Tandoori Chicken Roll
Tandoori chicken (yogurt-marinated, clay oven roasted) in paratha or naan.
India
Tandoori Chicken Naan Wrap
Naan with tandoori chicken, onion, mint chutney.
Tamarind Chutney (Imli Chutney)
Sweet-sour tamarind and date chutney; used in chaats and dabeli.
Spring Roll
Indo-Chinese spring rolls; vegetable or chicken filling in crispy wrapper.
Spinach Corn Sandwich
Creamed spinach and corn filling in grilled sandwich.
Soya Kathi Roll
Soya chunks/granules as vegetarian kebab substitute in roll.
Shawarma Indian Style
Middle Eastern shawarma adapted with Indian spices; very popular in cities.
Shami Kebab Roll
Paratha rolled around shami kebab (spiced minced meat patties with lentils).
Seekh Kebab Roll
Paratha wrapped around seekh kebab (minced meat grilled on skewer).
Schezwan Vada Pav
Vada pav with spicy Indo-Chinese schezwan sauce (red chili, Sichuan pepper, garlic, soy) added.
Schezwan Sandwich
Grilled sandwich with spicy schezwan sauce, vegetables, sometimes noodles.
Schezwan Frankie
Frankie with Indo-Chinese schezwan sauce and vegetables.
Sattu Paratha
Paratha stuffed with sattu (roasted gram flour) mixed with spices, onion, green chili. Bihar specialty.
Samosa Pav
The whole dish is one gesture: a hot samosa set into a split pav and pressed until the shell cracks. A deliberate clash of two breads, flaky fried shell inside a pillowy yeast roll.
Sabudana Vada Pav
Tapioca pearl (sabudana) and potato fritter in pav; popular during fasting periods.
Rumali Roti
'Handkerchief' thin bread; large, paper-thin, used for wraps.
Ros Omelette
Goan specialty; omelette served floating in 'ros' (spicy coconut curry gravy), eaten with pao for dipping.
Roomali Roti Roll
Paper-thin roomali roti ('handkerchief' bread) used as wrap for kebabs—common for kathi rolls.
Reshmi Kebab Roll
Reshmi kebab (silky smooth minced chicken kebab) in roll.
Red Garlic Chutney (Sukha Chutney)
Dry chutney of garlic, red chili, coconut; essential for vada pav.