[There’s] research to support if we believe a food is bad for us — if we believe a food is higher in calories — there is a stronger biological drive to eat it.
The closer an emotional relationship is to a particular processed food, the harder it is to break as both the brain and the body view it as hyper-palatable, experiencing a big sensory explosion each time the food is consumed.
We’re so obsessed with what’s in our food and whether it’s going to kill us or cure us; it takes away enjoyment and drives us to crave the food more because we’re never really allowing ourselves to have the full enjoyment and experience of it.
Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri.
Source: Kedgeree – Wikipedia
It’s become so trendy to remove Indian food from its cultural context — the New York Times’ masoor dal recipe includes sweet potatoes, which would alarm any auntie — that it’s hard to know what’s authentic as someone who’s still learning.