What is SMB’s Tiffins?
SMB’s Tiffins started in July 2024 and was created by our founder, Sudha Seetharaman. An artist, dancer, educator, and businesswoman, Sudha has always been passionate about connecting her communities, whether that be through performance, her school, or most recently, food!
Sudha was born in Chennai and raised in Gujarat, and loves exploring and fusing North and South Indian cuisine. Her love of cooking and feeding her loved ones inspired her to create SMB’s Tiffins to give the community delicious, balanced meals that give them the comfort of her home.
For every plate purchased, a portion goes to a non-profit organization in Tamil Nadu that helps feed the homeless elderly and disabled people.
Quick Facts about our Tiffins!
Our Tiffin Service includes five elements: a rice dish, a cold salad, a cooked vegetable (subji), a main dish (such as roti, idlis, uttapam, and others), and a lentil soup (sambar/dahl).
All of our lunch boxes are eco-friendly and biodegradable.
Most of the produce used in our cooking is organic.
All of our veggies are sourced from local markets in NYC’s neighborhoods, including Brooklyn and Queens.
Our food is cooked in sesame, peanut, vegetable, or olive oil, but we minimize the amount used to keep our food as healthy and fresh as possible.
Our Indian salads include finely chopped vegetables tempered with mustard seeds, green chiles, and Asafoetida and turmeric to aid digestion.
Our Fulka Rotis are made fresh every day with whole wheat flour.
All plates are vegetarian and/or vegan, and can always be accommodated for gluten-free clients or anyone with allergies.
We offer catering for any of our menu items!
Sudha’s Story
As an immigrant from India, Sudha began her career as a dancer in NYC, founding Trilok Fusion Arts in 1996. In 2007, after seeing gaps in the education system her own children were a part of, she started Trilok School. This school was dedicated to teaching children about the world around them, from entrepreneurship to the importance of what they eat every day. Under her leadership, she created an innovative farm-to-table food program where students learned about hydroponic and aquaponic farming, raised chickens for fresh eggs, and cultivated produce in two on-site greenhouses, all in the heart of Brooklyn. The fruits of their labor were served in the school’s daily lunches, giving students a direct connection between learning, growing, and eating!
In 2021, Sudha faced a major turning point when she faced a heart attack, which led to multiple organ failure and affected her ability to walk and digest food properly. Through a combination of modern medicine and significant lifestyle changes, she began her recovery journey, though it required her to step away from Trilok School. Despite these challenges, Sudha’s passion for nourishing her community only grew stronger. She turned her focus to understanding food as both healing for the body and for the community. Channeling her own life experiences into the meals, Sudha has brought her motto “Eat well, live well!” to life with her tiffins.
Each dish Sudha creates is thoughtfully balanced, encompassing all major food groups. Her meals emphasize high-quality protein and fiber, with half the plate devoted to vibrant vegetables (raw and cooked) and a healthy starch to provide energy. Through her cooking, Sudha continues to nurture others with the same care and purpose that defined her professional and personal journey.
Michelle’s Story
Michelle Charles is an employee of SMB’s Tiffins. He is currently a student at Manhattan College, and helps operate the business with Sudha in addition to balancing other work. Michelle has always had a passion for bike mechanics and bike riding, leading to his interest in providing delivery services. Through working alongside Sudha and pursuing his business degree, he’s eager to continue exploring the world of small businesses and developing his business aspirations.
