Cooked this morning
Everything is made from scratch the day it's delivered.
THE KITCHEN BEHIND THE TIFFIN
Anjali cooks the way her mother packed lunch.
Tiffin Row started in a Ballard apartment kitchen in 2022 with twelve steel tiffins and a list of neighbors who missed home food.
A home kitchen, a familiar ritual
A table that feels like home.
Anjali Rao grew up in Pune, where her mother packed a three-tier tiffin for her father every morning.
After fifteen years cooking in Seattle restaurant kitchens, she wanted to make the food she actually ate at home — dal that simmers for hours, rotis rolled to order, nothing held under a heat lamp.
The little things matter
What we believe.
Good food should feel cared for, from the first stir to the last returned tiffin.
Steel, not plastic
Every meal goes out in a returnable tiffin; we've kept more than 40,000 takeout containers out of the bin.
Small menu, done well
Four dishes a week, rotated with the season.
If it wouldn't go in my own kid's lunch, it doesn't go in a tiffin.— Anjali Rao, founder