Packing a tiffin every day can become monotonous — not just for the person eating it but also for the one preparing it. If you’re tired of repeating the same roti-sabzi or sandwich routine, it’s time to explore the incredible diversity of Indian cuisine. From the coasts of Kerala to the heartlands of Punjab, every region of India offers lunchbox-friendly dishes that are delicious, nutritious, and travel well.
Here are 7 regional Indian tiffin ideas that bring variety, comfort, and a burst of flavour to your midday meal.
1. Thema (Arunachal Pradesh)
Cuisine: North-East India
Why it works: Light, gluten-free, and packed with nutrients.
What’s in it?
Thema is a rice and vegetable dish made using local herbs, bamboo shoot, and minimal oil. It’s typically steamed or cooked with little water, making it easy to digest and suitable for long hours.
Tiffin Tip: Pair with a boiled egg or sautéed tofu for extra protein.
2. Lemon Sevai (Tamil Nadu)
Cuisine: South India
Why it works: Tangy, quick to make, and keeps well for hours.
What’s in it?
Rice vermicelli is tempered with mustard seeds, curry leaves, peanuts, turmeric, and a generous squeeze of lemon. It’s non-sticky and light, making it ideal for lunchboxes.
Tiffin Tip: Add grated carrots or peas to make it more filling and colorful.
3. Sindhi Sai Bhaji with Rice
Cuisine: Sindhi
Why it works: Nutrient-dense and flavourful, combining dal and greens.
What’s in it?
Sai Bhaji is a thick curry made with spinach, lentils, and vegetables like brinjal, potato, and tomato. It pairs wonderfully with steamed rice.
Tiffin Tip: Pack in a leak-proof container and include papad or pickle on the side for added crunch.
4. Aloo Posto with Luchi (Bengal)
Cuisine: Bengali
Why it works: Comfort food with rich taste and simplicity.
What’s in it?
Aloo posto is a dry curry made with poppy seeds and potatoes, served with deep-fried luchis (maida-based puris). The mildly spiced flavour makes it a crowd favourite.
Tiffin Tip: Replace luchi with whole-wheat paratha for a slightly healthier version.
5. Thecha Bhakri (Maharashtra)
Cuisine: Maharashtrian
Why it works: Bold flavours, zero mess, and easy to eat on the go.
What’s in it?
Thecha is a spicy chutney made with green chillies, garlic, and peanuts, served with jowar or bajra bhakri. It’s a dry meal, which means no spillage or sogginess.
Tiffin Tip: Add a small box of curd to cool down the heat if needed.
6. Sattu Paratha with Achar (Bihar)
Cuisine: Bihari
Why it works: High in protein, filling, and doesn’t need a curry.
What’s in it?
Stuffed parathas made with roasted gram flour (sattu), spices, onion, and green chilli. They’re nutritious, travel well, and can be eaten at room temperature.
Tiffin Tip: A side of mango or chilli pickle complements the paratha beautifully.
7. Rajma Chawal Wrap (Punjab)
Cuisine: Punjabi (with a modern twist)
Why it works: Balanced, fusion-style, and fun to eat.
What’s in it?
Take cooked rajma and leftover rice, mix them together with a bit of masala, and wrap in a whole-wheat roti. It’s like your favourite comfort dish turned into a convenient roll.
Tiffin Tip: Add some grated cheese or chopped onions for an extra zing.
Indian cuisine offers a treasure trove of tiffin-friendly meals that go beyond the regular. These 7 regional recipes not only introduce you to India’s culinary diversity but also make your lunch something to look forward to. Whether you’re packing for work, school, or travel, these options are sure to bring taste, nostalgia, and nutrition to your day.
So the next time you wonder, “What should I pack in the tiffin?” — go regional, go delicious.
