If you’re from Bombay, chances are that you grew up eating Akuri for breakfast. This proudly Parsi dish is more than just your usual scrambled eggs. Akuri is a recipe perfected over decades in the city’s iconic Irani cafés. Spicy, tangy, creamy, and stirred together with chopped tomatoes, and chilies – every bite is a nostalgic celebration of the community and warmth that these cafés have always stood for… and I love how it always makes me feel right at home!
A Brief History
For the unfamliar, Parsis are a Zoroastrian community who fled persecution in Persia (modern-day Iran) in the 8th century and sought refuge in Gujarat, India. They were received by a native ruler, Jadi Rana, who offered them a full glass of milk to illustrate that there was no place for them in his land. However, the Zoroastrians responded by stirring a spoonful of sugar into the milk to symbolically show how they would blend in and sweeten the population without filling it to the brim!
Not only did their community seamlessly integrate into society, they also went on to helm the country’s largest business empires, contributing to local trade and culture. Of course as they also happened to be excellent cooks, it was only a matter of time before they opened their legendary cafes frequented by workers and traders of larger cities especially Mumbai. These old-world cafes still exist and are much loved for their comforting dishes, steeped in nostalgia. Akuri is one of their many legendary recipes, starring eggs cooked lightly and spiced subtly for a craveably-creamy texture set apart by delicate flavours. Serve it on hot toast with a cup of chai for the ultimate cosy breakfast!
Ingredients For This Akuri Recipe
- Eggs
- Butter
- Onion
- Ginger-garlic paste
- Tomatoes
- Chillies
- Spices (turmeric, coriander, cumin powder, chilli powder)
- Herbs (coriander/ cilantro)
Akuri
Ingredients
- 3-4 eggs
- ½ onion (diced)
- 1 tbsp ginger garlic paste
- 1-2 tomatoes (finely diced)
- 2-3 chillies (chopped)
- ¼ tsp turmeric, coriander, cumin powder each
- ½ tsp chilli powder
- salt to taste
- 2-3 tbsp butter
Instructions
- Crack your eggs in a large bowl and whisk well until you have a smooth ribbony consistency.
- Heat some butter in a pan and stir in half an onion, ginger garlic paste and tomatoes
- Cook for a few minutes and then add green chillies and your spices
- Mix well to combine, mashing the tomatoes gently with the onions and spices
- Add 1-2 tbsp water, letting the mixture cook for 4-5 minutes until the spices have infused their magic.
- Stir in handfuls of fresh coriander. Then pour in the whisked eggs slowly and in batches, stirring continuously as you add them.
- Stir the eggs gently on low heat, to softly scramble them. Don’t overcook these eggs or else you’ll have Bhurji and not akuri!
- Serve over toast and DIVE IN
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