Kedgeree originated in the British Raj as an adaptation of sub-continent cuisine to meet the needs of the British. Kedgeree is an Anglo-Indian dish that can be served for breakfast, lunch, or dinner. Originally known as khitcheri, Kedgeree is a favorite dish in India. Kedgeree is of two kinds, white and yellow. The white is made with grain, onions, ghee (clarified butter), cloves, pepper and salt. Yellow Kedgeree includes eggs, and is colored by turmeric.
