It was only when I first tasted the Parsi pora that I actually took to the omelette. For me, the egg in the Parsi pora is just the binder. The kuku sabzi is a flat, green preparation, much like the Parsi pora, except that it’s stuffed with parsley, coriander, herbs, dill, spinach and scallions. Be that as it may, the best omelettes I have eaten after the Parsi pora are the Asian omelettes. And we in India of course make the masala omelette.

Source: Hindustan Times February 21, 2020 15:56 UTC