Are you someone who loves gorging on spicy, creamy and delicious egg gravies? Then we have curated a list of some unique, delicious yet interesting egg curries from different parts of the country that are not just easy to make, but are also a flavourful glimpse of local culinary culture of different parts of India. So, follow us through these unique egg curries and enjoy!





Deemer Kosha

Deem er Kosha is a traditional Bengali style egg curry made by cooking a gravy of onion, tomato, ginger garlic paste and fiery spices and herbs. This curry is often cooked with potato and is served with rice.



Dum Oluv

Dum Oluv is a tasty Kashmiri-style Egg curry, which is slow cooked in mild spices and herbs, this yoghurt based Kashmiri egg curry is enjoyed with homemade rotis.






Odia Dahi Anda Curry

This classic egg delicacy hails from Odisha. This egg curry is made with a delicious yogurt, onions, and ginger-garlic paste and spices. This dish is served with steamed rice.





Assamese Dim Kosu Xaak

This delicious and healthy Egg delicacy hails from Assam, which has a tangy and fiery taste. Made with a melange of leafy greens and mustard, this dish has a hearty mix of spices and herbs.






Kolhapuri Anda Rassa

Kolhapuri Anda Rassa is a classic Maharashtrian Egg Curry, which is made by slowing eggs in a spicy and flavoursome mix of Kolhapuri masala.




Punjabi Dhaba-style Anda Curry

This classic dhaba-style egg curry is made with a thick tomato and onion based gravy cooked to perfection with a melange of desi spices that add a fiery and flavoursome touch to this dish.



Mustard Egg Curry

Another delightful egg curry from the eastern part of India is Shorshe Deem, which is prepared by coating the hardboiled eggs with a freshly ground paste of mustard seeds, poppy seeds, coconut and green chilies and mustard oil. This is further cooked in steam and served with rice.






Mutta Curry

Mutta Curry is a creamy coconut milk-based egg curry cooked with a hearty melange of South Indian spices and herbs. This dish is often served with Appam or plain Dosa.