Ros Omlette of Goa

Omelette itself is a popular comforting street food , made with beaten eggs, onions tomatoes, chilli and spiced with Indian spices. The omelette is relished throughout the country. In Mumbai it is eaten with pav, in Punjab it is eaten with Paratha, in south it is eaten with dosa, but in Goa it is different. This omelette is added to spicy chicken or mutton gravy. This unique combination is called Ros omelette, In Konkani ‘Ros’ means Gravy. This dish has a popular origin story, in goan homes when the chicken gravy would be leftover next day it would be consumed with omelette as breakfast. This led  to a tasty and unique combination and is served across food stalls especially in Panjim. A freshly fried omelette is added to spicy gravy and served with pav. Ros omelette is best served with chopped onions and a dash of lime juice sprinkled on top of the completed dish. A lot of restaurants in and around goa have this delicacy featured in their menu.

Bhujing Chicken of Virar

Poha is a popular breakfast in Maharashtra, Gujarat and Madhya Pradesh. Poha is flttened rice, cooked fried with onions, peanuts, and Indian spices, But what if this Vegetarian delicacy had a Non Veg side to it. It may sound strange but this strange combination is popular in Virar near Mumbai. It was in 1940 when Mr. Babu hari Gawad, who ran a palm wine making business, invented this by chance. He would often meet with his friends over some drinks and his friends would demand for some Chakna. One day while they were having their drink he roasted chicken in a brick kiln but it turned out to be greasy. So, he added poha to soak the oil and it worked. And there came a new innovative dish Bhujing Chicken. The word, bhujing is derived from the Marathi word, bhujne, which means roasting. In the 1940s, many affluent residents in close contact with the British, added ‘ing’ to the dish,” and it became bhujing.

The chicken is marinated with a mix of turmeric, cumin and coriander powder and skewered with few potatoes and roasted on a large coal brick kiln. The meat is then shallow fried and with onions. Poha is then added with a garam masla and roasted along with the chicken. A burst of smoked and spicy flavors is what you get while indulging in this dish.