Curry - Hot Stuff Theme

Andi 0:01

I'm very hungry. now. This You guys can't see the far off stare on Tanner's face as he's like thinking you can literally see him thinking.

Tanner 0:13

it's that nose spicy where it goes into your sinuses and not just in your mouth

Sups 0:19

Yeah I catered all of my Curry to your taste level.

Andi 0:22

no, my, okay. Excuse

Tanner 0:24

me. I'm

Sups 0:25

insulted.

Andi 0:27

Hello and welcome to this episode of the, I should have known podcast, the trivia podcast that can't be trusted each week. Our quiz master presents you with four big facts on a topic, but one of those facts is a lie and we're continuing with more hot stuff this month. And our quiz master today is soups.

Sups 0:42

Hello

Andi 0:43

and soups is doing a find the fake episode on Curry. So he will present us with four Curry dishes, but one of those is his own invention. So join me, Andy and our other host Tanner in figuring out which one it is

Sups 0:58

Okay. Not sure if you're hungry or not, but I can definitely guarantee that by the end of this episode, you will

Tanner 1:03

be. Yeah. Okay. And it's Indian Curry. yeah.

Sups 1:06

them Indian.

Tanner 1:07

Because I've also had Japanese

Andi 1:08

cur there are other curries

Sups 1:09

yeah, let's say Indian

Tanner 1:11

Sure Okay

Sups 1:13

So let's get started with a low hanging fruit. Okay Chicken te. is the national dish of which country.

Andi 1:21

I bet it's something like the

Tanner 1:23

Yeah is it the UK? something Yeah Yeah.

Sups 1:27

Yes.

Andi 1:27

It is. It really is the UK. Okay.

Sups 1:30

So Chicken Teka Moala has got nothing to do with India. actually a dish that was invented by a Pakistani chef in Glasgow in a 1971. And this dish became so popular in UK. one in seven dishes served in the country as chicken te. And basically chicken ticker is meat in skewers, which are then grilled in the TDU oven, which is dry. And you eat it with mint, yogurt waste Chuney okay. So the chef decided to add spice and make it like a gravy

Tanner 2:08

base ah

Sups 2:08

dish And is super popular. So nobody says Curry in India. Because the way Indian dishes are cooked is completely separate in different regions, right Yeah. And they have particular names. There's no like common name. So this Curry is more like a British Anglo size word. It's basically a dish with the sauce that's seasoned with spices,

Andi 2:32

Yeah Mm-hmm yeah. I think people associate it with being spicy. Correct? It's like Curry is

Sups 2:38

spicy. Yeah and actually In India when you say cur. It could generally mean Curry leaves, which is a type of spice that you'd use.

Andi 2:46

Yeah. I was kinda wondered about that. All right. you're going to explain. Four dishes, that we could call an English curries. Yes But you've invented one.

Sups 2:55

Yes, that's right. So we're gonna do a find the fake. These are all regular dishes that are eaten in

Andi 3:02

India.

Sups 3:02

So I think this shouldn't be that difficult. Okay.

Tanner 3:05

Let's hope.

Andi 3:06

There's no pressure. It's fine. It's fine. We're just no longer gonna be, friends with soups anymore. He's just gonna disown us and be

Sups 3:14

No, no, I'm not gonna take any offense

Tanner 3:17

We really should have known these

Sups 3:18

I mean, it just means that we gotta go eat Indian food more

Andi 3:21

often. Yeah that's true Yeah

Sups 3:22

All right. Curry number one. Doza

Tanner 3:26

do

Sups 3:26

Zaza Yeah

Tanner 3:27

I'm not familiar with

Sups 3:28

it. Okay. This refers to a family of gravy based Indian Pakistani Mugi recipes, because a lot of these, not Indian dishes Before the British game, it was the moguls who were ruling large parts of Northern India. Right? Right. So a lot of these dishes, they have a heavy Persian mole influence. So this do Piazza is a recipe that uses plenty of onions And these onions, they are cooked in two different ways. in Hindi, it means to onions So

Andi 4:00

Hindi Okay. Yeah. Indoeuropean you got the sound, the number sounds the same. Yeah, exactly.

Sups 4:05

And this also has the same root, as you said, in Spanish, which dos is two of course and PIs onion which is borrowed from Persian.

Andi 4:15

And even the word two in English, it comes from the same route, you know,

Tanner 4:18

It's also related

Sups 4:19

Exactly

Andi 4:19

So how are these onions prepare?

