The roots of the Kebabs & Kolkata roll can be traced back to the early 20th. These Grills kebabs were made with skewered, marinated meats and were wrapped in a paratha for convenience. Over time, the concept evolved, and vendors across the city began to experiment with various fillings, leading to the birth of different roll varieties, such as chicken, mutton, egg, paneer (cottage cheese), and even vegetarian options.

Our dishes at Howrah Grills the key to a delectable Kolkata roll lies in its preparation. Tender pieces of marinated chicken or mutton are traditionally cooked on skewers over open flames, infusing them with smoky, char-grilled flavours. The meat is then diced and generously spiced with a blend of aromatic spices which is being bought from our ancestors. Once the filling is ready, it is carefully placed on a freshly made paratha. The paratha, typically coated with a light smear of egg, is cooked on a griddle until it turns golden and flaky. To complete the roll, the filling is then garnished with sliced onions, lime juice, fresh cilantro, and sometimes a drizzle of tangy and spicy sauces, such as mint chutney or tamarind chutney, adding layers of flavours to the dish.