Originally created in the melting pot of the 19th century British Raj, kedgeree is often described as the culinary lovechild of Indian flavors and Victorian comfort food—it's essentially the British version of khichdi, an Indian dish of spiced rice and lentils.

Kedgeree consists of hard-boiled eggs, smoky fish, and rice that is seasoned with a blend of warm curry spices, including ground fenugreek and coriander, while the lentils are omitted. It is a popular breakfast option in England, and in Scotland it is traditionally prepared with smoked haddock.