The Great Tiffin Fair was organized by NicoCaara and Roli Books to celebrate the publication of, Tiffin: 500 authentic recipes celebrating India’s regional cuisine by Sonal Ved. The book, published by Roli Books, was hosted at the popular NicoCaara, The Chanakya, New Delhi. Chef Lokesh Swami, the Corporate Chef of Caara, curated a special menu from the book; Jabalpuri Chicken Samosa, Amritsari Bun, Bihari Kebab, Thukpa, Churma Laddoo and Sol Kadhi.
Speaking on the occasion author Sonal Ved said, “Tiffin has been an incredible journey. Not only around India as I researched through so many recipes to bring out the brightest 500, but also a personal one. It taught me a lot about how to write a cookbook that stands the test of time, a collector’s book that won’t ever go out of fashion”.
The fair was attended by Chef Manish Mehrotra, Ruchira Hoon, Manjula Narayan, Anshu Khanna, among others. The book was recently listed under ‘The Best cookbooks of Fall 2018’ by The New York Times.
About the Book
From Patiala Papad ki Sabzi to Kerala Chicken Fry and from the sumptuous Mizo Dal to Bajre ka Soyta, Indian regional cuisine offers an incredible variety. A country that has a vast coastline and hosts six major climatic subtypes, it is no wonder it is home to cuisines that use ingredients that are local and seasonal. With over 500 recipes representing all the regions, ethnic groups, cultural choices and traditions that make up the country, Tiffin showcases food that is a flavourful blend of favourite Indian recipes (of course, there is Butter Chicken and Samosa) along with several lesser-known dishes. Also featuring recipes by home chefs, celebrated chefs, and dishes specially made at festivals and special occasions, this is a celebration of the diversity of Indian regional cuisine.
‘Indian regional cuisine is here to stay. The more we can do to spread the word and share the cuisine, the better world cuisine will get. Tiffin is a book that is just scratching the surface… it’s a treasure trove of recipes and memories that mean a lot to a billion people!’
~ Chef Floyd Cardoz
About the Author, Photographer and Illustrator
Sonal Ved is a food writer at Vogue India. Over the last 10 years, she has written food features for various newspapers and magazines in India including Hindustan Times, DNA, Midday, Times of India, TimeOut Mumbai, Uppercrust and Verve magazine. When she’s not geeking out on food, she’s developing new recipes in her kitchen, or doubling up as a cooking instructor at one of Mumbai’s best culinary studios, Studio Fifteen (by Le 15 Patisserie). Her last cookbook Gujju Goes Gourmet was India’s first cookbook on a phone.
Anshika Varma is a freelance documentary photographer. Her works have been published by various national and international media such as The Sunday Guardian, National Geographic, Time Out, Tehelka, The Rolling Stones, Vogue and People Magazine. She has also worked on various book projects with Vodafone Foundation, Roli Books, Hachette Publishing (India), Random House (India) and the Tehelka Foundation.
Abhilasha Dewan is an animation artist and illustrator with roots in her home country of India and the majority of her training and experience in Ontario, Canada, where she studied classical animation at Sheridan College.
Inspired by inventive design as a universal language for sharing stories and through years of working as a freelance artist, Abhilasha applies her creative passion to many media and platforms including short films, illustration, and graphic design.