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Kedgeree is believed to have originated from a dish called "khichri," a spiced rice and lentil dish from India. It was brought to Britain by British colonialists in the 19th century, where it evolved into the kedgeree we know today, typically made with flaked smoked fish, rice, hard-boiled eggs, and various spices. The dish reflects the fusion of Indian and British culinary traditions during the colonial era. Today, it is often enjoyed as a breakfast or brunch dish in the UK.
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What is Kedgeree?
Kedgeree is a dish of flaked, smoked haddock, eggs and rice.
What country does kedgeree come from?
Kedgeree originated in India during the British colonial period, where it was inspired by the Indian dish "khichdi," which is made of rice and lentils. The British adapted it by incorporating smoked fish, typically haddock, along with rice, hard-boiled eggs, and spices. It became popular in Britain, especially as a breakfast dish in the 19th century. Today, kedgeree is often associated with British cuisine, though its roots lie in Indian culinary traditions.
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Which diash contains fish rice and eggs?
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Kedgeree is believed to have originated in India during the time of British colonial rule. It is a dish made with rice, smoked haddock or other fish, eggs, and various spices. It was likely adapted from Indian khichri, a dish made with rice and lentils.
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