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.

Excellent selection of vegan, Indian inspired dishes that reheat well and will certainly spice up your lunch. The recipes are a bit of a production, though - most use multiple pots and pans and have active cook times of more than 45 minutes. If you have the time and the inclination, these meals are delicious and healthy, but the time and effort investment may be too substantial for most weekday lunches.

I have to say I was pretty disappointed with the black and white photos. The kindle file was absolutely horrible. I also reloaded onto a pdf and while it was better the recipes were hard to get excited about in no color. I’m not sure if the finished copy will be abject of color but after the nice cover I was disappointed.

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

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.

This book is definitely going to be my new go to cookbook, I already know. Every single recipe looks so delicious and flavorful. The author made sure to throughly explain each method of cooking as well as her motivation behind each recipe. Lots of the recipes have cute and catchy names, which I think is a nice touch. I love that the recipes are traditional but she puts Indian spices and cook methods into each one, making them entirely new dishes! I’m so excited to purchase this book and never put it on my bookshelf because it will be getting so much use!

This book contains lots of great tradional modern indian recipies! I love how playful and straightforward they are. Beautiful colored photos.

Fans of international cuisine will be delighted to find this book on their library shelves. Gorgeous photos and truly delicious recipes.

Love the variety of recipes includes in this book, and the Indian spin on regional favorites from other areas of the world.

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.

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.

Formatting is a bit of an issue in the available kindle version, but I am excited to see the finished product! Recipes sound delicious and relatively simple. As written, everything is vegan, but you can easily sub/add meat or dairy with a little adjustment.

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!

An informative book on portable, region-specific vegetarian/vegan Indian cuisine, plus adapted recipe from other cuisine traditions, made by a New York Asian-American. I bet this book will be well received once photos are inserted and the spacing/typography is corrected. One of the things I liked the most was the author talking about herself, her upbringing and how her background influences her cooking choices. She carefully explained about useful cooking equipment, spices, preparation, and ingredients before getting into the recipes, which I also applaude--assuming people know what you are talking about can really frustrate newer cooks or people trying to make cuisine they've only had in a restaurant. I'm going to try some of these recipes but will modify by substituting for some ingredients I cannot eat.