Delhi-inspired Menu Heating Instructions
COOKING TIME: 35-45 minutes
SERVES: 2
IN YOUR DABBA:
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:
Rice, Water, Salt.
Our ingredients change slightly from time to time, so please always check before tucking into your dabba.
COOKING INSTRUCTIONS (OVEN HEATING):
- Preheat the oven to 180°C (fan-assisted).
- Place the tin of rice on an oven tray, with the tin of curry sitting on top, and the tin of dal next to it. Keep the lids on at this stage to retain moisture.
- Heat for 25 minutes.
- After 25 minutes:
- Remove the top tin (the tikki), take the lid off, and place it directly on the oven tray.
- Stir the dal and curry, then return all tins to the oven.
- Heat for a further 10–20 minutes, or until everything is piping hot.
- Just before serving, pour the tamarind dressing over the tikki for that final burst of flavor.
Please be careful when dishing up, as the tins and contents will be very hot!