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'''Akuri''' is a spicy [[scrambled egg]] dish eaten in [[Parsi cuisine]] of [[India]].<ref>{{cite web|title=Akuri (Spiced Scrambled Eggs)|url=http://www.food.com/recipe/akuri-spiced-scrambled-eggs-312713}}</ref><ref name=clifford>{{Cite book |title=Some like it hot: spicy favorites from the world's hot zones |first1=Clifford A. |last1=Wright |publisher=Harvard Common Press |chapter=Indian Chilli Eggs |year=2005 |isbn=978-1-55832-269-1 |url-access=registration |url=https://archive.org/details/isbn_9781558322691 }}</ref><ref>{{cite news|url=http://www.hindu.com/mp/2007/09/08/stories/2007090852480300.htm|archive-url=https://web.archive.org/web/20110604122444/http://www.hindu.com/mp/2007/09/08/stories/2007090852480300.htm|url-status=dead|archive-date=2011-06-04|title=A Caspian experience Chef’s Corner|author=Devraj Halder|newspaper=[[The Hindu]]|access-date=2010-02-20|location=Chennai, India|date=2007-09-08}}</ref> 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 [[Chili pepper|chili]]s, and [[black pepper]].<ref name=clifford/> Akuri is traditionally eaten with ''pav'' or ''double roti'' (types of Indian bread). | '''Akuri''' is a spicy [[scrambled egg]] dish eaten in [[Parsi cuisine]] of [[India]].<ref>{{cite web|title=Akuri (Spiced Scrambled Eggs)|url=http://www.food.com/recipe/akuri-spiced-scrambled-eggs-312713}}</ref><ref name=clifford>{{Cite book |title=Some like it hot: spicy favorites from the world's hot zones |first1=Clifford A. |last1=Wright |publisher=Harvard Common Press |chapter=Indian Chilli Eggs |year=2005 |isbn=978-1-55832-269-1 |url-access=registration |url=https://archive.org/details/isbn_9781558322691 }}</ref><ref>{{cite news|url=http://www.hindu.com/mp/2007/09/08/stories/2007090852480300.htm|archive-url=https://web.archive.org/web/20110604122444/http://www.hindu.com/mp/2007/09/08/stories/2007090852480300.htm|url-status=dead|archive-date=2011-06-04|title=A Caspian experience Chef’s Corner|author=Devraj Halder|newspaper=[[The Hindu]]|access-date=2010-02-20|location=Chennai, India|date=2007-09-08}}</ref> 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 [[Chili pepper|chili]]s, and [[black pepper]].<ref name=clifford/> 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. | 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. JAMIE | ||
[[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. | [[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. | ||
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{{India-cuisine-stub}} | {{India-cuisine-stub}} | ||
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