Bene Appetit

The Jewish community in India comprises a tiny but important part of the population. There are around five thousand Jews and five Jewish communities in India, but they are fast diminishing in number. Intrigued by the common thread that binds the Indian Jews as a whole despite their living in different parts of the country, Esther David explores the lifestyle and cuisine of the Jews in every region, from the Bene Israelis of western India to the Bene Menashes of the Northeast, the Bene Ephraims of Andhra Pradesh, the Baghdadi Jews of Kolkata and the Kochi Jews. She discovers that while they all follow the strict Jewish dietary laws, they have also adapted to the local cuisine. Some have even turned vegetarian! Extensively researched, with heartwarming anecdotes and mouthwatering recipes, Bene Appetit offers a holistic portrait of a little-known community.

Set in India, these tales are of Hindus and Muslims and . . . Jews? Oy vay!

Exotic Sephardi/Mizrahi cuisine from the Malabar coast of India, as developed or adapted by an ancient community of Jews who landed there 2000 years ago. These Jews are called Cochinis and most of them live today in Israel. Spices, especially the 3 Cs - cardamom, cinnamon and cumin - along with coconut, coriander and pepper dominate their cooking. The book contains plenty of fascinating historical notes along with the recipes. This book on Cochini Jewish cooking is the first of its kind in the world.

A dazzling novel—set in early 1970's New York and rural India—the story of a turbulent, unlikely romance, a harrowing account of the lasting horrors of World War II, and a searing examination of one man's search for forgiveness and acceptance. “Looks deeply at the echoes and overlaps among art, resistance, love, and history ... an impressive debut.” —Meg Wolitzer, best-selling author of The Female Persuasion New York City, 1972. Jaryk Smith, a survivor of the Warsaw Ghetto, and Lucy Gardner, a southerner, newly arrived in the city, are in the first bloom of love when they receive word that Jaryk's oldest friend has died under mysterious circumstances in a rural village in eastern India. Travelling there alone to collect his friend's ashes, Jaryk soon finds himself enmeshed in the chaos of local politics and efforts to stage a play in protest against the government—the same play that he performed as a child in Warsaw as an act of resistance against the Nazis. Torn between the survivor's guilt he has carried for decades and his feelings for Lucy (who, unbeknownst to him, is pregnant with his child), Jaryk must decide how to honor both the past and the present, and how to accept a happiness he is not sure he deserves. An unforgettable love story, a provocative exploration of the role of art in times of political upheaval, and a deeply moving reminder of the power of the past to shape the present, A Play for the End of the World is a remarkable debut from an exciting new voice in fiction.

In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.

East meets West to create a unique cuisine of mixed European and Indian parentage, the Anglo-Indians adopted the religion, manners and clothing of their European forefathers. Yet, over the years, those of them who made India their home successfully integrated into the mainstream of Indian society. And some of the most glorious results of this assimilation took shape in the kitchen, the territory of the memsahib and her trusted khansamah. Anglo-Indian cuisine is a delicious blend of East and West, rich with the liberal use of coconut, yogurt and almonds, and flavoured with an assortment of spices. Roasts And Curries, Pulaos And Breads, Cakes And Sweetmeats, All Have A Distinctive Flavour. The Western Bias For Meats And Eggs Is Offset By The Indian Fondness For Rice, Vegetables, Curds, Papads, Pickles And Chutneys. And There Is A Great Deal Of Innovation And Variety In Soups, Entrees, Side Dishes, Sauces, Salads And Desserts.

Parisian delicatessen-owner Florence Kahn shares with us Jewish recipes that not only feed the hungry, but also delight the soul.