Rajasthani cuisine is shaped by its desert landscape and warrior heritage. With limited water, cooking techniques focus on preserving through pickling, drying, and using ghee for longevity. Expect bold spices and deep flavors. Try crisping up the Achari Sabzi by spreading it out on a baking tray in the oven for extra texture, though it’s just as delicious as is.

All dishes are besty enjoyed hot..

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC until piping hot.

The Nizami legacy runs through Hyderabadi cuisine, bringing rich, slow-cooked flavors and a love for aromatic spices. Influenced by Persian and Mughal kitchens, dishes often balance heat with the warmth of saffron and nuts.

All dishes best enjoyed hot.

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, the tiffin, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC or until piping hot.

Gujarati food is as vibrant as its festivals, with a unique balance of sweet, sour, and spice in every dish. Fermented foods and legumes take center stage, making meals light yet deeply satisfying.

All dishes best enjoyed hot

Spread the potatoes out over a baking tray to crisp them up for extra tastiness!

We always add a knob of butter to the dal this week after heating 🤤

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, the tiffin, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC or until piping hot.

Kerala’s cuisine is all about coconut, curry leaves, and coastal influences, reflecting its lush landscapes and spice trade history. Expect fragrant, mildly spiced dishes that feel both indulgent and nourishing.

All dishes best enjoyed hot, although the thoran can be enjoyed cold in summer.🌴

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, the tiffin, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC or until piping hot.

Punjabi food is all about robust flavors and rich textures, shaped by fertile lands and a history of hearty, home-cooked meals. slow-cooked dals, creamy curries, and spices balanced to perfection.

All dishes best enjoyed hot, although the thoran can be enjoyed cold in summer.🌴

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, the tiffin, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC or until piping hot.

Nestled within the lush, misty forests of the Western Ghats, this menu celebrates the bounty of one of the world’s most biodiverse regions. From Kerala to the verdant fields of Maharashtra, the Ghats provide an abundance of vibrant ingredients. Warming garam masala, creamy coconut, zesty citrus, and a touch of chili heat.

All dishes best enjoyed hot, I like to toast the roti fry in a dry frying pan to brown off the potato as the crispy bits are the bits we fight over at home.

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, the tiffin, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC or until piping hot.

Inspired by the bounty of monsoon, this menu highlights smoky, earthy flavors with corn, pulses, and seasonal greens. Deep, roasted notes and warming spices that make for a cozy, grounding meal.

All dishes best enjoyed hot, but the greens can be enjoyed cold in summer 😎

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, the tiffin, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC or until piping hot.

Sri Lankan cuisine is all about big flavors and bold contrasts. Influenced by Indian, Malay, and Dutch traders, dishes are made using spices unique to the Island, and have a unique balance of spice and very gentle sweetness.

All dishes best enjoyed hot.

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, the tiffin, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC or until piping hot.

Gujarati cooking is deeply rooted in tradition, celebration, and family gatherings, where food is as much about community as it is about flavor. This menu reflects that spirit, with dishes that have graced wedding feasts and family tables for generations. Roo has cooked this menu for many a family wedding! 💑

All dishes best enjoyed hot.

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, the tiffin, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC or until piping hot.

This week’s tiffin is a 4000km journey through India’s heartland, capturing the flavors of four diverse states. From the coconut-laden kitchens of Karnataka to the royal tables of Punjab, expect bold spices, fresh herbs, and deeply satisfying flavors.

All dishes best enjoyed hot.

We always add a knob of butter to the dal this week after heating 🤤

⚡MICROWAVE

Serve on a plate and heat in microwave for 4 mins - 700w - or until piping hot.

🔥BAKE

Unstack, the tiffin, fold the side arms over the top of the bottom dish, place on a baking tray and bake for 30 mins at 180oC or until piping hot.