This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Akuri" – news · newspapers · books · scholar · JSTOR (December 2020) (Learn how and when to remove this template message)

Akuri served with tomato and bread.
Place of originIndia
Region or stateWestern India
Associated cuisineParsi, Indian
Main ingredientsscrambled egg

Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India.[1][2][3] 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.[2] 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.


  1. ^ "Akuri (Spiced Scrambled Eggs)".
  2. ^ 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.
  3. ^ Devraj Halder (8 September 2007). "A Caspian experience Chef's Corner". The Hindu. Chennai, India. Archived from the original on 4 June 2011. Retrieved 20 February 2010.