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The Modern Tiffin
Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience.
Italy, Mexico, Thailand, India... Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin.
With vegetables as the star of the show, Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far.
You’ll learn recipes
-Bucatini à la Pumpkin with Pink Peppercorn & Pistachio
-Green Chutney Quesadillas
-Chili-Maple Skillet Corn Bread
-Indian Home Fries with Peanuts
-Bondi Blue Tea Cakes
-Cardamom Sweet Tea Spritzer
-and so many more!
Get ready for an international trip from the comfort of your own The Modern Tiffin will take you on a delicious vegan voyage around the world!
Italy, Mexico, Thailand, India... Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin.
With vegetables as the star of the show, Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far.
You’ll learn recipes
-Bucatini à la Pumpkin with Pink Peppercorn & Pistachio
-Green Chutney Quesadillas
-Chili-Maple Skillet Corn Bread
-Indian Home Fries with Peanuts
-Bondi Blue Tea Cakes
-Cardamom Sweet Tea Spritzer
-and so many more!
Get ready for an international trip from the comfort of your own The Modern Tiffin will take you on a delicious vegan voyage around the world!
224 pages, Hardcover
First published November 2, 2021
27 people are currently reading
3102 people want to read
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Displaying 1 - 30 of 34 reviews
June 15, 2021
The author is a self-taught, Indian-American, vegan, food blogger. All of the recipes are not only vegan but are designed to be portable in a tiffin - a multi layer carrier that accommodates a different component of a meal in each layer.
At the end of each recipe is a tip to make it portable. Each recipe is portioned to serve 2, but can be doubled. The beginning of the book has sections on tools, spices, storage and preparation advice and ingredients. At the end is a glossary that includes some brand recommendations.
Each chapter has 5 recipes and explores a country and culture to which the author has traveled or grew up experiencing. The tiffins are: Maharashtrian, South Indian, Italian, American Comfort, Indo-Chinese, South Asian, Mexican, Spanish, Australian and Middle Eastern. There is a separate chapter on drinks. I love Indian food but I don’t cook it because it is too much work. This book has some recipes that sound delicious, but many are way too much work and use too many ingredients. This issue is compounded if you intend to actually fill up a tiffin and prepare all of the dishes. To make the Italian meal, for example, you would need over 70 ingredients. Of course nothing would prevent you from just cooking one or two of the dishes. Some of the recipes that sounded good to me are: Indian home fries with peanuts, cumin and chilies, tofu banh mi, falafel-pear lettuce wrap, and chipotle black bean and corn tostada. I might make some of the recipes, but I am not fond enough of cooking to spend a day filling one of these tiffins.
The book didn’t have many pictures and a lot of the ones that were included were pictures of the author. There were some puzzlingly unbalanced combinations in some of the tiffins. The Italian tiffin had bruschetta, 2 pastas and risotto, the American tiffin had grilled cheese, grits, 2 cornbread variations and macaroni and cheese and the South Asian tiffin had a sandwich and 2 noodle dishes.
I received a free copy of this book from the publisher.
At the end of each recipe is a tip to make it portable. Each recipe is portioned to serve 2, but can be doubled. The beginning of the book has sections on tools, spices, storage and preparation advice and ingredients. At the end is a glossary that includes some brand recommendations.
Each chapter has 5 recipes and explores a country and culture to which the author has traveled or grew up experiencing. The tiffins are: Maharashtrian, South Indian, Italian, American Comfort, Indo-Chinese, South Asian, Mexican, Spanish, Australian and Middle Eastern. There is a separate chapter on drinks. I love Indian food but I don’t cook it because it is too much work. This book has some recipes that sound delicious, but many are way too much work and use too many ingredients. This issue is compounded if you intend to actually fill up a tiffin and prepare all of the dishes. To make the Italian meal, for example, you would need over 70 ingredients. Of course nothing would prevent you from just cooking one or two of the dishes. Some of the recipes that sounded good to me are: Indian home fries with peanuts, cumin and chilies, tofu banh mi, falafel-pear lettuce wrap, and chipotle black bean and corn tostada. I might make some of the recipes, but I am not fond enough of cooking to spend a day filling one of these tiffins.
