Guyanaese food, like the entire country, is a creole fusion.
If there's a controlling cuisine, it is dishes influenced by the Indian subcontinent that have been localized. The most prominent of these are the curries, especially chicken, pork, beef, pumpkin and eggplant. Larger roti shops and those by the sea will have shrimp, crab and other seafoods. Curries are traditionally served with roti, an Indian bread, or rice. Other local dishes include pepperpot.
Chinese restaurants are also common, with noodle dishes such as chow mein and lo mein along with meat and rice dishes. The growing Brazilian population have led to several outdoor BBQ restaurants and churrascarias opening in the capital and near the border in Lethem.
Georgetown has a greater variety of food options than elsewhere in the country, which include a couple of steakhouses, upscale colonial dining, European fare and proper Indian food. In smaller towns, there may only be restaurants serving a creole menu of a few dishes, which almost always includes a curry or two and a noodle dish.
In jungle lodges, the food can be limited to tinned goods and rice, along with whatever can be caught or grown locally.