Back in 1979, porotta was almost unknown in Goa. A Kerala restaurateur, passionate about food, decided to introduce it to the locals. He hired a Kerala porotta master and started serving the flaky, layered bread at his small restaurant. But there was a problem—Goans didn’t like it.
A Punjabi guest suggested stuffing the porotta to make it more appealing, but that didn’t work either. Not ready to give up, the restaurateur decided to try something completely new. Using a secret spice mix created by his wife, he rolled up the porotta with flavorful fillings and grilled it. This was the birth of India’s first Porotta Roll.
At first, people were hesitant to try it. But slowly, word spread, and the dish started gaining popularity.
Pune: A New Beginning
In 1995, he moved to Pune and opened a small restaurant. This time, the porotta rolls became an instant hit. Arab students, local residents, and travelers loved the unique flavors. The dish became a go-to meal for anyone looking for something tasty, filling, and affordable. But just when everything was going well, disaster struck—the building was demolished, and the restaurant had to close.
Building a Legacy
After the Pune setback, he returned to his hometown, Kanhangad, and started a vegetarian restaurant. But the porotta roll idea was far from over. To continue his food journey, he set up a small roll shop for his three sons.
Together, they traveled across India, experimenting with new porotta recipes. They created grilled porotta and porotta cheeripanath (a unique twist on kothu porotta), making sure their dishes were both delicious and affordable for young customers.
What started as a small roll shop has now grown into a successful restaurant chain with 10 outlets and a team of 250 happy staff members. The family’s passion for porotta and continuous innovation have made their brand a favorite among food lovers.
This is the story of a man who turned a simple porotta into something extraordinary—creating India’s first porotta roll and building a lasting food legacy.
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