This report covers kfd: kentucky fried doubles with key details and context.
PORT OF SPAIN — Move over Colonel Sanders, and make room for “Colonel Singh.” In what many are calling the boldest culinary crossover of the decade, a local entrepreneur has launched KFD — Kentucky Fried Doubles, a fusion of Trinidad’s national street food and the world’s most famous fried chicken franchise.
The first KFD outlet opened its doors today on Ariapita Avenue, serving up what the founder calls “the ultimate Trini-American comfort food.” The menu features spicy fried chicken tucked between two fluffy bara skins, drizzled with channa gravy, topped with pepper sauce, and sealed with the secret 11 herbs and bandania.
“I just mix what everybody love — the doubles from Curepe and the crunch from KFC,” said owner Ravi “The Colonel” Singh, proudly wearing a white suit splattered with slight curry stains. “Trinidadians don’t need to fly to Kentucky to feel fancy anymore. We bringing the bucket to de people.”
kfd: kentucky fried doubles: key developments so far.
According to early testers, the signature meal — the “Original Channa Recipe Combo” — pairs best with KFD’s new “Curry Slaw” and “Coconut Pepsi.” The restaurant’s slogan, “Finger Lickin’ Buss-up”, has already started trending on social media.
Meanwhile, insiders at KFC (the original one) are reportedly “deeply concerned,” saying KFD’s launch is “a culinary act of war.” One spokesperson hinted at possible retaliation: “We’re exploring a counter item called ‘Doubles Zinger Deluxe.’ Two can play that game.”
Reactions have been mixed but mostly spicy. One customer said, “The chicken buss the bara, but I still going back for seconds.” Another posted, “I nearly bite my finger thinking it was the doubles edge. 10/10.”
By midday, the line stretched down the block, with UberEats drivers circling like vultures around a curry pot. Rumor has it that the second branch is already being planned in Chaguanas — naturally, next to a real KFC.
As for the founder, Singh says he’s just getting started: “Today KFD, tomorrow maybe McBuss-Up.”
Whether this culinary experiment will soar like a fried wing or flop like cold channa, one thing is certain — Trinidad’s fast-food scene will never be the same again.
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