This delivery service offers rolls inspired by the flavours of Tamil Nadu. Sakkarakatti Seekh anybody?

North Indian parathas with South Indian fillings - the best of both worlds in a single bite

author_img Poorani Balendra Published :  10th May 2019 02:06 PM   |   Published :   |  10th May 2019 02:06 PM

Pallipalayam kozhi roll

Chennai is now dotted with restaurants that sell kati rolls —they are quick and easy to eat. So, when we heard of Roll Republic, an outlet that delivers rolls in Teynampet and its neighbouring areas through food delivery apps, we were curious to know how it would stand out from the crowd. 

Kari  tales 
Shri Bala, the consulting chef of the outlet that is a few months old, admits that she had the same thing in mind when she set out to create the menu. It was decided to go with the flavours of Tamil Nadu. Apart from the regular options like chicken and paneer tikka rolls, they offer ‘Namma Ooru Rolls’: from Vada Curry Roll to Madurai Kari Roll. This restaurant is a venture of Big Berry Foods, which also owns Moon Spoon Kitchen, an outlet which delivers food late night. 


Mutton seekh roll

Apart from the filling, mint chutney and slivers of onions, a special spice mix is dusted on to the paratha. “We add ‘shenga,’ a special spice powder from Uttara Kannada, to give it some bite,” the Chartered Accountant-turned-chef says adding that she takes her chillies seriously. “Even for this spice mix, we use only Karnataka chilli”. Shri Bala specialises in South Indian cuisine and curates festivals that showcase food from ancient empires like Chola and Vijayanagara. In April, she showcased ‘Ancient Royal Recipes of the South’ at Sheraton New Delhi. 
The next roll has an ingredient which she says is cultivated in Tamil Nadu for more than a thousand years — sweet potatoes. 

Hide and seekh
The tubular roots have been cooked on a tandoor and are accompanied by hot spices. The Sakkarakatti Seekh Roll is sweet, sour, and spicy and surprisingly delicious. Then comes the Pallipalayam Kozhi Roll. The preparation for the filling starts with making the spice mix, and Shri Bala says she made all the masala powders from scratch, “The chilli here is the Salem Gundu Milagai.” This roll does justice to the famous 
curry from that town in Tamil Nadu and the small coconut bits elevate the flavours.

A roll inspired by Chennai itself is next on the list. Bits of crunchy prawns in a curry leaf-based sauce, and all this goodness is held together by a flaky paratha. The latter, called the Vada Chennai Eral Roll is the winner.

Cost for two INR 250.