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When I was growing up, recess was one of the things I liked most about school. The ringing of a bell indicated that it was now okay to walk towards my group of friends, sit beside them and then happily open the tiffin box to see what was inside. The dabba often featured roti rolls and dry snacks.
The thing I looked forward to most in my dabba was often the soft, moist ham sandwiches that my mother would often put in them. There was usually also a fun side. A rectangular, yellow sponge cake with a brown crust that ran along the sides that came in a transparent plastic cover with the Monginis logo on it, was a common feature. On some days there were two Threptin biscuits carefully placed in a small box which sat within the main tiffin box.
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My school would begin at 7 am. We had an early recess and would be home to eat lunch. My mom would wake up early to cook and pack my tiffin box. The items in my tiffin box were usually snacky and on special occasions, when my mom cooked something special the night before those would make it to the tiffin box too.
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46-year-old Bishakha Kamath had her favourite tiffin box items as well. However, when she packs a tiffin for her 15-year-old son, she notices how preferences have changed over the years. “I think I've had a standard dabba all my life: a cucumber cheese sandwich. I don't think I'll ever get bored of it. It would be that or yellow spiced rice. Whenever we went for any school picnic then there were Vegetable Hakka Noodles, idli, or dosa. That used to be a treat. In our time, there was no pasta or pizza in tiffin boxes,” she says.
A Quick Flashback
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“In our time there was only white bread while for my son it was quite different. He didn't know what white bread was because we always bought the whole wheat version. Somehow like me he's also always loved any sandwich in his dabba because it’s easy to eat. I give him an egg and chapati Frankie. Sometimes it's pasta, fried rice, or noodles. It no longer remains a special picnic treat like it was for us,” Bishakha explains.
Ayesha Bhansali whose daughter is now ten-year-old also feels the same way. “I remember taking Maggi in my tiffin box too. These days we give more dry food like roti filled with egg or chicken, pulao without gravy, and burgers minus the extra veggies since I have a fussy eater. I also give her idli and dosa and add the veggies in the sambhar but her favourites are rice or macaroni and kheema.”
The Dabba Then And Now
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When I asked my mother who is now 73, about what she carried to school in her tiffin box, she told me that her school started at 10.30 am and ended at 5 pm and they had a lunch break at 1 pm. "The dabba had Poha, Upma, Idli, Dosa, Paratha, Roti and a subzi. Each day was something different. Sabudana Kichri was a favourite for me and my friends. There was a canteen that sold batatawada and samosas. One ladies' group ( mahila samiti ) also would come and sell roti subzi at times."In earlier decades, the tiffin dabba was primarily filled with simple, home-cooked meals that adhered to traditional tastes. Parents or grandparents would prepare basic staples, such as roti, sabzi (vegetables), rice, and dal (lentils), with the occasional addition of pickles or yoghurt for flavour.
As India opened up to globalisation in the late 1990s and early 2000s, the traditional tiffin started to see changes. The influence of Western culture brought in fast foods and snacks, which slowly made their way into children's lunchboxes. Items like sandwiches, burgers, and even pasta began appearing alongside the regular roti and sabzi. The appeal of convenience coupled with the growing number of working parents, meant that processed, ready-to-eat meals or snacks became more common. Snacks like chips, cookies, and chocolate bars, though not necessarily healthy, became popular additions to the lunchbox.
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This shift also resulted in a variety of fillings and bread being used for sandwiches, with ingredients such as mayonnaise, cheese, and cold cuts replacing the more traditional, wholesome meals. Pizzas and wraps found their way into the lunchboxes of children, especially in urban areas where convenience foods became a staple of busy lifestyles. The move towards more snack-based lunches was further fueled by advertisements and brands targeting children with fun, colourful, and easy-to-prepare products.
A Focus On Nutritious And Balanced Meals
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By the 2010s, as awareness around healthy eating grew, especially in response to the rise in childhood obesity and lifestyle-related diseases, the contents of the tiffin began to change once again. Parents, now more informed about nutrition, started opting for healthier, home-cooked alternatives to processed and fast foods. The tiffin became a symbol of a balanced and nutritious meal, and there was a concerted effort to pack vegetables, whole grains, and proteins into the lunchbox.
Parents began to explore creative ways to make healthy food more appealing to children. For example, multi-grain rotis, quinoa, and whole-wheat sandwiches began replacing refined flour products. At the same time, fruits, nuts, and seeds were incorporated as healthy snacks, offering natural sweetness and good fats. Dishes like stuffed parathas with cottage cheese or spinach, vegetable pulao, and sprout salad became popular as wholesome options that combined taste and nutrition.
