Just before Hanukkah each year, doughnut collections are released in Israel as if they were haute couture Parisienne fashion. The humble Israeli jelly-filled doughnut dusted with powdered sugar has evolved over the last decade or two into doughnuts with show-stopping glazes, decorations, and gimmicks — and palate-tantalizing flavors.
Why hadn’t I included this seemingly obvious Indian substitute for the latke in my eclectic, Indo-Mediterranean Hanukkah menu?
After learning to make a Rosh Hashanah recipe in a Mumbai kitchen, our author returns to observe the preparation of a break-fast food.
A visit to the home of an Indian-Jewish caterer yields a delicious holiday recipe and details about a New Year celebration both exotic and familiar.
Halwa is a traditional Rosh Hashanah dish made by the Bene Israel Indian Jews in Mumbai.
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.