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.
Editor Sonal Ved, an accomplished food critic, is currently the food editor at Vogue India. She has also written food features for various newspapers and publications in India, including Times of India, TimeOut (Mumbai), Uppercrust magazine, Verve magazine, Hindustan Times, Sunday Midday. In 2017, Sonal also published her first regional Indian cookbook, Gujju Goes Gourmet. She lives in Mumbai.Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. He was the chef at Tabla before opening Bombay Bread bar in Manhattan and The Bombay Canteen in Mumbai. A Top Chef Masters winner, he has written two cookbooks, most recently Flavorwalla. He lives in New York City.Anshika Varma is a photographer who has been featured in National Geographic, People Magazine, The Rolling Stone, Travel and Leisure, Time Out, and in the books Tehzeeb, The Mainland China Cookbook, and Oh! Calcutta Cookbook. Her work has been in exhibitions in New York, India, and Florence. She organizes art workshops for disadvantaged children. Abhilasha Dewan is the illustrator and believes design is the universal language. Her work appears in short films, illustrations, and graphic design.
Show more
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.
Editor Sonal Ved, an accomplished food critic, is currently the food editor at Vogue India. She has also written food features for various newspapers and publications in India, including Times of India, TimeOut (Mumbai), Uppercrust magazine, Verve magazine, Hindustan Times, Sunday Midday. In 2017, Sonal also published her first regional Indian cookbook, Gujju Goes Gourmet. She lives in Mumbai.Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. He was the chef at Tabla before opening Bombay Bread bar in Manhattan and The Bombay Canteen in Mumbai. A Top Chef Masters winner, he has written two cookbooks, most recently Flavorwalla. He lives in New York City.Anshika Varma is a photographer who has been featured in National Geographic, People Magazine, The Rolling Stone, Travel and Leisure, Time Out, and in the books Tehzeeb, The Mainland China Cookbook, and Oh! Calcutta Cookbook. Her work has been in exhibitions in New York, India, and Florence. She organizes art workshops for disadvantaged children. Abhilasha Dewan is the illustrator and believes design is the universal language. Her work appears in short films, illustrations, and graphic design.
Show moreEditor Sonal Ved, an accomplished food critic, is currently the food editor at Vogue India. She has also written food features for various newspapers and publications in India, including Times of India, TimeOut (Mumbai), Uppercrust magazine, Verve magazine, Hindustan Times, Sunday Midday. In 2017, Sonal also published her first regional Indian cookbook, Gujju Goes Gourmet. She lives in Mumbai.Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. He was the chef at Tabla before opening Bombay Bread bar in Manhattan and The Bombay Canteen in Mumbai. A Top Chef Masters winner, he has written two cookbooks, most recently Flavorwalla. He lives in New York City.Anshika Varma is a photographer who has been featured in National Geographic, People Magazine, The Rolling Stone, Travel and Leisure, Time Out, and in the books Tehzeeb, The Mainland China Cookbook, and Oh! Calcutta Cookbook. Her work has been in exhibitions in New York, India, and Florence. She organizes art workshops for disadvantaged children. Abhilasha Dewan is the illustrator and believes design is the universal language. Her work appears in short films, illustrations, and graphic design.
"The care and dedication [Sonal Ved] took when creating this
cookbook shines through each illustration and brightly colored
photograph.... Tiffin is the cookbook for those who are looking to
delve deeper into the diversity of India."--Saveur
"Tiffin is more than just a cookbook. It's a tour through India
that sheds light on the country's regional specialties and nuanced
flavor combinations to demonstrate the culinary diversity of the
country."--The Reference and User Services Association (RUSA), a
division of the American Library Association
"Tiffin, with its encyclopedia-like heft and colorful illustrations
by Abhilasha Dwan, is my new coffee table fixture. It's the kind of
book I'll keep picking up and referring back to, learning something
new about Indian cuisine every time."--Bon Appetit, All the
Cookbooks and Regular Books We Adored in 2018
"A vast and vivid compendium of Indian cuisine. . . . a beautifully
designed and inclusively written account of modern Indian cuisine
that embraces a multiplicity of tastes and techniques."--The New
York Times, one of 'The Best Cookbooks of Fall 2018'
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