The book didn’t have many pictures and a lot of the ones that were included were pictures of the author. There were some puzzlingly unbalanced combinations in some of the tiffins. The Italian tiffin had bruschetta, 2 pastas and risotto, the American tiffin had grilled cheese, grits, 2 cornbread variations and macaroni and cheese and the South Asian tiffin had a sandwich and 2 noodle dishes.
I received a free copy of this book from the publisher.
January 22, 2022
4 stars
I first got this cookbook as an advanced reading copy to review. It looked good in the preview and I was intrigued. The recipes look better than I expected; so good that I requested it for my birthday and was happy when a friend bought it for me.
The cookbook is composed of fusion recipes. Indian-American chef Priyanka Naik explains that before the outbreak of Covid she traveled the world and sampled many cuisines. The recipes are her twists on them, often with the addition of Indian flavors to whatever cuisine she's adapting.
After an introduction that describes her background (childhood, Food Network show, etc.), a section about tips and tricks and others titled "All About Spices!" and "Storage Prep and Advice," we get into the recipe chapters. There are eleven of these, arranged by the cuisine she is adapting, with the titles including "The Maharashtrian Tiffin" (Maharashtra being the part of India that Priyanka's family is originally from), "The South Indian Tiffin," "The Italian Tiffin," "The American Comfort Tiffin," "The Indo-Chinese Tiffin," "The South Asian Tiffin," "The Mexican Tiffin," "The Spanish Tiffin," "The Australian Tiffin," "The Middle Eastern Tiffin," and "The Drinks!"
The recipes look great, and I'm eager to try some. Here are examples of my favorites: Cucumber Carrot Raita, Coconut Masala-Stuffed Okra, Spice-Rubbed Cauliflower Steaks with Pistachio & Cilantro Gremolata, Saffron Sheera with Cardamom & Buttery Golden Cashews, Bucatini a la Pumpkin with Pink Peppercorn & Pistachio, Indian Stuffed Mushrooms, Creamy Grits with Roasted Tomato Jam, Cornbread Gulab Jamun, The Indo-Chinese Tiffin, Tofu 65, Ginger & Red Pepper Japanese Eggplant, Vietnamese-Style Vermicelli Noodle Salad, Toasted Coconut Chili Peanuts, Mango Gazpacho, Poblano Torta, Masala Marcona Almonds, Patatas Karras (Patatas Bravas except made with tomato chutney), Watermelon Rose Salad, Chocolate Cardamom Macadamia Butter, Falafel-Pear Lettuce Wraps, Spinach-stuffed Eggplant Rolls with Mint-Walnut Crunch, Saffron Lassi and Creamy Mango-Coconut Froze.
The recipes are creative but can be time-consuming. Fifteen ingredients isn't unusual. Another con is that there aren't many, just five per chapter. With eleven chapters, that's only 55 recipes. Still, I liked the recipes so much that I asked for the ebook as a gift even after I already had the ARC. I did this because the ARC had no photos and the book preview showed a gorgeous, colorful cookbook. Unfortunately the look of the ebook isn't nearly as pretty as that of the print book -- there are some photos but they're small and the colored pages shown in the book preview aren't there--and so I wish I'd asked for it in print. I'd still give this cookbook four out of five stars, though.
I first got this cookbook as an advanced reading copy to review. It looked good in the preview and I was intrigued. The recipes look better than I expected; so good that I requested it for my birthday and was happy when a friend bought it for me.
The cookbook is composed of fusion recipes. Indian-American chef Priyanka Naik explains that before the outbreak of Covid she traveled the world and sampled many cuisines. The recipes are her twists on them, often with the addition of Indian flavors to whatever cuisine she's adapting.
