Good tiffin food needs to travel well, remain enjoyable after a little time and be easy to portion. The most reliable plan alternates breads, rice, dry vegetables and one snack-style meal instead of repeating the same format every day.
Start one day with Koki and yoghurt or pickle. On another day, pack a dry vegetable with roti. A mild rice preparation, a pasta-style lunch such as Alu Macaroni and a snack box can complete the five-day rotation.
Pack wet and dry components separately whenever possible. Allow freshly cooked food to stop steaming before closing the box, and use a small leak-resistant container for chutney, yoghurt or gravy.
Tiffin planning becomes easier when one preparation serves two purposes. Extra boiled potatoes can support a quick filling, chopped coriander can be used across several boxes and a prepared chutney can bring variety to simple breads.
Keep the plan realistic for the person eating it. A school lunch may need smaller portions and familiar flavours, while an office tiffin may allow a more substantial meal with a salad or fruit on the side.