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).
An uncommon version of akuri is Bharuchi akuri, which contains nuts and dry fruits like cashews and raisins in addition to the other spices. This dish supposedly originated from the city of Bharuch in Gujarat, hence the name.
The popular dish egg bhurji is a similar egg dish.
- "Akuri (Spiced Scrambled Eggs)".
- 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.
- Devraj Halder (2007-09-08). "A Caspian experience Chef's Corner". Chennai, India: The Hindu. Retrieved 2010-02-20.
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