Delhi-inspired Menu Heating Instructions

COOKING TIME: 40 minutes



Aloo Tikki:
Vegetable Oil, Kale, Tamarind, Chickpeas, Brown Sugar, Dates, Chaat Masala, Potatoes, Onions, Peas, Salt, Chilli Powder, Gram Flour, Corn flour, Coriander, Cumin Seeds. 

Tofu Makhini:
Oil, Spanish Onions, Ginger, Garlic, Green Chillies, Fresh Tomatoes, Chopped Tomatoes, Tomato Puree, Coriander Stalks, Coconut Milk, Turmeric, Red Chilli Powder, Amchoor Powder, Black Salt, Melon Seeds, Coriander Seeds, Cumin Seeds, Cardamom, Black Cardamom, Sugar, Lemon Juice, Salt, Water, Tofu (soy), Peas, Crispy (GF) Onions, Chopped Coriander. 

Cumin Dal:
Moong Dal, Oil, Spanish Onions, Cumin Seeds, Mustard Seeds, Curry Leaves, Ginger, Coriander Stalks, Garlic, Fresh Tomatoes, Chopped Tomatoes, Tomato Puree, Turmeric, Coriander Seeds, Kastoori Methi, Garam Masala, Green Chillies, Kashmiri Red Chillies, Sugar, Lemon Juice, Pickled Onions (sulphates), Nigella Seeds. 

Rice, Water, Salt.

Our ingredients change slightly from time to time, so please always check before tucking into your dabba.



  1. Turn your oven to 180C and wait for it to heat up.
  2. On an oven tray, place the tin of rice, with the tin of curry sitting on top and the tin of dal. Heat for 25 minutes.
  3. After 25 minutes, place the top tin (the tikki), without the lid also on the oven tray. Stir the dal and curry and pop back in the oven for another 10 minutes or until piping hot.
  4. Pour the tamarind dressing over the tikki before serving and enjoy.


Please careful when dishing up from the hot tins!