Heating Instructions for A Proper Feast

Nutritional Information

per person
Energy 880KCal
Fat 56gm
of which saturates 9gm
Carbohydrates 101gm
of which sugars 13gms
Protein 23gms
Sodium 1950mg
Fibre 19gm

Aloo Chaat: potato, Sweet potato skin on diced 30mm, Tomato, Water, Tamarind Paste [Tamarind Pulp, Water], Mustard oil, Oil, Lemon juice, Ginger, Coriander, Pmogranate seed, Salt, Sugar Caster, Coriander, Fresh mint, Cumin Seed, Kashmiri red chilli powder, Coriander, Green chillies, Fennel seeds whole, Cumin seeds, Turmeric, Asafoetida, MInt dried, Chilli Flakes, Garlic, Amchoor Powder

Makhani: Tomato, Onion, Mushroom Fable [Mushroom (45%) (Naturally Occurring SULPHITES), Water, Coconut Oil, SOY Protein Isolate, Canola Oil, Tapioca Flour, Gluten Free SOY Sauce, Salt, Yeast Extract, White Pepper, Mushroom Powder, Black Pepper], Coconut Milk Oil, Cavolo Nero, Garlic, Ginger, Green chillies, Lemon juice, Sugar Caster, Almond flakes Kashmiri red chilli powder, Coriander Seed whole, Salt, Methi Leaves, Garam Masala, Tumeric, Cumin Seed, Coriander, Black Cardamom whole, Bay leaf, Cinnamon, cloves whole, CASHEWS, ALMONDS (May contain : Brazil Nut, Cashew Nut, Hazelnut, Macadamia/Queensland Nut, Peanuts, Pecan Nut, Pistachio and Walnut)

Black Dal: Onion, Urid black dal, Tomato, Tomatoes diced, Oil, Tomato Puree, Garlic, Ginger, Green chillies, Salt, Kashmiri red chilli powder, Coriander, Pul Biber [Red pepper flakes], Turmeric, Methi Leaves, Cumin Seed, Coriander, Black Salt, Garam Masala

Jeera Rice: Water, Basmati rice 20kg, Oil, Salt, Cumin seeds

Our ingredients change from time to time, please check before tucking in

Mustard, Cashews, Almonds (Tree Nuts), Soy

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 bottom two tins, still stacked, onto an oven tray, alongside the curry tin. The Top tin is best eaten cold in this weather, if you'd like it warm, please heat along with the rest of the dabba.
  4. Place dishes in the oven and heat for 30-40 minutes, or until piping hot. Stir halfway through for even heating.
  5. 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 or a plate (except the top tin which is best enjoyed cold in this weather)
  2. Cover the dishes with a microwave-safe lid or plate to prevent drying out.
  3. Heat on high for 5-7 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 and greens before serving to redistribute heat evenly.