Rachna, Author at Rachna cooks

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Author: Rachna

Dal Tadka Homestyle Recipe

Dal Tadka Homestyle Recipe

Dal or lentils are a staple in Indian diet. Most of us consumer a variety of lentils daily. It is a large component of protein in a vegetarian diet. And in most homes, it is like soul food. Hot and heartwarming when served with plain boiled rice or even chapatis. Technically all dals are dal tadka. Tadka means tempering and dals are always tempered before serving. But, this is the simplest yellow dal that is made in most homes.

In my home, I love the garlic, cumin, asafoetida tempering. This recipe does not take more than 15 minutes. You can make tuar/arhar dal (pigeon peas), masoor dal (split red lentil), moong dal (split green gram) or a combination of these in this manner.


1 cup tuar dal

1 small onion chopped

1-inch piece ginger finely chopped

2 green chillies chopped

1 tomato chopped

½ tsp. turmeric powder

Salt to taste

For the tempering:

1 tbsp. ghee (clarified butter)

1 tsp. cumin seeds

3-4 cloves garlic chopped

2-3 dry red chillies broken in pieces

1 pinch asafoetida (heeng)

1 tsp. chilly powder

For garnish:

Some chopped coriander

Lemon juice


Pressure cook the lentils with green chillies, ginger, onion and tomatoes till mushy. It takes about 15 minutes. You can also cook this in a pan, but it will take longer. To expedite, you can soak the lentils for about an hour before cooking. Cool, mash with the ladle and keep aside.

Now to prepare the tempering keep all the ingredients at hand. Heat a pan. Add ghee. When it melts, add cumin and allow it to sputter. Add garlic, dry red chillies and asafoetida in quick succession. Now add in chilly powder. Take special care not to burn the tempering. Now tip in the prepared dal (lentils). Mix well and simmer on low heat for 2-3 minutes. Add some water if it is very thick.

Garnish with coriander leaves and lemon juice and serve hot with boiled rice. You can also have it as a soup if you so desire. Simple homemade goodness on a plate.

You can also see my video of the same recipe:


Do subscribe to my Youtube channel for more such videos: https://www.youtube.com/channel/UCtPKW8hwnQTuestM9FW1Ogg

Moms, Are You Ready for Your Child’s Second Growth Spurt?

Moms, Are You Ready for Your Child’s Second Growth Spurt?

As parents, one of the common complaints we’ve all had is how little our kids eat. I remember trying out innovative ways for them to eat their vegetables and fruits. But, I wasn’t paying too much attention to the protein in their diet hoping that the regular dal and milk will take care of their protein needs. I later realized that they needed much more protein during their growth spurts, and their diet may have been falling short.

second growth spurt

But then they crossed the 5-year mark and 10 and I relaxed. They had turned from fussy eaters to voracious eaters. I do crib about the large quantities of food that I cook these days. But you know my biggest challenge? It is to ensure that they do not ingest too many empty calories and to maintain a good protein and carbs balance in their diet. You know, how kids sneak in biscuits and snacks with their sweet smiles and persuasive honey-coated words. My younger son comes often with me for grocery shopping. And you should see his persuasive skills at work to buy the junk he likes. It takes me all my powers of patience to keep his demands at bay only giving in a little.

And then last year, the elder son turned 14. Suddenly the boy shot up in height. He had a huge growth spurt as we parents braced for puberty and teen tantrums. Now, I wanted him to have a perfectly balanced diet. I knew that his weight had to keep up with the changes in his body. Most parents are caught by surprise by what is called the second growth spurt which hits boys between 10 and 15 years of age and girls between 8 to 15 years of age.

This is also the time when his academics require a lot of attention and he is also at the peak of his playing and other co-curricular activities. There have been days in the past year when he has had activities all 7 days a week. Just seeing the way he studies, plays and attends quizzes makes my mind reel. I don’t want his body and mind to burn out. Of late, he has started hating milk. He wants coffee or tea these days and there goes another source of protein. He does like curd or yoghurt though and hence that is a good option that he has daily.

Good diet and exercise plays a crucial role now.

According to studies, children in the second growth spurt need 2X Protein as per Recommended Dietary Allowance(RDA), as compared to protein intake during childhood years (4-6yrs).

It is no surprise that their demand of protein touches sky high, as it is the most important component for growth and repair of muscles, organs and bones which is important for a child’s growth and development.

