Punjab-inspired Menu Heating Instructions

COOKING TIME: 40 minutes



Aloo, Gobi & Peas:
Turmeric, Cauliflower, New Potatoes, Tomatoes, Olive Oil, Cumin, Peas, Mint 

Saag Tofu:
Spinach, Coconut Milk, Spanish Onions, Ginger, Garlic, Green Chillies, Fresh Tomatoes, Chopped Tomatoes, Tomato Puree, Coriander Stalks, Coconut Milk, Turmeric, Red Chilli Powder, Amchoor Powder, Black Salt, Melon Seeds, Coriander Seeds, Cumin Seeds, Cardamom, Black Cardamom, Sugar, Lemon Juice, Salt, Water, Tofu (soy)

Pindi Chole:
Brown Onion, Cumin Seeds, Black Cardamom, Bay Leaves, Cloves, Garlic Paste, Ginger Paste, Kashmiri Red Chilli Powder, Green Chilli, Tomato, Tomato Paste, Amchoor Powder, Chole Masala Powder, Chickpeas, Tea Bags, Salt, Oil, Water, Fresh Ginger, Chopped Mint.

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 (Aloo, Gobi & Peas) 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 Pindi Chole occasionally throughout the cooking process (for an even heat) and be careful when dishing up from the hot tins!