S2E25: From Khichdi to Kedgeree

How food travels across time and place is a reflection of the relation of peoples and cultures over time. Khichdi had long been around in the subcontinent. But the attitude of foreigners to it kept changing across time. Some, such as Ibn Batuta, mentioned it in passing, without any special affinity. Yet others, such as Nikitin, dismissed it with contempt.
The early Englishmen, however, adapted it to their palette, though their insistence on marking out a distinction from the native made them transform the dish to some extent. In this changed version, Khichdi went west and before long emerged as a culinary delicacy.

This episode of HistoryChatter recalls this long journey of the humble dal chawal in its various avatars.

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