
\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 | 266 | Founded | a year ago | Last Issue | 4 days ago |
| Active | |||||

My previous essay was not about food.
But this one is.
And not just any food.
It’s about cholent.
For the uninitiated, I consider cholent one of the top five dishes that define the Jewish kitchen. Cholent is the east European iteration...
This essay is NOT about food.
It is also not about a recipe carried across the Indian Ocean in the pocket of a migrant, or a spice that changed its name as it crossed a border, or a dish that survived a diaspora by becoming indispensable t...
Food history deserves better than viral certainty.
Recently I kept coming across posts claiming that Fanta was a Nazi invention.
That only gave me another reason to dislike it. I was never much of a “fan”ta anyway, because it always struc...
“Thus it appears that the sweltering inhabitants of Charleston and New Orleans, of Madras and Bombay and Calcutta, drink at my well.”
— Henry David Thoreau, Walden, 1854
“He who gives back at the first repulse and without striking the sec...
Many know that mocha is espresso, steamed milk, and chocolate - a latte with chocolate added.
Mocha. Photo by The Spruce Eats
It is also a colour: warm brown, the shade of the drink, or the bean. Fewer know that what we call mocha is cle...
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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.
The Traveller, The Recipe Collector, and the Chef
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