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Crispy masala khakhra with perfectly spiced, protein-packed Akuri. A comfort food classic!

A classic Gujarati snack, these thin, crispy whole wheat crackers are spiced with turmeric, chili, and ajwain. Perfect for munching on with your evening tea or as a light, crunchy bite anytime.
Serving size: 1 serving

A classic Parsi breakfast of spicy, creamy scrambled eggs. Cooked with onions, tomatoes, and fragrant spices, it's perfectly soft, slightly runny, and absolutely delicious served on toast.
Serving size: 1 serving

A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving



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Crispy masala khakhra with perfectly spiced, protein-packed Akuri. A comfort food classic!
This gujarati dish is perfect for lunch. With 653.15 calories and 26.439999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Dough
Divide and Roll the Khakhras
Roast the Khakhras
Cool and Store
Prepare the egg mixture. In a medium bowl, crack the 8 eggs. Add the milk, salt, and garam masala. Whisk vigorously for 1-2 minutes until the mixture is uniform and slightly frothy. Set aside.
Sauté the aromatics and tomatoes. Heat ghee in a non-stick skillet or pan over medium heat. Once hot, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent. Add the ginger paste, garlic paste, and green chilies, and cook for another minute until their raw aroma disappears. Add the chopped tomatoes, turmeric powder, red chili powder, and optional sugar. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the ghee begins to separate from the masala.
Cook the eggs. Reduce the heat to low. Pour the whisked egg mixture into the pan over the masala. Let it sit undisturbed for about 20-30 seconds to form a slight base. Then, using a spatula, gently fold and scrape the mixture from the edges towards the center. Continue this gentle folding motion for 2-3 minutes. The key is to cook slowly to achieve a creamy consistency.
Garnish and serve. When the eggs are just set but still very moist and slightly runny, turn off the heat. The residual heat will continue to cook them. Immediately stir in the freshly chopped coriander leaves. Serve the hot Akuri at once with buttered toast, pav (soft buns), or roti.
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.