The Modern Tiffin
On-the-Go Vegan Dishes with a Global Flair (A Cookbook)
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- $12.99
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- $12.99
Publisher Description
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 like:
-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 kitchen: The Modern Tiffin will take you on a delicious vegan voyage around the world!
PUBLISHERS WEEKLY
Indian American chef Naik debuts with a charming if scattered collection of vegan recipes that aims to break the "Western-developed mold of a ‘balanced meal' of meat potatoes." She starts strong with a bubbly introduction about growing up Indian American on Staten Island, toting the school lunches her mother packed in a "segmented lunch box" similar to a tiffin, a steel lunch box that separates the components of a meal in stacked layers. Unfortunately, the tiffin concept falls apart in execution. The vegan dishes in a chapter do not always comprise a meal—an Italian-inspired grouping includes a carb-loaded offering of bruschetta with masala-spiced chickpeas, two pasta options, and risotto. Naik excels where her South Indian roots come into play, such as in a selection of Maharashtrian food—an Indian cuisine rarely found in restaurants—which includes shaboodani, usually made with tapioca and updated here with couscous. A seasoned traveler, she applies Indian methods and spices to the foods of other countries, resulting in creative dishes like baella ("paella meets biryani"). However, the origins of the mashups can be confounding, as when a Middle Eastern tiffin features Greek-inspired eggplant rolls with mint sauce. While the highs outnumber the lows, the wandering focus is a letdown.