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We spent Pan Semi-Finals 2026 in the North Stand, and from the moment we arrived, it was clear this night carried weight. Not because anyone announced it, but because of how people showed up.

Before the first band rolled on, the atmosphere had already settled into place. Groups arranged their bars, coolers opened, greetings flowed like old friends reconnecting. Food moved easily through the stands, doubles wrapped tight, boxes passed along rows, cups shared without question. It felt familiar and unforced. Like a lime that didn’t need explanation once pan was involved.



Some people were there for the music from the first note to the last. Others came for the social energy, to link, talk, laugh, and take in the night. That balance never felt wrong. Pan has always lived alongside community, the music doesn’t exist in isolation; it breathes because people gather around it in different ways.

When the competition began, the shift was immediate. Conversations lowered. Bodies leaned forward. The North Stand listens. You could hear it in the silence during delicate passages and feel it in the reaction when the heavy sections landed. This wasn’t casual enjoyment. It was pride, judgment, anticipation, the understanding that what was happening on stage mattered.



Between bands, the energy never dipped. Rhythm sections rose organically from the stands, iron, drums, bottles, voices locking into tempo without instruction. Pan moved off the stage and into the crowd, reminding everyone that this music existed long before competitions and score sheets. It lives wherever rhythm finds people willing to carry it.



For visitors experiencing pan culture for the first time, Pan Semis offers one of the clearest entry points. This isn’t a concert where you sit quietly and clap at the end. It’s an environment, a living exchange between stage and stands, sound and people. You don’t need to understand every arrangement to feel when a moment lands. You don’t need to know the bands to recognize when the energy shifts.



For visitors experiencing pan culture for the first time, Pan Semis offers one of the clearest entry points. This isn’t a concert where you sit quietly and clap at the end. It’s an environment, a living exchange between stage and stands, sound and people. You don’t need to understand every arrangement to feel when a moment lands. You don’t need to know the bands to recognize when the energy shifts.



That’s what makes Pan Semis more than a checkpoint in the competition calendar. Yes, advancement matters. Arrangements matter. But so does everything around it, the shared food, the debates that start mid-performance and continue all the way home, the way the audience becomes part of the experience.

From the North Stand, Pan Semis 2026 felt like a reminder. Pan still belongs to the people, the listeners, the limers, the rhythm keepers, and the first-timers finding their way in. Different reasons brought us there, but everyone left carrying the same rhythm home.

If you were there, you know.

And if you weren’t, now you understand why it matters.



Doubles has traveled far. All the way to Germany.

Beni is the man behind Beni Doubles, the only spot in Germany serving this Trinbagonian staple. Born in Germany with Trinidadian roots, he carries culture through food and shares it daily with a new audience.

This story is about heritage, pride, and putting Trinidad on a plate thousands of miles from home. It is also about what it means to represent a place through taste.

We sat with Beni for a 15-question interview to learn who he is, why doubles, and how Trini culture shows up in his life and business.


1. Tell us a little about yourself


My name is Beni Tonka. I was born in West Germany in the 1980s to a young, single

mother. While she worked and finished school I stayed with a Croatian/Serbian family.

They, along with my German grandmother, Änni, blessed me with my first feelings of home. Those early years were mostly European. We spent time between Germany, Italy, Spain and the former Yugoslavia–during cease fires. After my fifth birthday my mother married an American soldier. We later moved to the southeastern US then made our way to the Southwest. Trinidad and Tobago, I'd only heard of at the time; I had to wait

until my mid-twenties to learn about our intimate connection.

2.  Who taught you about doubles and its place in Trini culture.


One morning during my first trip to Trinidad, my father–who I'd only met a few days prior–led me outside to the junction. Pop queued up behind a parked car. When we

finally got to the open trunk of the car, a lady, without looking up, slapped a pair

steaming baras onto a piece of wax paper. She dipped her spoon into a bucket, then

splashed the channa onto the baras, then used the same spoon for the shado beni,

tamarind and pepper sauces. It was a mess eating it, but I was hooked. Pop taught me

about doubles first.



3.  What inspired the creation of Beni Doubles, and how did it start?

The sauces came first. Way before I set out to write my book, I obsessed about archiving

my family's sauce recipes. Tamarind Sauce and pepper sauce from Aunt Cynthia. Shado

Beni sauce from Uncle Starrick’s niece.

