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Books > History > Cookery > Tiffin (Memories and Recipes of Indian Vegetarian Food)
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Tiffin (Memories and Recipes of Indian Vegetarian Food)
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Tiffin (Memories and Recipes of Indian Vegetarian Food)
Look Inside the Book
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About the Book

'Tiffin', derived from 'tiffing', a historical British term for small meals or snacks to accompany a drink, is a staple meal in most Indian households. A popular television chef on the local Arlington cable network, Rukmini Srinivas, or 'Rukka', regularly whips up mouth-watering delicious tiffin for her viewers with an €3Se and prowess befitting a seasoned epicure.

In this delightful memoir-cum-cookbook, Rukka shares the memories and recipes of delectable food that she has cooked and eaten over many decades. Having travelled extensively-from Poona, Madras and Delhi to Berkeley, Stanford and Boston-she realized, at a very young age, the indispensability of authentic home-cooked food. She records here her emotional and deeply personal bond with food-from Chitappa's masala vadai and Appa's vegetable cutlet to bondas on Marina Beach, Narayana's bajji and Amrna's Mysore pak. Alongside, she shares stories from her childhood in British Poona, of making vegetable cutlets with a Victorian meat grinder, college days in the Madras of a newly independent India, cooking for author R.K. Narayan and her travels around the world with her husband, the renowned social anthropologist, M.N. Srinivas.

Like the traditional metal tiffin box, which has found its way into modern food, Rukka's pure-vegetarian recipes are an interesting amalgamation of old-school cooking techniques, with innovative twists. Including anecdotes and over a hundred easy-to- follow delicious recipes accompanied by evocative photographs, Tiffin is a richly satisfying feast for all those who believe in food, family and friendship.

About the Author

Sukhamani Srinivas is a television chef, storyteller, gardener, entrepreneur, teacher, author and connoisseur of good food. Trained in human geography, she taught at Queen Mary's College, Chennai, and later, at Delhi University. She currently divides her time between Bangalore and Boston, where her daughters reside. She enjoys teaching about Indian food, bringing her vast knowledge of vegetarian cuisine to a whole new generation of food lovers.

Contents

Introduction 1
My Parents and Siblings 6
Masala Vadai and Midwifery 17
A Victorian Meat Grinder in an Indian Vegetarian Kitchen 27
In Somwar Peth, Poona, for Potato Bhaaji and Bhakri 34
The Impromptu Tea Party Aboard the Deccan Queen 42
Thayir Vadai and Idada with Lord Rama and Cinderella in Bombay 49
Pound Day at St Helena's School 63
fun and fasting with Annam Athai 68
Narayana's Saturday Night Bajji 73
Holi Feast at the Gol Bazaar Orphanage in Jubbulpore 83
Appa's Retirement and the Move to Tanjore 96
Deepavali Celebrations in Tanjore 100
Krishnan Nair's Appams in Queen Mary's College 123
The Mobile Canteen on the Madras Marina 135
Pudina Pidi Kozhukattai in Poonamallee 144
Delectable Delights from Palani's Bakery 157
An Eligible Boy, Astrologers and Tiffin 170
The Farmers' Market in Tanjore ' 182
The Phone Call and Tiffin Meeting at the Ramakrishna Lunch Horne in Madras 187
The Wedding in Tanjore 198
Apachi Amma, Akki Roti and Mango Seekarane 205
Karnalu's Avarekai Adai 215
Gujarati i=arsan at the Amins in Baroda 219
A Metate Comes in !-landy in Berkeley 227
The AAA Meeting in La Jolla 259
Happy Hour at Stanford University 268
Of Birthdays and Snacks 281
Max Gluckman, Bombay Bonda and Shahi T ukda 288
Padma's Khara Obbattu with Pineapple Gojju 296
Paul Hockings and Potato Polee 302
The Return of the Native and Ragi Dosai 308
Pilgrimage and Tiffin 313
Vaara Shaapaadu with Vermicelli Upma 322
Dosai and Its Many Avatars 326
From Menlo Park to Cambridge, Massachusetts 339
Acknowledgements 343

Sample Pages





Tiffin (Memories and Recipes of Indian Vegetarian Food)

