Indian cuisine is all about simplicity and Khichdi is India’s comfort food, the ultimate celebration. Khichdi descended from the ancient Krśarā mentioned in classical Indian texts. An early iteration of the dish, found in the Sushruta Samhita, one of the foundational texts of Ayurveda composed around 7-6th century BC, is made with tandula or rice, and tila or sesame seeds, cooked together and seasoned simply with saindhava lavana or rock salt. The dish is not an arbitrary hotchpotch of ingredients but a carefully constructed recipe, rooted in the principles of Ayurvedic pharmacology and materia medica and Ayurveda’s emphasis on pathya or therapeutic food that’s wholesome and beneficial to the body. This iconic one-pot-dish of lentils and rice can be found in kitchens all over India, flavours change from state to state and include different variations from savoury richness to a burst of sweetness; enhanced flavours and its aroma provides a sensation of richness and taste.