Place one half on a baking tray, cut side up, drizzle with the olive oil and sprinkle with the salt flakes. If you double the recipe, use a large frying pan so that the ingredients sizzle and the eggs cook quickly. This recipe serves one as a generous breakfast or two alongside some bacon, sausages, grilled mushrooms and masala beans. 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. Use the best quality free-range eggs you can find and a good, ripe, flavoursome tomato – this will make all the difference. 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. Kyani & Co serves the best akuri, along with a similar, slightly drier dish called bhurji. Breakfast: akuriĪkuri – a simple dish, not unlike scrambled eggs – is an Irani café classic.
So for those of us who can't get enough of the Irani café-inspired menu, here are three must-make dishes from the new Dishoom recipe book.
The atmosphere, attitude and attention to detail are all spot on, but it is the all-day menu that has won most visitors over. Now with seven branches across the country, in less than decade Dishoom has become everybody's favourite boutique restaurant chain.
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