Nik Sharma, who recently made it to the upper echelons of the food world by landing a profile on the front page of the New York Times’ food section, is a man well equipped to talk about immigrant food. When we contemplate the legacy of immigrant food, as Jews often do, we have to consider…
Do califlower latkes spiced with green chile and ginger, and accompanied by a cranberry chutney, sound tantalizing to you? If so, you might want to head down to Saar Indian Bistro, a new 57-seat Indian food eatery, inspired by Hemant Mathur’s hometown of Jaipur, according to Eater. Mathur has done more than his fair share…
‘ Chili Mushroom Pakoras (Dumplings, or Tempura-fried Vegetables) These delicious fried dumplings are a perfect snack, side dish or appetizer. It is especially loved by kids, and can be dipped in tomato sauce or chutney. Prep time: 5 minutes Cooking time: 20 minutes Total time: 25 minutes Makes around 25-30 pakoras · ½ cup/ 120…
I had only two days left in Mumbai before flying back home to the U.S. (with a few days layover in Tel Aviv, where I was born and raised). I had pretty much checked off all the boxes on my Jewish-Indian heritage discovery trip to India. I’d visited almost every single active synagogue in this…
This is the second article in a two-part series. Last year, I made my first visit to Mumbai to walk in my mom’s proverbial footsteps and discover my Indian-Jewish heritage. I spent some time in the kitchen of Sharona Hayeems, a local Jewish caterer, learning her traditional method for making halwa, a sweet Indian custard…
This is part one of a two-part series. On the morning of [Rosh Hashanah](https://forward.com/schmooze/320610/rosh-hashana/ “Rosh Hashanah”) Eve 2016, I met Sharona Hayeems, a local Indian Jewish caterer, at her home in Dadar, a neighborhood in Mumbai where some of the remaining 4,500 Indian Jews in India still live. I was there to spend some time…
Halwa is a traditional Indian milk custard made by the Bene Israel Indian Jews in Mumbai for Rosh Hashanah. This recipe is an adaptation by the author’s mom, who now lives in Israel. In India halwa is made with “chick,” a wheat gluten, but in Israel, a majority of the community is using cornstarch as…
Little did I know, when my Indian-Israeli aunt insisted on visiting a certain spice shop during my visit to Mumbai, that it would be in the Lalbaug spice bazaar. I had marked the bazaar as a must visit on the Google map I “drew” while planning my trip to India. Like my aunt, many Indian…
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