India is a culturally and gastronomically diverse Asian Earth Mother. Three peculiar Jewish communities, located in separate parts of the country, have been sheltered among its millions for decades. The Baghdadi Jews of Calcutta, the Bene Israel of Bombay on the Konkan peninsula, and the so-called Black Jews of Cochin in southwest India is the groups I’m referring to. These three clans created their cuisines independently of one another under the framework of Judaic rules in an essentially Sephardic system.
The existence of the Bene Israel and the Jews of Cochin was scarcely known across the rest of the globe at the time. Only later, in the 18th century, once the Jews of Bombay and Calcutta had established themselves in their communities, did word spread that there were other Jews in India—isolated and even genetically distinct but undeniably Jewish.
Source: https://www.myjewishlearning.com/article/jewish-indian-cuisine/
