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Egg roast, paired with roti or dosa, makes a healthy tiffin, writes Pushpesh Pant WHEN winter comes, can hard-boiled eggs be far behind? Pushcarts make their appearance on the curb at busy traffic intersection and kiosks suddenly sprout almost everywhere (more visible near liquor vends) selling the seasonal favourite. The nutritious eggs can be enjoyed waiting for a bus, three-wheeler and, thank God, are affordable (as yet) in the time of spiralling inflation. We have friends who nibble a couple and carry home four more to consume as curry prepared in a hurry. The sight fascinates us and triggers a chain of mouth-watering memories. Let the nostalgia of the Raj perish with the last of the Toadies — their numbers are fast depleting only a handful of octogenarians are around to sing praises of the breakfast delicacy of soft-boiled eggs that are best enjoyed with crisp toast and have to be handled with great care. The top of the shell has to be neatly sliced off with a sharp knife before the yoke can be scooped etc. Give us the rugged hard-boiled stuff that goes down so well with desi spicy salt. For us, the aromatic nargisi kofta and Hyderabadi kursi miyani beat the hell out of poor devilled eggs any day. There are friends who swear by anda pakora or tandoori ande. Remember the old Hindi film song — Ana meri jaan Sunday ke Sunday? The Romeo in that film had his wooing strategy right. The way to the beloved’s heart is through the stomach and the road that leads there is paved with (hard-boiled) eggs. Not long ago, we were travelling in South India and chanced upon a long lost friend who treated us to an egg roast at a street-side eatery. Paired with a plain dosa and steaming filter kapi, it made great tiffin. We returned and tried the recipe with hot from tawa roti. The magic still works. We share the joy of egg roast with you. Spread it on.
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