Overview

In this book, accompany Sonal Ved on a journey of taste through the various timelines across the Indian subcontinent. We go from the banks of the Indus in 1900 bc to the great kingdoms of the north many centuries later; from the time of the Mauryansto when the Mughal Sultanate reigned supreme. Meet the Europeans merchants desperate to trade in Indian treasures, be it the deep-blue indigo or the pricey pepper.On this trip discover answers to such questions as What are the origins of chutney or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav and kebabs, and how did the Burmese khow suey land up on the wedding menus of Marwaris?

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9780670092406

Table of Contents

Reviews

Praise for Tiffin: 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' The care and dedication [Sonal Ved] took when creating this cookbook shines through each illustration and brightly colored photograph.... Tiffinis the cookbook for those who are looking to delve deeper into the diversity of India. Saveur 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 Tiffinis 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

Author Information

Sonal Ved is the content director at India Food Network, Tastemade India and the food editor at Vogue India. Her second cookbook Tiffin was listed in the New York Times as one of the must-have cookbooks for Fall 2018. Apart from writing about food, she also hosts cooking shows for Tastemade. Her words have appeared in food publications such as Food52 and Thrillist.

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