It’s common for a tiffin service to describe itself as offering "veg, jain and non-veg" without saying what that actually means in the kitchen — whether the jain plate is simply the veg plate with onion and garlic picked out at the last step, or a genuinely separate preparation from the start. The difference matters more than it sounds, both for what ends up on the plate and for how the kitchen physically has to be run to deliver on the claim.
Veg
The baseline diet type: vegetables, legumes, dairy, grains, with no meat, fish or egg. It carries the widest ingredient range of the three, since nothing beyond animal products is restricted, and it’s the most common default across Indian home cooking and most tiffin services generally.
Jain
No onion, no garlic, no root vegetables of any kind — and the rule here is "none," not "less." This isn’t veg food with two ingredients quietly removed at plating; it changes the flavour foundation of a dish substantially, since onion and garlic form the aromatic base of a large share of everyday Indian cooking, and root vegetables like potato are a common bulk ingredient in many sabzis. A properly run jain kitchen prepares these dishes separately from the start, in separate vessels, rather than pulling onion and garlic out of a shared pot after the fact — cross-contact between a jain preparation and non-jain ingredients defeats the point entirely for anyone observing jain dietary rules strictly, even if visually the removed ingredients are gone from the final plate. Worth knowing as a practical matter: a jain plate is often smaller by weight than the same-priced standard plate, because the bulk that’s removed — onion, potato, other root vegetables — isn’t typically replaced with an equivalent quantity of something else.
Non-veg
Meat, fish or egg added to the underlying pattern, and in a properly run kitchen, cooked and stored using separate equipment from the vegetarian preparations rather than shared pots and surfaces. This matters specifically for anyone keeping strict vegetarian practice who wants genuine confidence that a veg order was never in physical contact with a non-veg one during preparation — a distinction that matters considerably more to some customers than a menu label alone can communicate.
Why "we offer three diet types" is a smaller claim than it sounds
"We offer three diet types" only tells you the menu has three categories on it. "We cook three diet types separately, in separate vessels, with separate storage" is a meaningfully larger operational claim, and only the second version is actually worth something to someone keeping jain practice or strict vegetarianism specifically — the first can be true while the second isn’t, if a kitchen is cutting corners under time pressure. It’s worth asking any tiffin service directly which one they mean, rather than assuming the broader claim from the narrower one.
Every plan on this site lists its full rotation the same way, day by day, with these figures attached to each dish — the menus are readable without signing up.