Goa-Inspired Menu Information

Nutritional Information

per person
Energy 887 kcal
Fat 51g
of which saturates 11g
Carbohydrates 85g
of which sugars 8.4g
Protein 20g
Sodium 2.6g
Fibre 8.4g

Aubergine Xacuti: Aubergine, Onion, Water, Tomato [Plum tomatoes, tomato juice, acidity regulator (citric acid).], Oil, Coconut Milk [Coconut Extract (70%), Water, Emulsifier (E435).], Desciccated coconut, Red Chilli, Garlic, Ginger, Apple Cider Vinegar, Salt, Vegetable stock [Concentrated vegetables (32%) (partially rehydrated leek, carrot, onion, parsnip, pumpkin, mushroom), yeast extract, potato maltodextrin, maize glucose syrup solids, salt, sugar, sunflower oil.], Coriander Seed whole, Coriander, Garam Masala, Coriander, Black pepper whole, Fennel seeds whole, Cumin seeds, Kashmiri red chilli powder, Tumeric, Black Pepper, cloves whole, Red chilli whole, green cardamom

Goan Tofu Curry: Water, Tofu [Water, Soybeans, E516], Onion, Tomato [Plum tomatoes, tomato juice, acidity regulator (citric acid).], Coconut Milk [Coconut Extract (70%), Water, Emulsifier (E435).], Oil, Garlic, Ginger, Descicated coconut, Tomato Puree, Salt, Sugar Caster, Tamarind Paste [Tamarind Pulp, Water], Ginger chopped, garlic chopped, Coriander, Fried Onions [Onions (75%), Sunflower oil, Cornstarch, Salt], Chilli Flakes, Kashmiri red chilli powder, Coriander Seed whole, Mustard seeds brown, Cumin seeds, Curry leaves, Red chilli whole, Garam Masala, Coriander, Black pepper whole, cloves whole, Tumeric, Fenugreek Seeds

Amti Dal: Water, Onion, Toor Dal, Tomato [Plum tomatoes, tomato juice, acidity regulator (citric acid).], Moong dal, Oil, chopped tomat, Garlic, Ginger, Tomato Puree, Green chillies, Salt, Tamarind Paste [Tamarind Pulp, Water], Coconut Chips, Onion seeds, Spring onion, Coriander, Cumin Seed, Tumeric, Mustard seeds brown, Cumin seeds, Curry leaves, Kashmiri red chilli powder, Red chilli whole, Fenugreek Seeds, Cinnamon sticks

Red Rice: Water, Shankar Red Rice, Oil, Salt

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

Soy
Mustard

Please be aware that all meals are cooked in the same kitchen so may contain traces of ALL allergens. Please get in touch if you need further information about specific allergens in any of our dishes.

Serves: 2

Oven heating (recommended)

  1. Preheat oven to 180°C (160°C fan) / Gas Mark 4.
  2. Unclip the dabba and remove the lid.
  3. Place the top two tins, still stacked, onto an oven tray, along side the (still stacked) bottom two tins.
  4. Cover both stacks loosely with foil to prevent drying.
  5. Place dishes in the oven and heat for 20-30 minutes, or until piping hot. Stir halfway through for even heating.
  6. Check the temperature before serving—food should be steaming hot throughout.

Microwave Heating (Quick & Convenient)

  1. Transfer portions of all dishes into microwave-safe bowls.
  2. Cover the dishes with a microwave-safe lid or plate to prevent drying out.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for an extra minute if needed—food should be piping hot throughout.

Tip: For best results, stir curries before serving to redistribute heat evenly.