A Bradford restaurateur is celebrating a major milestone in his mission to tackle plastic waste, after selling the 500th reusable tiffin tin to takeaway customers.
Harry Khinda, owner of The Crafty Indian on Bradford Road in Shipley, formerly known as the Michelin Guide-listed Zaara’s, introduced reusable steel tiffin’s in 2020 as an alternative to plastic takeaway containers. Since then, he estimates the move has stopped more than 100,000 plastic boxes and bags ending up in landfill.
“Before the tiffins, we would use upwards of 20,000 plastic containers and bags every year for takeaway orders,” Harry explained. “Now, the vast majority of our regulars own their own tiffin’s and bring them along whenever they collect food. They’re not just good for the environment, they also keep the food much warmer on the journey home.”
The idea was inspired by Harry’s father, Gian Singh, who brought his own steel tiffin from the Punjab when the family moved to the UK in the 1960s. He used it every day to carry his lunch to work at a piston manufacturer in Bradford. Harry believes the original container is still tucked away in a kitchen cupboard at the family home.
Image: The Crafty Indian
Tiffins – tiered steel lunchboxes designed to carry hot or cold food, remain hugely popular in India, where they are still widely used for work and school lunches. Their practicality has now found a new audience in Yorkshire.
The 500th tiffin went to Josephine Booth, who praised its convenience: “They look great, they keep your food piping hot, all the way back to Otley in my case and they’re helping to reduce plastic waste. It’s a brilliant idea.”
Matt Thompson, who along with his partner Claire Wallis bought the 501st and 502nd tiffin’s on the same night, said the concept had added to his first experience of the restaurant. “The food’s fantastic, the craft beer selection makes a nice change from the usual Kingfisher or Cobra, and I couldn’t leave without picking up a tiffin. I’ll definitely be bringing it with me after Bradford City games.”
Each tiffin costs £18, but Harry offers customers a 10 per cent discount on every takeaway order when they use one.
“If you do the maths, it only takes about ten £20 orders before the discount pays for the tin,” he said. “It’s a win-win for everyone: customers save money, the environment benefits, and for us they’ve become a real talking point. We’ve even sold tiffins after people spotted them in friends’ kitchens.”
Harry’s journey in hospitality began in 2007 when his family opened Zaara’s, a traditional Indian restaurant that quickly built a reputation for quality. It earned a coveted place in the Michelin Guide for six consecutive years between 2010 and 2016.
But sensing a shift in the market, Harry decided in 2019 to relaunch with a fresh concept. The result was The Crafty Indian, a vibrant Indian street food and craft beer restaurant that has since become a destination in its own right.
“The menu’s smaller than at a traditional Indian restaurant, and some dishes may be less familiar,” Harry explained. “But once people try them, they don’t forget them. Every regular has a favourite – and usually they’ve worked their way through the whole menu several times over.”
The tiffin initiative has cemented The Crafty Indian’s reputation for innovation and sustainability. At a time when hospitality faces increasing pressure to cut down on single-use plastics, Harry’s approach has shown that small, community-led changes can have a big impact.
By encouraging customers to embrace reusable containers, the restaurant has reduced waste, sparked conversations around sustainability, and created a unique selling point that goes far beyond food.
“It’s about more than just saving plastic,” said Harry. “It’s about creating habits that stick – just like my dad using his tiffin every day. If we can combine tradition, sustainability, and great food, then we’re really doing something special for our community.”
