Gujaratis and Maharashtrians make delightful Kichdi. Parsis add shredded lamb and make it even more aromatic and delicious with their own combination of spices.
The nearest equivalent is the Malabari (Kerala Muslim) kheema pulao which can easily stand up to a good Mughal biryani. Indian Muslims make Shammi Kebabs which are shaped like a Goan meat cutlet but with mashed lentils ground into the meat. All these have fibre-rich lentils as their important ingredient, just like the Anglo-Indian Kedgeree. > On Feb 20, 2018, at 3:40 AM, Con Menezes <cmene...@tpg.com.au> wrote: > > https://www.1843magazine.com/food-drink/the-world-in-a-dish/the-origins-of-kedgeree > --- >
