(This is a special report by Degel Menashe's Community Development Coordinator, Jessica Thangjom. She was invited by FOODISH, an enterprise of the Anu Diaspora Museum which seeks to explore and integrate diverse Jewish communities through it's culinary traditions. It is an exciting project which speaks about communities though a universal language understood by all, food!) Photo credits: Hagit Goren.
(July 14, 2026) Last Wednesday was more than just a day of cooking; it was an opportunity to tell the story of the B'nei Menashe through the language of food.
I was honored to be invited by Li Gill and Sivan from the ANU Museum’s Foodish Project to participate in their latest initiative, which documents the rich culinary traditions of Jewish communities from around the world. They asked me to prepare three of our traditional dishes along with one of our favorite side dishes. Without hesitation, I chose foods that have been part of our family tables for generations: Mepoh (a Bnei Menashe cholent), Gotoi (Bamboo Shoot) & Bega’a (Pea) Stew, and Mai Kikang (Stir-Fried Pumpkin).

As I began cooking, I quickly realized that this would be far more challenging than I had imagined. Traditional B'nei Menashe cuisine is rarely prepared without smoked meat or chicken. The smoky aroma is deeply woven into our recipes and evokes memories of family gatherings, celebrations, and everyday life. Yet for this project, every dish had to be prepared entirely vegetarian, as they will be served later this month at Café Bollywood in Tel Aviv.
At first, I wondered whether the dishes would still feel authentic without one of their defining ingredients. It became a delicate balance between preserving tradition and adapting it for a new audience. I wanted every bite to remain true to the flavors and memories that generations of B'nei Menashe families have cherished.
The Foodish team paid extraordinary attention to every detail. They wanted the photographs to reflect exactly what diners would receive when they ordered the dishes, nothing exaggerated, nothing artificial, only authenticity. Food photographer Hagit Goren from Florentine, Tel Aviv, patiently arranged every plate with remarkable care, highlighting the simple beauty of our traditional cuisine. Watching our humble dishes transformed into works of art through her lens was a memorable experience in itself.
This was not my first collaboration with ANU Museum. Last year, I had the privilege of speaking about B'nei Menashe gastronomy at a similar Foodish event. Returning this year reminded me once again that food carries stories that words alone often cannot tell.

The Jewish people have lived across continents for thousands of years, and every community has brought home something from the lands where they settled. Our recipes reflect journeys of migration, resilience, and adaptation. The B'nei Menashe lived for centuries in Northeast India, and naturally our cuisine absorbed local ingredients, cooking techniques, and flavors while remaining rooted in our own traditions and Jewish identity. Every dish tells the story of where we have been and who we are.
That is what makes the Foodish Project so meaningful. It is not simply about preserving recipes; it is about preserving memory, identity, and heritage. Through food, people who have never heard of the B'nei Menashe can discover our history, our traditions, and our culture in a warm and welcoming way.
For me, participating in this project was both an honor and a deeply personal experience. Standing in the kitchen, preparing recipes handed down through generations, I felt that I was representing not only my own family but an entire community. It reminded me that even the simplest meal can become a bridge between cultures and generations.
Beginning 27 July, anyone wishing to experience the flavors of the B'nei Menashe will be able to order these special dishes at Café Bollywood, located at Ma'on Street 5A, Florentine, Tel Aviv.

The restaurant is owned by Chef Pooja Moses, a proud member of the Bene Israel Jewish community, and her husband. Together they have created a warm and welcoming restaurant that celebrates authentic Mumbai-style vegetarian cuisine in one of Tel Aviv’s most vibrant neighborhoods. It is especially meaningful that this collaboration brings together two Jewish communities with roots in India, each preserving its own unique heritage while celebrating the diversity that enriches Jewish life.
It is my sincere hope that everyone who tastes these dishes will enjoy not only their flavors but also the story they carry; a story of faith, resilience, migration, and home. Every plate is an invitation to discover the rich cultural heritage of the B'nei Menashe, one meal at a time.
An excellent article featuring the B'nei Menashe on FOODISH on its website:













