A morning in our kitchen
Vegetables arrive at six, the first tadka goes on at seven and the last dabba is sealed by eleven thirty.
A good tiffin is not about variety for its own sake. It is about balance you can eat five or six days a week without feeling heavy by four in the afternoon.
Our rule is simple. Every dabba has one dry sabzi and one with gravy, a dal for protein, phulkas and a small portion of rice, and something raw such as kachumber or sliced onion with lime. Oil is measured, not poured.
We plan the week so that no pulse or vegetable repeats on consecutive days. Rajma on Tuesday means chole waits until Thursday. Leafy greens appear at least twice a week.
If you are on a monthly plan, tell us what you would like more or less of. The notes box on your subscription is read by the kitchen every morning.
