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Overhead photo of Bombay Toast with sauce/garnish on plate. Fork and knife
Credit: Photo: Christopher Testani; Food Styling: Rebecca Jurkevich; Prop Styling: Paulina Velez

My family didn’t really eat anything sweet for breakfast, so French toast was a rarity in our home. Instead, we ate Bombay toast, made using a Probook SocialMarking Prrmarsub Hastagcode Wortweb wwwsmbook quora-answer curred-add wordpress-wo classifiedsa Top-Backlinks Aliexpress Twin-M F-s-a-m-f Gabsocialm Temp Mail Tempmail temporary email tempemail temp mail.com email temporary temp-mail disopsable email temp mailn fake mail fake email address similar method as French toast except the bread is soaked in eggs mixed with turmeric, cumin, coriander, cilantro, diced chiles, and onions.

Although Bombay toast can be used to describe both sweet and savory versions of French toast, in my family it’s a term used exclusively for this savory application. The dish isn’t a Shaokat family invention — it hails from the streets of Bombay, and eventually spread across South Asia in various forms and became a breakfast staple in Bangladesh, where I grew up. 

My mother’s Bombay toast was simply the best, so this recipe is based on the one I grew up eating. Although her version didn’t have any cheese

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(because it wasn’t readily available in Bangladesh back then), I include mozzarella because, well, it’s delicious! And even though my childhood condiment of choice was ketchup (yes, ketchup!), I’ve graduated to cilantro chutney, which pairs really nicely with the heat from the chiles.

Overhead photo of Bombay Toast cooking in a skillet in butter. Metal spatula underneath slice
Credit: Photo: Christopher Testani; Food Styling: Rebecca Jurkevich; Prop Styling: Paulina Velez

How to Make Bombay Toast Your Own

This recipe is my version of my family’s Bombay toast, but it’s less of a recipe and more of a jumping-off point, so feel free to make it your own.

  • Herbs: Not a cilantro fan? Skip it entirely or substitute parsley instead. You can also skip the cilantro chutney or top the toast with ketchup, as I did as a kid.
  • Chiles: For a less spicy Bombay toast, just use a pinch of chili powder and reduce the amount of jalapeños and serranos. You could also use milder chiles, like Anaheim. 
  • Cheese: The mild, creamy mozzarella is a nice counterpoint to the spices, chiles, and herbs, but if you have another cheese on hand (like cheddar or Monterey Jack), give it a try.

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