No microwave at work — which Indian lunches actually taste good at room temperature?

I work in an office with no reliable microwave and have tried a bunch of Indian tiffin options — here’s what’s actually held up for me and what hasn’t. What works well cold/room temp - Stuffed parathas (aloo, paneer, gobi): still tasty and forgiving. Skip bringing raita unless you have a cooler. A little pickle on the side lifts it. - Kathi rolls / frankies: wrapped in paratha, they taste fine after 30–60 min and are easy to eat. Avoid watery chutneys inside. - Biryani/pulao: often better than expected at room temp — flavors hold up. Keep gravy separate if it’s a saucy curry. - Lemon rice / tamarind rice / poha / upma: dry-ish rice/semolina dishes that don’t need reheating. - Chana masala, rajma (without rice soaked in it): chickpea/bean dishes are fine cold or at room temp. - Paneer tikka or grilled kebabs: tasty even when not hot. What tends to fail - Dosa/idli/uttapam: get rubbery or soggy quickly. - Anything deep-fried meant to be crispy (pakoras, samosas): loses crunch and gets oily. - Yogurt-heavy dishes and seafood curries in warm weather — they’re more perishable and can turn off. Packaging tricks that helped me - Separate wet and dry components in small jars/comp