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Two-in-one egg delight

Pushpesh Pant There is an Urdu couplet that laments: “Hazaron saal nargis apni benoori pe roti hai, badi mushkil se hota hai chaman mein deedavar paida!” This may be loosely, but more or less literally translated as: “The poor flower...
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Pushpesh Pant

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There is an Urdu couplet that laments: “Hazaron saal nargis apni benoori pe roti hai, badi mushkil se hota hai chaman mein deedavar paida!” This may be loosely, but more or less literally translated as: “The poor flower iris/daffodil wails its lack of beauty. Ages pass before one with an appreciative eye is born!” Well, the plight of nargisi kofta is not very different. We have never been able to understand why the lovers of meaty delights choose Mughlai, Kashmiri, and even lauki ke kofte over it. It’s a truly beautiful dish with taste to match. It is a two-in-one delight — flavourful mince encasing a perfectly hard-boiled egg.

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There are many who believe that it were the Brits who brought Scotch eggs with them that spawned not the chicken but nargisi kofta. The dish has been given a new lease of life by some innovative chefs. Chef Nishant Choubey has kindly shared his droolworthy recipe for our dear readers.


Indo-European Nargisi kofta

Method

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Ingredients

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