Creating a doubles business came later. Here and there an idea would pop up. I read up

on doubles history. I called Aunt Cynthia. She told me to talk to her daughter, April. Her

boyfriend grew up in a doubles household. He gave me some valuable tips. I watched

recipe videos online, I found vintage footage from old time doubles vendors and I relied on my taste memory. I combined all this with what my German grandma taught me about dough and her cooking rituals. I tested and tested. Then an opportunity presented itself to make some street food for an African Film Festival and a Caribbean Carnival

event (Soaked in Soca) in Cologne.

From the success of those events, I bought a small tent and I built an authentic doubles box with a carpenter friend of mine. Then we had to construct another one that we could dismantle and build up again. A procession of bigger and sturdier tents followed until we got lucky with the trailer we

have today.

4.  What is the reaction of Trinis who find you abroad and realize your'e selling doubles?


It’s always surprise. Surprise followed by skepticism. Especially when they hear my

accent. But then they taste my doubles. Then they’re home. I always keep Trinis in mind when making doubles. My team does as well. One of my worst fears in this business is that a Trini shows up and says “This is not ah Doubles.”

Summerjam 2025 in Cologne was an overall success for us, but because of a flour decision I made, my baras turned out weak right through. I felt like I let the whole culture down.


5.  What was the hardest part about making authentic doubles in Germany?


Understanding that Doubles is a process. One should let go of the idea of getting it right

the first time. And even once you get it right, external conditions like how weather affect

dough, humidity and frying oil temperatures, makes you adapt.


6.  How do you source ingredients, and which ingredients are the hardest to

get?


The hardest ingredients to get are bay leaf and pimento. Bay leaf, I get from friends

travelling back forth to the Caribbean, but pimento…nope. The other ingredients, shado

beni included, I either source locally or find at Afro, Asia and Indian shops. Spices like geera and amchar I produce myself.


7.  Have you had to adjust the recipe for the German market, or do you keep it

strictly traditional?


No slight pepper problem. We use squeeze bottles. The only pepper is in the pepper

sauce. And my condiments are a bit thicker than you’d get in Trinidad. Makes it a little

easier to eat. Other than that, no compromises.


8.  What dish or flavour from Trinidad will always stay in your kitchen, no matter where you live?


Ciliment leaf. West Indian Bay. Pimenta racemosa.


9.  How do Germans respond when they try doubles for the first time?


There’s this expression here in Germany, “Boah!” It’s basically ‘Weys!’ but with a long ‘y’.

That’s what happens 90% of the time. This goes for the countless non-Germans we

introduced doubles to over the past few years as well. They might not say “Boah!” but

their faces say it.


10.  What questions do Germans ask you the most when they see doubles for the first time?


“How do I eat this?”

“Is it really spicy?”

They see the name and they ask “But what do you really call this dish?”

“Is it like langos?”

“Can you cut them in two?” …mad!

“If I ask for Doubles in Trinidad, is this what I get?”

On the rare occasion that someone asks me for cutlery I shake my head and say, “Sorry,

but I’ll get banned from Trinidad.”


11.  What does it mean to you to represent Trinidad and Tobago in another country?


I’d love to collaborate with the Tourism Board. Doubles taste better in Trinidad. More people want to visit now.



12.  What do you want Trinis back home to know about carrying our food

culture abroad?


Our food is something to be proud of and something to be shared. Let’s say ‘abroad’

refers to places outside the UK, US and Canada; places with less established Trini

communities. Most Trinis and other Caribbeans by extension I meet in Europe complain about there not being enough ‘real’ West Indian food options available.

Although a few people have mentioned an interest in starting something up, most of them are too busy with the full-time careers that carried them there in the first place.

If this is your situation, start simple with your favorite dish. One-item-menu.

13.  What were the biggest challenges starting a Caribbean food business in

Europe?


‘This might not work.’ This, aside from ‘starting’ in the first place, was one of the biggest challenges we faced in starting the business. An idea that can either light a fire beneath you, or engulf you in flames.



14.  What is your dream for Beni Doubles: restaurant, product line, or

something else?


