Bengaluru/Kasaragod – Long before food fusion became a trend and street food found fame on social media, a quiet but powerful food innovation was taking shape inside an Indian household. What the country now knows as the Porotta Roll, a popular fast-food favourite among students, office-goers and the younger generation, was born out of family perseverance, creativity and belief in a simple idea.
Today, the Porotta Roll is more than just a snack. It is a story of how traditional flavours, when reimagined with vision, can create an entirely new category in Indian fast food.
When a New Dish Faced Resistance in 1979
The story goes back to 1979, when a Kerala-origin restaurateur introduced porotta to customers who had never encountered it before. At the time, the flaky flatbread was unfamiliar to many, and customer response was lukewarm. Sales were slow, and the dish struggled to find acceptance.
Instead of removing porotta from the menu, the family chose innovation over retreat. The turning point came from within the household itself.
The restaurateur’s wife crafted a distinct homemade masala, rich in aroma and depth, unlike anything available in commercial kitchens at the time. This masala was then combined with chicken, onions and light sauces, carefully wrapped inside a freshly prepared porotta and lightly grilled.
What emerged from this experiment was something entirely new for Indian food lovers.
India’s first Porotta Roll was born.
Pune 1995: Where the Porotta Roll Found Its First Fans
In 1995, the family relocated to Pune, and this move played a crucial role in shaping the future of the Porotta Roll. The city’s vibrant student population, Arab youth community and young working professionals instantly connected with the dish.
The Porotta Roll stood out for its convenience, affordability and bold flavours. It was easy to eat, filling, and carried a modern appeal that resonated with the fast-paced lifestyle of urban India.
Word spread quickly, and what once struggled for acceptance began building a loyal following. The Porotta Roll was no longer just an experiment; it was becoming a recognised street-food favourite.
2010: Three Sons Take the Legacy Forward
In 2010, the founder’s three sons took the family recipe to the next level. They transformed the idea into India’s first stand-alone Porotta Roll café concept, giving the dish a structured identity.
With a focus on consistency, branding and quality, they ensured that the original flavours developed decades earlier remained intact. At the same time, they introduced a modern café-style approach that appealed to a wider audience.
This phase marked the Porotta Roll’s entry into mainstream fast food culture, expanding across multiple cities and reaching new generations of customers.
From One Kitchen Idea to 10,000 Rolls a Day
What began as a struggling dish in 1979 has today become a nationwide phenomenon. Across their outlets, the family now sells more than 10,000 Porotta Rolls every single day, a remarkable milestone for a product that started as a home-grown experiment.
The journey of India’s first Porotta Roll is a powerful reminder that innovation does not always begin in big factories or corporate kitchens. Sometimes, it starts at home, driven by belief, family collaboration and the courage to reimagine tradition.
In India’s rich and evolving food story, the Porotta Roll stands tall as a symbol of resilience, creativity and the timeless appeal of flavours made with heart.