Kolkata-Inspired Menu Information

Nutritional Information

per person
Energy 632 kcal
Fat 31g
of which saturates 6.7g
Carbohydrates 74g
of which sugars 21g
Protein 15g
Sodium 2730mg
Fibre 19g

Courgette & Carrot Achari: Courgette, Onion, white cabbage, Carrots, Mixed pickle paste [Mango, Lime, Carrot, Green Chilli], Rapeseed Oil, Salt, Acetic Acid, Spices, Fennel Seed, MUSTARD powder, Cracked MUSTARD Seed, Ajwain Seed, Fenugreek Seed, Cumin Seed, Black Kalonji Seed.], MUSTARD oil, Green chillies, Oil, Salt, Garlic, Sugar, Ginger, Red Chilli, Turmeric, Panch Phoron, Vegeset [Carrageenan, Sodium citrate, Potassium chloride], Asafoetida, Kashmiri red chilli powder. 

Cholar Dal: Chana Dal, Ginger, Coconut flakes, Flora, vegan butter, unsalted [Plant oils (sunflower, rapeseed in varying proportions), coconut oil, water, faba bean preparation, emulsifier (sunflower lecithin), natural flavouring, colour (carotenes)], Sultana [Sultanas, Sunflower Oil], MUSTARD oil, Lemon juice, Salt, Sugar Caster, Green chillies, CASHEW pieces, Panch Phoron, Turmeric, Cumin Seed, Coriander, Fennel ground, Green cardamom, Clove

Pumpkin Chokka: Squash, Kala Chana, Coconut Milk, Ginger, MUSTARD oil, Oil, Garlic, Coriander, Salt, Green chillies, Coriander, Turmeric, Panch Phoron, Asafoetida, Sugar Caster, Soft Dark Brown Sugar, Fennel seeds whole, Coriander Seed whole, Cumin seeds, Kashmiri red chilli powder, Chilli Flakes, Cinnamon, Bay leaf, cloves whole

Tomato Rice: Vegetable Oil, MUSTARD seeds, Red Onion, Green Chilli, Ginger puree, Tomatoes, Salt, Sugar, Cinnamon, Clove, Green cardamom, Turmeric, Flora (Sunflower, Rapeseed oils, Coconut Oil, FABA Bean Preparation, Sunflower Lecithin Emulsifier, Natural Flavouring, Carotenes Colour), Long grain rice, Water. Garnish: Toasted PEANUTS

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

Peanuts, Cashews (Tree Nuts), 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 30-40 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 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.