A Goa ros omelette is a spicy, onion-rich tomato gravy that cradles a soft omelette, and to dunk the pav, you must press it gently *into* the gravy's edge, not the floating centre, so it soaks up the 'ros' without sinking. In our South Goan home, we use a slightly crustier, smaller pao than in the north, which holds up better. I learned from my mother to always serve the omelette separate on the plate, not in the bowl of ros, so each person can dunk as they please. This way, you get that perfect bite where the pav is moist but still has substance, baagundi.
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