In the age of Biriyani, Tandoori, Kebab, etc., I am a fan of old Kichdi. I do not recall my first introduction to kichdi. Even after exhausting thirty-eight autumns on this planet, Kichdi is still my go-to dish all over the year.

There are different kinds of kichdi cooked all over the country. I will only focus on the types of kichdi cooked in Bengal. A special pulse called “Sona Mug Dal” along with “Govinda vog" rice cooked by adept hands make a special kind of kichdi, commonly called “Bhoger Kichdi.”. The name came as this kichdi is offered during puja. Durga Puja, an inseparable part of Bengal, is associated with this Bhoger kichdi. During the puja of Goddess Kali, Laxmi, and Saraswati, my mom cooked this delicacy for years. There are other kinds of nonveg kichdi. This kind of kichdi is cooked with different kinds of pulses. Onion and garlic are used as spices. Eggs and scrambled meat are added to the dish. In monsoon, hilsa with kichdi is a dream menu for all foody Bengalis. 

Till the mid-nineties, kichdi was the food of choice at any community feast. There is a ritual in schools in Bengal for a feast after Saraswati Puja. In 1996, I was in class five and feasted on Kichdi for the very last time in school. As time progressed, fried rice and Birayni sides lined our own kichdi. 

Monsoon and Hilsa had a never-ending relationship with Kichdi. Kichdi for lunch with a downpour outside is a classic combination. 

The first time I cooked kichdi was only in October 2020. The day was Durga Astami. As a green horn, I went through a few videos to learn about the nitty-gritty of authentic bhoger kichdi. The recipe is simple. You need to soak Gobinda bhog rice and Sona Muger Dal together for one to two hours. As the mixture of pulse and rice is drenched in water, we shall fry cauliflower and potatoes cut into suitable pieces. Now ginger, chilli, turmeric, coriander, etc. are sizzling in the pan,  only to add the rice and pulse mixture. The mixture shall be stirred until it reaches the right texture. Then pour warm water and relax. Check after five minutes and add water as per requirement. After 10 minutes, a beautiful aroma will come out of the pan. Continue checking until it is cooked properly; add ghee and garam masala before turning off the oven. I added potato curry and fried brinjal to the kichdi. Honestly, my spouse ate delightfully. 

During puja, Kichdi served as prasad. I often stand in line to collect one bowl of kichdi. Sometimes it is served too hot to hold. Often, I use my tongue to engulf the Kichdi. I was mostly without a spoon, and my hands were also uncleaned, so licking was the only way. 

My mother and spouse get irritated as I propose Kichdi every now and then. It came to my knowledge that there are many restaurants in Kolkata that offer kichdi on their menus. So at anytime, I can place an order for my favourite dish on online platforms. But I prefer the taste of kichdi cooked with love and compassion by my dear ones.