The long-ish version

Sukka, but make it a roll.

That’s the whole idea, minus the packaging. Chicken sukka, ghee roast, sholay kebab — the Mangaluru food you already order — folded into something you can eat on the walk back to class.

The roll came first. Then the rice bowl, because jeera rice deserved the same masala. The momos got the treatment too; paneer and chicken both get butter. This isn’t a new cuisine. It’s the food from this street, packed for the ten-minute break.

Local remix. Same kitchen energy. No thali, no ceremony.