Hi, my parents are from India, and whenever I am sick Mom makes kichdi. It’s light and easy to digest. She always uses loads of garlic because that is good for the immune system. Typically she gives it to me with a dollop of yogurt, but now that I’m dairy free I would get my probiotics with kombucha instead.

Anyway, I liked reading your take on kedgeree and might make it sometime, with of course my own modifications. I always modify recipes!