
\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 | 250 | Founded | a year ago | Last Issue | 6 days ago |
| Active | |||||

After my essay “The Orange Has No Job“ went out, fellow food blogger @khajazafarullah - a biochemist and IT executive, self-taught chef, and lifelong student of food history - sent me an email.
He had an old family recipe for Narangi Korma...
This week I read about the New York restaurant scene, and how chef Oria Shapiro had helped turn the Jerusalem bagel into a viral, late-night staple at Eyal Shani’s Michelin star Shmoné restaurant.
Suddenly, the memory of my Basel kitchen...
I think I finally began to understand the real shape of this project through a single chicken dish - and through a single sentence that nobody had bothered to explain.
I had been leafing through Mavis Hyman’s Indian-Jewish Cooking, long co...
If you like Moroccan chrayme, you will probably love fish saloona.
If you don’t - alas, but feel free to move on.
At first glance, the two dishes seem like cousins: white fish swimming in a thick red sauce of onions and tomatoes, both bui...
Turmeric does not travel alone. It travels through hands, kitchens, rivers, and memory.
One of the hallmark spices that defines the difference between the older Near Eastern Baghdadi kitchen and what it later became in India is turmeric. T...
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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.
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