How coronavirus is making the food world take packaging seriously

Watching a Tibb’s Frankie being made is a multisensory experience. First the clanging of the metal spatula on the tawa as the roti is grilled. Then the sharp aroma of raw onions and masala sprinkled on before the filling is spooned over, rolled up and grilled again. You feel the heat through the packaging when it is handed over, which raises a dilemma: wait till it cools, or bite now to taste the hot spicy juices even at the risk of burning your