Jamai Sasthi

Kolkata Kati Roll


One of the things not to be missed were the rolls of the local hot Kati Roll of Calcutta, and even more in Kolkata them all advised us to try them. The hot Kati Roll can be defined as a classic kiosk food that you find in the streets, and it has always surprised everyone with its taste. The dishes are very tasty, and you will choose not to think about the star dish chicken and egg roll very filling. The rolls are similar to Mexican burritos, but is best for the filling.


The type of Roll is probably the most famous Kati Roll. The fact that Kolkata is also called with an expression that means Roll walking to the habit of eating it too while walking down the street, it has nothing to do with his name, since that Kati Roll is translated as turning roll, with reference to the spit rotating vertically in which the meat is skewered and made ​​toast, making it rotate on the rotisserie. However, in China, especially in the northern regions variant of the best-known and consumed is definitely the Spring Roll, becoming synonymous with Roll.

It is also referred to with the term greek gyros, with the same meaning as, rotating Arab shawarma , turkish resulting from çevirme, rotating movement. The Kolkata cuisine in age Mughlai also spread in populations of the species by learning about this cooking technique from the settled communities that often greeted those passing nomads and in where it is also recognized in the Mughal cuisine.

The origin of Roll is linked to the lack of availability of fuel for cooking in many areas in the East, which made ​​it hard for cooking large, while urban economies was easier to get small pieces of meat in a butcher's shop. The term Kati Roll is essentially Persian in origin: the Arab tradition has it that the dish was invented in the Middle Ages by Persian soldiers who used their swords to grill meat on fire in the open field.

According to Ibn Battuta, a Moroccan traveler, in India not only the Kati was served in the royal palaces during the Delhi Sultanate, but also the common people used it for breakfast with naan, a leavened bread baked. A variant of the oldest Kati in greek obelìskos is attested in Greece from the eighth century BC in the writings of Homer and in the classical works of Aristophanes, Xenophon and Aristotle.


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