Kerala (Serves 2)

17 / 19 May

Chart a course for the Keralan coastal state, with all its vibrant flavours and colours. Pink beetroot dry fry along with curry leaves and mustard seeds, guides you toward a deep turmeric yellow-infused squash Erriseri. With the wind at your back, you make headway to a fresh, green Dal, flavoured with spinach, dill and coconut.


DRY FRY BEETS: Beetroot, Coconut, Curry Leaf, Mustard Seeds, Red Chilli, Gunpowder (sesame, chana dal, curry leaves, red chilli, coconut, salt), Olive Oil. CURRY: Roasted Pumpkin, Coconut Milk, Spanish Onions Sliced, Ginger, Garlic, Green Chillies, Fresh Tomatoes, Tomato Paste, Coriander Stalks, Mustard Seeds, Cumin Seeds, Curry Leaves, Melon Seeds, Bay Leaves, Turmeric, Red Chilli Powder, Coriander Seeds, Cumin Seeds, Kashmiri Chillies, Desiccated Coconut, Crushed Black Pepper, Sugar, Lemon Juice, Oil. DAL: Moong Dal, Cooking Spinach, Onion Sliced, Green Chillies, Ginger, Garlic, Oil, Coriander Stalks, Chopped Tomatoes, Cumin Seeds, Turmeric, Garam Masala, Red Chillies, Nigella seeds, Desiccated coconut, Crushed Black Pepper, Mustard Seeds, Curry Leaves, Sugar, Lemon Juice. RICE: Matta Red Rice, Water, Salt.

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


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.

  • Gluten
  • Lactose
  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Lupin
  • Moluscs
  • Mustard
  • Nuts
  • Peanuts
  • Sesame
  • Soya
  • Sulphates