Waking up in the morning, my go-to breakfast has always been a thick omlette and toast. I like mine with lots of onions, tomatoes and coriander. That’s I think the basic picture anyone paints when someone offers them an omlette, right? Not if someone specifies that it is a ros omlette. This specialty from Goa got us thinking and we traced its origins.
When and how did the trend of Ros Omlette start?
The concept of gaddas (small stalls/kiosks) was popular back in the day. Margao was a buzzing hub of all the latest trends and street food. This is where Ashok Atmaram Naik started his kiosk in the 1970s. Initially, it was samosas and as time passed, he experimented and came up with some called ros omlette. In no time, this became popular among the locals. In fact, it has been believed that senior leadership like former CM Manohar Parrikar was also very fond of this spicy dish. While there were several chicken and mutton dishes that were famous at his cart, the ros omlette always remained a classic.
What’s so special about Ros Omlette?
Firstly, to break it down to you, the word ros is derived from Konkani (a local language of Goa) which means gravy. Now you may be wondering what does a gravy have to do with an omlette? That’s the catch. This brainchild of Ashok was actually a spicy curry-based omlette variety. If you order a ros omlette, you will be served a regular omlette floating on top of a chicken or mutton xacuti curry (xacuti being Goa’s famous masalas). In case you wish to have a vegetarian version, the base curry will be of chickpeas. The omlette is generally served with paos or poi. The use of lime juice and green chillies finishes the dish really well.
In the mood to try some? Don’t worry, you needen’t book your tickets to Goa because we’ve got the perfect recipe for you!