A fragrant potpourri of rice, lentils, and spices,
can be found in kitchens all over India in various avatars. It has a colourful history that spans eras.
According to historian Mohsina Mukadam,
is “one of the most ancient foods in India, yet one that has hardly changed”.
The Mughals loved the dish and prepared several versions in the imperial kitchen, including ones with saffron, strong spices, and dry fruits.
Jahangir was so fond of a spicy
adaptation that he named it “
” (which translates to “the delicious”)!
is enjoyed with
kadam ka achaar
(kohlrabi pickle), while in Hyderabad it is served with sour and soupy
bisi bele bhat
is believed to have originated in the kitchen of the Wadiyar rulers of Mysore.
— a no onion, no garlic recipe made of
sona moong dal
(yellow split gram),
rice (aromatic sticky rice), and assorted veggies — is a festive favourite.
Bharuchi vaghareli khichdi
(made using marinated and fried Bombay duck, a kind of fish) is a must-try.
Hungry? Go ahead and try a version of
with your own twist to it.