This article was produced by National Geographic Traveller (UK). Smoked fish flaked into gently spiced rice, topped with egg — kedgeree is a beloved breakfast dish that’s also enjoyed for brunch, ...

1. Preheat oven to 350 degrees. 2. Make sure the fish is skinned and totally boned. Put fish in large ovenproof dish. Place fish broth in saucepan and bring to boil on high heat. Pour broth over fish; ...

From Mughal kitchens to Victorian breakfast tables, kedgeree has travelled far, changing ingredients, picking up smoked haddock and parsley, yet retaining the comfort of its Indian origin. Read Time: ...

You can return to a normal pattern of eating now with three nutritious meals a day relatively low in carbs. You don’t need to calorie count, just make sure you’re eating healthily and keeping portions ...

Sit down to a banquet fit for the Crawleys when the show returns this month with these recipes from the new Downton Abbey book One of Mrs Patmore’s standbys, this breakfast dish – or hastily prepared ...

The British have form in appropriating the dishes – as well as the resources – of their colonies: think curry and chow mein. But it is a beguiling melange of smoky, salty fish, spiced rice and ...

This is an English dish. Or an Indian dish. It’s an Anglo-Indian dish, or maybe an Indo-Anglican dish. There are all sorts of tales about the origin of Kedgeree — the Indians presented it to the ...

The secret to a great fried rice is all in the leftovers. Freshly cooked rice often results in a soggy, gluey dish because it continues to cook as ingredients are added to the pan. But chilling ...

Anglo-Indian cuisine, a blend of Indian and British culinary traditions, emerged during British rule, creating dishes like Kedgeree, Country Captain, and Mulligatawny. These once-popular meals, ...

If you're looking for a non-carby dish that will still fill you up, whip up this cauliflower dish, with fresh cod or haddock. The recipe, which is part of The Fast 800 Keto recipe book, comes in at ...

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.