Nargisi Kofta: A Royal Gravy Boat

Nargisi Kofta, a dish that was once a delicacy in the court of the Mughals, became a go-to food for English soldiers. With its royal taste, it became a favourite among both English and Indian diners.

Mouthwatering Nargisi Koftas Image source: The Indian cookbook

Stories about food cultures have the power to pique our interest and transport us back in time. They are a window into people's tastes and the reasons for their fondness for particular delicacies.

Unlike textbook history, which focuses on wars, borders, and dates, stories about food cultures have consistently broken down these barriers. The Indian subcontinent has adopted various food habits and cultures since ancient times. When the Mughals arrived in India, they brought with them royal cuisine recipes such as kebabs, biryani, and kofta. Nargis Kofta is one such dish whose origins are still debated. But, before we get into its contentious origins, let us enjoy its delectable flavour.

While eating a delicious piece of what appears to be a nargis flower, also known as a daffodil, one is bound to be curious about its origin. When cut in half, Nargisi kofta resembles a Nargis flower, with the egg yolk covered in egg white.

The chef appears to have been in the vicinity of a Nargis flower when he curated this delectable Nargisi kofta.

The boiled eggs and minced meat in Nargisi kofta, which is said to have travelled all the way from Persia to the city of Nawabs, Lucknow, are not its only ingredients.

It is suffused with the history, culture, and imagination of the Mughals, who experimented with their food menus and cuisines.

When bawarchis first began experimenting with Nargisi kofta, it is believed that they were attempting to prepare a royal and savory dish during the Mughal era. On the one hand, Nargisi kofta, which is egg-coated in minced meat, is similar to meatballs in Western countries. The thick tango gravy that serves as a soaking pool for the deep-fried koftas, on the other hand gives it a perfect Mughal touch.

Nargisi kofta reveals a taste of royalty and delicacy with each bite. Its spicy gravy, made of onions, tomatoes, and desi spices, captures the essence of the Indian subcontinent's rich flavour.

Nargisi kofta, like any famous and celebrated entity, has its own controversy. The origin of this delectable dish is uncertain, but its taste is undeniably delicious.

According to some theories, Nargisi kofta is believed to be of Scottish origin. It is inspired by the similarity of Nargisi kofta and Scotch eggs. Scotch eggs are boiled eggs with sausage meat on top. After that, it is baked or deep-fried. Other theories contend that it was not Scotch eggs that travelled all the way to India, but rather Nargisi kofta that was carried by English soldiers to their homeland in order to copy its recipe.

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."

Furthermore, Alan Davidson, a famous food historian, claims 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. "

From all the available texts, Nargisi kofta was most likely one of the Mughals' unique delicacies. And because of its irresistible flavour, it spread from the Indian subcontinent to European countries.

Nargisi kofta is now rarely found on the menus of various Lucknow restaurants. However, with their experimental kitchens, indigenous home chefs are attempting to recreate the taste of Lucknow with Nargisi kofta.

Nargisi kofta, an important part of Awadh cuisine, deserves to be found in every nook and cranny of the country, spreading contentment with its savoury taste and texture.

Nargisi kofta, the epitome of royal delicacy, represents the distinct culture and era of Mughal history. Not only that, but the rich blend of spices, meat, and eggs in Nargisi kofta can easily transport you to Mughal dining rooms.

Nargisi Kofta resembling Nargis flower Image source: Cooking with Anandi