The exact origin of wraps is unknown, but it is believed to have been somewhere in ancient Greece. As one would imagine, the first-ever wraps were born out of the necessity for portable food. They were simple—flatbreads filled lightly with protein or vegetables, and ingredients like olives. As the trade routes expanded, this humble yet ingenious food reached other parts of the world. Cooks from every region improvised—many types of fillings were born, wrapped in many different flatbreads. 

The early wrap culture reached the Indian shores, too. However, it wasn’t until several centuries later that the kati roll was born in a humble West Bengal eatery, and the wrap vibe spread.  

Today, we tell the story of Kati Rolls—wear your wrap of curiosity and enjoy a bite of knowledge with us.  

Kati roll: Culinary innovation born of necessity

Kati roll, also known as the ‘kathi roll’, originated from the streets of Kolkata. We trace its roots back about a century to the 1930s Nizam restaurant. Anecdotes suggest that demand for a hassle-free kebab meal and food that could be eaten on the way inspired the birth of this Indian wrap. Nizam’s eatery served Mughlai food, and it is not far-fetched that culinary innovation took the better of a clever cook, who decided to roll things up to meet consumer preferences.  

Interestingly, the name of this wrap was also born out of necessity.  

Traditionally, metal skewers were used to grill the kebabs. However, as the demand and popularity of the beloved wrap grew, the eatery switched to bamboo sticks instead. They were less problematic in “mass production”. And this was when the Bengali word ‘kati’ or ‘kathi’ (for sticks and twigs) came to distinguish this wrap. Some referred to it as ‘kati kabab’ and others as ‘kati roll’. 

Kati rolls were originally made with skewered beef kebabs, but nowadays, lamb and chicken kebabs are popular too. Traditional unleavened layered flatbread, the beloved Indian paratha, was cooked on a griddle—the ‘tawa’—with an egg coating one side. Before rolling up, the skewered kebab was thrown onto the same griddle with onions, chilies, etc., to blend in the flavors. The filling was then laid onto the paratha with its egg-coated side up, and rolled in. The kati roll was then wrapped in thin paper, with half the roll exposed. 

While lesser-known local varieties of wraps might have existed in India before, under different local names, the kati roll made wraps a go-to food item for people across the region. 

As this portable meal became more popular, many establishments launched their versions of the street food delicacy. Even paratha rolls that did not wrap a kebab but rather other fillings were now commonly referred to as kati rolls. Over time, the fillings became more varied and were tweaked to suit the many palates across the Indian subcontinent—from delicious kebabs to eggs, paneer (Indian cottage cheese), potatoes, and other veggies. The technique was also tweaked at times, and lighter versions of kati rolls excluded the egg coating on the paratha. 

How is the kati roll different from other wraps?

The wrap culture that presumably spread from ancient Greece to other parts of the world has given us many great wraps. Mexican burritos, an American favorite, Turkish shawarma popular across the Middle East, and Greek gyro wraps are among the most wanted globally. Kati rolls do not boast as long a cross-border history, but they are now a globally recognized wrap type, served in eateries worldwide, and recognized for their uniqueness. 

The burritos, shawarmas, and gyro wraps boast delicious meat-based fillings; however, all use shredded or thinly sliced meat on a flour tortilla or pita. The original kati roll, on the other hand, uses skewered kebab to make the filling, and the bread is layered and buttery. The unleavened paratha bread is flaky on the outside, soft on the inside, and rich with a coating of egg. Unlike the tortillas and pita used in burritos, gyro wraps, and shawarmas, the paratha is rich in flavor. It does not just act as a bland wrapper, but complements the skewered kebab filling and adds depth of flavor.

Kati roll in the U.S.

American culinary culture has known the wrap since the 1990s Wellness Movement, when it replaced the sandwich as the lighter and healthier alternative. Flour tortillas started wrapping a variety of fillings. By the mid-2000s, fast food chains caught up on the rising trend—Taco Bell’s Crunchwrap Supreme and McDonald’s Ranch Snack Wrap became American favorites. Kati rolls also came to the US around this time. A much craved pleasure for the diaspora from the Indian subcontinent, it took a little time for these wraps to be appreciated by the non-ethnic audiences. But today, they are better recognized for their versatility, ease, and bold flavors. 

The best part is that their street food status has been elevated to gourmet, as high-end restaurants with an Indian menu boast fancier versions. Plus, you can also savor the original flavors of the Kolkatan delicacy with its ready-to-eat version—just stay stocked up, and grab one from the freezer to heat and eat. It’s ideal for any lunch box on any day!

Explore tasty twists on the classic

Some of the best variations of the traditional kati roll include:

• Chicken kati roll—instead of the skewered beef kabab, this roll uses marinated chicken, mixed with onions, shredded carrots, cucumbers, chili peppers, and fresh coriander.
• Mutton seekh kati roll—this variation is perhaps the closest to the original in that it uses a skewered mutton kebab rolled into a paratha with onions, tomatoes, and fresh coriander. 
• Paneer kati roll—the vegetarian variation of kati roll uses Indian cottage cheese cubes marinated and fried to a golden brown before it is wrapped up in a paratha with onions and green peppers. 

If you’ve the luxury of time, you can experiment with unique fillings of your choice, and use frozen paratha to wrap it up—these parathas take less than 10 minutes on a skillet before ready. 

Concluding words…

From the streets of Kolkata to many bustling cities worldwide, the kati roll has carved a distinct identity in the world of wraps. Its origin boasts culinary ingenuity and a unique flavor profile. It’s more than just a delicious meal on the go—a story wrapped in tradition and culinary innovation—an excellent way to start exploring Indian cuisine for food lovers who may be curious but hesitant to experiment with something more elaborate. Whether you enjoy them as a quick meal or a gourmet indulgence, kati rolls prove that the best things really do come wrapped up in a package.