Katirolls a.k.a. kathi, frankies, roly poly and Stir Fry Noodles are the main protagonists of our menu. Recipes from all over Asia are incorporated into the dishes with Nepalese flavours taking centre stage. Katiwok regenerates real fast food. It’s fresh. It’s cooked. It takes longer than 60 seconds for real food.
The design and decor of Katiwok illustrates the vibrancy of Pan Asian Street Food through the eyes of my friend, Charlie Thomas. Coming to work is life in HD – coming to eat is pleasure. Welcome to KATIWOK.
Kati rolls, also known as kathi rolls, are a famous type of street-food originating from Kolkata, India.
Traditionally, they are made from diced chunks of chicken or beef, marinated in spices and cooked on skewers over coals. These are then tossed with onions, chillies and sauces, before being put in the centre of a fried Indian flatbread called a paratha, and rolled up in paper.
The kati roll is said to have started its life in 1930s Kolkata at the Nizam Restaurant, famous for its kebabs and parathas. Legend has it that the kati roll was created when an uptight British Officer thought it was beneath him to touch the food with his fingers – so the resourceful restaurant owner put it in a wrap and even put a square piece of parchment paper at one end to hold onto it.
The kati part of the name refers to the bamboo skewers used to cook the kebabs, referred to in Bengali as kati or stick – and the name kati roll was also soon to stick. Kati rolls became one of the favourite forms of street food in India, and their popularity soon spread across Asia.
Here at katIWok we have developed a range of kati roll fillings, each marinated in a different blend of spices and fresh ingredients that evoke the authentic flavours of street food from Mumbai, Kochi, Karachi, Desi, NepaI and Afghanistan. Our kati rolls are wrapped in warm paratha and served hot – a satisfying meal that can be enjoyed anytime and anywhere!