Babakull's Cook House

About

Bringing old-school Indian flavors alive, I make rolls and wraps that are more than just a snack. Every bite connects you to my family's past - recipes and masalas from a time most folks only hear stories about. I learned these tricks from my grandfather, who cooked like he lived - bold and full of heart.

What Makes Them Special

• Each roll has its own story. Some are firey, some are comforting, all are real.
• I use homemade chapatis or special parathas (never factory bread) for that soft, fresh base.
• Fillings come from recipes passed down since the 1890s, nothing off a Google search.

What You’ll Find

• Kundapur ghee roast roll: Sharp, punchy, and rich, thanks to ghee brought in from the coast and Kundapuri masalas you won’t find at any regular spot.
• Old Bombay kheema wrap: Minced chicken, a hint of cinnamon and clove, onions, and carrots. It’s nostalgia in a roll, inspired by Irani cafes.
• Chickpea masala roll: Tangy, spicy, with aamchur and chutneys, wrapped up for pure comfort.
• Traditional Indian curry roll: Seasonal veggies, proper desi tadka (spiced oil), straight-up homely and filling.

It’s not fancy, but it’s honest. I care about getting the details right - the crunch, the spice, the smell of ghee. If you're chasing real Indian street food that tells a story, this is it.