Sree’s Tiffin feeds a community of cravings
Of all the common sicknesses Rice undergraduate students face, none is more widespread than homesickness. Trisha Rangi said she understands what it’s like to miss things that feel like home, and she decided to do something about it.
“I would just really miss my own home-cooked food, and I would call my mom,” said Rangi, a Duncan College junior. “Then my friends caught on — they were like, ‘Could your mom bring me food?’”
Last spring, Rangi and her mother started developing Sree’s Tiffin: a made-to-order vegetarian food service offering South Indian meals at an affordable price.
Rangi manages the ordering logistics and marketing of the business, while her mother cooks and delivers meals to Rice students. Rangi said her mother, who declined to comment for this article, prefers to stay out of the spotlight.
“She’s more of the person behind the scenes,” Rangi said. “That’s how she wants to be known.”
The student-run business fully launched at the beginning of fall 2025. Though Sree’s Tiffin is still in early stages, Rangi said she and her mother hope to expand both the menu and accessibility once the business gains traction.
“We’re working on rebranding our Google Form,” Rangi said. “We realized it can be overwhelming. We also plan to grow the menu based on what sells right now and getting customer feedback.”
Before opening the business to the Rice student body, Sree’s Tiffin took orders from Rangi’s close friends eager to give their dishes a try.
“I ordered from Sree’s Tiffin this past spring for a dinner event with my friends,” said Keesha Gondipalli, a Duncan College senior. “I really wanted to let my friends try a couple of my cultural dishes.”
The delivery process takes place in stages throughout the week. Orders can be placed between Wednesday night and Sunday morning, and are delivered Sunday afternoon. Rangi said they also do quick access orders.
“We understand that sometimes you’re just craving home-cooked food,” Rangi said. “That’s something we’re willing to do on the same day.”
Meals from Sree’s Tiffin are designed to be approachable for all spice levels, with an eye toward future vegan and gluten-free options.
“I personally can’t handle spices,” Rangi said. “My mom makes everything very mild — but there’s still plenty of seasoning, don’t worry.”
Ramya Viswanathan, a junior from Martel College, said she first tried Rangi’s mother’s cooking in fall 2024 and was instantly taken back to the dinnertime din of her own family’s kitchen.
“The food was really authentic,” said Ramya Viswanathan, a Martel College junior. “It’s not like food from a restaurant, where it’s good, but not what you’re used to … It really tasted and reminded me of home.”
Now that Sree’s Tiffin has broadened its scope of customers to beyond friends and family, Rangi said she hopes to maintain a community focus rather than just making money.
“What makes us different is we’re not a restaurant,” Rangi said. “Our goal isn’t for profit, our goal is for students.”
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