Then I came across this chart from National Nutrition Monitoring Bureau report (India). As the chart above shows, both girls and boys are consuming much less protein than they require even before they hit puberty and this deficit only widens in their second growth spurt. This compromises reaching their optimum growth in terms of height and weight.

Another important point to note is that the best quality protein (that contains all amino acids) comes from:

  • Milk and milk products
  • Egg
  • Soy protein
  • Meat products

Since I became aware of this, I’ve incorporated more proteins in his diet to ensure that his mind and body stay sharp and fit. I also took a look at the protein component in my son’s health drink. It had only 7.6 gm protein/100 gm. That cannot be enough. I needed a protein supplement that had at least 50% more protein than this. I found out that Protinex Grow had more protein per gram, suitable for my child’s second growth spurt.

Eggs, chicken, curd, paneer, milk (morning cornflakes) and loads of lentils and pulses are now a part of his regular diet.

Do you pay special attention to the protein intake of your kids especially during this second growth spurt?

Pic courtesy: Pavel L Photo and Video by Shutterstock.

Sabudana Khichdi Recipe

Sabudana Khichdi Recipe

Sabudana khichdi was made at my home by mum when she was fasting during the navratras. While none of us fasted, we eagerly looked forward to the vrat or diet fare which was innovative and quite delicious. So whether it was singhade ke aate ki pooris, fried aloo chips with sendha namak or sabudana khichdi, it was all very delicious.

Even though I never fast during navratras or actually follow any special diet, I wanted to make this sabudana khichdi for breakfast yesterday. All the planning that one needs to do is in soaking the sabudana or sago pearls. The rest of the recipe is quite simple.

Pro Tip: So, I soak the sabudana overnight. I use medium to large-sized pearls, wash them once and then soak them in water just adequate to cover the sabudana. It must not be completely immersed in water but popping out a bit. If you add a lot of water, your sabudana will be sticky and soggy. So do remember to keep the water level just on par with the level of sabudana and let them soak overnight. In the morning, your sabudana will have absorbed all the water and have fluffed up. You will not need to drain any water. Just fluff them a bit. Now, they are ready to cook with.

So here is the recipe:


250 gms. sabudana (sago pearls)

2 boiled potatoes chopped

3-4 green chillies (split and chopped)

2 sprigs of curry leaves

1 tsp. grated ginger (optional)

black salt to taste (You can use normal salt as well)

1/2 tsp. sugar (optional)

Juice of 1 lemon

coriander leaves for garnish

Oil 3 tbsp.

1 tsp. jeera (cumin seeds)

3-4 tbsp. raw peanuts (you can crush them if you like)


Follow the above method for soaking your sabudana. Now add salt and sugar to sabudana and mix well.

Take oil in a kadhai (wok). Add in the cumin seeds and let them sputter. Now add the curry leaves and raw peanuts. Cook for about a couple of minutes till the peanuts are well cooked. Tip in the ginger (if you are using it) and green chillies. Now add the boiled potatoes and saute them for about a minute. Add in your sabudana now and mix well.

Cover and cook on a low flame for about 5- 10 minutes. You should not need to add any water but if your sabudana is looking too dry, just sprinkle some. Don’t use too much or your sabudana will start sticking to each other and you don’t want a sticky mass. You can add more oil too if it looks too dry.

Taste and check for salt. Add more if needed and mix well.

Once done, serve it hot after sprinkling lemon juice and garnishing with coriander leaves. Enjoy your sabudana khichdi hot and delicious off the stove.

It is quite filling as well. Try it and let me know.

The Easiest and Fastest Homemade Peanut Butter Recipe

The Easiest and Fastest Homemade Peanut Butter Recipe

Do you like peanut butter? I love it, both chunky and normal. It is a great source of protein and tastes delicious as well. But, it is expensive. Both my sons love it and a large jar is polished off in a few days. So, I decided to make it at home. I was surprised at how easy it was to make and tasted just like the store-bought stuff at a fraction of the cost. Till I made it, I never thought that homemade peanut butter recipe was this simple.

I also did some experiments that turned out good too. Even my mother-in-law said that it tasted just like the market stuff. 🙂 After all that validation, I thought let me make it at home, natural and tasty. I hope you will as well.

