The Bristish ruled over India for about 200 years, but they entered India way before, in the 17th century to strengthen trade. Many European colonisers like the French, Dutch and the Potuguese brought some parts of India under their control, but neither of these were quite as successful in establishing an empire as strong and as that of the British. By 1857, the British had taken control of most of part of present-day India, and in times to come the Bristish influence in clothing, lodging and even food became even more significant. They brought with them a lot of their culinary secrets during their stay here, and took a lot from us as well, which became a part of the Anglo-Indian cuisine. Kedgeree is a fine example of this confluence of cultures. To put simply, kedgeree is a meal comprising boiled rice, cooked fish (like smoked haddok), hard boiled eggs, parsley, curry powder, butter, cream and some sultanas. Does the name and the description ring a bell. Yes, of course, the dish, is in fact, an anglicized version of our humble khichdi.  

History Of Kedgeree

It is a fact, that Khichdi did inspire Kedgeree, but its history is not as simple as it seems. It is believed that the dish was brough to the United Kindom by British colonials upon their return, somewhere in eighteenth century. However, a recipe published in a Scottish cookbook of Stephana Malcolm of Burnfoot, Dumfriesshire as early as 1790, makes many Historians believe that the dish was developed by Scottish regiments enamoured by Indian cooking.  

Another popular legend states that Mughal emperor Aurangzeb shared a strong penchant for Alamgiri Khichdi, which was rare type of Khichdi featuring eggs and also fish. The dish caught on with the British, and a developed version of this particular dish was supposedly savoured as Kedgeree by the British during colonial times. Especially during breakfast and brunch.  

The Difference Between Khichdi and Kedgeree

The dish was developed in a way, that it appears like a separate dish altogether. Unlike khichdi, Kedgeree is a breakfast or a Brunch dish, which could even be consumed cold. In Indian khichdi, the sizzling spice mix or tadka is roasted and added to boiled rice and lentils later. Whereas, the preparation of Kedgeree is slightly different, in terms of flavour too, Kedgeree is supposed to be super creamy and buttery. The curry powder is used lend a delectable burst of hotness to this mushy, comforting mix. If you may have noticed, there is no use of lentils in Kedgeree, which is one of the core components of our khichdi. The fish and the boiled eggs, of course add the much-needed protein in this one pot meal, while making the meal a loaded one. Very few Indian households prepare non-vegetarian Khichdi. In fact, Khichdi or Khichuri is a famous offering to Goddess Durga, Hindu deity, hence during those occasions, Khichdi is required to be completely vegetarian and Sattvik.

Here’s a recipe of Quick Kedgeree for you all.  

And here's our amazing khichdi recipe.