Beyond Butter Chicken

Beyond Butter Chicken

By Ankita VaidyaArtsFood
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Beyond Butter Chicken episodes

  • 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


    25 min
  • Beyond Curry - II


    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/

    25 min
  • Beyond Curry - I
    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
    26 min
  • Beyond Biryani - II
    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.
    20 min
  • Beyond Biryani - I
    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
    19 min
  • Beyond Chai
    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.
    16 min
  • Beyond Dal
    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/
    26 min
  • Beyond Samosa
    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
    22 min
  • Beyond Naan (Part 2)
    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_
    15 min
  • Beyond Naan (Part 1)
    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_
    13 min

About Beyond Butter Chicken

From the publisher's feed

South Asian food is not one cuisine — it's hundreds, and sadly most of them never make it past the butter chicken and naan on your local menu.