Here is the simple recipe:


2 cups raw peanuts

3-4 tbsp. honey (you can use sugar as well)

1/2 tsp. salt

5-6 tbsp. oil or as needed


Lightly toast the peanuts on a low flame. Do this process slowly till the peanuts are golden. I use them with their outer covering, but you can discard them if you like. Now just tip them in your food processor or blender. Let it go on for about 4-5 minutes. You will see the peanuts transform from chunks to this shiny, golden beauty that you can just lick right away. Blend every minute and then scrap down the sides. Then continue blending. Depending on the strength of your blender, you should get to the shiny, liquidy form in about 5 minutes. Add honey and salt as per your taste towards the end or you can have it plain if you like it so. Taste and add more honey if you like it sweeter.

Sometimes, you may find the peanut butter to be very thick. That is when you can add a little oil and blend it some more to make it runny and easier to apply. Remember that once you store it, it will become thicker so keep it runnier before you store in the jar. Easy. Peasy. Isn’t this simple as hell?

This is a jar of pure golden goodness and astonishingly easy to make. Now transfer it to a jar and keep it at room temperature. If it will last you for weeks then you can keep it in the fridge as well. If you find the oil separating at any point in time, just mix it well, that’s all. If you feel it is too thick to spread, just add a little oil and blend.

I also did a little experiment and added 2 tsp. cocoa to my peanut butter along with 3 tbsp. more honey and blended for a minute more. Now I had chocolate peanut butter, something similar to a peanutty Nutella. It was quite delicious, like having Snickers on your bread. Sorry did not click any pictures of that but will update the next time I make it.

This variation was a big hit at home. So you can try this as well if you are a chocolate fan.

Tip: If you want a chunky spread then coarsely pound a few peanuts and add to your peanut butter. But do remember that any peanut powder will make the peanut butter thicker so again remember adding the oil trick.

Now tell me, when are you trying this at home?

Perimenopause: A Tough Phase in a Woman’s Life

Perimenopause: A Tough Phase in a Woman’s Life

If you thought women did not have it hard enough with PMS, periods, getting pregnant, having a baby, nursing and having your body poked and exposed on umpteen checkups, wait till you hit perimenopause. This new baby knocks you off your feet. This is a period from hell when mood swings, hot flashes, body aches, fatigue, emotional outbursts and disinterest become like second nature. Suddenly, you don’t know yourself anymore. There are days when just getting out of bed feels like a chore. While you are trying to make sense of how topsy-turvy your life has become, there are other mid-life challenges knocking on your doorsteps. Many of us have children who enter into teenage years just about now. Hormones pitting against hormones does not make for a pretty picture. As mums struggle with patience, disinterest and even depression, tact and compassion are what is most required of them.



I wonder for the nth time, why did we deserve this? If you think, I am exaggerating, trust me I am not. I’ve heard of women who’ve had an easy transition to menopause. Let me tell you that they are an aberration rather than the routine.

What Can You Do?

You mean apart from cuss and grumble? Not too much. I have approached gynaecologists and apart from telling me that this is normal (I want to bash their heads in), they have precious little comfort to offer. Most docs offer you OCPs to ease the hormonal fluctuations without even asking if you have a history of stroke in your family. Callous doctors, really! When I volunteered this information and questioned their solution, they retracted it. So apart from giving me some evening primrose oil which hasn’t shown any help at all, I am supposed to try home remedies. Things like flax seeds, gulkand and what not. Nothing has helped substantially. I am trying homeopathy now.

Also know that this is the time when we lose bone mass and are prone to osteoporosis and brittle bones. It can lead to debilitating fractures. So pay attention to your Calcium and Vitamin D supplements and get enough weight-bearing exercise to keep your bones in good health.

Exercise and meditation helps a bit and consciously stopping myself when I want to bite off someone’s head just saves that other person’s head, that’s all. When I am going through a volatile cocktail of emotions, I take the conscious step to stay away from social media. People are all kinds of weird. They rave, rant, abuse, yell constantly on social media. And in my vulnerable state, I just don’t have the stomach for it. I can vouch for how calming it is. I am not saying that taking sanyas is a solution but definitely cutting down your online time and staying away from reading/watching inflammatory content does really help with the moods. It has, for me.

For friends and family, I will say that this is a very challenging time in a woman’s life. She does not have a handle on what she feels and how she reacts. It may seem like an excuse, but it is not. It’s not a good feeling to feel grumpy without a reason. A little empathy in dealing with her in this difficult period can make all the difference in the world. It can help her handle this tough period a bit more tolerably.

