The Big Bombay Recipe

Prep eggs

Crack the eggs into a bowl. Add milk or cream (if using), 1/2 tsp salt and 1/8 tsp black pepper. Beat lightly until uniform but not frothy; set aside.

Heat a medium nonstick skillet over medium heat and add 1 tablespoon of butter. When butter melts and starts to foam, add the chopped onion. Sauté for 3–4 minutes until softened and beginning to color.

Add the chopped green chile, grated ginger and minced garlic. Cook 30–45 seconds until fragrant. Stir in turmeric and ground cumin and cook 15–20 seconds to bloom the spices.

Add the chopped tomato and cook 1–2 minutes until it softens and releases juices. Taste and adjust a pinch of salt if needed.

Reduce heat to low. Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the curds from edges toward center. Continue stirring gently and continuously for 1–2 minutes, removing the pan briefly from heat if they look like they may overcook — akuri should be moist and creamy, not dry.

When eggs are softly set but still slightly runny, fold in the remaining 1 tablespoon butter and chopped cilantro. Adjust salt to taste (total about 1 tsp for the whole batch). Remove from heat and cover lightly to keep warm while finishing other components.

Preheat a grill pan or heavy skillet over medium-high heat. Brush the bacon lightly with 1 tsp neutral oil to encourage even charring.

Lay bacon slices in the hot pan without overcrowding. Cook for 2–3 minutes per side, pressing gently with a spatula, until they develop dark char stripes and are cooked through but still slightly pliable. Adjust time for thickness. For extra smoky char, finish under a hot broiler for 30–60 seconds, watching closely.

Transfer bacon to a paper towel-lined plate to drain and keep warm. Reserve rendered bacon fat if you want to toss some potatoes or toast in it for extra flavor (optional).

If potatoes are raw: parboil halved baby potatoes in salted water for 8–10 minutes until just tender. Drain and let steam dry for 2 minutes.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When shimmering, add the potatoes cut-side down in a single layer. Cook without moving 4–5 minutes to get a golden crust, then toss and continue to cook another 5–7 minutes until evenly browned and cooked through.

Stir in smoked paprika, garlic powder, chili flakes (if using) and 1/2 tsp salt. Cook 30 seconds more, then remove from heat and keep warm.

Toast the bread (or pav/rolls) and butter lightly. If you reserved bacon fat, brush a little on the toast for extra flavor.

Arrange mixed salad greens and sliced tomato on the plate. Squeeze the lemon wedge over the salad just before serving or offer on the side.

Divide the warm pan-fried potatoes between plates. Place char-striped smoked streaky bacon slices alongside.

Spoon a generous mound of hot akuri onto each plate beside the bacon and potatoes. Garnish the akuri with the chopped cilantro and microgreens or sliced spring onions if using.

Serve immediately with buttered toast, extra black pepper and salt to taste.

To keep akuri perfectly creamy if serving slightly later, remove from pan a touch before fully set—the residual heat will finish them. Rewarm gently over very low heat if needed, with a pat of butter to refresh texture.

Optional variations: add a pinch of garam masala to the eggs for more aromatic depth, or fold in crumbled mild goat cheese at the end for creaminess. Swap bacon for smoked streaky pancetta or charred sausages if preferred.