The Modern Tiffin: On-the-Go Vegan Dishes with a Global Flair (A Cookbook)

by Priyanka Naik

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!

• ISBN10: 1982177098
• ISBN13: 9781982177096
• Publish Date: 2 November 2021
• Publish Status: Active
• Publish Country: US
• Imprint: Simon & Schuster
• Format: eBook (EPUB)
• Pages: 224
• Language: English

Reviews

[annieb123]

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.