After an introduction that describes her background (childhood, Food Network show, etc.), a section about tips and tricks and others titled "All About Spices!" and "Storage Prep and Advice," we get into the recipe chapters. There are eleven of these, arranged by the cuisine she is adapting, with the titles including "The Maharashtrian Tiffin" (Maharashtra being the part of India that Priyanka's family is originally from), "The South Indian Tiffin," "The Italian Tiffin," "The American Comfort Tiffin," "The Indo-Chinese Tiffin," "The South Asian Tiffin," "The Mexican Tiffin," "The Spanish Tiffin," "The Australian Tiffin," "The Middle Eastern Tiffin," and "The Drinks!"
The recipes look great, and I'm eager to try some. Here are examples of my favorites: Cucumber Carrot Raita, Coconut Masala-Stuffed Okra, Spice-Rubbed Cauliflower Steaks with Pistachio & Cilantro Gremolata, Saffron Sheera with Cardamom & Buttery Golden Cashews, Bucatini a la Pumpkin with Pink Peppercorn & Pistachio, Indian Stuffed Mushrooms, Creamy Grits with Roasted Tomato Jam, Cornbread Gulab Jamun, The Indo-Chinese Tiffin, Tofu 65, Ginger & Red Pepper Japanese Eggplant, Vietnamese-Style Vermicelli Noodle Salad, Toasted Coconut Chili Peanuts, Mango Gazpacho, Poblano Torta, Masala Marcona Almonds, Patatas Karras (Patatas Bravas except made with tomato chutney), Watermelon Rose Salad, Chocolate Cardamom Macadamia Butter, Falafel-Pear Lettuce Wraps, Spinach-stuffed Eggplant Rolls with Mint-Walnut Crunch, Saffron Lassi and Creamy Mango-Coconut Froze.
The recipes are creative but can be time-consuming. Fifteen ingredients isn't unusual. Another con is that there aren't many, just five per chapter. With eleven chapters, that's only 55 recipes. Still, I liked the recipes so much that I asked for the ebook as a gift even after I already had the ARC. I did this because the ARC had no photos and the book preview showed a gorgeous, colorful cookbook. Unfortunately the look of the ebook isn't nearly as pretty as that of the print book -- there are some photos but they're small and the colored pages shown in the book preview aren't there--and so I wish I'd asked for it in print. I'd still give this cookbook four out of five stars, though.
October 20, 2021
Excellent creative vegan recipes with a global fusion twist. Every recipe sounded delicious and they are grouped in themes of country cuisine, each with the framework of the portable tiffin in mind, each with a spicy twist. My mouth was watering throughout! Pretty colorful design too.
October 25, 2021
I was excited when I saw this book on NetGalley. I have a tiffin that I don't use nearly as much as I probably could. I was hoping to get some ideas and tips. I was extra excited when I saw that this was a vegan cookbook so every recipe was something that I could potentially make.
The book starts with an introduction to tiffins, which are three part stacking metal lunchboxes developed in India. There is also an introduction to the basics of Indian cuisine.
This cookbook features Indian fusion recipes organized by the area of the globe they represent. There are sections for various parts of India and Asia. Then the focus moves to places such as American comfort food with an Indian twist, Indio-Italian, Spanish, Latin American, and even Australian based foods.
I've tried a few recipes so far. I made the Tofu Banh Mi sandwich. The tofu marinade was wonderful and it made a great sandwich. I was conservative with the spices because I am a wimp but I could have been braver. The spices gave much more flavor than heat but that could have been dialed up if you like more heat in your food.
I also made the stuffed mushrooms that combined Italian inspiration with some Indian spices. These were also very good.
I'm looking forward to trying a few of the spiced cashew recipes.
My main complaint about this book is that it seemed to forget that it was supposed to be tiffin-focused when it got to the recipes. Each of the dishes can be served at room temperature so you can pack it for lunch. After each recipe there is a little section that says a sentence or two about packing it up. That's good. But I would have liked to see some photos of the food in a tiffin. Maybe suggestions like "Pack this in the bottom tin, put these in the middle, and then add this snack to the top to make a great lunch" with a picture.
Overall, the recipes are good but it is just lacking that little bit that could have made it great.
This review was originally posted on Based On A True Story
November 30, 2021
A delightful read. I’ve earmarked several recipes to experiment with in the future!