Sups 4:21

Indian cooking in general is layered cooking, right? So you are adding things one after another, as it gets cooked so the most common dish that you'd see in a restaurant chicken do Piza, right with onions, of course, ginger and garlic paste whole lot of hot spices, like black cards, clothes, pepper, salt, and chili.

Andi 4:42

mm-hmm

Sups 4:42

and first you add one layer of onions. and when the dish is almost ready, you add another layer of onions, which are not caramelized, but kind fried with the

Andi 4:55

dish. And they still have that crunchy onion flavor top Yeah they're

Tanner 4:58

boiled. And then they get all soft. They're like

Sups 5:00

No no no You could actually crunch it

Andi 5:03

right. that makes sense because I make vegetarian gravy and the first thing you do is drop in onions and they end up just getting mushy and like, they just become part of the sauce. Right, right. So it seems like it's a similar idea where like they add flavor to the sauce. and then at the top you have 'em cuz they're crunchy and delicious, so you wanna taste them. So it's the two ways. Okay

Tanner 5:22

I

Sups 5:22

ways. onion, two ways Yeah. Yeah Yeah. So very popular in the regions of headbut and up north in Punjab also the largest state of India Ordish.

Andi 5:33

Okay because hot stuff. Is the theme, how spicy would

Sups 5:36

Do Piza Okay Do Piza is generally on the medium to hot level Okay. So not super spicy. Mm-hmm

Andi 5:44

it's flavorful. Yeah,

Sups 5:45

yeah

Andi 5:46

I'm very hungry. now. This is exactly what happened So the cooking style of the two onions, this makes sense to me I hope we don't just sound like fools if he's just making up The name. you know Hindi is related to English and Spanish, right. Ultimately they're into European, so that's not so weird.

Tanner 6:03

Right. also sounds like it could just be taken from Italian or

Andi 6:06

though Yeah. Right. Like It didn't sound familiar. But then when he said chicken do Piazza, then I was like, okay, this Sounds like something I would see on a menu

Tanner 6:14

Yeah.

Andi 6:14

and the method of cooking, where you have the onions on the bottom, the base of the sauce, and then finish with crunchy ones that you can taste that's in a lot of cuisines. So on the one hand, it's like, well he could have taken that from a different cuisine. Yes. Or, this is a genius way of cooking onions. So humans have done it in many different places. So

Tanner 6:33

We'll see. We're only at number

Andi 6:34

one. I know I have to hear more.

Sups 6:36

Alright. Curry dish number two. Freezy.

Tanner 6:39

Uh Huh. This sounds familiar.

Andi 6:42

Okay.

Sups 6:42

All right.

Andi 6:43

You guys can't see the far off stare on Tanner's face as he's like thinking you can literally see him thinking.

Sups 6:51

All right. So Charles freezy is a very interesting Indian Curry, but not really Indian. It was. invented by the British, when they were living in India. in Bengal. this guy Marcus sand. He was the governor general during the 1840s fifties. He's also credited to invent the Warchester.

Tanner 7:13

How

Andi 7:13

say oh wor share

Sups 7:15

Yes That one

Andi 7:16

Oh he likes sauces He is sassy

Sups 7:20

but there are some difficulties in crediting this governor of penal, because there was a governor of Bengal called sense. Whether he went to India or not, is the question

Andi 7:31

Oh, what,

Tanner 7:32

Oh, seriously.

Sups 7:33

So he exists on paper. He, was alive. but did he actually go to penal Like

Andi 7:38

God So it's he is the governor, but he never

Sups 7:40

went there. Yeah.

Andi 7:41

Sounds like some colonial shenanigans. Yeah.

Sups 7:44

But there is an other story, which is child freezy it's a Curry that is made from leftovers. So the British, they. to have roast you know Dinners. Right. And the shifts which were Muslim The next day they had to, use this food mm-hmm so they decided let's make it exciting.

Andi 8:02

Yeah Right. They had to learn how to make the bland British food.

Sups 8:05

exactly. So The concept of this dish is that you use leftover food most likely chicken or other meat, and you add veggies and you stir fry them together. And then it cooks really fast and the dish is ready in more or less, 30 minutes as compared to cooking. Other Curry dishes, which took a much longer time And so Ja free, Jo in Bengali means spicy and free means to fry. So it's spicy fried. Yeah. Whatever and you use a lot of tomatoes, green chilies peppers other spices, ginger, garlic and you just temper it with the spices at the end

Tanner 8:45

yeah, this makes a lot of sense, So this sounds like a very possible recipe, you know, just what you have leftover.

