewy and savory. Dip them in a house hot apple chutney that's much thinner than the tamarind, with amazing sweet and sour notes.

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A pumpkin and spinach roti, a true classic, doesn't last long at all if and when shared among a group. Dhalpurie roti wraps around the filling in a spiral rather than creating one big pocket like some other roti, showcasing the true star of the dish complemented by the soft,

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flavorful veggie filling.

An open-faced boneless goat roti has a nicely tender and warmly spiced meat filling, and exemplifies its not-too-thin ability to hold up to a soupy curry. Any main can be ordered as a roti or with rice.

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As a variation from its curry and roti core offerings, The Roti Hut's boneless jerk chicken with rice and peas is somehow just as good as everything else. Accompanied by cabbage and carrot, the meat's torn into nice natural chunks that are juicy and spicy.

House peanut punch is thick, nutty, filling, and utterly slurpable. The viscosity and nuttiness is a little

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reminiscent of a tahini shake.

At the Roti Hut there's a spicy and acidic house pepper sauce on every table. This report has only scratched the surface when it comes to the roti offerings: there's also shrimp, duck, and even conch when available. The only way to keep discovering more is to come back time and time again to this reliable age-old family joint.

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ACKNOWLEDGEMENTS The Roti Hut's Management and Staff wish to express their sincere th appreciation for the outstanding support that has been provided to its 35 Anniversary celebrations by the following Companies.

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We also gratefully appreciate and acknowledge the dedicated time and efforts of our Publisher, Tony McWatt and Graphic Designer, Julie Rambali in making this publication possible.

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