HeyJaredDiaspora Eats
A community space for the food cultures of Afghanistan, Bangladesh, India, Iran, Pakistan, and their diasporas.
- Indexed issues, last 90 days
- 8
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- Sep 24, 2026
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- Jul 7, 2026
Latest issues
The Non-Brooklyn Cookbook Shelf, Part I (opens the original)
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As I dive deeper into building out content for Diaspora Eats, I wanted to begin curating a list of books – cookbooks, literary non-fiction, and history books – that do the best job of encapsulating the cuisine and culinary history of South and Southwest Asia. I’m however, afraid of adopting a very American food media-based lens to this, so I began by reaching out to some of the smarter and more thoughtful people I know whose perspectives I often look to when I need a non-Brooklyn-based reality c
Participate in Your Life (opens the original)
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Diaspora Eats is a newsletter dedicated to the food cultures of Afghanistan, Bangladesh, India, Iran, and Pakistan, and their diasporas. It’s written by me, Maryam Jillani, food writer, recipe developer, and author of the cookbook Pakistan.Subscribe nowI use AI. Let me just get that out of the way before this essay is interpreted as the kind of performative anti-AI posturing that tech journali
Recipe: Tadka Zucchini (opens the original)
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What’s New — August 2026 (opens the original)
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Diaspora Eats is a newsletter dedicated to the food cultures of Afghanistan, Bangladesh, India, Iran, and Pakistan, and their diasporas. It’s written by me, Maryam Jillani, food writer, recipe developer, and author of the cookbook Pakistan.Subscribe now<a class="image-link image2" href="https://substackcdn.com/image/fetch/$s_!1Otw!,f_auto,q_auto:good,fl_pr
Recipe: Pakistani Beef Kebabs with Heirloom Tomato Salad (opens the original)
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Are you ready to start eating lettuce again? If yes, read on!I’m really excited about this salad because it combines elements of Afghan, Iranian, and South Asian cuisine while celebrating the East Coast’s glorious summer produce. This salad builds on the key elements of a shirazi salad with the addition of leafy greens and a simple lemon vinaigrette. Instead of treating tomatoes as a supporting ingredient, it gives them center stage in generous wedges and chunks, inspired by the bitter melon sal
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