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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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