Heritage Rolls & Wraps with 1947 Legacy Recipes
Experience rolls that are more than just a snack. From coastal Kundapur ghee roasts to Irani-inspired kheema, every wrap uses handmade parathas and spices passed down through generations.
This is our Kundapur Chicken Ghee Roast Roll, a recipe that comes straight from my family's coastal Karnataka roots. The chicken is marinated in pure 'thuppa' or ghee and a secret blend of fiery Kundapuri spices, giving it a sharp, unforgettable punch.
Inspired by the old Irani cafes of Bombay, this is my take on the classic Chicken Kheema Roll. I use finely minced chicken slow-cooked with cinnamon, cloves, and other warm spices, then pack it into a soft, handmade paratha with fresh onions and carrots for a bit of crunch.
For my vegetarian friends, I make this hearty Indian Veg Curry Roll. It’s filled with seasonal vegetables cooked with a proper desi tadka, just like you would find in a home-cooked meal, offering a comforting and wholesome bite.
I believe the secret to great food lies in the ingredients. We chop all our vegetables fresh every day. You'll find crisp carrots, cucumbers, onions, and tomatoes in our rolls, adding a fresh crunch to every bite.
We never use factory-made bread. Every roll is wrapped in either a soft, homemade chapati or a special paratha, like this one made for our Bombay Kheema. It’s the foundation of a truly authentic roll.
This is what a full meal from my kitchen looks like. Here, a food lover paired our signature rolls with Thuppangadi Biriyani and sides. It shows how our different dishes come together to create a complete and satisfying feast.
Food is about connection. I often write personal, handwritten notes to my customers. It’s my way of saying thank you and sharing the story of my family's food with you.
About Featured
The secret to these rolls starts with the wrap itself. I never use factory-bought bread. Every single roll is packed in a fresh, hand-rolled chapati or a thick, pan-fried paratha made right here in my kitchen, specifically designed to hold heavy, juicy fillings without breaking.
My kitchen is an extension of my grandfather's legacy. He wasn't a professional chef, he was a freedom fighter, and the recipes I cook today come directly from his notes dating back to the 1890s. This isn't mass-produced food, it is a collection of long-lost recipes that I have carefully preserved.
The Preparation
When you order a roll, you get a meal built on technique, not shortcuts:
- Kundapur Ghee Roast: I marinate the chicken in pure coastal Karnataka ghee and a blend of fiery Kundapuri spices. It provides a sharp, nutty punch you will not find in a standard roll.
- Bombay Kheema: This is my take on the classic Irani cafe style. I slow-cook minced chicken with cinnamon, cloves, and warm spices until it hits that nostalgic, comforting flavor profile.
- Vegetarian Comfort: My Channa Zaika and Indian Veg Curry rolls rely on proper desi tadka. I cook the seasonal vegetables in thick onion-tomato gravy to ensure every bite is substantial.
Why it matters
I source my spices personally because consistency and history are the only things that matter in my kitchen. Even the packaging is intentional; every roll is wrapped in foil to create a steam-seal, ensuring the paratha stays soft and the filling remains hot and aromatic by the time it reaches you anywhere within 25km of my Bengaluru kitchen.
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