
\ud83d\udc49 Telling the untold food stories of the Baghdadi Jewish diaspora — and exploring the Jewish Curry Culture worldwide — through recipes, memory, and migration, from Baghdad to Calcutta and the kitchens of Southeast Asia.
| Platform | Pricing | Only free issues | Publishes | Twice weekly | |
|---|---|---|---|---|---|
| Issues | 281 | Founded | 2 years ago | Last Issue | 3 days ago |
| Active | |||||

The first Jew in Harbin arrived in 1899, a year after the Russian railway-engineering bureau moved there from Vladivostok to begin building the Chinese Eastern Railway. His name was S. I. Bertsel. There were forty-five Jews in the town by 1...
There is a reason why I write so often about Yemenite food, and it is not only because I like it. Southern Yemeni stood at a hinge of the Indian Ocean, on the sea routes connecting India and Southeast Asia with Arabia and the Red Sea. Jewis...
This August, Arjun Bali was driving his family from Luxembourg towards Lago Maggiore and realised the route would take him near Lörrach, at the foot of Germany’s Black Forest. We knew each other through this Substack but had never met. A me...
My brother knew when he invited where I would best enjoy my coffee. Anyone who knows me even a little knows there is nothing I like more than being surrounded by books.
Paludan Bogcafé sits on Fiolstræde, a narrow street in Copenhagen that...
On 4 August last, the Canberra Times published a piece by Mark Dapin explaining that he does not like Japanese food. Six days of banquets on the Kii Peninsula had not moved him. Seaweed may not be food. Nothing is cooked. Rice is not a cour...
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The writers behind this newsletter.
Writer & culinary historian exploring Jewish food from Baghdad to Shanghai. Uncovering the lost Asian Jewish kitchen — where coconut milk, turmeric and kosher meet. Creator of Beyond Babylon.
I write and teach the food and food cultures of MENA, Singapore and Malaysia. My Substack, however, is devoted mainly to my long, nostalgic culinary affair with Singapore and Malaysia.
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