What are traditional Indian Lunch? Tiffin

Traditional Indian lunch are light meals consisting of: rice, flat bread, Dal, Curries, Yogurt, and pickles
During British Raj, lunch came to be known as Tiffin. Tiffin is an Anglo-Indian (Indian English) word derived from English slang 'tiffing' for taking a sip of whiskey. During late 1890s, 'Tiffin carrier' was introduced as a lunch-box. It consisted of three round boxes that fit snugly on top of each other, and secured with a metal strap. The metal strap also served as a handle. Capacity of each box was about 10 fluid ounces. The snug-fit was not air-tight but prevented spillage. The Tiffin-carriers were made of brass (Peetal). The interior surface of the boxes was coated with Tin to prevent reaction with acid in foods. During 1960s, the manufacturers switched over to stainless steel. During late 1960's, rectangular Aluminum lunch box with snap-fit lid was introduced.
One of the boxes (Dabba) would include Paratha (pan-fried plain or stuffed flat bread), Achar (Indian pickle), and Hari-Mirch (Fresh hot green chilies). Second box may have up to two dry-vegetables curries. The third box may have Dal or Yogurt.

The lunch menu varies by region. There are three types of lunch foods in North India: 1). Traditional Homemade Lunch, 2). Khomche-wallah (Street Vendors) Lunch, and 3). Restaurant Lunch

Traditional Homemade Lunch

- Condiments: Pickles (Achar), Fresh green chili pepper (Hari Mirch)
- Rice and Accompaniment
Rice may be plain, or Pulao. Popular accompaniments include: Yogurt, Kadhi, and Masoor Dal
- Breads
Roti, Plain Paratha, Stuffed Paratha (Popular fillings are potatoes, cauliflower, and Mooli), and Poori
- Vegetable Curries
Popular vegetable curries at lunch time include: Aloo Gobhi, Bhindi, Arvi, Karela, Aloo Mattar Rasedar, Seasonal (Kathal, Jimikand)
- Dal
Rajmah Cholay and Mah have are pre-planned due to required overnight soaking and long cooking time. Popular Dal for lunch are rather quick: Moong Dal (Split skinless Moong beans), Urad Dal (Split skinless Black beans), and Toor.

Khomche-wallah (Street Vendors) Lunch

During noon time, Khomche-wallah find a place near college campuses, railway-stations, bus-stations, movie halls, office buildings, and factory installations. They are the main providers of lunch.
Platters:
Cholay Bhature, Cholay Kulcha, Cholay Chawal, Rajmah Chawal, Kachori. Poori
Chaat: Fruit Chaat (Guava, Banana, Jamun, Phalsa), Goal Gappa, Paapari Chaat, Aloo Chaat
Non-vegetarian: Seekh Kebab, Sheesh Kebab
Miscellaneous Snacks: Aloo Tikki, Pakora, Samosa, Roasted or boiled Corn on the cob, Roasted peanuts, Cholay Garam, Ganderi (Peeled and diced Sugarcanes)
Beverages: Garam Masala Chai, Thandai, Fresh Juices (Sugarcane, Orange, Pineapple)
Sweets: Kulfi, Rasmalai, Chum chum, Rasgulla, Rebri, Gajak

Restaurant Lunch

Lunch is a stripped down dinner-menu. Non-vegetarian appetizers from dinner menu become the main lunch entrées: Chicken Tandoori, Prawn Tandoori, Murgh Malai Kebab, Seekh Kebab
Naan, Biryani, Vegetable curries, Raita (Cold yogurt soup), and Dal are offered.
Popular lunch time desserts include: Rasmalai, Kulfi Falooda.

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