Where to Stream: Raja Rasoi Aur Anya Kahaniyan



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Indian food is notoriously spicy and flavor-filled, and a favorite go-to of this writer. But have you ever asked why cuisine from this region has this reputation or why these dishes taste the way they do? Now streaming on Netflix, the docuseries Raja Rasoi Aur Anya Kahaniyan showcases the vast array of cultures, traditions, and delicacies across India, with each episode focusing on a single state and the royal. Much like the United States, where cuisines and specialities vary from Chicago’s deep dish pizza to Maine’s lobster rolls to Louisiana’s soul-style chicken and waffles, each state in India boasts a unique sense of spices and flavors, which are often tied to the rich history of the area dating back to the original settlements in the Indus Valley region.

Many know that India was under British rule until the 1940s, but what is less known are the many empires and rulers of the region preceding the British. The series’ name itself roughly translates to “Kings, Kitchens, and their Stories,” and delves into the each state’s history and the influences that infiltrate every dish dating back centuries. Starting in Rajasthan where Mughal Dynasty rulers brought Persian flavors to Northern states to the way that emigration spread techniques and spices throughout the subcontinent, the series beautifully doubles as a history lesson for those attuned to the way that history shapes the present, and manages to bring lesser known dishes (outside of the typical chicken tikka masala and butter chicken) to the forefront.

India has many other popular dishes—from dosas and idlis to street food like chaat—but the origins of these are rarely spoken about. Raja Rasoi Aur Anya Kahaniyan not only places the food being discussed at the center of the episode, but also discusses where the ingredients came from, why they’re prominent in Indian food, and why these particular flavors are being used together in the first place. From the sticky orange jalebi desserts found on Delhi’s legendary stall-lined-streets to the fiery red chillies present in all Rajasthani dishes, the series shows the journey of the ingredients from farm to kitchen to customer’s mouth. It’s a celebration of natural spices alongside the historical moments that brought them together, and is fascinating to anyone that enjoys Indian food or has interest in culinary processes.

A somewhat latent distinction exists between North and South India, but Raja Rasoi Aur Anya Kahaniyan takes care to not juxtapose the two against one another. Within episodes exploring North India, such as Delhi, Rajasthan and Punjab, the tone is exuberant and dedicated to uncovering the region’s stories. The same can be said about the episodes about Southern states, where similar care and interest is applied to Kerala, Tamil Nadu, and Mysore. The series is cognizant about the overlap of certain dishes between states (i.e. how the base ingredient of a dosa differs from region to region, and can alter its entire identity) and is aware of the way that a dish can originate in one place but become a staple in another (like sambhar‘s Northern roots and Southern fame). Raja Rasoi Aur Anya Kahaniyan makes it a point to showcase those differences and variations between regions instead of shying away from what can be confusing to those unfamiliar with Indian food. It’s heartening to see the creators approach each episode as a singular entity, with the same quality of storytelling and filmmaking applied across the board.

An unintentional effect of the show is the showcase of all of the different religions that coexist in India. The subcontinent is a breeding ground for most major religions in the world, each of which has influenced the other in traditions extending from clothing to cuisine. While it’s more obvious that the Northern states saw more of the direct influences from the Middle East and predominantly Muslim countries, the customs and spices from these regions eventually emigrated to the Southern states as well. Within the Tamil Nadu episode, the narrator references Tanjore and Marati flavors, which were in turn shaped by their proximity to rulers in the North. Raja Rasoi Aur Anya Kahaniyan doesn’t try to pit any specific religion against another; in fact, the series chooses to celebrate the diversity of flavors present in Indian traditions and products.

For those that can’t afford a trip to India, Indian cuisine will always be on the menu for the next dinner outing. But before ordering, take a moment to try to place the origin of each item on the menu. Samosas and chaat from Delhi, biryani from Lucknow; each one comes from a rich history with a wealth of flavors. And after watching this series and learning their origin stories, I guarantee the jalebi will taste that much sweeter.

Radhika Menon (@menonrad) is a TV-obsessed writer living in New York City. Her work has appeared on The TV Addict, Brown Girl Magazine, Breadcrumbs Mag and Syndicated Magazine. At any given moment, she can ruminate at length over Friday Night Lights, the University of Michigan, and the perfect slice of pizza. You may call her Rad.

Watch Raja Rasoi Aur Anya Kahaniyan on Netflix