KOLKATI: Indian Street Food Kolkata Kati (Kathi) Roll Wraps, Paddington Kerb Market & Alchemy London
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✓ Kolkati is a street food company based in London. They passionately aim to capture the flavours of Kolkata with their “Hot Kati Rolls”. On the day of my visit I had the Paneer Kathi Roll wrap and it was absolutely delicious!!!
Just like in India a flaky paratha flatbread is coated in egg on one side and cooked on the tawa. It is then filled with a delicious spiced filling of paneer or chicken, homemade Coconut & Coriander sauce + Tamarind Chutney and topped with cherry tomatoes, pickled onion, coriander, chilli and a squeeze of fresh lime. All then rolled to give you a true taste of India in your hand.
If you are planning to visit the stall: send them a message ahead of your visit to confirm when, where and what particular day they will be trading.
Here’s a link to Kolkati’s Facebook & Twitter pages: @kolkati
This video was recorded at two events: Paddington Kerb Wednesday Market in Sheldon Square and the annual 10 day Alchemy festival. Kolkati also has a permanant residency located in the West Yard of Camden Lock Market in the Kerb Street Food section.
Video recorded on Wednesday 19th July 2017 at Paddington and May 2017 at Alchemy.
A Kati roll (sometimes spelt kathi roll; (Bengali:কাঠি রোল[) is a popular street food dish originating from Kolkata, India. In its original form, it is a skewer grilled or roasted kebab which is wrapped in a paratha bread, over the years many variants have evolved all of which now go under the generic name of kati roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word Kati roughly translates to “Stick”, referring to how they were originally made. In Bengal though, the delicacy is simply known as “Roll”.
The kati roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular eatery founded in 1932. There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat, some mention British babus who were too fastidious to touch the kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became common in Kolkata and later became more wide spread.
Kolkata Rolls:
The kati part of the name came later. Like everyone else in India, Nizam’s used iron skewers to make their kababs; they were easy to maintain and lasted a lifetime. However, as Nizam’s popularity grew, these long heavy iron skewers became problematic; as far more was required than could be handled. In 1964, Nizam moved to bamboo skewers that were lightweight and available in large numbers. These skewers are referred to in Bengali as kati or stick, and the names kati kabab and kati roll soon stuck. The name eventually became synonymous with any kind of paratha rolled with stuffing (even when neither kati nor kabab was involved) such as the egg roll or the potato roll, and later even for other breads such as naan or roomali roti.
In West Bengal, shops serving rolls are mostly known as ‘Roll-er-dokaan’ and people use ‘roll’ to refer to a kati roll. Chicken roll and egg roll are two of the most common variants of kati roll.
Traditionally, a kati roll is a kati kebab wrapped in a layered paratha bread. Paratha is dough that is kneaded into a rope, then coiled into a round patty. It is then flattened with a rolling pin and partially fried in oil on a tawa or griddle. These part cooked parathas are then kept aside until needed, at which time they’re put back on the tawa and cooked through. If an egg is to be added, it is usually cracked into the tawa and the paratha put on top of the egg; they both cook together and the paratha gets coated on one side with the egg.
Kati kababs can be chicken or mutton (lamb) chunks marinated in spices and cooked on skewers (the “kati”) over coals in a sigri.
When the roll is being prepared, these are taken off the skewers and tossed with onions, chillies and sauces on the tawa, before being laid in a thin strip on the centre of the paratha (egg side up, when applicable). At this stage, most roll vendors will add various kinds of sauces, a dash of vinegar, a squeeze of lime, sometimes a shake of chaat masala and maybe some long matchstick thin strips of carrots.
Kati rolls are increasingly being seen on the menus of Indian restaurants across the world. The Kati Roll Company, founded by Payal Saha and located in London and New York City and is acknowledged as one of first restaurants in the U.S. to specialize in kati rolls and is often hailed as the catalyst for the rising popularity of kati rolls in the United States. In the summer of 2014, a Seattle entrepreneur started an Indian cuisine food truck business, “Roll OK Please”
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New York Street Food Ka, KOLKATI: Indian Street Food Kolkata Kati (Kathi) Roll Wraps, Paddington Kerb Market & Alchemy London.
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