Item Code:
NAP525
Cover:
Paperback
Edition:
2015
ISBN:
9788129123909
Language:
English
Size:
8.5 inch X 6.0 inch
Pages:
351 (Throughout Color Illustrations)
Other Details:
Weight of the Book: 530 gms
Price:
$28.00   Shipping Free
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About the Book

'Tiffin', derived from 'tiffing', a historical British term for small meals or snacks to accompany a drink, is a staple meal in most Indian households. A popular television chef on the local Arlington cable network, Rukmini Srinivas, or 'Rukka', regularly whips up mouth-watering delicious tiffin for her viewers with an €3Se and prowess befitting a seasoned epicure.

In this delightful memoir-cum-cookbook, Rukka shares the memories and recipes of delectable food that she has cooked and eaten over many decades. Having travelled extensively-from Poona, Madras and Delhi to Berkeley, Stanford and Boston-she realized, at a very young age, the indispensability of authentic home-cooked food. She records here her emotional and deeply personal bond with food-from Chitappa's masala vadai and Appa's vegetable cutlet to bondas on Marina Beach, Narayana's bajji and Amrna's Mysore pak. Alongside, she shares stories from her childhood in British Poona, of making vegetable cutlets with a Victorian meat grinder, college days in the Madras of a newly independent India, cooking for author R.K. Narayan and her travels around the world with her husband, the renowned social anthropologist, M.N. Srinivas.

Like the traditional metal tiffin box, which has found its way into modern food, Rukka's pure-vegetarian recipes are an interesting amalgamation of old-school cooking techniques, with innovative twists. Including anecdotes and over a hundred easy-to- follow delicious recipes accompanied by evocative photographs, Tiffin is a richly satisfying feast for all those who believe in food, family and friendship.

About the Author

Sukhamani Srinivas is a television chef, storyteller, gardener, entrepreneur, teacher, author and connoisseur of good food. Trained in human geography, she taught at Queen Mary's College, Chennai, and later, at Delhi University. She currently divides her time between Bangalore and Boston, where her daughters reside. She enjoys teaching about Indian food, bringing her vast knowledge of vegetarian cuisine to a whole new generation of food lovers.

Contents

Introduction 1
My Parents and Siblings 6
Masala Vadai and Midwifery 17
A Victorian Meat Grinder in an Indian Vegetarian Kitchen 27
In Somwar Peth, Poona, for Potato Bhaaji and Bhakri 34
The Impromptu Tea Party Aboard the Deccan Queen 42
Thayir Vadai and Idada with Lord Rama and Cinderella in Bombay 49
Pound Day at St Helena's School 63
fun and fasting with Annam Athai 68
Narayana's Saturday Night Bajji 73
Holi Feast at the Gol Bazaar Orphanage in Jubbulpore 83
Appa's Retirement and the Move to Tanjore 96
Deepavali Celebrations in Tanjore 100
Krishnan Nair's Appams in Queen Mary's College 123
The Mobile Canteen on the Madras Marina 135
Pudina Pidi Kozhukattai in Poonamallee 144
Delectable Delights from Palani's Bakery 157
An Eligible Boy, Astrologers and Tiffin 170
The Farmers' Market in Tanjore ' 182
The Phone Call and Tiffin Meeting at the Ramakrishna Lunch Horne in Madras 187
The Wedding in Tanjore 198
Apachi Amma, Akki Roti and Mango Seekarane 205
Karnalu's Avarekai Adai 215
Gujarati i=arsan at the Amins in Baroda 219
A Metate Comes in !-landy in Berkeley 227
The AAA Meeting in La Jolla 259
Happy Hour at Stanford University 268
Of Birthdays and Snacks 281
Max Gluckman, Bombay Bonda and Shahi T ukda 288
Padma's Khara Obbattu with Pineapple Gojju 296
Paul Hockings and Potato Polee 302
The Return of the Native and Ragi Dosai 308
Pilgrimage and Tiffin 313
Vaara Shaapaadu with Vermicelli Upma 322
Dosai and Its Many Avatars 326
From Menlo Park to Cambridge, Massachusetts 339
Acknowledgements 343

Sample Pages





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