Heating Instructions for the Golden Menu

Nutritional Information

per person
Energy 820KCal
Fat 48gm
of which saturates 3.5gm
Carbohydrates 118gm
of which sugars 21gms
Protein 23gms
Sodium 1950mg
Fibre 24gm

KACHUMBER Sweetcorn, Kala Chana tinned drained, Broccoli, Cheery tomato, Pomegranate Molasses, Red onion diced5mm, Oil, Lemon juice, Walnuts whole, Red Chilli sliced 3mm, Salt, Pul Biber [Red pepper flakes], Sugar Caster, Kashmiri red chilli powder, Amchoor Powder, Black Pepper

ULLARITHITHU Aubergine, Onion, Water, Oil, Shallot Sliced 3mm, Tomato, Onions, Salt, Black pepper whole, Coriander, CASHEW pieces, Coriander Seed, Kashmiri red chilli powder, Fennel seeds whole, Black Cardamom whole, Red chilli whole, Cumin seeds, Turmeric, Curry leaves, Kalpasi, cloves whole, Cinnamon sticks, Green Cardamom, Bay leaf

SAMBHAR Red Lentils, Cheery tomato, Shallot Sliced 3mm, Oil, Tomato, Tamarind Paste [Tamarind Pulp, Water], Sambhar powder [Coriander, Chilli Red, Cumin, Turmeric, Lentil (Pigeon pea/Toor Whole, Fenugreek seeds, Black Gram, Bengal Gram, Black Lentil), Pepper, Dry Ginger, Salt, Curry Leaves, Dried Fenugreek Leaves, Nutmeg, Cardamom, Asafoetida, Mace, Black pepper, cinnamon, cloves, MUSTARD, Tomato, Lemon juice, Garlic, Ginger, Salt, Coriander, Red Chilli sliced, Mustard seeds brown, Cumin seeds, Sugar Caster, Turmeric, Red chilli whole, Curry leaves, Amchoor Powder, Black Salt

RICE Basmati rice, Onion, Oil, Salt, Dill leaves, Curry leaves, Mustard seeds brown, Black pepper whole, Turmeric, Cinnamon sticks
Our ingredients change from time to time, please check before tucking in

Mustard, Cashew

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 two bottom tins, still stacked, onto an oven tray, along side the aubergine curry. The top tin can be eaten cold, however if you'd like it warmed it can go in for half the duration (15-20 minutes)
  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.
  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.