Karachi's beloved boiled egg omelette still rules the streets

For 39 years, Abbas Anda Wala has been serving flavour, tradition, and community — one egg at a time

KARACHI:

The city is renowned for its diverse food scene, offering seasonal delicacies that cater to every foodie but some dishes defy the calendar, earning a spot in the hearts of locals year-round. One such dish is the Kachhi Anda Omelette — an offering of the city's bustling Keamari neighbourhood, Kachhi Para. A humble stall known as Abbas Anda Wala has been quietly winning hearts for nearly 40 years with its unique savoury item. The stall has been blending boiled eggs with a tangy, tamarind-kissed omelette. This flavourful street food is not just a snack but a year-round tradition, a community staple, and a testament to the magic of simple ingredients.

A favourite among budget-conscious food lovers, this dish has gained a loyal following for its rich flavour and affordability. Priced at just Rs 120, the boiled egg omelette served with soft or crispy bread is a go-to dinner option for many. The combination of boiled eggs and a tangy, tamarind-based omelette creates a taste experience that's as unique as it is satisfying.

Known for serving flavourful meals at affordable prices, the eatery has become a destination for locals seeking both taste and tradition. Muhammad Bilal Abbas, the current torchbearer of the iconic recipe, shared the legacy behind the beloved dish. "We have no branches; our shop is known for this special boiled egg omelette — something my father started back in 1987."

According to Bilal, the secret to the dish's enduring appeal lies in a closely guarded spice blend and traditional method that has remained unchanged for decades. "It's God's secret and His blessing upon us," he added, noting that only his father knows the exact composition of the spices.

The menu offers a variety of egg-based options: a simple egg omelette for Rs60, the popular boiled egg omelette with bread for Rs120, and the premium Anda Gutala with bread priced at Rs250. Despite the choices, it's the classic boiled egg omelette that continues to steal the spotlight.

Bilal explained the preparation process: the eggs are first boiled and peeled. Separately, two raw eggs are beaten with chopped onions, chilies, tomatoes, and spices to create the omelette base. This mixture is fried, and the boiled eggs are added before a sprinkle of the signature spice blend to seal the flavour.

Served with soft or crispy bread, the dish offers customization - some prefer it with roti or paratha, soft or toasted. But the essence remains the same: a soulful, spicy, satisfying street-side meal.

The popularity spans generations. Asif Shah, a principal at a local private school, noted, "this shop is famous not only in Keamari but across the city. I enjoyed it in my youth, and now I see students lining up just like we used to do."

The eatery operates every day from 5pm to 2am, becoming a communal hub, especially in the evenings. Shah emphasised how the place offers more than food — it fosters connection. "People come here to relax, talk, and enjoy. It is a break from the stress of daily life."

Naveed Hassan, a local resident, highlighted its popularity among women during the summer, who often order the dish as takeout. Community leader Ashraf Kachhi also praised its universal appeal, saying it remains a favourite across all ages.

With a legacy of 38 years, Abbas Anda Wala continues to thrive not just because of its taste, but because of the community spirit it feeds — one flavourful bite at a time.