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.
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.
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 has collaborated with brands such as KitchenAid, Le Creuset, Four Seasons Hotels, Blk, Borges, and more. 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 his own restaurant Paowalla in Manhattan. A Top Chef Masters winner, he has written two cookbooks, most recently Flavorwalla. Photographer