So it turns out that the British took more than just the Kohinoor from us, back with them. If rumours (and theories) are to be believed, the British have taken our very own Nargisi Kofta and revamped it with a new name, look, and origin - The Scotch Eggs.
In case you didn't know, Nargisi Kofta are hard-boiled eggs coated with minced meat and then cooked in gravy. A Scotch Egg, on the other hand, is a hard or soft-boiled egg wrapped in sausage meat, coated in breadcrumbs and then baked or deep-fried.
There are several theories that trace the origin of the mouth watering scotch eggs to Indian kitchens. The Guardian quotes: “A theory asserts that the dish evolved from northern India’s nargisi kofta, an egg covered in minced meat and served with curry, which returning soldiers and others introduced to England.”
One of the greatest food historian of the 20th century, Alan Davidson, had said that the British soldiers ate the Indian Nargisi Kofta curry and loved it so much that they tried to recreate it at home. The original curry had a tomato gravy and when this proved too difficult to reproduce in Britain, they substituted it with a hot sauce instead. It was a small step from eating the koftas with a bottled sauce to serving them on their own and leaving it to individuals to decide which condiment they wanted to use.
Scotch Eggs, in England, are not restricted to only restaurants and households. They are sold as quick snacks even at petrol pumps. The Nargisi Kofta back home, however, is available only in a select few restaurants - and in the homes, of course, of whoever can make this mouth watering dish.