Why’d I pick this? Today show promoted her on Instagram
Why’d I pick this? Today show promoted her on Instagram
November 28, 2022
Definitely a new twist on the eponymous tiffin which is a meal you can carry and which will stay good till lunch.
The book largely contains vegan twists on some familiar foods from india and quite a few that are from all over the world. As an Indian, the use of a large number of ingredients does not deter. However, it may not be for everyone..
Would have loved see more pictures.
Thanks netgalley for the copy.
The book largely contains vegan twists on some familiar foods from india and quite a few that are from all over the world. As an Indian, the use of a large number of ingredients does not deter. However, it may not be for everyone..
Would have loved see more pictures.
Thanks netgalley for the copy.
July 18, 2022
I think that this book was a lovely idea that explores different foods from across the globe, but in practice it’s a bit of a hard book to cook from.
If you love making complex meals that require a wide array of ingredients, then this book may be perfect for you, but for the average home cook looking to get some meals made to go, this book may be a tad harder to use for that reason. That said, while the recipes in the book are generally a bit more complex, they do sound really delicious. Some of the recipes are very familiar, but others are unique and flavourful and I think that is a real highlight of the book. It does, however, not have as many pictures of the recipes as I would like, so if you are like me and prefer to have a picture with each recipe, that is an unfortunate con of this book.
Altogether then, this book is not bad and would definitely work well for those who love to cook and want to better transport food with them. This book has a lot to offer, though I would say that aside from the details regarding how to store and transport the foods, it is not quite as “on-the-go” as I would like.
Special thanks to the publishers and netgalley for an online copy of this book in exchange for an honest review.
If you love making complex meals that require a wide array of ingredients, then this book may be perfect for you, but for the average home cook looking to get some meals made to go, this book may be a tad harder to use for that reason. That said, while the recipes in the book are generally a bit more complex, they do sound really delicious. Some of the recipes are very familiar, but others are unique and flavourful and I think that is a real highlight of the book. It does, however, not have as many pictures of the recipes as I would like, so if you are like me and prefer to have a picture with each recipe, that is an unfortunate con of this book.
Altogether then, this book is not bad and would definitely work well for those who love to cook and want to better transport food with them. This book has a lot to offer, though I would say that aside from the details regarding how to store and transport the foods, it is not quite as “on-the-go” as I would like.
Special thanks to the publishers and netgalley for an online copy of this book in exchange for an honest review.
May 29, 2021
A wonderfully chatty and culturally informative cookbook. I'd recommend this to anyone wishing to learn more about India, even if they don't care about cooking! Author Priyanka Naik shares her Staten Island (Yes! New York!) childhood memories, as well as insights on Indian family life, religion, culture, and of course the incredible diversity of Indian food.
You'll learn how to temper spices, a technique that was a real eye-opener to me. But in her excellent conversational style, Priyanka explains not only the how, but the why of it. Mastering this technique will enhance all your Indian food recipes, so pay attention, and learn.
I'll admit I've thought of Indian food as complicated and intimidating. I love it, but until reading The Modern Tiffin I never thought about trying my own hand at it. But now I want to—and here's two of the reasons I'm convinced to try. First: I cook low-sodium, due to my husband's heart condition. So does Priyanka. And when she explained how she played with classic Italian bruschetta to give it a delicious Indian-twist, I relaxed. Priyanka grew up in two cultures, India and New York City, and happily fuses her favorite comfort foods together. That sounds fun. That sounds like something I want to be a part of. As she says about combining bruschetta with her mother's Maharashtrian style Chole, a chickpea-based dish, "Two completely different dishes, but together they make the marriage that no one saw coming—almost like Priyanka Chopra and Nick Jonas, eh?"
My thanks to author Priyanka Naik, Tiller Press, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.
You'll learn how to temper spices, a technique that was a real eye-opener to me. But in her excellent conversational style, Priyanka explains not only the how, but the why of it. Mastering this technique will enhance all your Indian food recipes, so pay attention, and learn.
