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 includes:
- vegetarian dishes
- hearty meat-filled dinners
- scrumptious seafood
- 10-minute dazzling appetizers
- impossibly easy homemade breads
- exotic desserts
- Even cooling complementary beverages
|Publisher:||Running Press Book Publishers|
|Product dimensions:||8.20(w) x 10.90(h) x 1.60(d)|
About the Author
Editor Sonal Ved, an accomplished food writer, 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.