wallahs here in Tokyo, so I carry my lunchtime tiffin – sorry, bento – to work myself. The zip-up bag is waterproof and insulating, and contains three microwaveable little pots for main dishes and a large thermos-type jar containing little waterproof pots for both rice and soup. In this case, I had basmati rice (filled out with a little chana dahl), tarka dahl, chana dahl (again) gosht and raw tomato/onion salad with plenty of pickled green chillies on the side. I must confess to buying the mutton dish ready-made, but everything else is home-cooked.
Show posts in
Tags2011 Japan Earthquake and Tsunami Astronomy Bleeker's Squid Blog Admin Charcuterie Chiba Cod Cooking Crucian Carp/Mabuna Culture Cutlassfish Cuttlefish Eating out Expat living Fishing Fishing cat Flounder Fly fishing Food Preservation Fukuoka giant trevally Goby Greenling Herabuna Carp Himalayan Golden Mahseer Hirame/halibut Ibaraki ichthyology India Indian Cooking Italian cooking Italy Iwana Iwate Izu Japanese Aji Mackerel Japanese Bamboo Rods Kanagawa Kanazawa Hakkei Kashima Kedgeree littleneck clam Miyagi Nagano Octopus Okinawa Ornithology Pakistani Cooking Philippines Sea Rainbow trout Random Rare & Unusual Foods Red Snapper/Bream Rod Building Sagami Bay Sagamiko Sichuan Cooking Slow Food Spanish Cooking Sri Lanka Sri Lankan cooking Tackle & Gear Taiwan Tall Ships Tanago/Bitterling Thailand Tokyo Bay Toyama Travel Umeboshi Urushi lacquering Videos Wakasagi smelt Whiting Yellowtail