akuri

Dishoom p. ██-██

Akuri – a simple dish, not unlike scrambled eggs – is an Irani café classic. Kyani & Co. serves the best akuri, along with a similar, slightly drier dish called bhurji. It is delicious mopped up with fresh, pillowy pau (Bombay’s favourite bread buns) or thick slices of fresh, white loaf, but it will work just as well on toast. Use the best quality free-range eggs you can find, and a good, ripe, flavoursome tomato – this will make all the difference. And do make sure you have cooked everything else – including the toast – before the eggs hit the pan; they’ll be ready before you know it. This recipe serves one as a generous breakfast, or two alongside some bacon, sausages, grilled mushrooms and masala beans (page 48). If you double the recipe, use a large frying pan so that the ingredients sizzle and the eggs cook quickly.