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Akuri is a spicy scrambled egg dish eaten in Parsi cuisine.[1][2] Akuri is cooked till just about runny and the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper; are commonly added.[1] Akuri is traditionally eaten with pav or double roti (types of Indian bread).

An uncommon version of the Akuri is what's known as Bharuchi Akuri which contains dry fruits like cashewnut and raisins in addition to the other spices. This dish is supposed to have originated from the city of Bharuch in Gujarat. Hence the name.

The popular dish egg bhurji is a similar egg dish.


  1. ^ a b Wright, Clifford A. (2005). "Indian Chilli Eggs". Some like it hot: spicy favorites from the world's hot zones. Harvard Common Press. ISBN 978-1-55832-269-1. 
  2. ^ Devraj Halder (2007-09-08). "A Caspian experience Chef’s Corner". Chennai, India: The Hindu. Retrieved 2010-02-20.