A Taste of Pakistan’s Barbecue and Rolls

Meat consumption has woven itself into the human diet since man learned to hunt. 

While various renditions of grilled meat are savored around the globe, the kebabs we relish today predominantly trace their roots back to the Turkish and Persian kitchens, where the art of skewering and grilling meats first flourished.

After Pakistan was created and a Muslim majority migrated to the country, the love for grilled meat and kebabs became more cultivated with migrants selling delicious food created from recipes handed down from previous generations. 

Other famous barbecue items include the cult favorite, classic chicken tikka: a barbecued leg or breast piece, served with lemon wedges and sliced onions.

Chicken malai tikka skewers being grilled on live coals.

The evolution and experimentation with barbecued meats and kebabs is how the beloved paratha roll came to exist in Pakistan’s metropolitan food hub, Karachi.

The signature paratha rolls at Rizwan Kebab House are the same ones you could have found back in the 1990s, and unlike their many competitors, they make their rolls in a puri paratha.

From the classic chicken chutney roll to the beef bihari roll and the chicken malai roll, there are many types of fillings to choose from.

Puri Paratha is an oversized, regional variant of the puri, generally found in the Meerut region of India, but traveled to Karachi after the partition of the sub-continent.

 Pictured: puri parathas being deep fried for customers.

The finished puris.

The origin of this beloved street food in Pakistan began in the 1970s when vendors would wrap grilled meat chunks in a paratha along with condiments such as a green chutney and onions for a portable, easy to eat snack for the busy student, shopper, or office employee at an extremely affordable price and would be ready for consumption in a matter of minutes. It could be eaten on-the-go, carried home or on public transport. People from all economic strata of society could easily afford to buy a few paratha rolls for their families.

Today there are eateries selling rolls throughout Karachi, from the simple chutney kabab roll to the beef mayo roll and even chicken and cheese paratha rolls.

While chicken and beef remain the most popular choices for fillings, the marinations, chutneys and other condiments are what contribute to a wide variety of paratha rolls to choose from.

There is often no room left for anything else after a roll or two at Rizwan Kebab House - the combination of the crispy puri paratha, with their signature chutney, hot meaty filling and sliced onion provides a solid meal for even the most hungry of customers in a handy, easy to carry parcel.