✦ WHY SOCAL TIFFIN ✦ Made the way
Made the way
nani used to make it
SoCal Tiffin started with a simple frustration: good, vegetarian Punjabi food, made fresh every day, is hard to find outside of a home kitchen. Restaurant tiffins are often heavy, repetitive, or made in bulk days ahead. We wanted something different.
Every tiffin is cooked fresh on a rotating two-week menu, so your daal and sabji change through the month instead of repeating the same dishes over and over. Rotis are rolled and cooked fresh, raita is made the same day, and portions are sized — Small, Medium, or Large.
We're based in Chino, CA.