I had a revelation in Sparkbrook last summer. That revelation came flecked with green chilli and wrapped in a roti, and it was that, good as French omelettes might be, the Indian subcontinent arguably does them better. The masala omelette, or desi omelette, as it’s sometimes known, is a classic: a quick, filling breakfast for millions around the world, whether enjoyed at home in Lahore, by the roadside in Mumbai or in a cafe in Birmingham with a hot cup of chai on the side.
Though omelettes have been known in France, and Britain, since the Middle Ages, it seems probable that the idea originally came from Persia, and early European recipes called for them to be fried on both sides, just like a desi omelette. You can’t make an omelette without breaking eggs but after that, anything goes.
