Marla notes that combining Indian and Caribbean cuisines is a unique restaurant concept. Many parts of the Caribbean have a large Indian population, ... More
Marlas Caribbean Cuisine
Marla notes that combining Indian and Caribbean cuisines is a unique restaurant concept. Many parts of the Caribbean have a large Indian population, however. They were brought by the British as indentured workers to work the fields after the slave trade stopped. Marla has spiffed up the restaurant's interior by installing new carpeting, drapery, and table covers. The exterior of the building was recently painted and in the future will sport murals as well.
Dining out can be a really disappointing experience when one can cook. You often get meals you could have easily cooked better at a third or less of the cost. This is NOT the case with Marla's. First of, that woman can COOK. You get well seasoned food in sizable portions at extremely reasonable prices! It's crazy. Seriously, when I'm finish eating a meal there I'm so satisfied that I don't want to order desert, I want to order a pillow. Her dhalpourie chicken roti and her chicken stew dishes top my wish list on a weekly basis. I can cook for myself but that's some darn good food!
Marla serves the best West Indian food in the Twin Cities. I've enjoyed my mother-in-law's Trinidadian food for 30 years, but my husband and I are living quite a few states away from Mom now. Marla keeps us from getting homesick. I go for the more unusual dishes, of which my favorites are the Curry Goat and the Curry Potato and Chana (chickpeas). I recommend eating both wrapped as a Roti inside a Dhalpouri (a puri dusted between its layers with chickpea flour). My husband, who is fond of fiercely spicy food, enjoys the Jerk Chicken Roti. You can get Samosas and Coco Bread and Jamaica Patties, but don't neglect other fantastic dishes you are unlikely to encounter anywhere in the Twin Cities: Oxtail Brown Down (stew), Saltfish and Tomatoes served with Yucca, and Doubles -- spicy chickpea and chutney filling sandwiched between mini-Indian bread -- a fiery appetizer I've never seen on any other menu. Wash it all down with Sorrel or Ting. Eat in or take out, Marla never fails to please!