eat@onceuponatiffin.com

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon

 TIFFIN 

  • Home

  • Tiffin

  • The Tiffin Club

    • Sample Menus
    • Coming up
  • About

  • Contact Us

  • More...

    Use tab to navigate through the menu items.
    • All Posts
    • People
    • Recipe
    • Detour
    • Events
    • Cook the Menu
    • Essays
    • Home Fires
    • Dhal of the Month
    • A-Z
    • Reading at the Table
    Search
    • Jan 13, 2017

    Chingrir Malaikari

    Although I say this about every Indian cuisine under discussion, I have to state, with renewed vigor, that the Bengalis really do have one of the most interesting regional Indian cuisines. The low-lying Ganges-Brahmaputra delta, the largest of its kind in the world, has bestowed a bounty of rice on the region, and the abundant rivers have shaped the cuisine so that river fish and other estuarine seafood make their way into almost every aspect of the cuisine. In addition, the

    • Oct 4, 2016

    Basale Soppu with Shrimp and Kanji

    Breakfast takes all sorts of shapes and comes in a dizzying array of flavors. This recipe, for a stir-fry of basale soppu, comes from a woman named Jaya Gaonkar, whom I met in the coastal Karnataka town of Kumta. The area, near the temple complex of Gokarna, is famed for its salt pans and for its fisheries and Gaonkar told me that it wasn’t unusual for locals to eat fish for every meal because of its wide availability: some people even ate this simple and hearty mix of greens

    Join our mailing list!

    Never miss a dinner, event, or new recipe on the site

    • White Facebook Icon
    • White Instagram Icon
    • White Twitter Icon
    All material on this site is © The Tiffin Club unless otherwise specified.