I have had many excellent omelets. Some of the best have been at small Mom & Pops and greasy spoon restaurants. I’ve made some pretty decent ones myself. One that will forever stand out in my memory is the omelet ordered from the dining car on an Indian Railway Train somewhere between Madras and New Delhi.
I was just a young lad back then in the late 1950s or early 1960s but the memory burns in my memory as much as the fiery hot green chilis that jolted my tongue like a bolt of electricity starting at the base and culminating at the tip of my tongue. Talk about pain! Picking out the chilis and setting them aside didn’t make much difference. It was too late, and the tip of my tongue burned for the rest of the day.
At the same time it was the most delicious omelet I had ever eaten. It was probably the turning point for me when I realized I kind of like the pain of spicy food. I may not have finished the entire omelet or the various chutneys etc. that accompanied it on my breakfast thali, but I was hooked.
Numerous attempts since, including this morning’s, to duplicate the flavors of that omelet have not exactly been on the money but have been delicious none the less. Perhaps what is missing is the smell of smoke and cinders in the air from the coal fired steam engines.
The ingredients I used were:
- crushed cumin seeds
- crushed ajwain seeds
- chopped curry leaves
- chopped green chilis
- ginger paste
- fermented salsa
Kasoori Methi (dried fenugreek leaves would have been a good addition.