Readers were curious why I opted to write “Bene Appetit: The Cuisine of Indian Jews,” which was published by HarperCollins. My response is straightforward.
In India, there are 5,000 Jews, down from around 30,000 in the mid-1950s and 1960s. When a community’s population declines, traditional foods begin to vanish.
Because food represents memory and culture, I tried to preserve the tradition of Indian Jewish cuisine with this book. Food is linked to the relationships that bind families and communities. Food has always been a part of our lives since we were children.
Since 75 CE, the Jewish community in India has been a small but significant component of the population.
Source: https://www.brandeis.edu/jewish-experience/history-culture/2021/september/indian-jewish-cuisine.html
