Parsi-style soft scrambled eggs cooked slow with onion, tomato, ginger, green chilli and coriander. The Parsi breakfast institution, served with pav or brun and a glass of Irani chai on the side.

Akuri is the Parsi take on scrambled eggs, with the Persian-influenced addition of warming spices, onion and tomato cooked slow until the eggs stay creamy. Britannia, Jimmy Boy and most Irani cafes serve daily versions from breakfast through late morning. It has become a Mumbai breakfast staple beyond the Parsi community, with brunch rooms across Bandra and Colaba including it on weekend menus.

Where to eat Akuri in Mumbai

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Make it at home

Serves Serves 215 minEasy

Ingredients

  • 6 large eggs
  • 2 tablespoons milk
  • 1 medium onion, chopped fine
  • 1 medium tomato, chopped fine
  • 1 inch ginger, grated
  • 2 green chillies, chopped fine
  • 2 tablespoons coriander, chopped
  • 1 teaspoon cumin seeds
  • Half teaspoon turmeric
  • 30g butter
  • Salt and black pepper to taste
  • 4 pavs, toasted and buttered for serving

Method

  1. Whisk eggs with milk, salt and black pepper.
  2. Melt butter in a wide pan. Add cumin seeds, then chopped onion. Cook 4 minutes until soft.
  3. Add ginger, green chilli and turmeric. Stir 1 minute.
  4. Add chopped tomato, cook 3 minutes until softened.
  5. Pour in egg mixture. Stir constantly with a wooden spoon, scrambling slowly over medium-low heat 3 to 4 minutes until just set but still soft and creamy.
  6. Fold in chopped coriander, serve immediately with toasted buttered pav.

Editor tip. Keep the heat low and stir constantly; akuri must stay soft and creamy, never dry. Pull from the heat just before it looks fully set.

Common allergens: Egg, Dairy, Gluten.