The Bay Area’s tiffin wallas, according to The New York Times:
In Mumbai, formerly Bombay, the tiffin, or lunch, is prepared by the wife, mother or servant of the intended. In the United States, because of little time (and a lack of a domestic staff), many of these lunches are prepared by outsiders, but the underlying principle is the same.
With the spread of these services, Punjabis can have their saag paneer and meat curries; Gujaratis can have their dal, bhat (rice), shak (vegetables) and rotis (flatbreads); and south Indians their rasam (tomato-based curry). And as demand for home-cooked food on the job has increased, so has the number of outlets providing tiffins.
Annadaata, which began as a homespun operation in 2002, has morphed into a business with several delivery people distributing meals each weekday across San Francisco. Kavita Srivathsan, 29, the chief executive of Annadaata, got her start by cooking meals for her new husband and his friends.