Parsi Style Scrambled Eggs
With chiles, garlic, tomatoes, and cilantro, this is one of many styles of akuri served at the Royal Bombay Yacht Club in Mumbai. Matt Taylor-Gross

This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.

Yield: serves 4


  • 4 tbsp. unsalted butter
  • 1 small white onion, finely chopped
  • 2 serrano chiles, stemmed, seeded, and finely chopped
  • 2 cloves garlic, finely chopped
  • 2 plum tomatoes, cored and chopped
  • 8 eggs, beaten
  • 12 cup chopped cilantro leaves
  • 14 cup heavy cream
  • Kosher salt, to taste


  1. Melt 3 tbsp. butter in a 12″ nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add chiles and garlic and cook, stirring frequently, until they begin to soften and brown lightly, about 3 minutes. Add remaining butter and tomatoes; cook, stirring occasionally, until tomatoes release their juices, about 6 minutes. Add eggs, 1⁄4 cup of the cilantro, cream, and kosher salt. Reduce heat to medium and slowly cook the eggs, stirring frequently with a wooden spoon, until soft curds form and the eggs just set, about 6 minutes.
  2. Transfer eggs to a platter. Sprinkle remaining cilantro over eggs and serve hot, with toast.

How to Make Parsi-Style Scrambled Eggs