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This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 18:27, 9 November 2007 (UTC)Reply[reply]

"The recipe for the popular English rice pudding is alleged to be descended from kheer[1], but this would be hard to prove, since similar rice recipes (originally called potages) go back to some of the earliest written recipes in English history."

But we have to ask ourselves when would the English have access to rice, or even have an interest in incorporating it into their foods, ...obviously not until well into their colonial empire period ...and their access to India and Asia. It is should also be noted that dish is also eaten in China/Hong Kong at Banquets —Preceding unsigned comment added by 76.10.172.26 (talk) 19:39, 4 January 2009 (UTC) ---Reply[reply]

We don't have to ask ourselves anything. We can do some research.

A cursory check of the internet will show that Rice was used in Europe in Roman Times, and so, as England was part of the Roman Empire.... There was substantial trade back and forth along the Silk Route well before British colonization of Asia.

http://www.zum.de/whkmla/sp/0910/chef/chef1.html

Cheers --TheThankful (talk) 23:36, 20 May 2009 (UTC)Reply[reply]

believe me you dont wanna be associating british rice pudding to kheer, its that bad. 60.52.50.71 (talk) 10:56, 29 January 2019 (UTC)Reply[reply]

Note: ((WP India)) Project Banner with Orissa workgroup parameters was added to this article talk page because the article falls under Category:Orissa or its subcategories. Should you feel this addition is inappropriate , please undo my changes and update/remove the relavent categories to the article -- Amartyabag ^TALK2ME 02:50, 4 July 2008 (UTC)Reply[reply]

I have removed the highlighted text from this passage:

Every single day, hundreds of temple cooks work around 752 hearths in what is supposed to be the world's largest kitchen (over 2500 sq ft) to cook over 100 different dishes, including kheer, enough to feed at least 10,000 people.

Even though this number is printed in the cited source, it cannot be correct. A 2500 sq ft kitchen is too small to set any size record. Many large restaurants to have kitchens this size. —Ryan (talk) 10:36, 30 January 2010 (UTC)Reply[reply]

"The kitchen compound, located several feet above and to the left of the temple's main gate, the Simha-dvara, or "Lion Gate," covers roughly one acre. The compound includes nine kitchens. Two of them are more than 2,500 square feet each, and seven are slightly smaller. The cutting, chopping, grinding, and so on, are done just in front of the kitchens, in an open area called the agana. (With binoculars you can get a partial bird's-eye view of the agana from atop the Puri Library, just across the street.) Numerous small storage areas make up the rest of the kitchen compound." The kitchen is as big as a football field. Actually there are 9 kitchens roughly the size of 2500sqft and not one. Can anybody do the changes as per the information available. And the above person has commented without even seeing the temple complex. Sri Jagannath Temple is one of the biggest temples in the world. And I guess with that kind of kitchen they can feed any at the minimum 10000 people and on any festival they feed nearly 100000 people. I guess no resturants on will feed that capacity..Below are the links:http://www.shreekhetra.com/srikitchen.html http://backtogodhead.in/the-temple-kitchens-of-lord-jagannatha-by-yamuna-devi/ 203.99.212.224 (talk) 10:16, 23 September 2014 (UTC)Reply[reply]

Kheer is a unique Indian dish with thousands of years of record. Kheer is of Indian origin, both the name and the dish.

Stop changing its content to make it about Persian Ferni. Persian Ferni can have its own page if required. CrashOff (talk) 02:31, 22 April 2020 (UTC)Reply[reply]

Usually Kheer is a north indian dish. Payasam is a south indian dish. In Kheer the milk is a mandatory ingradient. But we have a lot of varieties of Payasam without milk. Also we have Payasam which is not liquid. So these two things are two dish. I suggest to seperate Payasam from Kheer and start a different article. --Ranjithsiji (talk) 05:51, 13 May 2021 (UTC)Reply[reply]

Thank you for mentioning this. If you can find some sources on Payasam, that would make an interesting article. We need more quality articles on Indian cuisine. Poltair (talk) 07:16, 13 May 2021 (UTC)Reply[reply]

In the first paragraph, ingredient is listed as "sugar or jaggery." Which is weird, jaggery is sugar. I'd edit this, but I got my hand slapped for editing the first paragraph of something for some reason. Mercster (talk) 18:27, 19 September 2022 (UTC)Reply[reply]