[3] Initially coming in as indentured, many of them stayed on to work the sugar plantations and were joined by other Indian immigrants.
Indians are spread out over many villages and towns primarily in the Corozal and Toledo districts and live in reasonably compact rural communities.
It is from the original Indian indentured immigrants and the later group of Indian immigrants from other parts of the Caribbean that contributed to the Indian aspect of Belizean cuisine with foods such as roti (especially paratha, dhalpuri, and sada), wrap rotis, dhal bhat (dhal and rice), pholourie, bara, chokhas such as baigan chokha, khichiri, and tarcaris and curries such as curry chicken and curry goat.
[8] After India gained independence in 1947 up to present-day, many Indians further migrated to Belize as businessmen, entrepreneurs, doctors, and other professionals.
However, they were not from the same regions of India as the original Indian indentured immigrant were from, they were mostly Sindhis and Punjabis, with some Gujaratis, Kutchis, Bengalis, Tamils, and Telugus.