Maneet Chauhan’s Ros Omelette Is My Ideal Dinner for One

For the book, Chauhan traveled around the Indian subcontinent, in order to capture and recreate the vast, incredibly varied flavors of chaat for home cooks. “We wanted to capture how organic all of these dishes are. They are a part of where they come from; they’re not static, there is movement,” she tells me over the phone.

So, when you’re flipping through the cookbook on your couch, planning to travel ten steps to the kitchen , you’d think the book—its pages nearly vibrating with liveliness, its photos saturated with vibrant, dizzying color—would make a mockery of your current dismal life situation.

The Ros Omelette involves making just two simple components: The ros, or gravy, begins with coconut oil that you use to soften some chopped onions, tomato, garlic and ginger paste, turmeric, and chile powder. Finally, you stir in coconut paste and garam masala and continue cooking until “the smell of coconut perfumes the air,” adding water if needed to give the sauce a loose texture.

Chauhan thinks the dish probably originated when someone combined a traditional coastal, coconut-laden sauce with an omelet, a dish which she suspects arrived with Portuguese colonists. “I don’t know who thought of making an omelet and putting it in the sauce, but whoever it is, that person is a genius,” she says. When her restaurantBut, of course, I’ve been eating it alone, cutting the recipe from 10 eggs to just two or three.

The omelet feels, in many ways, like the perfect alone food. It’s a meat-free meal that’s still built around a hearty source of protein. I mostly avoid cooking meat when I’m just looking to feed myself, partially with sustainability in mind, partially because too many meat-forward recipes leave me with tons of leftovers, and partially because it’s simply not what I feel like eating when I'm sitting solo at my table or, let’s be honest, on my couch.

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