My dream or vision for Beni Doubles is to keep serving our community and the growing

loyal fans on our journey so far. We hope they continue to introduce us to their communities and thereby, create more fans who do the same. To realize that we need consistency and we need empathy. One day, maybe sooner than we think, we’ll need a tiny hole-in-the-wall spot in a well-traveled location where people value food. We’re

growing, so we’ll see what happens.



15.  What message do you want to send to young Trinidadians abroad who

want to start a food business?


Trust in Tabança. If you’re missing food from home, someone else is, too. Fill that void.

Trini food has a place where you are.



Not long ago, Sunday in Trinidad & Tobago was a quiet day for restaurants. Many closed early. Some didn’t open at all. Families cooked at home, spent time together, and prepared for the week ahead.


That rhythm has changed.


Across both islands, Sundays are now one of the busiest dining days of the week. From high-energy brunch spots to quiet buffet rooms and cozy cafés, Trinbagonians are filling dining spaces in numbers that would have seemed unlikely just a few years ago. It’s become a new cultural habit, one that reflects how our lifestyle, work patterns, and relationship with food are shifting.


A trend that started with young adults


The shift first appeared among young adults. They wanted a break from the routine of fast food during the week and found Sunday to be the perfect day to slow down and treat themselves. Brunch culture was rising globally, and local spots picked up on it quickly.


What began as a social trend spread fast. Parents who were overwhelmed from the Monday to Friday rush, school traffic, lunch kits, homework, late meetings, began embracing the idea too. After a packed week, Sunday lunch became less of a chore and more of a reward.


A lifestyle change driven by exhaustion and convenience


One of the most consistent pieces of feedback from diners is simple:

“I don’t want to cook on Sundays anymore.”


Weekday life in Trinidad & Tobago has become more demanding.


Traffic is heavier.

Work hours feel longer.

Kids have more after-school activities.

Families spend more time commuting than cooking.


By the time Sunday arrives, many households want rest, not pots and pans. Dining out offers a stress-free alternative, no prepping, no cooking, no cleaning.


More options, more creativity, more reasons to go out


Restaurants have recognized the shift and responded with stronger Sunday offerings. Today, diners have more choices than ever.


Woodford Café — a lively brunch atmosphere with music and a social vibe.


Arazzi — refined weekend dining focused on quality and presentation.


Hyatt Waterfront Restaurant — a well-loved buffet with views and variety.


Magnolia Café — a casual, family-friendly option that fills up early.


Across T&T, other venues now offer:


Sunday-only menus


Caribbean-inspired buffets


Brunch cocktails


Live music


Family meal deals


Kids-eat-free promotions



For restaurants that struggled during quieter periods, these Sunday services have become essential revenue pillars.


Social media’s influence on the Sunday boom


There’s no denying the role of social media.


Instagram and TikTok are filled with videos of:


Mimosas pouring


Plates being served


Buffet spreads


Cute café corners


Family outings


Couples on brunch dates



Younger diners create the demand. Older diners follow the discovery trail.

Posts turn into reservations. Reservations turn into full dining rooms.

And just like that, Sunday becomes a day for gathering out rather than staying in.


A reflection of improving food culture in T&T


Trinidad & Tobago’s food scene has matured. Diners expect better quality, better service, and more creative menus. Local restaurants, from fine dining to small cafés, are delivering.


As a result, people feel more confident spending their money on dining experiences, especially on weekends when they want to unwind.


Where TTRW 365 fits into this change


This new Sunday dining culture is exactly why TTRW is expanding.


Dining in Trinidad & Tobago isn’t something that happens once a year anymore. The demand is year-round, and people want discovery, reviews, and recommendations all the time.


TTRW 365 aims to highlight:


The best brunch and buffet options


Family-friendly Sunday spots


Local chefs doing innovative weekend menus


New restaurants entering the culture


Hidden gems outside of Port of Spain


Dining experiences that bring people together



Sunday dining is no longer just a meal. It’s a lifestyle, and it deserves a place in the national food conversation.


The bottom line


Trinbagonians are eating out more on Sundays because life has changed. Workweeks are heavier. Free time feels shorter. Convenience matters more. And restaurants have adapted with creativity, variety, and experiences that people want to share.


Sunday has become the new dining day, a weekly ritual shaped by modern life, social media, and a growing food culture.



Where do you dine on Sundays? And what makes a Sunday meal out worth it for you?

© 2025 Trinidad & Tobago Restaurant Week. All rights reserved.

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