To my other women friends out there, take it one day at a time. This too shall pass. Hold your loved ones, dear. And never ever hesitate to pick up the phone and talk to someone close, when you are really down. There is no shame in seeking help.

Are you in your late 30s or 40s? Have you been through this phase?

Pic courtesy: Image Point Fr on Shutterstock

Garam Masala Recipe

Garam Masala Recipe

Garam masala, that quintessential ingredient that is the secret behind delicious curries and vegetable dishes. I think every North Indian family has a family recipe. Most of such recipes are passed down in the family and work with andaaz (roughly translated means approximation). My mother used to make garam masala at home after painstakingly roasting each spice and then pounding it. The house would smell heavenly on that day. And the garam masala tasted more potent and smelled better than any store-bought stuff that I bought. Of course, the convenience angle makes me buy those too.

A few friends asked me for my garam masala recipe. So here it goes. This will make about 150 gms. garam masala. That usually lasts me 3-4 weeks. You will need lesser quantity of this compared to the store-bought stuff. Like I said, this stuff is more potent.

So here it goes:


5 tbsp. coriander seeds

3 tbsp. cumin seeds

2.5 tbsp. black peppercorns

15 cloves

2 tbsp. green cardamom

3-4 black cardamom

4-5 inch sticks cinnamon

4-5 mace

10 bay leaves

1/2 tsp. nutmeg


garam masala recipe

Lightly roast each of them on a low flame till aromatic. This helps their essential oils to come out and brings out the flavour and fragrance. I did not have nutmeg this time so skipped it.

After roasting, cool the ingredients down and pound them in a mortar or pestle or if you are feeling lazy like me, just use your blender.

Garam masala recipe 2

Keep this powder in an airtight container. It will last you for 2-3 months if you don’t use it before that. You can store it in the fridge if you wish to use it longer. Though, fresh masala powders do lose their freshness and aroma if kept around for so long.

Make a lesser quantity if you do not use it regularly. Use about 1/2 tsp. to 1 tsp. for a spicy hit to your curries.

Let me know if you try my recipe and like it.

Fish in Coconut Milk Curry | Meen Moilee

Fish in Coconut Milk Curry | Meen Moilee

This is a recipe I’ve been making for years now. I first saw this recipe on a food show by Madhur Jaffrey and immediately wanted to try it. It is made with a few ingredients in a matter of minutes and is incredibly delicious. It is also versatile. Use any firm fish that you can find.

Meen moilee 1


500 gms. firm fish cut in pieces (mackerel, king fish etc.)

500 ml. coconut milk (Use fresh or tetra pack)

1 large onion sliced

2 tbsp. minced ginger-garlic

4-5 green chillies (or less depending on your taste)

2 tsp. vegetable oil

1 tsp. mustard seeds

1/2 tsp. fenugreek seeds

1 sprig curry leaves

2 tomatoes cut in eighths

salt to taste

Marinade for fish

1/2 tsp. turmeric powder

Juice of 1 lemon

1 tbsp. oil for shallow frying.


meen moilee 2


Marinate the fish pieces for about 15 minutes. Shallow fry it in oil and keep aside.

Take oil in a kadhai/pan. Tip in the mustard seeds and fenugreek seeds. Fry till mustard seeds have sputtered. Now add in the sliced onions, slit green chillies and  curry leaves. Cook for 2-3 minutes till transparent. Now add in minced ginger garlic and cook for a couple of minutes more.

Add in the coconut milk now along with the fish pieces. Add salt. Let it come to a boil and cook for 2-3 minutes more or till the fish is cooked. Lower the heat and add the tomatoes. Cook for about a minute more. Don’t let them get mushy. Taste and adjust seasoning.

Serve meen moilee hot with boiled rice. Simple and delicious.

Note: The traditional recipe of meen moilee uses coconut oil for cooking. But I skip that as I am not too fond of the taste of coconut oil.

Methi Chicken Recipe | Chicken Curry with Fenugreek Leaves

Methi Chicken Recipe | Chicken Curry with Fenugreek Leaves

I had methi chicken for the first time at Tandoor in Bangalore and totally loved it. Methi (which is normally slightly bitter) went so well with chicken and the spices complemented the gravy perfectly. So, well I had to try it out at home. This recipe is adapted from Sanjeev Kapoor’s recipe and it did turn out quite good even at first attempt.

