From leek tartlets and cornish pasties to kedgeree and carrot and potato cake, each of these dishes from the revered cookery writer remains a British classic
Kichari is a Hindi dish of rice and lentils, which can be varied with fish or meat in all kinds of ways. The British in India worked up their own versions, and soon kedgeree became a popular Victorian breakfast dish. Be generous with the butter and cream, and the proportion of fish to rice should be more or less two parts to three, cooked weight.
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