Beyond Curry - III

In this episode of Beyond Curry, we travel across the Southeastern Asian region. A vibrant tapestry of flavors shaped by migration, trade, colonial history, and island cultures. We explore the comforting broths of Thailand, the spice-rich gravies of Malaysia, the aromatic stews of Indonesia, the soulful curries of Japan, and the uniquely ocean-infused flavors of the Maldives.Special Thanks:A heartfelt thank-you to James Issara, Polina, and Hitomi. Your stories, expertise, and personal insights brought this episode to life, adding richness and authenticity to every region we explored.Connect With Me;🌐 Website: www.simmerandspice.ca📸 Instagram: @ankitavaidya_ and @simmer.spice

In this episode, Ankita continues to explore global curry traditions. Beyond Curries II traces the evolution of curry beyond the Indian subcontinent — from the celebrated British curry and the refined French interpretations, to the island-inspired curries of East Africa, and the rich, layered flavors found across West and Southern Africa, the Caribbean, and Fiji.Through each region, we examine how migration, trade, and colonial history have shaped local food cultures and created new expressions of what we call “curry” today. This episode offers a deeper look at how one culinary concept has adapted across continents while retaining its power to connect people through spice and story.🎧 Acknowledgment:A special thank you to Anuj Agarwal from FeedSpot for featuring Beyond Butter Chicken as #4 in BEST SPICE PODCASTS. 🔗 Read more here: https://podcast.feedspot.com/spice_podcasts/

In this episode, we explore the essence of curry. What exactly is curry, and how does it vary across the Indian subcontinent? From the royalty of a rich korma to the fiery origins of vindaloo, we explore the stories and histories behind some of the most iconic curries. But it doesn’t stop there—curry’s journey didn’t end in India. Thanks to the British Empire, it became a global sensation, transforming into the "English curry" and taking on new forms in kitchens worldwide. Whether you're a lifelong curry lover or a curious foodie, join us as we trace the delicious legacy of curry, from its roots in Indian tradition to its place on international tables today. Grab your spice box and tune in for a mouthwatering culinary adventure! Books: Curry: A tale of cooks and conquerors The Taste of Empire by Lizzie Collingham Curry: A Global History by Colleen Taylor Sen

In this episode, I explore the rich world of Biryani, diving into the unique characteristics of several varieties. This flavor-packed journey is sure to captivate your senses. Warning: you may find yourself craving a warm, soulful Biryani before the episode is over! A heartfelt thanks to Salma Husain, Sadaf Hussain, Deepa Chauhan, Ahmer Naqvi, and Ankit Srinivas—without their incredible contributions, this episode would lack its essential spice.

Dive into the world of biryanis- from its rich, intriguing history to the elegance and refinement of an imperial recipe. We shall also discuss important facts around topics like Biryani spices, rice and proteins. Many thanks to experts like Pushpesh Pant, Lizzie Collingham, Colleen Taylor Sen, Amar Gutta, and Pratibha Pant for their extensive work in this field. Please hit the follow button to get updated about upcoming episodes. Music Credits: Behet Gol Midan by Mohsen Yeganeh Jamal Kuddu

In this episode, learn about the history of Chai in India, and how it is enjoyed in different parts of the country. Ankita shares some interesting facts about this beverage that is popularly consumed all over the world. This episode would not have been complete without the contribution of some prominent professionals and their incredible work. I would like to thank Vikram Doctor, Goya Journal, The Times of India, and the legendary late Dr. K.T. Achaya.

