Pakistan-inspired Menu Heating Instructions

COOKING TIME: 40 minutes



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.



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. 


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!