Delhi-inspired Menu Heating Instructions

COOKING TIME: 40 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:

Best enjoyed heated, the top tin (Aloo Tikki) should be heated along with the rest of your dabba.  Please ensure you remove the lid from the top tin, as this may expand in the oven and become difficult to remove! We recommend covering the food in the top tin while cooking, to do this, place the lid upside-down on the dish. 

OVEN HEATING:

Our recommended heating method is the oven at 180c until piping hot (usually around 30-40 minutes). To avoid any of the dishes crisping up on the surface, we recommend leaving your tiffin stacked as it is when you place it in the oven.

If you don't have the room to do this in your oven, then we recommend stacking the top tin on the curry and the dal tin on the rice, placed onto a roasting tray. This will prevent your rice from getting crispy on top. We also add a few drops of tap water to our rice before cooking, to ensure the moisture stays locked in.

Please remember to stir the curry and the dal occasionally throughout the cooking process (for an even heat) and be careful when dishing up from the hot tins!