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.
Each episode, we chase what's missing: the tea gardens of Assam, the Mughal kitchens that shaped an empire's palate, recipes that crossed oceans and came back changed. We talk to chefs, historians, and home cooks still living these traditions, tracing how one spice or family recipe can carry centuries on a plate.
Come hungry & you'll leave with a longer list of dishes to chase, and a better sense of why they matter.
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
28 Oct 2025
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/
21 Nov 2024
Curry I
Food historian and author Colleen Taylor Sen explores the rich history and global evolution of curry, tracing its roots in Indian tradition to its place on international tables today.
1 Oct 2024
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.
5 Sept 2024
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
5 Sept 2024
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.
12 Mar 2022
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/
5 Feb 2022
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
1 Jan 2022
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_
1 Jan 2022
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_
28 Nov 2021
Intro
In this episode, meet me- your host Ankita. I hold a degree in Computer Engineering from Mumbai, India, and I am an avid food lover. To pursue my passion for food, I moved to Canada in 2013 and have been working with food since then.
My insta handles are: @ankitavaidya_ (https://instagram.com/ankitavaidya_?utm_medium=copy_link) and @beyond.butterchicken ( https://instagram.com/beyond.butterchicken?utm_medium=copy_link ) .
You can reach me via Facebook messenger (https://m.me/ankita.vaidya) or Insta messenger. You can also email me at simmerandspice.ca@gmail.com or visit my website www.simmerandspice.ca for more information.
Thank you for choosing my podcast!
12 Nov 2021
Trailer
Love Indian food and stories? This podcast is for YOU! Sound credits: https://soundcloud.com/sapajoubeats Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Music promoted by https://www.chosic.com/free-music/all/ Irani chai: https://www.google.com/amp/s/m.recipes.timesofindia.com/recipes/irani-chai/amp_recipeshow/84340119.cms
Reach and audience
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Apple Podcasts (US)
5.0 / 5
2 ratings
Spotify
5.0 / 5
7 ratings
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