Pakistan-Inspired Menu Information

Nutritional Information

per person
Energy 794 kcal
Fat 40g
of which saturates 9.4g
Carbohydrates 96g
of which sugars 9.2g
Protein 19g
Sodium 1671mg
Fibre 13g


Gajar methi: New RM- Carrotsdiced 10mm, Spring Greens, Oil, Garlic, Ginger, Green chillies, Lemon juice, Sugar Caster, Coriander, Cumin seeds, Kashmiri red chilli powder, Descicated coconut, Tumeric, Garam Masala, Pul Biber, Methi Leaves, Vegeset [Carrageenan, Sodium citrate, Potassium chloride], Black Pepper, Black Salt

Cauliflower Khorma: Cauliflower florets, Onion, Water, Coconut Milk [Coconut Extract (70%), Water, Emulsifier (E435).], Oil, Cashew pieces, Coconut Cream Block, Garlic, Ginger, Flora, Cream [Lentil protein preparation (water, 1.1% lentil flour), coconut fat, rapeseed oil, sugar, modified corn starch, emulsifiers (sunflower lecithin, sugar esters of fatty acids, mono-and diglycerides of fatty acids), stabilisers (guar gum, locust bean gum), natural flavouring, salt, colour (beta-carotene).], Sultana [Sultanas, Sunflower Oil], Coriander Seed whole, Onion seeds, Spring onion, Coconut flakes, Salt, Coriander, Kashmiri red chilli powder, Turmeric, Garam Masala, Fennel seeds whole, Cumin seeds, GREEN CARDAMOM, Mace whole, Black Cardamom whole, Black pepper whole, Bay leaf, Cinnamon sticks

Dal Bukhara: Water, Onion, urid black dal, Tomato [Plum tomatoes, tomato juice, acidity regulator (citric acid).], Tomatoes diced 15mm, Oil, Tomato Puree, Garlic, Ginger, Green chillies, Salt, Black Salt, Kashmiri red chilli powder, Coriander, Tumeric, Methi Leaves, Cumin Seed, Coriander, Garam Masala, Pul Biber

Jeera Rice: Water, Basmati Rice, Oil, Salt, Cumin seeds

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

Tree Nuts (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 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 20-30 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 2-3 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.