This episode is all about Dals- Pulses. Your host, Chef Ankita talks about the following legumes- Moong dal, Urad dal, Toor dal, Masoor dal, Matki, Lobiya, Kulith/horsegram, Chana, Rajma, Chickpeas, and Vatana/peas.  •Indian pickles/ aachar:  https://youtu.be/AcX7fjqdrYU •Horsegram/ Kultha/ Kulith Pithla recipe: https://tastyrecipesfrompooja.wordpress.com/2019/02/01/kulith-pithla-horsegram-flour-curry-in-maharashtrian-style/ •Coupon code: PODCAST5 Insert the above code at checkout to download a free copy of your favourite digital posters. No credit card required.  Link to the online shop: https://www.simmerandspice.ca/shop •Contact info: Instagram: @beyond.butterchicken  https://instagram.com/beyond.butterchicken?utm_medium=copy_link •Reference articles, papers, journals, and books: Indian food: A historical companion- Dr. K.T. Achaya Historical dictionary of Indian food- Dr. K. T. Achaya https://www.asianagrihistory.org/articles.htm https://www.hsph.harvard.edu/nutritionsource/legumes-pulses/ https://economictimes.indiatimes.com/blogs/onmyplate/a-dal-driven-drama/?source=app&frmapp=yes https://www.researchgate.net/publication/265596434_pulses Music attribution: Weekend by LesFM | https://lesfm.net/acoustic-background-music/ Music promoted by https://www.chosic.com/free-music/all/ Creative Commons CC BY 3.0 https://creativecommons.org/licenses/by/3.0/   Sparks by Chaël | https://soundcloud.com/chael_music Music promoted by https://www.chosic.com/free-music/all/ Creative Commons Attribution 3.0 Unported License https://creativecommons.org/licenses/by/3.0/deed.en_US  Lights by Sappheiros | https://soundcloud.com/sappheirosmusic Music promoted on https://www.chosic.com/free-music/all/ Creative Commons Attribution 3.0 Unported (CC BY 3.0) https://creativecommons.org/licenses/by/3.0/  

Join Ankita in this episode to discover the origin and history of Samosas. Are samosas Indian? Is 'potatoes and peas' the only stuffing for samosas? What about the chutneys or condiments served with Samosas? All of this and so much more on our beloved Samosas.  Oops moments- Grinded?? My bad- I meant ground!  This episode would not have been possible without the contribution of: K.T. Achaya Salma Husain Colleen Taylor Sen Lizzy Collingham Dr. Kurush Dalal Vikram Doctor Gordon Ramsay @bongeats (instagram) My aji's raw mango- coconut chutney: 1 cup grated coconut ½ raw mango flesh, diced ½ cup fresh cilantro leaves, washed 1 tsp grated ginger 1 tbsp yoghurt 2 hot green chillies Salt Sugar -Blend all the above ingredients in a high power blender to make a smooth chutney. Then season with salt and sugar.  Gordon Ramsay's video: Wild Ant Chutney https://youtu.be/hz7L_DKNDBE Background music credits: Ibn Al-Noor Kevin MacLeod  Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Inspire by ASHUTOSH | https://soundcloud.com/grandakt Creative Commons Attribution 3.0 https://creativecommons.org/licenses/by/3.0/  Ray Of Hope by JayJen | https://soundcloud.com/jayjenmusic Creative Commons Attribution 3.0 https://creativecommons.org/licenses/by/3.0/  Music promoted by https://www.chosic.com/free-music/all/ Epidemicsound.com  Banaras Baba & Kolkata Kid - Ten Horses | Epidemic Sound Banaras Baba & Kolkata Kid - Sultan of Delhi | Epidemic Sound

Part 2 of Beyond Naan. This episode is all about Kashmiri bread culture, Goan breads, and Mumbai's love for Pao. This episode was possible thanks to: •Colleen Taylor Sen (Fasts and Feasts- A history of Food in India) •Dr. K. T. Achaya (Indian food- A historical companion) • Nawab Jafar Mir Abdullah Sheermal: https://nowlucknow.com/the-sheermal-wali-gali-is-dedicated-to-the-tastiest-sheermals-in-lucknow/ Raja, Raaoi, Aur Kahaniya: Lucknow & Mehmudabad https://g.co/kgs/GAogLG  Follow us on Instagram @beyond.butterchicken and @ankitavaidya_

In this episode, Ankita talks about Indian breads- right from Paos served in Parsi cafes to Lucknowi royal tandoori breads like sheermal, baqarkhani, and kulche. Ankita also discusses how the art of bread making has evolved in India and how it has been adapted as the empire witnessed the charge of different foreign powers. Each of these rulers brought with them their lifestyle, culture and most importantly- food. This episode would have been impossible without the  contribution of: Colleen Taylor Sen (Fasts and Feasts- A history of Food in India) Dr. K. T. Achaya (Indian food- A historical companion) Nawab Jafar Mir Abdullah Sheermal: https://nowlucknow.com/the-sheermal-wali-gali-is-dedicated-to-the-tastiest-sheermals-in-lucknow/ Raja, Raaoi, Aur Kahaniya: Lucknow & Mehmudabad https://g.co/kgs/GAogLG  Follow us on Instagram @beyond.butterchicken and @ankitavaidya_