
\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 | 270 | Founded | a year ago | Last Issue | 7 days ago |
| Active | |||||

Last weekend we took a bus to Lake Como in northern Italy. It was one of those steamy July days when the lake seemed to have become everyone else’s idea at exactly the same time.
On Sunday, trying to escape...
The bean that may have killed a philosopher was one of the Mediterranean’s most ordinary foods. So ordinary that but for the philosopher it might not have found mention in this essay.
Broad beans (fava beans), the staple crop that fed the...
It was raining in Berlin, which felt correct.
The memorial to the Sinti and Roma murdered under National Socialism sits in a corner of the Tiergarten, close enough to the Reichstag that you can see the dome through the trees. It is a circu...
In the spring of 1952, India was still reeling from the Madras famine of the previous year. At Diana Menuhin's suggestion, Prime Minister Jawaharlal Nehru invited her husband, the violinist Yehudi Menuhin - already regarded as one of the gr...
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...
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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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