Kedgeree is a British colonial adaptation of the Indian dish Khichdi, transformed during the British Raj into a savory breakfast or brunch dish. It typically includes flaked smoked fish (usually haddock), basmati rice, boiled eggs, butter or cream, onions, and mild curry powder. Though originally inspired by a vegetarian Indian rice-lentil porridge, Kedgeree became a symbol of Anglo-Indian fusion cuisine. It’s served warm and often garnished with parsley or lemon for brightness.

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