Kathi 'rolls' the roost
Available in an array of fillings, from chicken and mutton to cottage cheese and mushroom — the kathi roll has something delectable on offer for everyone. Jatin Anand tells more.india Updated: Oct 02, 2009 18:26 IST
The kathi roll arguably reigns supreme when it comes to Delhi’s fascinating street food culture. It’s a scrumptious take on the Frankie roll — a roll of toasted parantha or roomali roti, sometimes layered with egg, is stuffed with succulent tandoori veggies or meat and topped with chutney, onion rings and lemon.
“It’s just what you need when you’re either short of time and looking for a quick meal, or looking for a filling pre-dinner snack,” says Pradeep Tiwari, a bank executive. Agrees Rahul Sahdev, an HR executive. “You can get one anywhere from the roadside to a multi-cuisine hotel.”
Available in an array of fillings, from chicken and mutton to cottage cheese and mushroom — the kathi roll has something delectable on offer for everyone. And going by what some of the most popular kathi servers in Delhi have to say, the non-veg combos rule the city’s taste buds. “We serve three varieties of the kathi roll — chicken, mutton and kakori. The chicken kathi roll (in a roomali roti) is the most popular item on our kathi menu,” says Javed from Salim’s Kebab, Khan Market. Prakash Kandpal from Nizam’s Kathi Kebab adds, “The double egg chicken and mutton roles are more popular than even our special keema roll.”