Branding Of Khichdi

I love liquid khichdi, it heals my stomach, and it’s light to the stomach. I mostly eat khichdi when I get loose-motion or when my stomach isn’t digesting well or when I’ve fever or when my taste isn’t good. But I don’t eat khichdi everyday, ‘coz my khichadi is so plain, without any flavour and seasoning. It’s the food for the sick. I can’t offer it to my guests.

But I think future of khichdi is bright. You can do different experiment with it, you can mix onion, garlic, paneer, mushroom, and lots of flavours and seasonings in it. You can get unlimited taste with it, and can make it either in dry form or in liquid form. As in dry form, it can be taken in breakfast and with evening tea. With different kinds of Rice and Daal, future of khichadi is bright, it is highly customisable. It can be taken alone, and with tea / coffee, or other kind of liquid; you can take it with Sambhar, Daal, Rayata, and Chatani; it normally goes along with any kind of eatables.

On the other hand, things like Kadhi, Dosa, Idali, you can’t eat each of them alone; they need companion. Yes, Bhelpuri comes to my mind, but it’s dry and not much good for health as khichadi is. Bhelpuri is great for building taste, to bring water in anybody’s mouth, but it isn’t 365 degree like khichdi.

If khichdi is used as a branding of India. No doubt it’s a good choice, ‘coz it’s highly customisable - it can be customised to sick people, and it can be customised for parties with lots of flavours and seasonings.

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