Here is the recipe:

methi chicken


750 gm. chicken cut in pieces with bone

1 cup fresh methi leaves (you can use 3 tbsp. kasoori methi as a substitute)

2 tbsp. ginger paste

2 tbsp. garlic paste

2 medium onions finely chopped

3-4 green chillies slit

2 tbsp. oil

2 tsp. red chilly powder

2 tbsp. coriander powder

2 tsp. garam masala powder

1 tsp. turmeric powder

1 cup yoghurt/curd whisked

Salt to taste

1 tsp. cumin seeds

2-3 cloves

4 green cardamom

2 bay leaves

1 small piece cinnamon

2 black cardamom

1/2 tsp. kasoori methi for garnish


Clean and wash the chicken. Dry and keep aside.

Heat oil in a large pan/kadhai. Add in the cumin seeds, cloves, cardamom both green and black, cinnamom and bay leaves. Saute for about a minute till the spices get cooked. Now add in the onions. Cook it till they are translucent. Add in the ginger-garlic paste and saute for about 3-4 minutes till they seem cooked. Now add in the slit green chillies, turmeric powder, coriander powder and chilly powder and saute for a minute.

Now add chicken pieces to this masala along with yoghurt. Mix well and cook on high for about 7-8 minutes.

Finely chop the methi leaves and saute in a tsp. of oil till cooked. Add this to the chicken and add a little water if it is too dry. Add salt. Cover and cook on low heat for about 10 minutes. The chicken should be tender by now and the gravy becomes thick. Add in the garam masala now.You can add more water if you want thinner gravy. Do taste and adjust salt and spices if you do so.

You can add more water if you want thinner gravy. Do taste and adjust salt and spices if you do so.

Serve hot garnished with some kasuri methi (dried methi leaves). This goes equally well with both chapatis and rice. It does taste better if kept for some hours.

Tip: If you don’t have fresh methi leaves, use 3 tbsp. kasuri methi instead. You don’t need to saute it. Just add it to the chicken with some water.



Dining Out in a World of Indulgence

Dining Out in a World of Indulgence

Eating out is something that my family and I guess every family enjoys thoroughly. Indulging in carefully prepared food with exclusive ingredients, where attention is paid to every fine detail, is akin to so-called ‘foodie-bliss’. Today, I am going to share with you my favourite dining haunts that have left a mark on my palate and mind.


Source: Dineout

This upscale eatery at MG Road in Bangalore, even though a small place serves Indian food that is delectable. To stick out for one favourite dish would be a big stretch here. The Tandoori paneer tikka though mundane is done beautifully here. It is perfectly spiced with soft and perfect texture. I thoroughly enjoyed their methi fish curry with thick seer fish slices and a finger-licking gravy. Mix it with rice, close your eyes to savour the hit of methi with the gentle sweetness of fresh fish. And if you are a sarson-ka-saag fan, you just can’t miss it with makki ki roti and white butter here. It will transport you to the roadside dhabas of Punjab. A bit expensive but the food and its quality completely justifies it.


Source: CNN Travel

If Mughlai food makes your heart sing, then Khyber will create an exclusive symphony for you. Its tasteful décor is reminiscent of the Mughal era and complements the courteous service. The chicken tangdi kebabs were done perfectly. The meat was just the right moist, perfectly cooked with the the correct balance of spices. Chicken rara and Chicken makhanwala that you must have had in multiple places are quite delightful here. Simplicity and taste are things they score high on.


Source: CNN Travel
Source: CNN Travel

If seafood is your calling, especially Mangalore style, then a visit to Trishna will show you what a lovelier world is all about. I can rave on and on about the dishes here. Prawn Koliwada – crispy, hot, lip-smacking tasty. You have to order this one. If you are a crab lover just like me, try it in any form and you will love it. The sweet taste of fresh crab meat will have you licking your fingers in delight. Done just perfectly, you will be left asking for more.

Try their gravies, especially recommended is fish gassi. And of course, that solkadi that calms down all the spices. You will love it here.

Smoke House Deli

Source: Live in Style
Source: Live in Style

This eatery in Bangalore has a lovely ambience. Simple white walls with interesting hand-painted caricatures that provide an exclusive allure. The food is spectacular here. Everything I tasted here was fantastic. There was adequate thought given to curate the best flavours from freshest ingredients. You can choose your own pasta and risotto dishes by mixing and matching them. I enjoyed their mushroom and smoked chicken fettuccine that was beautifully plated and the smoky flavour perfectly complemented the pasta. The wild mushroom risotto will leave you ecstatic. If you have room left for dessert, both white chocolate crème brûlée and tiramisu are outstanding choices. Conversation ceases when the food is this good. Good that my husband took me here. I would love to go back.

