Chef Anahita Dhondy has taken to bossing the kitchen at the famous SodaBottleOpenerWala at an impressively young age. She believes that Parsi cuisine is as simple as it is complex. It’s a wonderful amalgam of Persian culinary secrets that have managed to come down the generations for over 1500 years, intrinsically mingling with the flavours of Gujarat {where the Parsis landed}, making the blend a truly intoxicating one. Spicy, creamy, buttery eggs atop light brown toast is, to her, easy heaven after a long day in the kitchen.

Here’s her famous crack at Akoori and Toast For Supper, for LBB’s {The Recipe Project}


  • Eggs – 3 is perfect, 4 is greedy
  • Oil – 2 tbsp
  • Onion – 2 medium sized, chopped fine
  • Tomatoes – 2 medium sized, chopped fine
  • Garlic Paste/Chopped – ½ tsp
  • Green Chillies – 1 {or 2!} slit and chopped fine
  • Parsi Sambhar Masala – 1 tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Salt – To taste
  • Pepper – A sprinkle
  • Butter – 1 tbsp
  • Fresh coriander – As much as you wish {makes it fresh and green}
  • Bread – 2 slices, slathered with butter {butter is good for you!}


1. In a frying pan, add the oil, let it get hot. Add the garlic paste, and green chillies; add the onions and brown well.

2. Once brown, add the masalas and cook. Add the chopped tomatoes and keep cooking till the rawness dies out.

3. Add the salt and pepper. Then add half of the coriander and cook till it’s a nice red paste.

Note: This masala can be cooked and cooled, and kept in your fridge. You can add paneer if you’re a total vegetarian and don’t eat eggs. 

4. Next, whisk the eggs in a bowl. Add a pinch of salt.

5. The addition of eggs is crucial as the pan has to be hot with the masala, and just a few mixes should be good. It must be soft {not hard like bhurji} and beaten down well. Add the butter and lots of coriander. Check for seasoning.

6. Toast the bread, slather some butter, and top with the soft, fluffy and creamy akoori.

7. Throw on some more coriander if you like.

8. Tuck into this velvety egg preparation while cozying up on your couch, reading your favourite novel after a long day at work. Easy, healthy {ignore that butter} and yummy.


This dish basically comes from the love of eggs, any time of the day! As a Parsi, we do indulge in eggs more than once a day, and when nothing else is available in your fridge, you’ll definitely find the little humble egg. Cooks super fast, tastes delicious and fills you up. It is one of my personal favourites.

N.B. All recipes belong to the chef and are published with permission by Little Black Book. Reproduction of this recipe for print and circulation is not permitted.

Featured image courtesy: Ashima P

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