Indian-Jewish Cooking
Author Mavis Hyman’s ancestors moved with a community of Jewish traders from Baghdad to what is present-day Kolkata 200 years ago. They are part of the little-known Indian-Baghdadi community whose recipes blend Iraqi and Indian culinary traditions and ingredients. Hyman documents the dishes of her community as well as other Jewish communities of India with recipes ranging from coconut flavored cake called apam to mango and chicken dopyasa, which is made with small and sour green mangoes, ginger, and cardamom.
Book details
- author
- Mavis Hyman
- publisher
- Hyman Publishers
- Year published
- 1992
- Pages
- 192
