Harry Singh has offered a menu of West Indian dishes to cream of mushroom tuna hotdish eating Minnesotans for over 36 years in various "original" locations. Okay, so let's get down and talk turkey here. The dish that drives people to Harry Singh is his distinctive Caribbean treat titled rotidhalpourie, a street-food griddled naan folded and filled with a spicy, savory mixture of meat, shrimp or vegetables. The size of a pizza, just one of these is hearty folds is enough to feed two people. But also take the time to check out the spinish callalloo with browned chicken; pelau, a stew of rice, pigeon peas and meat; curried goat and rice or the Jamaican Jerk chicken. Step in off eat street and you'll find 12-tables covered in shiny red plastic table cloths, knotting pine waines-coating with colorful wall murals of the West Indies. Harry makes his own bottled fire sauces blended from imported Trinidadian chilies that the connoisseur of hot sauce must add to their cupboard collection. A great Minnesota tradition of world-food that has located itself in the neighborhoods where the young like to hang.