At lunch time in the Financial District, Alvin Badall wrapped and served a veggie roti for a regular from Buffalo, a chicken roti with pepper sauce to a man from the West Indies, and a shrimp roti to an Englishman — in less then five minutes.

Despite the freezing temperatures, a line of people formed at Nio’s Trinidad Roti truck on Front St.

“It’s a fast food that has the taste of home,” said Ramin Ganeshram, author of “Sweet Hands,” a Trinidadian cookbook. “It’s cheap, it’s quick and if you like it, you can go back — you don’t have to make the investment of immersion right away.”

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