Andi 8:50

Yeah, yeah, yeah. and the tomatoes Yeah. That's amazing That's kind of an important part because he's saying this is like a later dish. This is kind of a product of British colonization. So it's later, so the tomatoes can be a thing. Yeah. You know, if you have a dish in India that is millennia old. Yeah. You couldn't have tomatoes, right? Right. Tomatoes

Tanner 9:09

are 18 hundreds,

Andi 9:11

but the 18 hundreds, it could be some. Okay, It's possible. Yeah. Wow. Yeah, I don't And then spice wise. Yeah. How does gel freezy?

Sups 9:21

This is in the

Andi 9:22

bridge in the

Sups 9:23

Yeah. Yeah I catered all of my Curry to your taste level.

Andi 9:26

no, my, okay. Excuse

Tanner 9:28

me. I'm

Sups 9:29

insulted. Just kidding. Just kidding. No, I know you, you can eat spicy food. No, I know that, but I just catered catered it to a larger audience. Stays buds Yeah So nothing extra crazy, nothing Toland to not call it as Indian

Andi 9:43

Yeah. Yeah. You can't, you don't wanna shame

Sups 9:45

your answer Yeah,

Tanner 9:46

exactly. But they'll be

Sups 9:47

least say ordering

Tanner 9:49

these

Sups 9:49

but this is similar as do Piza in terms of

Andi 9:52

shortness

Sups 9:52

All right So moving on to Curry dish number three. Channey.

Tanner 9:58

That one new to me.

Sups 9:59

Okay. Channey this Curry originated in parts of Northern India around 12 to 13 century. And Chandon means sandalwood. In Hindi So this sandal. Is very common to India, And this does not really have a foreign influence, which I find very hard to believe because there was nothing called India at that time. Right. Everything was like kingdoms, Right. so this is the modern day Punjab, bordering Pakistan. So that's where it's become, the dish that you should be. Proud to order

Andi 10:34

like almost nationalist a

Sups 10:36

some there are, there are some some

Andi 10:39

in Mo

Sups 10:39

tinges yeah. Of that. And the recipe it contains white mustard and sandalwood paste along with onions and tempered with be leaves and card.

Tanner 10:50

Ooh,

Andi 10:50

Okay Okay

Sups 10:51

And of course chilis white mustard also very popular, like to make it as a paste. Mm-hmm in the Eastern part of India, we use mustard oil but they used mustard paste. Okay. And mixed together with sandalwood and sandalwood is also in the yogic ways of living central ward is Very good for health because it is anti-inflammatory and It Soos your body and Soos your Ry system

Tanner 11:17

Oh right Good for you inside and out. Huh?

Andi 11:20

In what way? What, what is that a reference

Sups 11:22

to?

Tanner 11:23

I dunno.

Andi 11:24

You just say stuff.

Tanner 11:26

Yeah. Doesn't mean anything.

Sups 11:29

Yeah. So it's primarily cooked with vegetables, but there are also like references of using sweet water fish,

Andi 11:36

like in the mountains

Sups 11:38

yeah, the rivers, which are originating from the mountains. Yep. And the new twist is to add coconut milk to the sandal word paste, and it just makes it thicker.

Andi 11:48

Yeah So where are we putting this on the spice level?

Sups 11:50

Lower than child freezy and do PSO

Andi 11:53

lower, lower Yeah. Yeah. Okay. Okay so it's sandalwood, right? how

Tanner 12:00

from

Andi 12:01

it the bark or

Sups 12:02

yeah Yeah So the sandalwood is actually the wood of the tree Yeah But there are nuts, like

Andi 12:07

so it's the sand wood nuts. Okay. Cuz I was like, I was like, how do you eat the wood? I'm like, this is, yeah. Well I only know sandalwood is like a

Tanner 12:15

scent. Exactly. I

Andi 12:16

very common in like perfumery or whatever Yeah candles but I didn't know. It had nuts. Yeah. So it's the sand wood nuts. That makes much more sense, cuz I was like, how are you eating? So I thought you were gonna say that it's kind of like, Hickory smoked or Mesquite where it's like, you use a specific wood to cook it. Yeah. Yeah. But okay. The nuts. That makes much more sense.

Tanner 12:35

I mean, the story sounds fine. Checks out.

Andi 12:38

Yeah. I have

Tanner 12:39

nothing.

Andi 12:39

to say on that.

