COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Coconut Greens
Smoked Aubergine Bharta
Cauliflower Kofte & Hyderabadi Curry
Pilau Rice

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

COOKING INSTRUCTIONS - OVEN HEATING:

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Aloo, Gobi & Peas:
Turmeric, Cauliflower, New Potatoes, Tomatoes, Olive Oil, Cumin, Peas, Mint 

Saag Tofu:
Spinach, Coconut Milk, 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). 

Pindi Chole:
Brown Onion, Cumin Seeds, Black Cardamom, Bay Leaves, Cloves, Garlic Paste, Ginger Paste, Kashmiri Red Chilli Powder, Green Chilli, Tomato, Tomato Paste, Amchoor Powder, Chole Masala Powder, Chickpeas, Tea Bags, Salt, Oil, Water, Fresh Ginger, Chopped Mint.

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, Gobi & Peas) 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 Pindi Chole occasionally throughout the cooking process (for an even heat) and be careful when dishing up from the hot tins!

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 (OVEN HEATING):

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!

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Green Bean & Potato Subzi:
New Potatoes, Green Beans, Peas, Olive Oil, Lemon Juice, Cumin, Turmeric, Salt, Mustard seeds, Red Chillies, Coriander.

Cauliflower Qorma:
Spanish Onions, Oil, Ginger, Garlic, Green Chillies, Lemon Juice, Cashew Nuts, Melon Seeds, Coriander Stalks, Fresh Tomatoes, Coconut Milk, Turmeric, Red Chilli Powder, Sugar, Golden Raisins, Ground Coriander, Ground Cumin, Kasoori Methi, Mace, Cardamom Green, Cardamom Black, Bay Leaf, Amchoor Powder, Garam Masala, Salt, Turmeric-Roasted Cauliflower, Spring Onions, Nigella Seeds, Toasted Coconut. 

Bukhara Dal:
Whole Urid Dal, Spanish Onions, Garlic, Ginger, Chopped Tomatoes, Fresh Tomatoes, Tomato Paste, Oil, Green Chillies, Coriander Stalks, Turmeric, Red Chilli Powder, Kashmiri Chillies, Coriander, Cumin Seeds, Garam Masala, Sugar, Lemon Juice, Kasuri Methi, Black Cardamom, Black Salt, Pickled Onions (sulphates), Chopped Coriander. 

Rice: Cumin, Basmati 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 (Green Bean & Potato Subzi) 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!

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

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:
Rice, Water, Salt.

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

COOKING INSTRUCTIONS:

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. 

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!

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Greens Goma Shoga: Green beans, tender stem broccoli, spring greens, ginger, sesame, sesame oil, apple juice, garlic, salt, vinegar (sulphates), soy sauce (wheat), spices, mustard, red pepper, lime, flavour enhancer.

Nasu Dengaku: Aubergine, shiro miso (soy), mirin, sake, chives, vegetable oil, sesame

Squash Kare: Squash, Edamame (soy), Onion, Garlic, Ginger, Oil, Madras curry powder (contains spices and mustard), wheat flour, Coconut milk, Sugar, Soy sauce (wheat), spring onion, chilli.

Bottom tin: Rice, rice vinegar, chilli, seaweed, poppy seeds, orange peel.

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

COOKING INSTRUCTIONS:

The top tin, (Greens Goma-Shoga) is best enjoyed cold or at room temperature, so please remove this before heating the rest of your meal. The Nasu Dengaku (Miso Aubergine) can be enjoyed either cold or or heated for 15 minutes. Stir the aubergine gently so the miso envelopes the aubergine. 

OVEN HEATING:

Our recommended heating method is the oven at 180c until piping hot (usually around 30-40 minutes). 

Use the lid of the dabba to put on top of the curry to avoid it crisping up. The curry can be stacked on top of the aubergine and the rice in the oven - 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 occasionally throughout the cooking process (for an even heat) and be careful when dishing up from the hot tins!

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Jackfruit Kottu Roti:
Cabbage, Jackfruit, Roti (Gluten), Carrots, Fennel, Mustard Seeds, Tamarind, Curry Leaf, Garlic, Olive Oil, Red chilli, Coriander. 

Aubergine Pol Curry:
Onions, Tomatoes, Tomato Paste, Fresh Tomatoes, Coconut Milk, Oil, Mustard Seeds, Cumin Seeds, Coriander Stalks, Curry Leaves, Kastoori Methi, Ginger, Garlic, Green Chillies, Coriander Stalks, Methi Seeds, Cloves, Cardamom, Cinnamon Sticks, Garam Masala, Red Chilli Powder, Turmeric, Sugar, Lemon Juice, Tamarind, Masala-Roasted Aubergine, Toasted Coconut, Gunpowder (sesame), Chopped Coriander.

Beetroot Parippu:
Moong Dal, Ginger, Garlic, Red Chillies, Spanish Onions, Tomato Paste, Coriander Stalks, Mustard Seeds, Cumin Seeds, Curry Leaves, Turmeric, Red Chilli Powder, Garam Masala, Cooked Beetroot, Lemon Juice.

Rice:
Rice, Water, Salt.

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

COOKING INSTRUCTIONS:

Best enjoyed heated, the top tin (Jackfruit kottu roti) should be heated along with the rest of your dabba (but can also be enjoyed cold).  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!

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Makai Ki Subzi
Corn, onion, red peppers, chilli, coriander, spring onion, spinach, tumeric, cumin, coriander, chilli powder, garam masala, chaat masala, lemon juice, vegetable oil, salt. 

Alloo aur Mirch ka Salan
Ginger, onions, garlic, coriander, fennel, green chilli, coriander seeds, melon seeds, potato, black pepper, chilli powder, tumeric, peanuts, tamarind, Turkish peppers, coconut milk, dill, pomegranate, curry leaves, fenugreek seeds, sugar, vegetable oil, cardamom, cloves. 

Khatti Dal: 
Vegetable oil, curry leaves, ginger, garlic, coriander, tomatoes, salt, mustard seeds, cumin seeds, green chilli, tumeric, garam masala, onion, toor dal, Kashmiri chilli powder, red chilli, tamarind, sugar, moong dal. 

Jeera Rice:
Cumin, Basmati 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 ( Makai Ki Subzi) 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!

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Gobi Manchurian: Oil / ginger/ garlic/ green chilli/ CELERY/ spring onions/ SOY/ ketchup/ vinegar/ pepper/ salt/ cornflour

Schezwan-Style Green Bean & Omnipork Stir Fry: Beans/ OMNIOPORK/ dry chilli/ PEANUTS/ schezwan pepper/ onion/ ginger/ garlic/ CELERY/ SOY/ SESAME/ cornflour

Tofu with Ginger & Black Bean Sauce: BLACK BEANS/ ginger/ garlic/ CELERY/ green chilli/ SOY/ spring onion/ cornflour/ salt/ sugar/ vinegar/ pepper

Rice: Rice, Water, Garlic, Oil, Salt. 

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

COOKING INSTRUCTIONS.

OVEN HEATING:

Top Tin: We love our Gobi Manchurian crisped up, if you do too, don't heat it with the lid on but steamed is just as delicious so leave the lid on if you prefer it that way :)

To ensure your breads don't crisp up, we recommend just 2 minutes in the 180c oven. They can both be enjoyed as they are, but they’re even better when warmed through.

We recommend at least 10 minutes in the 180c oven to ensure they are crisp and piping hot.