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Best Akuri in New York
“Eggs cooked almost runny, fried onions, ginger, coriander, chilies—a Parsi scramble that refuses to be overdone.”
What the real thing tastes like
Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. Akuri is traditionally eaten with pav or double roti (types of Indian bread). A less common version of akuri is bharuchi akuri, which contains nuts and dry fruits like cashews, almonds and raisins in addition to the other spices. This dish supposedly originated from the city of Bharuch in Gujarat, hence the name. Egg bhurji is a similar egg dish eaten in many parts of the Indian subcontinent. Connoisseurs of these Indian scrambled egg varieties would argue that egg bhurjee and akuri are almost identical but distinct in taste.
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Akuri is a Parsi scrambled egg dish that refuses to be overcooked—the eggs stay soft, almost runny, held together by a tangle of fried onions and a sharp scatter of ginger, coriander, green chilies, and black pepper. It's the kind of breakfast that needs bread to soak it up, traditionally pav or double roti, though some versions from Bharuch add cashews, almonds, and raisins for a textural surprise. Though egg bhurji—a similar scramble eaten across the Indian subcontinent—looks almost identical, connoisseurs insist they taste distinctly different.
Order it here when it has
- never overcooked
- bold spice profile
- traditional pairing with bread
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