Wok & Roll is a wok kitchen built on two things: a flame hot enough to sear flavour into the food, and momos folded by hand every morning. More flavour, more fun — it is written on the menu because it is how the kitchen actually runs.
What we cook
Momos in every style we know, thukpa for cold days, noodles and fried rice from chowmein through to Schezwan, chilli starters, soups, thalis, and the Khepsha sharing platters that take over a whole table.
Veg and non-veg, side by side
Almost everything on our menu comes both ways, at two prices, cooked in separate pans. Tell us which and we will handle it.