
\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 | 257 | Founded | a year ago | Last Issue | 7 days ago |
| Active | |||||

I subscribe to Sam Dalrymple’s Substack, Travels of Samwise.
Sam is a young historian - son of William Dalrymple, which is almost an unfair inheritance - with a gift for recovering worlds that modern borders have made illegible. Last mont...
I was never at Nahoum`s bakery in Calcutta.
But I know about it. I was told about it all my life.
Founded in 1902, Nahoum’s Bakery is famed for its iconic Christmas cakes, brownies, fruit and plum cakes. (Courtesy Outlooktraveller).
Nah...
In 2010, archaeologists extracted starch molecules from the shards of a 4,000-year-old clay pot unearthed at Farmana in the Ghaggar valley, and found the world’s oldest known curry. Aubergine, ginger, turmeric, salt. A complete dish, recogn...
There are spices that explain themselves.
Cinnamon is warmth, comfort, the smell of something sweet in the oven. Saffron is luxury, restraint, a pinch of gold dissolved into rice. And then there is cardamom, which is none of these things...
A confession before the history:
I’ve always believed that if something is worth writing about, it’s worth researching properly. Old habit from my years as a criminal lawyer writing briefs. You don’t submit a half-argued case.
But I’ve al...
Subscribers, engagement, traffic and sponsorship for Beyond Babylon.
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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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