JOIN USDig into rocking rolls and tasty momos
Perseverance is the driving force behind the small yet substantial outlet ‘Rolls on Wheels’, located in HSR Layout.
A musty, eerie silence shrouds the place as youngsters tuck in to try out the eclectic options they have before them — rolls, momos, fries and nuggets.
“Our main aim is to target the youth. Since National Institute of Fashion Technology is close to our eatery, it gives us a boost. HSR Layout is also a bustling, growing hub for the young who bring their families during late evening hours,” says Yadu Nandan, the management consultant.
“The most popular items here are the rolls. The North Indians usually love to bite into our buttered rolls but we have seen that over the past few months. A good number of South Indians come to enjoy our food too,” he adds.
The eatery tries to provide the best by looking at its customers’ comments as constructive criticism.They have experimented with a lot of their products that continue to be loved.
The chefs’ idea of adding tangy, Indian flavours to an otherwise mundane fried chicken roll has worked and reached out widely. Their changes over the subsequent months on the chicken manchurian was also a big hit and brought in many customers.
Apart from the kaati rolls that they are known for, they also serve a variety of
kebabs like tikki kebabs and hariyali kebabs, a wide choice of hot and spicy
momos and interesting combos like ‘crispy combo’ and ‘cheesy combo’ which offer rolls, nuggets and momos at reasonable rates.
“We conduct a full-fledged survey every three months, where we introspect on
quality, quantity and flavours, and try to see which item works best among our
customers. We make changes in our menu accordingly and launch new items once in
two weeks.
We found that a lot of people like a tangy, Indian touch to their dishes. One of our main dishes was chilli paneer which received an overwhelming response. Looking at this, we tried out tawa paneer and it has become a huge hit too. We also serve whole wheat bread without any extra cost which is very filling.”
Extremely low-profile about the growing popularity, he says, “Cooking rolls is not rocket science. Our unique selling point is that we try to make our products very cost- effective as we don’t want to pinch anyone’s pocket. We never compromise on quality or hygiene and we try to be consistent in quality.”
Yadu Nandan wears many hats. He is a veterinary doctor and also worked for various companies before starting his own consultancy and has a penchant for culinary art.
“I did a lot of research before starting ‘Rolls on Wheels’. Rolls are popular in Kolkata and I understood the business tactic when I was there. All the chefs in the
outlets are from North India and the various North-Eastern states. They have been
working in the business for a very long time.
One of our major success factors is our dedicated, core team, which has been the same ever since we started work. They are the reason behind our high level of repeat customers,” he finishes with pride.