Eggs scrambled soft with onion, tomato, green chilli and coriander, eaten with pav or brun. It is Parsi breakfast food and the test is texture: it should be loose and creamy, never dry.
6places named
3things to know
2026snapshot year
6areas of the city
Where to eat it
Named places, with what each one is known for| Name | Where | What it is known for |
|---|---|---|
| Kyani & Co.1904 | Jer Mahal, Dhobi Talao | Akuri with brun maska, in one of the oldest Irani cafes in the city. |
| Britannia & Co.1923 | Ballard Estate | On the Parsi menu. |
| Ideal Corner | Fort | A Fort lunch room doing the Parsi breakfast dishes. |
| Cafe Military1933 | Fort | Kheema and akuri, plain and cheap. |
| Yazdani Bakery1953 | Cawasji Patel Street, Fort | Akuri with the bakery’s own brun. |
| SodaBottleOpenerWala | Bandra and BKC | All-day akuri in the suburbs. |
Worth knowing
- It should be wet. Dry akuri is overcooked akuri.
- Brun — the hard-crusted Irani roll — suits it better than soft pav.
- Order it for breakfast. Most Irani cafes stop by eleven.
The other dishes
Vada PavPav BhajiMisal PavBhel PuriPani PuriSev PuriBombay SandwichFrankieMohammed Ali Road KebabsParsi DhansakBerry PulaoSali BotiAkuriIrani Chai and Bun MaskaKeema PavBheja FryMumbai BiryaniKoli Fish CurryBombil FryPrawn KoliwadaMalvani CuisineSol KadhiFalooda and KulfiBatata Vada and Farsan
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