Tiffin

Tiffin encompasses recipes from across the subcontinent, where flavours vary from region to region and state to state. Given the range of diversity in soil type, climate, culture, ethnic group and occupation, the cuisine varies significantly in taste, colour, texture, and appearance.

Each region uses locally available spices, herbs, vegetables and fruits and is also heavily influenced by religious and cultural choices and traditions. Every little corner of the country celebrates a specialty of its own. In the West, the cuisine is influenced by Portuguese flavours and seafood, while in the North, meat dishes, such as tandoori chicken and mutton stew, warm the body on a cold Himalayan night.

A tiffin is a traditional Indian lunch pail that holds homemade curries, vegetables, rice, and spicy meats. This expansive cookbook opens it up to show the diverse flavours from all of the regions of India, from spicy fish curries to rich dumplings to spring rolls to butter chicken. The 500 recipes in this book are organized by region and then divided into subcategories of meat, seafood, vegetarian, and desserts.