I'll admit I've thought of Indian food as complicated and intimidating. I love it, but until reading The Modern Tiffin I never thought about trying my own hand at it. But now I want to—and here's two of the reasons I'm convinced to try. First: I cook low-sodium, due to my husband's heart condition. So does Priyanka. And when she explained how she played with classic Italian bruschetta to give it a delicious Indian-twist, I relaxed. Priyanka grew up in two cultures, India and New York City, and happily fuses her favorite comfort foods together. That sounds fun. That sounds like something I want to be a part of. As she says about combining bruschetta with her mother's Maharashtrian style Chole, a chickpea-based dish, "Two completely different dishes, but together they make the marriage that no one saw coming—almost like Priyanka Chopra and Nick Jonas, eh?"
My thanks to author Priyanka Naik, Tiller Press, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.
November 4, 2021
Cool concept, but a lack of pictures (especially considering the dishes may be unfamiliar for many) makes this book less user friendly. Two points that may be nitpicky: the South Asian section confused me (does she mean South East Asian?), AND for someone who claims she loves spice, the recipes don't seem to add that much spice.
I can say that this book does have a lot of cool fusion ideas that I may take inspiration from for future meals but will probably add more spices.
Overall, a little disappointed with this one! I had higher hopes.
I can say that this book does have a lot of cool fusion ideas that I may take inspiration from for future meals but will probably add more spices.
Overall, a little disappointed with this one! I had higher hopes.
January 7, 2022
I won this book through a Goodreads Giveaway! It's gorgeously designed and photographed, and had me drooling. I loved reading about Priyanka's life and journey, and really enjoyed it. I can't wait to try out some of the recipes as I cant have dairy. I'm allergic to gluten as well, and there are quite a few recipes in here that don't have gluten at all, or can be easily converted. Can't wait to get cooking (I also now want a coconut grater....)
May 31, 2021
An exceptional Indian cookbook! Not only do the vegetarian dishes sound divine, but I loved the personal touches of history and education the author peppered throughout. A modern cookbook that would do well on any home cook's shelves.
October 18, 2021
Beautiful illustrations on almost every page. I like her personal story and the presentation of all the food pictures. I can't wait to try some of the recipes. I'm not vegan but definitely looking forward to testing some of these out.
September 18, 2021
Originally posted on my blog: Nonstop Reader.
The Modern Tiffin is an engaging collection of plant based recipes drawn from many different world cuisines collected and curated by Priyanka Naik. Due out 2nd Nov 2021 from Simon & Schuster on their Tiller Press imprint, it's 224 pages and will be available in hardcover and ebook formats.
Vegan food has (until quite recently) had a fussy non-portable and somewhat boring reputation. This is a collection of tasty and portable dishes which are suited to picnics and other on-the-go dining. The food is designed to fit into a tiffin box and is varied, interesting, and appetizing.
I really liked the layout and formatting of this cookbook. I also really enjoyed the author's chatty style and the overall informal and adventurous vibe of the recipes. The introduction gives a good overview over tiffin (the concept), the author's experiences growing up on Staten Island, and her food and travel philosophy. The author gives a comprehensive crash course on tools and products (including where to acquire a tiffin box), shopping, food prep & seasoning, and storage. The recipes are arranged in 10 complete thematic meals and a finishing chapter with drinks.
Ingredient measurements are supplied in American standard measurements only. The nutritional information is not included. Each recipe includes a header with a short description of the recipe and approximate servings (generally the recipes will feed 2). Extra tips or recipe alternatives are listed in text boxes in the recipes. The recipes themselves are fairly straightforward; many will require specialist international grocery suppliers or online sourced ingredients. Most are simple, none of them are overly complex. The photography in the eARC provided for review is in black and white - they will presumably be in color in the final release (but possibly not). Many of the recipes are illustrated simply and clearly.
Four stars. It would make a nice choice for public library acquisition, foodies who enjoy plant based cuisine, and lovers of world-cuisine.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
The Modern Tiffin is an engaging collection of plant based recipes drawn from many different world cuisines collected and curated by Priyanka Naik. Due out 2nd Nov 2021 from Simon & Schuster on their Tiller Press imprint, it's 224 pages and will be available in hardcover and ebook formats.
