Talk:Kedgeree

move recipe to Wiki Cookbook

I suggest moving the recipe section to Wiki Cookbook. Any objections? —Preceding unsigned comment added by Yonkeltron (talk • contribs) 19:59, 29 November 2007 (UTC)

Please do. Wikipedia is not the place for healthy recipes. 86.133.240.138 (talk) 10:19, 11 January 2008 (UTC)

The identical recipe is already in the Wiki Cookbook, so I've removed it from this article and made a link. ^talkGiler 11:51, 1 February 2008 (UTC)

From Scotland or from South Asia?

The article on khichdi says that that dish inspired kedgeree, which is the opposite of the view taken on this page (that the Scottish brought kedgeree to India and it then bounced back to the UK overall). So which is it? I have to say that in view of the existence of both khichdi and the Egyptian kushari it seems rather unlikely that this was truly a Scottish invention... —Preceding unsigned comment added by 128.122.192.190 (talk) 23:35, 28 January 2009 (UTC)

Not only that, but the original dish was clearly a rice and lentil dish. Indian people still eat it in this form, using toor dhal, split chana or other pulses according to local availability. Fish are little eaten in most parts of India - partly for religious reasons, but also because of obvious practical concerns.Sjwells53 (talk) 19:35, 26 January 2010 (UTC)

"Hobson Jobson on Kedgeree". cites Ibn Batuta (c. 1340) mentioning 'Kisri', a munj/ moong (a lentil) and rice dish. This presumably shoots the 'Scotland to India to Rest of UK' theory.

Regarding the Indian dish, it is primarily a rice and lentil dish, as mentioned above. Even in eastern India (Bengal, Bihar and Assam), where Fish is commonly eaten, khichdi is not cooked with Fish. Moreover, khichdi is sometimes served as 'prasad', and thus fish would be taboo.

Hi all. I interviewed Christopher Trotter for my book Food Britannia. He said and I quote 'A lot of the things I put in that book are slightly tongue in cheek sometimes. I wouldn't take what I've written there as absolute gospel' see here http://lifestyle.aol.co.uk/2011/06/21/a-man-of-appetites-confused-by-kedgeree/ The Scottish connection comes from the smoked haddock, David Burton author of The Raj at the Table explains that smoked Scottish haddock was becoming more available nationally at this time, and so was subsequently added to the dish here in Britain. I think it's just wrong and should be deleted. Eyedropper (talk) 20:35, 21 June 2011 (UTC) user: eyedropper

This article is incorrect

Kedgeree is a an Indian dish consisting of Rice and Mung Beans. It is very easy to digest, very healthy for the body, and is the main dish in most Ayurvedic cooking. It is an ancient Indian dish, this article is very incorrect, please change it or take it down. Please see: http://en.wikipedia.org/wiki/Sattvic_diet#Whole_grains

I third that. Back to basics people...since when did Scots eat rice?...More like boiled potatoes. This is adapted from the Indian dish Kitchri. It is related to many many rice dishes rice dishes of India, Iran and west Asian countries.Starbwoy (talk) —Preceding undated comment added 01:43, 3 January 2013 (UTC)

Scottish! Ridiculous! Must be confusing porridge with a kipper in it. Wonder what Johnson would say about it. — Preceding unsigned comment added by 80.74.243.2 (talk) 23:12, 23 January 2013 (UTC)

Wild assumption and OR

"The first view, that it was and remains an Indian dish, is evidenced by the popularity of the dish throughout the subcontinent today."

As indeed, the same argument shows pizza is was and is and English dish, and that potatoes and swedes originate there.. and so forth.

Rich Farmbrough, 22:33, 10 June 2011 (UTC).

Worldwide view

This article is tagged as being from a UK perspective and not having a worldwide perspective. Being a British Indian/UK dish, if substantially adapted and developed from a South Asian one, is there a non-UK worldwide perspective to be had on it? Mutt Lunker (talk) 23:48, 11 August 2016 (UTC)