Tiffin Meal Planner
Plan your week's tiffin meals, generate a shopping list, and avoid repetition.
Shopping List
Tiffin packing tips
Pack wet curries and dry sabzis in separate compartments. Add roti/paratha only when tiffin is room temperature to prevent steam sogginess.
Include at least one protein daily — dal, rajma, chana, paneer, egg, or curd. A protein-rich lunch reduces afternoon energy slumps.
Cook and freeze dal, rajma, and chutneys on Sunday. This cuts daily tiffin prep to under 20 minutes for the whole week.
Frequently asked questions
How do I keep roti soft in the tiffin?
Apply ghee or butter on roti immediately after cooking. Wrap in a clean cotton cloth or foil before placing in the tiffin. The cloth absorbs steam without making the roti soggy. Avoid packing roti with very wet curries in the same compartment.
What tiffin foods stay fresh for the longest time?
Dry preparations stay fresh longest: pulao, biryani, dry sabzis, parathas, upma, and poha. Avoid packing curd-based dishes (curd rice is an exception if kept cold) or raw salads with dressing in advance.
Can I pack idli and dosa in tiffin?
Idli stays good for 4–6 hours in an insulated tiffin box. Dosa tends to get soggy — pack the batter and make it fresh if possible, or opt for set dosas that hold their shape better. Pack sambar and chutney separately.
How do I avoid repetition in the weekly tiffin?
Rotate the main: rice → paratha → pulao → poha → idli across the week. Change the sabzi daily. Keep one "wild card" day (usually Friday) for a favourite or snack-style meal to break the routine.
What are the best fruits and snacks to include?
Seasonal fruits like banana, apple, guava, and pomegranate travel well. For snacks: a small box of dry chivda, roasted chana, or a homemade laddoo adds energy without being messy. Avoid grapes, watermelon, and cut mangoes as they leak.