Vegan food has (until quite recently) had a fussy non-portable and somewhat boring reputation. This is a collection of tasty and portable dishes which are suited to picnics and other on-the-go dining. The food is designed to fit into a tiffin box and is varied, interesting, and appetizing.
I really liked the layout and formatting of this cookbook. I also really enjoyed the author's chatty style and the overall informal and adventurous vibe of the recipes. The introduction gives a good overview over tiffin (the concept), the author's experiences growing up on Staten Island, and her food and travel philosophy. The author gives a comprehensive crash course on tools and products (including where to acquire a tiffin box), shopping, food prep & seasoning, and storage. The recipes are arranged in 10 complete thematic meals and a finishing chapter with drinks.
Ingredient measurements are supplied in American standard measurements only. The nutritional information is not included. Each recipe includes a header with a short description of the recipe and approximate servings (generally the recipes will feed 2). Extra tips or recipe alternatives are listed in text boxes in the recipes. The recipes themselves are fairly straightforward; many will require specialist international grocery suppliers or online sourced ingredients. Most are simple, none of them are overly complex. The photography in the eARC provided for review is in black and white - they will presumably be in color in the final release (but possibly not). Many of the recipes are illustrated simply and clearly.
Four stars. It would make a nice choice for public library acquisition, foodies who enjoy plant based cuisine, and lovers of world-cuisine.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
September 23, 2021
Tiffins, bentos for those of us who hate our foods touching.
Before I knew of bentos I knew of Tiffins, I'm not sure where I learned of them but in my childlike mind the Tiffin was the pinnacle of the Miners Lunch Pail and I needed one.
Reading this rekindled that fire for tiffins, but also has given me a ton of recipes that I desperately want to try. 1. Because I love vegetables and often enough they are not the star of the show. 2. it's vegan 3. So many of these recipes felt genuinely unique, and different.
The one thing I will say is that this being an ARC it was in black and white, it's easy to forget how much color plays a part in our interpretation of food and without any color this food looks so flat.
Before I knew of bentos I knew of Tiffins, I'm not sure where I learned of them but in my childlike mind the Tiffin was the pinnacle of the Miners Lunch Pail and I needed one.
Reading this rekindled that fire for tiffins, but also has given me a ton of recipes that I desperately want to try. 1. Because I love vegetables and often enough they are not the star of the show. 2. it's vegan 3. So many of these recipes felt genuinely unique, and different.
The one thing I will say is that this being an ARC it was in black and white, it's easy to forget how much color plays a part in our interpretation of food and without any color this food looks so flat.
November 7, 2021
Well first off this book does not focus on solely one type of cuisine. This cookbook ranges from Mexico to South India to Australia! A definite trip around the world. And because this is such a trip around the world this author acknowledges the different uses of oil from around the world. I find this a very important key point since some oils can add flavors to dishes and obviously the different smoke points. I think this book will have a recipe for just about anyone and not any boring ones. Even though this cookbook extends into different cuisines it also gladly gives some of these recipes an Indian spin such as Masala Grilled Cheese or Tadka Mac' n' Cheese.
May 26, 2021
I received a copy of this book through NetGalley in exchange for an honest review.
This book was around 3.5 stars for me.
I like cook books with lots of pictures of the finished dishes and this book didn't have a lot of pictures.
This book has a variety of recipes that are different takes on vegan versions of Indian food. There's recipes for Indian dishes mixed with Italian, Mexican, Spanish, and other dishes! The recipes are vegan and focus on the use of nuts and vegetables. Some of the recipes seem a bit time intensive but overall seem interesting.
This book was an interesting find!
This book was around 3.5 stars for me.
I like cook books with lots of pictures of the finished dishes and this book didn't have a lot of pictures.
This book has a variety of recipes that are different takes on vegan versions of Indian food. There's recipes for Indian dishes mixed with Italian, Mexican, Spanish, and other dishes! The recipes are vegan and focus on the use of nuts and vegetables. Some of the recipes seem a bit time intensive but overall seem interesting.
This book was an interesting find!
