Goa-inspired Menu Heating Instructions

COOKING TIME: 40 minutes



Aubergine Rechardo:
Baby Aubergines, Garlic, Vinegar (sulphates), Red Chilli, Cinnamon, Salt, Sugar, Tamarind, Gunpowder (sesame, curry leaves, red chilli, chana dal, salt), coriander. 

Goan Tofu Curry:
Sliced Spring Onions, Oil, Spanish Onions, Ginger, Garlic, Red Chillies, Fresh Tomatoes, Chopped Tomatoes, Tomato Paste, Coriander Stalks, Coconut Milk, Turmeric, Mustard Seeds, Cumin Seeds, Curry Leaves, Garam Masala, Bay Leaves, Methi Seeds, Crushed Black Pepper, Kashmiri Chillies, Lemon Juice, Roasted Coconut. 

Amti Dal:
Mustard, Cumin, Curry Leaves, Green Chilli , Turmeric, Goda Masala, Coriander, Sesame, Dry Coconut, Cumin Seeds, Turmeric, Kashmiri Red Chilli Powder, Coconut (Grated), Salt, Water, Coriander Leaves, Moong Lentils. 

Rice, Water, Salt.

Our ingredients change from time to time, so please always check before eating.


Best enjoyed heated, the top tin (Aubergine Rechardo) 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. 


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!