Sri Lankan-inspired Menu Heating Instructions
COOKING TIME: 40 minutes
IN YOUR DABBA:
Jackfruit Kottu Roti:
Cabbage, Jackfruit, Roti (Gluten), Carrots, Fennel, Mustard Seeds, Tamarind, Curry Leaf, Garlic, Olive Oil, Red chilli, Coriander.
Aubergine Pol Curry:
Onions, Tomatoes, Tomato Paste, Fresh Tomatoes, Coconut Milk, Oil, Mustard Seeds, Cumin Seeds, Coriander Stalks, Curry Leaves, Kastoori Methi, Ginger, Garlic, Green Chillies, Coriander Stalks, Methi Seeds, Cloves, Cardamom, Cinnamon Sticks, Garam Masala, Red Chilli Powder, Turmeric, Sugar, Lemon Juice, Tamarind, Masala-Roasted Aubergine, Toasted Coconut, Gunpowder (sesame), Chopped Coriander.
Moong Dal, Ginger, Garlic, Red Chillies, Spanish Onions, Tomato Paste, Coriander Stalks, Mustard Seeds, Cumin Seeds, Curry Leaves, Turmeric, Red Chilli Powder, Garam Masala, Cooked Beetroot, Lemon Juice.
Rice, Water, Salt.
Our ingredients change from time to time, so please always check before eating.
Best enjoyed heated, the top tin (Jackfruit kottu roti) should be heated along with the rest of your dabba (but can also be enjoyed cold). 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!