During the 200 years of British rule, there emerged a unique cuisine which came to be called the Anglo-Indian cuisine. It was born out of the amalgamation of Indian and British culinary traditions. This hybrid cuisine reflected both adaptation and cultural exchange. Some of these dishes, which once were once staples in Anglo-Indian households are now mostly forgotten by people. Among them are Kedgeree, Country Captain, and Mulligatawny - three recipes that tell fascinating stories about colonial India, cross-cultural influence, and the evolution of taste. Kedgeree: From Khichdi to the English Breakfast Table The roots of Kedgeree lie in India’s humble khichdi, a comforting mixture of rice and lentils, seasoned with mild spices. British officers and civil servants stationed in India

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