Started by two food enthusiasts Vaibhav Shah and Dhara Vakharia Shah, On a Roll is an attempt to value, enjoy and serve good quality food. With his Masters in Hospitality thesis on ‘Sustainable food’, Vaibhav is passionate about introducing this concept in India, even if it is on a small scale. Dhara, on the other hand, believes that food – even eat outs – can and should be wholesome and is a strong opposer of diet fads. This amalgamation of ideas is what has brought about “On a Roll” to being.

On A Roll brings you food that has a big heart and does not give you a big tummy. Along with sustainability, healthy food is also what it serves. A wholesome diet should ideally comprise of sufficient carbs, protiens and fibre. Compromising on any of them may not be too good for health unless advised. This is why the menu is carefully crafted to make sure the nutrition is delivered. All the rolls are an adequate combination of all the three nutrients and all the desserts are use either natural sugars or sugar-free so that your waist-line is not bothered.

On a Roll does seasonal menus because they strictly believe that the most delicious food is what is seasonally and locally grown as it helps preserving the authenticity of taste of every ingredient. The atmosphere, air, soil, freshness – all of it equally contributes to a flavour and On a Roll, does not undermine its value. Local food is also a key feature in sustainability which they are trying to target.

At On a Roll, they not only look at freshness of ingredients, but also the final products. Hence, they bake their own breads and make their own cheese/butter to keep a check on the quality of both and make sure that the health aspect is not compromised with. Cheese/butter without preservatives, is a complete delight to the taste-buds and the waist-line.