While the more common amongst the cuisines of the world, the kofta (meatball) is a sophisticated delicacy, varying in taste and texture, depending on the region it hails from.

In combination with raita, salad, a side of daal and roti/chawal, the kofta (or kebab) is the most ubiquitous of the sub-continental dishes. It can be vegetarian or meat, soaked in masala; the kofta is favoured by all.

I recently read an apt description of the kofta in the cookbook,Jerusalem;

'There are hundreds of varieties of meatballs – (kofta in Arabic), each with its own unique heritage and specific preparation technique. In [most] cultures the difference between kebab and kofta can cause confusion to an outsider.

Both are meatballs [historically] made from ground lamb, veal, beef, or a mixture of all. Kebab is sold on the street or kebab shops, often served alongside pita [naan, roti], chopped salad, onions and tahini sauce [raita]; kebab for the most part, is made on skewers, while the kofta is usually handmade. Kofta can be cooked on the stovetop in a curry or masala sauce.'

The kofta meat is grinded with mild garam masalas and vegetables, formed into golf ball sized meatballs, and simmered to tender perfection in a saalan (curry).