Hello!
Welcome to Yesterday’s Curry newsletter!
If you’re new here, my name is Emma. I am a trained chef from Leiths School of Food and Wine in London and I run my own Goan food business where I sell pantry products and conduct private dining events. I am also an aspiring food writer which is where this newsletter comes in.
I am half Goan on my mother's side and grew up eating Goan food all my life, yet never saw it represented anywhere in restaurants or cookery books. During the pandemic I began researching Goan cuisine and subsequently set up this newsletter as a way for me to connect with my heritage and document all my findings. I am so delighted with how many of the Goan community I have met through this newsletter so far and I hope this will continue for a long time!
Why subscribe?
Subscribe if you are interested in Goan cooking or you are curious about the behind the scenes of a food business. Or both! When this newsletter began back in 2021, I was writing long articles about Goan cuisine rather sporadically. In 2024 however, there will be much more variety, and this is what you can expect by subscribing:
Recipes - a combination of Goan dishes and my own style recipes which will take inspiration from my heritage but also what is seasonally available in the UK and just what I love to cook (often using spices)! I am currently working on my first cookbook on Goan cuisine and hope you will find this newsletter an interesting insight into my research
Behind the scenes as I run my food business. This year I am rebranding my spice mix business into a sauce and condiment business so I will be showing you all of the product development process
Cooking tips and tricks - spices, ingredients, helpful lists etc
Interviews with the Goan diaspora
Direct communication with me and other subscribers via threads and chat
What are Yesterday’s Curry subscription options?
Choose a subscription option which suits you best. There will always be a free subscription option. If it is within your means, please do consider making a small contribution to further support my work and receive extra, exclusive content. I’d love to be able to spend more time developing recipes and writing about Goan cooking so your support could really help! Either way, thank you so much for reading and being a subscriber.
My newsletter goes out every Sunday and will be either a free or paid edition depending on the content.
Free Subscribers will receive:
Posts about cooking and culture and occasional shorter recipes
Goan diaspora interviews
Some behind the scenes of my food business
Paid Subscriber — Upgrade to £5 monthly or £40 annually (33% cheaper) to receive:
Exclusive member recipes
Cooking tips and tricks
Video techniques
Product discounts and sample giveaways
Access to private discussion threads, comments and subscriber only chats
Help shape the future of the newsletter by suggesting topics, contributing to articles and also gain access to the full archive
Founding Member — Contribute £125 annually to be a s and receive:
All paid subscription benefits
A 60 minute virtual chat with me (cooking masterclass, food business advice, chat to me about anything cooking related)
My eternal gratitude!
Thank you for supporting,
Emma xx
