Signature Chicken Rolls Based on 1890s Family Recipes

A Taste of History in Every Bite

When I started Babakull’s, I didn't want to just mimic street food. I wanted to recreate the flavors my grandfather kept since the 1890s.

My signature chicken rolls are a study in contrasts. The Kundapur Chicken Ghee Roast Roll is my personal favorite, using ghee brought in directly from the coast. I marinate the chicken in a red chili paste with traditional Kundapuri masalas that are punchy and sharp, then roast it until it hits that sweet, nutty aroma only real ghee can provide.

For something more nostalgic, my Old Bombay Chicken Kheema Roll draws inspiration from the Irani cafes I grew up hearing stories about. I slow-cook the minced chicken with a specific blend of cinnamon and cloves—an Old Bombay Irani garam masala that you simply won't find in generic stalls. It’s balanced with crisp onions and carrots to ensure every bite has that necessary crunch.

Why These Rolls Are Different

• No Shortcuts: I make every paratha from scratch. No frozen bases, ever.
• Real Ingredients: My masalas are sourced with care, not bought in bulk. Whether it's the amchur in my veg rolls or the spices in the chicken, it’s about depth of flavor.
• Heat Retention: I wrap these in aluminum foil to simulate a steam-seal, so when it reaches your door in Bengaluru, the paratha is still soft and the filling is warm.

These rolls are my family's legacy on a plate. If you are looking for authentic street food that actually tastes like it has a story, this is it.