Don’t you agree that it’s a lovelier world due to the fantastic indulgences of fine food and cars? The allure of an extraordinary creation is irresistible to the human mind. After all, finer things in life are always limited just like the plush interiors of the Maruti Suzuki limited edition Dzire Allure. The interior is elegantly designed with premium dual tone seat covers and beige carpet mats, to provide you with enhanced comfort during your long drives. If you wish to stand apart from the crowd, then these indulgences are your calling.

You can find out more about the Maruti Suzuki limited edition Dzire Allure on Facebook, Twitter and Instagram.

Vaya Tyffyn 600 ml. User Review

Vaya Tyffyn 600 ml. User Review

After taking the market by storm with its launch of premium Vaya Tyffyns the likes of which the Indian market had not seen till then, Vaya has now launched its premium Tyffyn 600 ml. variant recently. Sleek and stylish, like the original 1000 ml. Tyffyn, this one has a few feature modifications and retains the sleek, good looks of the original that Vaya is now synonymous with. Do read my review of the original Vaya Tyffyn here.


So, I received the spanking new Vaya Tyffyn 600 in a beautiful cardboard packaging. It only comes with a carry mat cum bag as a part of the launch offer and not otherwise. It does look even swankier in its smaller avatar.

vaya tyffyn 600 5

It is available in Maple, Wool and Graphite just like the larger Tyffyn. This time I got the classy looking Graphite Tyfftn.

Here is my review of Vaya Tyffyn 600 ml.

What Worked for Me:

Lighter: If you remember, I had complained about the heavier weight of original Tyffyn. Vaya has worked on that. The Tyffyn now has two containers each of 300 ml. capacity and does feel noticeably lighter.

Vaya Tyffyn 600

Perfect for the Young Ones: It is perfect for carrying snacks/lunch for your children, young adults or even for carrying snacks or light lunch for yourself. Its lightweight body is quite easy for the kids to carry.

Good Thoughtful Touches: The containers are still made of stainless steel with gleaming copper finish and spill-proof plastic lids. The groove on the lid that helps you pull it out is an improvement on the previous design and comes out easily. Definitely a big thumbs up for that.

Vaya Tyffyn 600

New Welcome Detail: The containers now have handy partitions that help you pack in more variety. Chutney and sambar can now be packed in along with idlis or dosas even in 2 containers. These partitions do not allow contents from one side to seep onto the other side.

Vaya Tyffyn 600

The Good Parts are Retained: Vaya Tyffyn is all about quality. Hence the high-quality side clasps are sturdy and leak proof. The handle of the Tyffyn niftily folds into a groove on the top. The outer case is made of strong stainless steel with inner copper lining that provides a good exterior to hold in the heat to keep your food warm even after 4-5 hours.

Vaya Tyffyn 600

Cardboard Packaging: I liked the neat and environment-friendly cardboard box that the Tyffyn comes in. No frills, sensible packaging.

What Can be Better:

Vaya Tyffyn 600

BagMat in Regular Orders: This BagMat is not only stylish but very useful as well. It has a space for cutlery and napkin and can open out into a mat that is very convenient for children. In its absence, I have to pack in the Tyffyn 600 ml. in another lunch bag and pack in the spoon and fork separately. A bit of an inconvenience. Also, kids prefer to carry their tiffin boxes in a lunch bag slung on their shoulder. We all know how they can easily misplace things carried in their hands. Hence this bag mat must really be included in the order along with the Tyffyn.

The BagMat can, however, be ordered separately on their website.

Suitable for One Meal: This Tyffyn can handle one meal at best. Since I have to pack two tiffin boxes for my children (for short break and lunch break), I will either need to use larger Vaya Tyffyn or send an additional lunch box (which makes no sense). So yes, I am trying to figure that part out.

Overall, I would highly recommend this product. Vaya continues to innovate with design and the quality of its product is superior to anything else that is there in the market. It keeps the food warm for the children and is quite easy to use even for those in 4th – 5th grade.

You can order your Vaya Tyffyn 600 at Vaya website here. It comes with 1-year warranty and is priced at Rs. 1990.

Disclosure: I was given a complimentary Tyffyn 600 ml. All opinions in this review are honest and my own.

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