Tiffin

Tiffin is a term used in British India to refer to a light meal that typically takes place in the late afternoon. The term is derived from the obsolete English slang "tiffing," which was used to describe the act of sipping on a drink. Today, the term is commonly used in India, Pakistan, and other parts of South Asia to refer to any type of meal or snack.

History

The concept of Tiffin originated during the British Raj, when it was used to describe a light meal or refreshment served between breakfast and dinner. The British, who were not accustomed to the Indian practice of having only two large meals a day, introduced the concept of Tiffin to fit their own dietary habits.

Tiffin in Modern Times

In modern times, Tiffin has evolved to encompass a wide variety of meals and snacks. In some parts of India, Tiffin can refer to a packed lunch prepared for working individuals or school children. These meals are often packed in a Tiffin carrier, a stackable set of containers designed to keep food warm.

In other parts of South Asia, Tiffin can refer to a late afternoon or early evening snack. This can range from a simple cup of tea with biscuits to a full meal. The type of food served during Tiffin can vary greatly depending on the region and personal preference.

Regional Variations

There are many regional variations of Tiffin in South Asia. In South India, Tiffin often includes rice, lentils, and various types of vegetables and meats. In North India, Tiffin may include roti (a type of bread), dal (a lentil soup), and a variety of pickles and chutneys.

In Pakistan, Tiffin often includes a variety of meat dishes, such as kebabs and curries, along with rice and bread. In Bangladesh, Tiffin may include rice, fish, and a variety of vegetable dishes.

See Also

• British Raj
• Indian cuisine
• Pakistani cuisine
• Bangladeshi cuisine

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