Kedgeree: The British Breakfast Classic with Indian Roots

Quick Summary

• Kedgeree, a popular British breakfast dish, stems from the Indian khichdi – a rice and lentil meal referenced as early as the Mahabharata.
• Khichdi was adapted into kedgeree during British colonial history; lentils were excluded, smoked fish added, and eggs incorporated based on British preferences.
• The dish evolved with returning officials from India to Britain in the late 18th century and became a feature of Victorian-era breakfasts. Curry powder played a role in its flavor enhancement and cultural integration.
• Recipes for kedgeree include variations ranging from simple leftovers-based dishes to lavish meals suited for high-end establishments like The Ritz London and cultural adaptations (Japanese-british versions).
• Modern chefs continue innovating on kedgereeS formula while preserving its essence rooted both in comfort food traditions and Indian influence over global cuisine.

Images:

1. Ingredients for curry powder NatGeoKedgereeFishmilk002ukHR.jpg”>Link: Image
2. Butter with curry powder folded into rice link: Image