[1] In the 2010s it began appearing on the menus of trendier upscale restaurants as part of India's modern dining scene.

[2] The dish's growth in popularity in that decade may have been related to the growing prominence of Indian politician Arvind Kejriwal.

[1][3][2] It was invented at the Willingdon Sports Club and according to Rao became popular in "Mumbai’s exclusive social-club circuit".

[1] According to food writer Vikram Doctor, Kejriwal was a Marwari, a group that traditionally eat cheese but not eggs.

[1][3][4][6] The original dish was a simple combination of a poached egg served on toast and topped with a slice of processed cheese, probably Amul, and chilis.