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.

HEATING INSTRUCTIONS:

Your DabbaDrop meal is best enjoyed heated! Follow these steps to make sure your food is warmed perfectly.

Top Tin Alert!
The top tin (Aubergine Rechardo) can be heated along with the rest of your dabba. Remember to remove the lid before heating, as it might expand and become tricky to handle. For best results, cover the top tin by placing the lid upside-down on the dish while cooking.

OVEN HEATING (Recommended Method):

• Preheat your oven to 180°C.
• Place all dishes on a tray, stacking the curry tin on top of the rice tin (this keeps the rice from crisping). The aubergine and dal tins should sit next to the stack.
• Heat for around 30-40 minutes, or until piping hot.
• Stir the curry and dal occasionally to ensure even heating.

Pro tip: Be extra cautious when dishing up from those hot tins!

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Courgette & Carrot Achari
Cholar Dal
Pumpkin Chokka
Tomato Rice

COOKING INSTRUCTIONS (OVEN HEATING - RECOMMENDED):

1. Preheat the oven to 180°C (fan-assisted).
2. Place the tin of Jasmine Rice on an oven tray, with the tin of Celeriac + Red Pepper Penang Curry sitting on top, and the tins of Sweet Chilli Broccoli + Green Beans and Tofu Pad Krapow next to them. Keep the lids on at this stage to retain moisture.
3. Heat all tins for 25 minutes.

After 25 minutes:

1. Remove the tin of Sweet Chilli Broccoli + Green Beans, take the lid off, and place it directly on the oven tray.
2. Stir the Penang Curry and Tofu Pad Krapow, then return all tins (except the broccoli) to the oven.
3. Heat for a further 10–15 minutes, or until everything is steaming hot and ready to serve.

Serving Tip:
Toss the Sweet Chilli Broccoli + Green Beans with the bang bang sauce just before serving for maximum flavor.

Please take care when handling the tins and their contents, as they will be very hot!

COOKING TIME: 35-45 minutes

SERVES: 2

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

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:

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 INSTRUCTIONS (OVEN HEATING - RECOMMENDED):

1. Preheat the oven to 180°C (fan-assisted).
2. Remove the container of Ssamjang dressing from the stir fry. 
3. Place the tin of rice on an oven tray, with the tin of kimchi stew sitting on top, and the tins of tteokbokki and stir-fry next to them. 
4. Heat all tins for 25 minutes.

After 25 minutes:

1. Stir the tteokbokki and kimchi stew, then return all tins (except the stir-fry) to the oven.
2. Heat for a further 10–15 minutes, or until everything is piping hot.
3. Dress the stir-fry with the Ssamjang dressing before serving.

Please take care when handling the tins and their contents, as they will be very hot!

COOKING TIME: 35-45 minutes

SERVES: 2

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

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):

1. Preheat the oven to 180°C (fan-assisted).
2. 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.
3. Heat for 25 minutes.
4. 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.
5. Heat for a further 10–20 minutes, or until everything is piping hot.
6. 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!

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: 30 minutes

SERVES: 2

IN YOUR DABBA:

Broccoli Thoran
Gunpowder Squash
Banana Blossom Moilee Curry
Coconut Rice

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Courgette & Carrot Achari
Cholar Dal
Pumpkin Chokka
Tomato Rice

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.