We publish our audit record because accuracy claims should be checkable. Every entry on this site runs through an automated fact-audit pipeline (accuracy audit → source-grounded repair → visual QA); this page is generated from that pipeline's own report, not written by hand.
Last full accuracy audit: 2026-09-08 · 26 entries checked · 13 flagged · 27 issues confirmed · 13 corrected · 14 still open
Barfi — The entry states that barfi originated in Persia and was introduced to India by the Mughal Empire in the 16th century, which is not supported by established culinary history; barfi is widely considered to have originated in the Indian subcontinent.
Barfi — The story that cashew barfi was first made by Emperor Jahangir’s chef to mark the release of Sikh Guru Hargobind from prison is an unsubstantiated anecdote and not a verified historical fact.
Dal puri — The entry states that Indian indentured labourers arrived in the Caribbean and Mauritius during the 20th century, but indentured labor to the Caribbean (including Trinidad) began in 1838 and ended around 1917, and to Mauritius began in 1834 and ended in the ea
Fish pie — The entry conflates the British fish pie (a baked casserole with béchamel and mashed potato) with the Trinidadian turnover (a fried or baked pastry), failing to clarify they are distinct dishes, which is a factual error for a Trinidad and Tobago cuisine entry.
Fish pie — The claim about the prior of Llanthony baking eel and carp pie for Henry VIII in 1530 is not established in the canon of Trinidad and Tobago cuisine and is irrelevant or misattributed in this context.
Green Swizzle — The LORE section claims that production of Carypton was discontinued in 1920 but resumed after World War II, which contradicts the established canon that the drink was lost during WWII and not resumed, as stated in the INTRO and STATS.
Kachori — The entry states that 'Raj kachori' originates from Bikaner, but in established culinary canon, Raj kachori is widely associated with Delhi or North Indian street food, not specifically Bikaner.
Kachori — The entry claims that 'Mawa Kachori' is from Jodhpur, but Mawa Kachori is more commonly associated with Pushkar or other parts of Rajasthan, not specifically Jodhpur.
Mauby — The entry claims that Richard Ligon wrote in 1657 that Barbados women made 'mobbie' from red sweet potatoes, but Ligon's work does not specify 'red' sweet potatoes.
Mauby — The entry says a fermented version of mauby was developed using tree bark instead of sweet potato by British colonists in Barbados in the 1700s and 1800s, but there is no established historical canon attributing this transition to British colonists in that per
Pelau — The entry states that Indian indentured servants passed down their version of the dish to African slaves, but historically, Indian indentured servants arrived in Trinidad after the abolition of slavery, so they could not have passed the dish to African slaves.
Pelau — The entry lists cardamom and coriander as common spices for pelau, but traditional Trinidadian pelau typically does not include cardamom or coriander as standard spices.
Pone (food) — The entry conflates the Trinidad and Tobago dish 'pone' (a sweet dish made from grated coconut, pumpkin, or sweet potato) with the Southern US corn-based bread 'pone', which is a factual error for a Trinidad and Tobago cuisine article.
Pone (food) — The claim that 'hush puppies' were called 'fried pones' in the 1928 edition of Southern Cooking and changed to 'hush puppy' in 1941 is incorrect; the 1928 edition already uses 'Hush Puppies'.
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