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Kedgeree is a dish that originated in colonial India and has become a popular breakfast or brunch dish in the United Kingdom. It typically consists of cooked flaked fish, usually smoked haddock, mixed with boiled rice, chopped hard-boiled eggs, parsley, and curry powder or other spices.

Kedgeree has its origins in colonial India, where it was known as “khichri“. Khichri is a traditional dish made from rice and lentils, and it has been a popular breakfast dish in India for centuries.

Kedgeree Recipe from BBC Food: Click pic

Khichri or Khichadi is a very old dish of India. It seems to have originated in the state of Bihar. It is mentioned in the ayurveda as a healthy, easily digestible food. Basically it is made using rice and lentils as ingredients. Both are mixed in water and slowly cooked. The grail becomes thicker due to the starch in the rice. Khichadi is given to the patients who can’t eat the heavy food.


To make it as a normal dish, Khichadi as of now is made with so many variations changing the lentils type and adding vegetables and coriander to make it more tasty. Khichadi can be eaten with Desi ghee or curd.

During the British colonial era in India, the dish was adapted to suit British tastes by adding smoked fish, eggs, and spices. This new dish was served as a breakfast or brunch dish by the British colonial rulers. It became so popular with them that they introduced it to Britain.

Kedgeree is typically served with a side of chutney or lime wedges, and can also be served with vegetables such as peas or green beans. It is a flavorful and hearty dish that can be enjoyed any time of day.

Overall, while kedgeree may not be as widely known or popular as some other dishes, it has a dedicated following and remains a beloved dish in the United Kingdom and beyond.

Kedgeree Recipe from BBC Food

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