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The use of fresh, locally sourced ingredients became more prominent, with a focus on seasonal vegetables and fruits. Chia puddings and other trendy health food options were also included in the tiffin as part of the growing focus on wellness. The shift towards plant-based foods also gained traction, with many children opting for vegetarian meals.
“For my son’s dabba, if I give him sandwiches, I make them with either multigrain or whole wheat bread. I have tried not using ready-made mayo and made at home instead or used a yogurt base. Then when I make pancakes I don't buy the ready-made batter or the mix. I use ragi or whole wheat and egg. Refined sugar is completely out. So we use either jaggery or raw sugar or some honey or even try to sweeten it with something like dates and fruit. Completely,” says Bishakha.
However, the key is to create a balance and not go overboard. Sanghamitra Bhowmik, a working parent chooses not to be swayed by trends and makes her own rules. “I still feed my son what my mom fed me. I don't make extra efforts to make nutritious food. I insist he eats a fruit daily, eats eggs, veggies, and so on. He can also have his biscuits and chips. My only rule is that he doesn't eat added sugars so I discourage cold drinks and juices. We also try to teach him portion control,” she asserts.
The Sharing Of Tiffin And In-School Meals
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Many modern, urban schools these days have strict guidelines on what is allowed and what is not when it comes to tiffin dabbas. Some of them even have in-house meals prepared for the kids.“In my daughter's school initially, we had to give only vegetarian food but over the years that has changed but the kids do not share food to be on the safer side with regards to allergies or religious beliefs. The school has the option of opting for an in-school meal instead of bringing home food too. They are wholesome meals with roti /rice sabji salad and a sweet dish. But after a while the kids get tired as it’s the same taste,” Ayesha tells us.
Sanghamitra who doesn’t enjoy cooking much feels that in-school meals may be a good idea. “When my son was in his pre-school, they sent a monthly dabba plan. The idea was for the kids to be introduced to various kinds of meals. It's great when they are small but yes, if the school now dictates what he needs to carry in his tiffin it's too much and I would consider changing schools,” she tells us. “ Some schools have planned meals but most often they are vegetarian meals, and hygiene is an issue. But if done well it's a great idea and a big help to parents, especially working mothers,” she adds.
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While some schools do not allow kids to share their tiffin, not all schools follow this rule. When her son was younger, Bishakha was giving him what she thought was a healthy meal, she soon realised that he was choosing to eat more exciting options from his friend’s lunchbox.
“When he was in his first or second standard I was really giving him two to three dabba because he was in school till almost 3.30 pm to 4 pm. So one dabba had fruit, and one dabba had some snack like makhana or nuts. I would also make a wholewheat pancake, with oats and banana but soon I realised that some parents were sending white bread with sugar, cookies, and chips and my son found that a lot more exciting and ended up eating from their dabbas anyway,” Bishakha says.
Convenience Meets Creativity
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In recent years, the tiffin has evolved to cater to busy parents and children who have less time to prepare and consume meals. The modern urban tiffin is often filled with food that is both nutritious and convenient to eat, especially in the context of busy school schedules and after-school activities. Bento boxes and compartmentalised lunchboxes, which allow for a variety of smaller portions of food, have become increasingly popular.
The appeal of customising the tiffin box according to the child’s preferences has led to a creative explosion in terms of what goes inside. Items like wraps, rolls, and even small servings of homemade pizza or pasta, paired with vegetable sticks, fruits, and dips, make the lunchbox more exciting and fun. For younger children, parents often turn to more playful options, such as animal-shaped sandwiches, fruit skewers, and mini quiches.
Seeking Help From Social Media?
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Another significant change in the evolution of the tiffin dabba has been the role of social media. Platforms like Instagram and Pinterest have given rise to a new wave of creativity, with parents sharing innovative ideas for healthy and attractive lunch boxes. The rise of food bloggers and influencers has led to more people experimenting with colourful, Instagram-worthy tiffins that are both nutritious and visually appealing.
“Thanks to the internet and social media every day we end up getting more ideas. There are videos of making your cheela not just with besan but with moong and baking your cake not just with maida but also with oats, whole wheat, and ragi and you try to make everything tasty but at the same time nutritious,” Bishakha admits.
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Parents are now actively involved in the design and presentation of the tiffin, with some even taking the extra step of adding labels, stickers, and decorative touches to make the lunchbox more inviting for their children. Over the years, the humble tiffin has transformed from a simple, traditional meal to a more diverse, creative, and health-conscious lunchbox. As societal changes, cultural influences, and lifestyle shifts continue to evolve, so too will the contents of the tiffin.
