A kati roll (sometimes spelt kathi roll; ) is a street-food dish originating from Kolkata, West Bengal, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although 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 In native Bengali, the word roughly translates to 'stick', referring to how they were originally made. In Bengal though, the delicacy is simply known as roll. Kati rolls normally contain coriander chutney, egg, and chicken but the types may vary. Internationally, specifically in parts of Canada and the United States, the kathi roll has become a popular fast food found in Indian take-out restaurants. History 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 commonplace in Kolkata and later spread elsewhere. The kati part of the name came later. Like everyone else in India, Nizam used iron skewers to make their kababs; they were easy to maintain and lasted a lifetime. However, as Nizam 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 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. 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