Tanner 12:41

nothing really jumps out as like no way that can't be true. Yeah. But I've never heard of cooking with sandalwood.

Andi 12:46

right I didn't know. It had nuts. White mustard is interesting. Yeah. I didn't know there was white mustard, but I guess the fact that we call it yellow mustard kind of implies that there must be other colors of mustard, right? this is one where it's just like, I just don't have enough context. Figure out.

Tanner 13:00

yeah I need to try more Curry.

Andi 13:02

Yeah, I guess so. Yeah.

Sups 13:03

So onto our last Curry which is to the south. The name of this Curry dish is Colombo.

Andi 13:11

Okay.

Sups 13:11

Yeah. Nothing to do with Colombo Colombo is a layered dish from south India, which is a tamarin based gravy. Okay. in the south, the dishes are generally. More sour. And they use tamarin a lot and they used coconut oil, a lot in their cooking. And of course this can contain meat, veggies, lentils, There are like 18 different types of Colombos that you can

Andi 13:35

Wow

Sups 13:36

And It contains ground corer seeds, Fen, Greek. And fresh coconut. And in the south of India, every region, Has their own way of preparing Colombo Okay. And the base always has Curry leaves,

Andi 13:50

Mm-hmm

Sups 13:51

In south India, they use black mustard seeds

Andi 13:55

Yes. That's the only other mustard I knew.

Tanner 13:57

Wow

Andi 13:58

I guess brown

Tanner 13:59

it brown mustard?

Andi 14:00

brown is really yellow Yellow

Sups 14:02

I guess. So mustard Cuan and dry chili. And my favorite Colombo is called more Colombo, which is basically a buttermilk Curry with veggies and Colombo uses a lot of shallots which again has a lot of. European

Andi 14:18

Mm-hmm

Tanner 14:18

onions. It's like a better onion.

Andi 14:20

It's a better onion Yeah.

Sups 14:21

Better Better alien. Yes. And sun dried vegetables. Ooh. That's like the thing

Andi 14:28

Okay.

Tanner 14:29

I'm really only familiar with tomatoes, but I guess you could Sund dry most vegetables. Hmm, Why not

Andi 14:35

Yeah Yeah. So they uses buttermilk

Sups 14:37

that's one type yes

Andi 14:38

And coconut. Yeah. Okay. That's creamy.

Sups 14:41

Yeah. Yeah It's very creamy.

Tanner 14:43

So on the hot scale, how spicy.

Sups 14:45

it can get spicy Yeah, because this has dry chili. So slightly higher than the PIs are childfree, but more or less at the same

Tanner 14:53

level, mm-hmm would say. Yeah. And it's also like the other one, it has this mustard. So it sounds like it's that nose spicy where it goes into your sinuses and not just in your mouth Yeah

Andi 15:03

I don't know what black mustard tastes

Tanner 15:05

I have no idea

Andi 15:06

lie. I know it exists,

Tanner 15:07

Yeah

Andi 15:08

it. Yeah It's interesting. So like, we have to be skeptical and I feel like it's a big swing to say that like this entire regional cuisine I made up. Yeah. Like he's sitting here

Tanner 15:18

I'm saying like, there's

Andi 15:19

this is he's like, there's 18 different kinds. It's super popular. Everyone's heard of it. And it's like, he's just, he's he just making this up You know, like he's just talking, you know, it's all bunk. So

Tanner 15:30

Yeah.

Andi 15:31

I would be very impressed but I have a feeling that maybe this one is real, because it just seems like too much of a, a swing yeah.

Tanner 15:39

And really that's all I have to go off of. Cuz To be honest. I don't think I've ever had a south Indian Curry, like I'm not familiar even with tamarind,

Andi 15:46

yeah I actually don't think I've ever been to like a specific south Indian restaurant, like almost all the Indian food I know is Northern. If I had, maybe this would be an easy one but I don't know. Wow. Okay even if one of them is fake, I think they all sound pretty

Tanner 16:01

good. Yeah. So you made a good menu

Andi 16:03

there. Yeah. Yeah. There's some, you should maybe think of a new career choice I don't know. Like maybe, maybe you got a future here. But can you repeat your four curries and then we'll guess which one you

Sups 16:13

Sure. Curry number one. Doza Curry number two, J freezy Curry number three, Channey Curry number four Colombo.

Tanner 16:35

And one is fake. So based on the names alone, I would go with number one. Cause it sounds the least like curries I've heard of from India.

