NARGISI KOFTA

Similar to the kebab, our desi kofta metamorphosed and became a prodigy of the mitti (soil). The locals adapted the spices to their taste, and the usage of meat or vegetable was guided by the religious practices of the people of the local area, hence the incarnation of the vegetarian kofta. The name Nargis comes from the resemblance to a flower named Narcissus, a winter flower grown in India. The flower has a yellow centre (the color of cooked egg yolk), surrounded by white petals resembling the cooked egg white. Hence when the Nargisi kofta is cut in four halves, resembles the flower. Historians suggest that the Turkish kebab was simmered in aromatic spicy gravy of the local region, and that’s how the kofta came to be. Dr. Pushpesh Pant, the famous food critic and historian, in his article published in The Times of India, titled ‘Kofta: Great balls of fire’ can be referred in this context. This dish sounds exotic and tastes delicious too! Add it to a dinner party menu and friends will think you slaved to prepare it for them. In truth, Nargisis Kofta is fairly simple to make. Do prepare it and the kids would love to eat the egg balls.