Synopses & Reviews
Explore the vast scope of Indian cooking in this comprehensive collection of regional recipes from renowned Indian chefs.
There are more varieties of cooking in India than in the rest of the entire world, yet American cookbooks tend to focus only on what's familiar here. Tiffin encompasses recipes from across the continent, where flavors vary from coconut and tamarind to curry and masala and everything in between. In the West, the cuisine is influenced by Portuguese flavors and the sea, with rich crab curries. In the North, meat dishes, such as tandori chicken and mutton stew, warm the body on a cold Himalayan night. Delhi is known for street delicacies such as flat breads and kababs. And throughout the country are Persian, Thai, and British influences as well.
A tiffin is a traditional Indian lunch pail that holds homemade curries, vegetables, rice, and spicy meats. Our expansive cookbook open it up to show the diverse flavors from all of the regions of India, from spicy fish curries to rich dumplings to spring rolls to butter chicken. The 500 recipes are organized by region and then into subcategories of meats, seafood, vegetarian, and desserts.
With vibrant illustrations that represent the regional style and mouth-watering photography of the dishes, Indian cooking has never been more accessible or well-respresented.
Explore the vast scope of Indian cooking in this comprehensive collection of regional recipes from renowned Indian chefs, named for the traditional Indian lunch pail.
Opening Tiffin unlocks for readers the diverse flavors of India. More than 500 recipes are organized by region and further by course, including vegetarian dishes, hearty meat-filled dinners, seafood, 10-minute appetizers, impossibly easy homemade breads, desserts, and drinks. Ingredients vary from coconut to tamarind to curry to masala and everything in between.
Chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer."
Compiled by an Indian food editor from the collections of chefs who specialize in regional cuisine, these authentic dishes are rarely found in other cookbooks. With vibrant illustrations that represent the regional style and tempting photography of the dishes, Tiffin makes Indian cooking more accessible and authentic than ever before.
Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity. Named a New York Times 'Best Cookbook' of the year, it won three Gourmand World Cookbook Awards including 'Best Indian Cookbook.'
Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin
unlocks the rich diversity of regional Indian cuisine for the home cook. Featuring more than 500 recipes are organized by region and then by course, Tiffin
- vegetarian dishes
- hearty meat-filled dinners
- scrumptious seafood
- 10-minute dazzling appetizers
- impossibly easy homemade breads
- exotic desserts
- Even cooling complementary beverages
Award-winning chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer."
Compiled and explicated by an experienced Indian cookery expert, Sonal Ved, these authentic dishes are rarely found in other cookbooks. Bon Appetit
praises: " Tiffin
is] the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time."