If you’ve never had Rashida Holmes’ curry chicken roti — flaky, buttery paratha roti wrapped around a warmly spiced stew of dark-meat chicken, crunchy slaw and crispy skinned potatoes — you’re missing out. Holmes, chef-owner of Bridgetown Roti, a Caribbean food pop-up in downtown L.A., spent plenty of time navigating professional kitchens before realizing that the direction she’d been searching …