Andi 16:44

Okay. And so you think that it's playing off of the whole inter European. Family tree and is like, oh actually this is totally from

Tanner 16:53

Italian. Yes. Yes. The similarity to other languages is pushing me towards that one

Andi 16:59

do know Hindi is an Indoeuropean

Tanner 17:02

Yeah. So maybe I shouldn't put so much stock in that.

Andi 17:05

I don't think it had any, I

Tanner 17:06

think it was

Andi 17:08

it was onion based

Tanner 17:11

Get outta here

Andi 17:11

also because I'm stuck on like making gravy, I've been thinking about gravy out cuz I like that's that whole, like the two onion process is exactly how I make my vegetarian gravy.

Tanner 17:20

So maybe you think that one's true?

Andi 17:21

Well, I mean, I, think, maybe he borrowed that from elsewhere in the world. Okay. But again, like it's a genius way of cooking. If

Tanner 17:28

you have

Andi 17:28

like slow, cooked an onion for like a long. You're not

Tanner 17:32

living

Andi 17:33

you need to do this You need to do this

Tanner 17:35

it will

Andi 17:36

change You They completely change their personality when you cook them from a long time. So I'm with you on that. But I think I'm gonna go with less that S soups made that up and be like, no, humanity is more connected in all these

Tanner 17:49

than you might Oh

Andi 17:50

I think that one's real Yeah

Tanner 17:51

yeah.

Andi 17:52

I think maybe the fake one is number three. It just sounds so bizarre

Tanner 17:59

Yeah.

Andi 17:59

I've never heard of this

Tanner 18:01

Well if it is fake, I still wanna try it

Andi 18:02

like the whole thing with sandalwood yeah Is like it's totally possible that I just don't know anything about sandalwood and that hat totally has nuts and you can totally eat it but I've never heard of any culture any cuisine eating sandalwood which is always bad and dangerous to go with your own personal experience But was an entirely new concept whereas like all the other ingredients like maybe I haven't eaten them but I've heard of them And I people know people using them but eating sandalwood was like that's a completely new thing to me Yeah So maybe I'll go with that

Tanner 18:27

yeah I'm very intrigued by that Yeah

Andi 18:30

Yeah

Sups 18:30

So we've got the PZA and Chan. One of you is right.

Tanner 18:34

Whew. we passed the

Sups 18:37

first test. Do Piazza is real. it exists It's a very famous dish. you should try it. It's very tasty. It's exactly how I described it. Yeah, it's cooked in two ways.

Andi 18:49

those onions van. Yeah. That the humans it's universality.

Tanner 18:53

good idea.

Andi 18:54

it's

Sups 18:55

yeah, the one I made up totally from scratch is Channey it's got nothing to do with pride India dishes. Now, though, all of those are added layers to the story. Channey actually means Moonlight.

Andi 19:08

oh.

Sups 19:10

but Chandon does mean sandalwood. Sandalwood does have. People do eat sandalwood. All of that is true, but I haven't come across any combination of white mustard and sandalwood. Right. White mustard paste, very popular in the Eastern part of India. Also in the north because they grow a lot of mustard there as well. but there's no dish called Chank.

Andi 19:31

nice I like that it means Moonlight because I feel like everything in it was kind of white and I had this like, image of like nighttime on a mountain. You're eating like this, like white fish, like a fresh water mountain stream

Tanner 19:43

fish

Andi 19:43

and like white

Tanner 19:44

and the aroma of sandalwood Just

Andi 19:46

And yeah Yes That's just like this image of like a, a moonlet night in

Sups 19:51

But I liked your angle when you said that, oh, I thought this could be, it's something cooked with sandal wood. And I think that's a good angle to the story

Andi 19:57

we should do

Tanner 19:58

that. Let's make some Moonlight Curry.

Andi 20:01

yeah Yeah. I like that I don't know what sandalwood taste like, so I don't know how the combination of white mustard would work, but I mean, that sounds pretty good. And

Tanner 20:07

yeah I'm

Andi 20:08

impressed with the, whole concept. That was, amazing. So

Tanner 20:12

I really wanna try

Sups 20:13

that

Andi 20:13

yeah, we definitely, we should try all these

Tanner 20:16

for sure

Andi 20:17

yeah I should have known. Yeah, I should have known. Thanks for listening to this episode of the, I should have known podcast So, if you would like to try any of those dishes, please give us a five star rating and appreciation for soups is culinary vision. And as always, thanks for listening. real sweet and jammy.