This lavishly photographed and well-designed book offers a wealth of delicious, approachable-yet-authentic dishes from across British-influenced India. The recipes are specifically focused on those appropriate for “tiffin” — specifically home cooking taken to those at work by “tiffinwallahs” in stacks of nesting stainless steel bowls, but more broadly applicable to any snack or meal served between breakfast and dinner. It includes a number of recipes for dishes and sweets which are available from street vendors as well. Author Carolyn Caldicott is a long-time restauranteur, and her descriptions are simultaneously concise, colorful, and illuminating. Her husband's photos illustrate the recipes and tiffinwallah life, with a style and beauty that clearly show why Chris is now photographer for the Royal Geographical Society. The recipes are also well-written and clear, even for those of us whose only Indian dishes are based around supermarket “Curry Powder,” or who think all masala is “garam” (which means hot, but is used in America as a default description for any masala). Among my family's favorite recipes are a spicy sweet Mulligatawny Soup, a wonderful Aloo Gobi (curried cauliflower), and a creamy Saag Paneer. My daughter is particularly fond of the Indian version of a classic British tea time treat, cucumber-and-butter sandwiches, served with a fresh mint and cilantro topping. Another welcome addition are many straightforward recipes of the abundant chutneys, refreshing beverages, and smart sweets that seem to accompany every Indian meal.
