Beyond Butter Chicken

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_