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

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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 he 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!


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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 he 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!

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

  1. 4 out of 5

    Faith

    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 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.

  2. 4 out of 5

    Karen Foster

    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.

  3. 4 out of 5

    Christie Maliyackel

    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

  4. 5 out of 5

    Witch-at-Heart

    I found this book incredibly disappointing the black and white photos are a terrible choice and it looks like clip art so no photo's woukd have been better in my mind. And that's saying a lot because not having photo's in a cookbook is a huge peeve of mine.. The kindle file was horrible and it didn't look much better in the NetGalley app many of the pictures and parts of the text are split across multiple pages making it disjointed at best. With all that set aside and feeling as a review copy I ho I found this book incredibly disappointing the black and white photos are a terrible choice and it looks like clip art so no photo's woukd have been better in my mind. And that's saying a lot because not having photo's in a cookbook is a huge peeve of mine.. The kindle file was horrible and it didn't look much better in the NetGalley app many of the pictures and parts of the text are split across multiple pages making it disjointed at best. With all that set aside and feeling as a review copy I hope these issues are addressed. So moving on to the recipes. I do have to say I was disappointed there are a few recipes I might make but overall most of the ingredients were disappointing to me. I was very excited to explore this style of cooking. However, I was not expecting the recipes to remove not just meat but dairy as well. So that left many recipes unpalatable to me. The option of curdling other ingredients to replace yogurt or milk was not something I would eat lol. But with that said I can play with that and add back in those options. I am looking to go low meat not necessarily totally vegan. But thst is being nit picky and is my issue not the authors. So I have to say at least in that department. The recipes are truly vegan while trying to hold to the original intention of imparting those regions Indian flavors to a dish. Honestly on this one it truly boils down to what you want in a cookbook. If you want true vegan recipes with Indian flavors you will probably enjoy this book. For me with most recipes needing to be cooked differently or rewritten to add back the missing ingredients I find it difficult to say I would use this book on a regular basis.

  5. 4 out of 5

    =^.^= Janet

    Date reviewed/posted: March 17, 2021 Publication date: November 2, 2021 When life for the entire galaxy and planet has turned on its end, you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #thirdwave (#fourthwave #fifthwave?) is upon us, superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today. I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author i Date reviewed/posted: March 17, 2021 Publication date: November 2, 2021 When life for the entire galaxy and planet has turned on its end, you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #thirdwave (#fourthwave #fifthwave?) is upon us, superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today. I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review. From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸. Champion the diversity and versatility of vegan cooking with these delicious, unique recipes sure to break the mould. For as long as veganism has been in the mainstream media, there have been many misconceptions about vegan cooking—that it’s not portable, diverse, versatile, or tasty. But that’s simply not the case. With such appealing and intriguing recipes, Chef Priyanka upends some of the long-held vegan assumptions with The Modern Tiffin. This book goes far beyond expectations of the standard Western meal: meat, potatoes, and vegetables. Vegetables can indeed be the star of the dish, rather than merely a forgotten side dish. Including an array of fifty-five vegan recipes, such as the Italian Tiffin, which uses chickpeas and garam masala to create a new bruschetta, or the American Comfort Tiffin, which includes a Southern riff on a traditional Indian dessert Gulab Jamun, The Modern Tiffin shares this versatility through delicious vegetable-focused recipes tying back to Priyanka’s childhood, travels to nearly forty countries, and life as a first-generation, Indian-American in New York City I use a tiffin all the time – my coworkers think I am nuts as they think it is clunky and awkward but it keeps everything I don’t want mixed separate and not mixed together in one Tupperware container. The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there. I loved that the recipes were mostly whole food (i.e. not prepared in advance for from a box) and vegan but that I could also add animal products to them to make hubby happy and real cheese to make me smile for miles - cheese that does not come from an animal is udder nonsense!! The fact that the recipes were all typically “Indian” so that they can appeal to all the family and not just me as they get sick of Indian food as I nake it all the time! As always, I try to find a reason to not rate with stars as I simply adore emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube Millionaires/snowflakes / literally-like-overusers etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🍅 🍅 🍅 🍅 🍅

  6. 4 out of 5

    Annie

    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 suite 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.

  7. 4 out of 5

    Lori Holuta

    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 explain 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.

  8. 5 out of 5

    Heather

    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 re 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

  9. 5 out of 5

    Elizerbeth Brown

    I have been suffering from Herpes for the past 3 years and 8 months, and ever since then i have been taking series of treatment but there was no improvement until i came across testimonies of Dr. Ojamo on how he has been curing different people from different diseases all over the world, then i contacted him as well. After our conversation he sent me the medicine which i took according to his instructions. When i was done taking the herbal medicine i went for a medical checkup and to my greatest I have been suffering from Herpes for the past 3 years and 8 months, and ever since then i have been taking series of treatment but there was no improvement until i came across testimonies of Dr. Ojamo on how he has been curing different people from different diseases all over the world, then i contacted him as well. After our conversation he sent me the medicine which i took according to his instructions. When i was done taking the herbal medicine i went for a medical checkup and to my greatest surprise i was cured from Herpes. My heart is so filled with joy. If you are suffering from Herpes or any other disease you can contact Dr Ojamo today on his email via [email protected] com or you can reach him on WhatsApp via this Tell Number +2349077406037

  10. 5 out of 5

    Dame Samara

    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, an 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.

  11. 5 out of 5

    Haley

    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. Eve 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.

  12. 5 out of 5

    Elisa

    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 disa 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.

  13. 5 out of 5

    (a)lyss(a)

    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 se 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!

  14. 5 out of 5

    Vinod Naik

    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 :)

  15. 4 out of 5

    Johnette

    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. 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.

  16. 4 out of 5

    Mags

    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. 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.

  17. 5 out of 5

    Alexandra

    A few meal ideas for those wanting to take with you. regular recipe setup and introductory information at front - about tiffins, tools and ingredients.

  18. 4 out of 5

    Helen Geng

    Read Dec 2021 NYPL book

  19. 5 out of 5

    Scarletmeskewgmail.Cok

  20. 5 out of 5

    Khadijah

  21. 4 out of 5

    Waresha Ahsan

  22. 4 out of 5

    Lauren

  23. 4 out of 5

    Mary

  24. 4 out of 5

    Allie

  25. 5 out of 5

    Priyanka Naik

  26. 5 out of 5

    Mbk

  27. 5 out of 5

    Juliat

  28. 5 out of 5

    Carol Kuruvilla

  29. 5 out of 5

    Dee

  30. 4 out of 5

    Valerie Vera

  31. 4 out of 5

    Jeanette (Ms. Feisty)

  32. 5 out of 5

    Anya

  33. 5 out of 5

    Renee

  34. 4 out of 5

    Adele

  35. 4 out of 5

    SSengupta

  36. 5 out of 5

    Kristine

  37. 4 out of 5

    Ruth

  38. 4 out of 5

    Bridget

  39. 5 out of 5

    Becca Speier

  40. 4 out of 5

    SE

  41. 4 out of 5

    Erin

  42. 4 out of 5

    Francie McQuarrie

  43. 5 out of 5

    roxi Net

  44. 4 out of 5

    Johanna Sawyer

  45. 5 out of 5

    Lauren Paletta

  46. 4 out of 5

    Chelsea

  47. 5 out of 5

    Gina Lorax

  48. 5 out of 5

    Kristi

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