If you're craving the fiery spices of the West Indies, Balloo is your one-way ticket to the Caribbean — no passport needed. For over a decade, diners have devoured executive chef Timon Balloo's tapas at Sugarcane Raw Bar Grill in Midtown. But the greatest expression of Chef Balloo's abilities is undoubtedly within his simple, unassuming jerk chicken and coconut and pigeon peas rice. A love letter to his West Indian and Chinese heritage, the eponymous concept opened in 2019 touting a unique menu of Caribbean and Asian comfort food. While the bite-sized dining room in downtown's Ingraham Building is closed for service during the pandemic, to-go items and meal kits are available for delivery. Meal kits include easily reheated creations, including roasted jerk chicken, Indian curry chickpea potato stew, and cabbage and pepper slaw with coconut lime dressing, plus seasonal puddings and panna cotta for dessert. Vegetarian options include Indian masala cauliflower, slow-cooked yellow split peas, coconut-creamed spinach, and steamed rice. Prices for the meal kits range from $44 to $88 and vary based on size. The restaurant also sells Caribbean staples like "Wing Wah" Trini pepper sauce and Caribbean sorrel (hibiscus) punch. Orders can be placed via Balloo's website.