On a Jewish-Indian heritage discovery trip to India, an Israeli born Bene Israel Indian Jew visits her aunt’s favorite spice shop, and finds the authentic spice mixes for the dishes she grew up on.
When an Israeli-born Bene Israel Indian Jew who lives in the U.S. took her first trip to her parents’ homeland, she was captivated by an intriguing challah-baking program.
A dried fruit compote helps a writer connect the past with the present as she recalls her first experience with Tu B’Shvat, an eye-opening seder full of weighty significance.
When the seven fruits of Israel were not available to Jews of the Diaspora, Tu B’Shvat prayers were often recited over dried fruits. Here, a compote recipe as commemoration.
In a corner of Tel Aviv’s Levinsky Spice Market, a writer falls hard for a little artisanal soda shop and the sweet, fresh concoctions on offer.
A refreshing fruit-infused soda recipe from an artisanal soda shop in Tel Aviv offers a modern twist on a longstanding break-fast beverage tradition.
FOOD: For Indian Jews, Rosh Hashanah dinner always featured luxurious lamb biryani, made with curry, saffron rice, nuts, raisins, and crispy onions.
My happiest memories of my father are of mid afternoon Fridays, the only time we would find him in the kitchen. A flock of six kids, like turtles making their journey back to the sea, trekking back home tired and famished on mid afternoon Fridays.
Most foods of Jewish ritual are well known to the larger Jewish community. The entire seder is focused around a series of symbolic foods that are familiar to almost all Jews. However, the foods of smaller and lesser known Jewish communities around the world are often lost as their numbers dwindle and dishes are prepared less and less.