January 16, 2022
I really liked the ideas behind The Modern Tiffin. Being of Caribbean descent with a diverse group of friends (who loves to cook and bake), I was excited to see this book that helped me think beyond a tiffin of Indian food. The author's tips & tricks along with chosen recipes for Maharashtrian Indian, South Indian, Italian, American Comfort, Indo-Chinese, Mexican Tiffin (among others) are so drool-worthy. Fortunately, I live close to markets where tiffins and spices are easily available which makes this book a great reference in my collection.
October 27, 2024
While the recipes here are interesting, there is no discussion of food safety at all. Studies from India and elsewhere in South Asia where cooked meals are delivered to workers as tiffin show that food poisoning is very common. No book recommending meals to be eaten at a later time should omit a detailed discussion of food safety.
I received a review copy of this book from the publisher through NetGalley.com.
I received a review copy of this book from the publisher through NetGalley.com.
November 10, 2021
Amazing world wide dishes for vegans ! Every one must try.
I am amazed to see range of recepies that too vegan from all over the world !! Just wow, I love each n every dish. Already a fan and now big time follower. Thank You very much for giving world wide options for vegans. Thumba Channage super idde :)
I am amazed to see range of recepies that too vegan from all over the world !! Just wow, I love each n every dish. Already a fan and now big time follower. Thank You very much for giving world wide options for vegans. Thumba Channage super idde :)
March 15, 2022
Tiffin made easy.
A very cosmopolitan look at tiffin and not limited to traditional tiffin recipes.
Instead, it is filled with recipes that are attainable with an Indian twist.
I do love a tiffin, a compartmentalized lunch box.
Recommend.
A very cosmopolitan look at tiffin and not limited to traditional tiffin recipes.
Instead, it is filled with recipes that are attainable with an Indian twist.
I do love a tiffin, a compartmentalized lunch box.
Recommend.
April 17, 2022
This book was very cool to read, to really get into the Indian culture when it comes to food was very unique. I love how she breaks down her way of cooking as a simple chef and how a little can be a lot. I’m excited to try making some of these recipes and expand my food palate.
June 1, 2022
I really enjoyed reading this recipe book. The descriptions of the recipes made me want to try them.
I enjoyed the recipes that I made.
I felt that the advice given at the beginning of the book was very good for people unfamiliar with the different cuisines.
I would have loved more Maharashtrian recipes or a book all about Maharashtrian recipes.
I enjoyed the recipes that I made.
I felt that the advice given at the beginning of the book was very good for people unfamiliar with the different cuisines.
I would have loved more Maharashtrian recipes or a book all about Maharashtrian recipes.
September 11, 2022
What an excellent recipes book! It has a plus ..to get a view into author's views and thoughts which explains a lot of her passion for cooking . I really love it and recommend to anyone interested in interesting flavours with a touch of passion.
June 30, 2024
A huge cookbook of indian dishes from many different regions.
Many of the recipes are written much like you would get instructions from your grandmother - not always fully explained and seemingly missing steps that perhaps are obvious.
Many of the recipes are written much like you would get instructions from your grandmother - not always fully explained and seemingly missing steps that perhaps are obvious.
April 12, 2025
I had such high hopes for this book and it was such a disappointment. It felt as if it had zero editorial input and adding south Asian tempering to everything doesn’t make it fusion cooking. Such a lazy attempt.
PS: Thailand/Vietnam/ Laos are in South East Asia, not South Asia
PS: Thailand/Vietnam/ Laos are in South East Asia, not South Asia
April 26, 2025
A perfect fusion cookbook. Tiffin has always been associated in my mind with Indian culinary culture. This books breaks that misconception. What it preserves is the idea of different dishes that fit together into a larger whole.
July 11, 2021
A few meal ideas for those wanting to take with you. regular recipe setup and introductory information at front - about tiffins, tools and ingredients.
December 1, 2021
Read Dec 2021
NYPL book
NYPL book
January 3, 2022
This cookbook is beautiful and unique. I love the little stories in each chapter. I'm excited to try some of Priyanka's recipes
April 6, 2022
Vegan.
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