Whenever I desire a good, simple and cheap South Indian tiffin, I head over to Aryaas in Karama. While the area may seem a far cry from Dubai’s glistening skyscrapers, Aryaas’ Mini Tiffin always draws me for my lunchtime cravings.
Traditionally, tiffin refers to a light breakfast in South India. Over the course of the British rule in India, tiffin came to symbolize a light meal during the afternoon tea. Today, tiffin is synonymous with luncheons as well as packed school and work lunchboxes.
Seen featured here on my plate:
- Mini Idlis: Steamed rice cakes made of fermented black lentils and rice.
- Mini Dosa: A type of crepe made of fermented rice and black gram.
- Vada (hidden under Dosa): A kind of fried doughnut made of legumes.
- Rava Upma: A thick porridge made of vegetables and dry roasted semolina.
- Saffron Sooji: A sweet made of semolina and ghee (clarified butter).
- Three Chutneys: Tomato, Coriander and Coconut.
- Sambar (2 cups): Lentil based vegetable stew in a tamarind broth