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Somewhere between Lebanese-style shawarma and wrap sandwiches, the rolls at this single-item specialist make superb street food. Kati means “skewer,” on which most of the flavorful marinated fillings (chicken or beef tikka, paneer-cheese cubes and peppers) are cooked before being rolled up in a wok-griddled paratha. Unda rolls have a layer of egg cooked onto the paratha, and aloo masala is the spiced potato mixture familiar to fans of dosas. — Rob Patronite and Robin Raisfeld

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