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Tiffin: 500 Authentic Recipes Celebrating India’s Regional Cuisine

Sonal Ved

₹2,495

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Description

From Patiala Papad ki Sabzi to Kerala Chicken Fry and from the sumptuous Mizo Dal to Bajre ka Soyta, Indian regional cuisine offers an incredible variety. A country that has a vast coastline and hosts six major climatic subtypes, it is no wonder it is home to cuisines that use ingredients that are local and seasonal. With over 500 recipes repres...enting all the regions, ethnic groups, cultural choices and traditions that make up the country, Tiffin showcases food that is a flavourful blend of favourite Indian recipes (of course, there is Butter Chicken and Samosa) along with several lesser-known dishes. Also featuring recipes by home chefs, celebrated chefs, and dishes specially made at festivals and special occasions, this is a celebration of the diversity of Indian regional cuisine.

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Author

  • Sonal Ved is a food writer at Vogue India. Over the last 10 years, she has written food features for various newspapers and magazines in India including Hindustan Times, DNA, Midday, Times of India, Timeout Mumbai, Upper crust and Verve magazine. When she’s not gee king out on food, she’s developing new recipes in her kitchen or doubling up as a cooking instructor at one of Mumbai’s best culinary studios, Studio Fifteen (by Le 15 Patisserie). Her last cookbook Gujju Goes Gourmet, was India’s first cookbook on a phone. Anshika Varma is a freelance documentary photographer. Her works have been published by various national and international media such as The Sunday Guardian, National Geographic, Time Out, Tehelka, The Rolling Stones, Vogue and People Magazine. She has also worked on various book projects with Vodafone Foundation, Roli Books, Hachette Publishing (India), Random House (India) and the Tehelka Foundation.

ISBN
9788193704967
Binding
Hardback
Page Extent
496
Weight (kg)
3
Height (in)
11
Width (in)
8
Subject
Food & Drinks
Published Date
25/09/18
Publisher
Roli Books

Author

  • Sonal Ved is a food writer at Vogue India. Over the last 10 years, she has written food features for various newspapers and magazines in India including Hindustan Times, DNA, Midday, Times of India, Timeout Mumbai, Upper crust and Verve magazine. When she’s not gee king out on food, she’s developing new recipes in her kitchen or doubling up as a cooking instructor at one of Mumbai’s best culinary studios, Studio Fifteen (by Le 15 Patisserie). Her last cookbook Gujju Goes Gourmet, was India’s first cookbook on a phone. Anshika Varma is a freelance documentary photographer. Her works have been published by various national and international media such as The Sunday Guardian, National Geographic, Time Out, Tehelka, The Rolling Stones, Vogue and People Magazine. She has also worked on various book projects with Vodafone Foundation, Roli Books, Hachette Publishing (India), Random House (India) and the Tehelka Foundation.

ISBN
9788193704967
Binding
Hardback
Page Extent
496
Weight (kg)
3
Height (in)
11
Width (in)
8
Subject
Food & Drinks
Published Date
25/09/18
Publisher
Roli Books

Reviews

Chef Floyd Cardoz

Published Date:- November 2, 2018

‘Indian regional cuisine is here to stay. The more we can do to spread the word and share the cuisine, the better world cuisine will get. Tiffin is a book that is just scratching the surface… it’s a treasure trove of recipes and memories that mean a lot to a billion people!’


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