Indochinese cuisine is the delicious love child born from a culinary mixtape, merging Chinese cooking techniques with an Indian twist. Born in the heart of Kolkata, India, during the early 20th century, this fusion cuisine is one of our absolute favourites and our interpretation kicks off with a tangy Gobi Manchurian, perhaps the most classic of all Indochinese dishes. Next up is a moreish Schezwan-style Green Bean and Omnipork Stir Fry, followed by a fried Tofu dish with a Ginger & Black Bean Sauce all accompanied by a fragrant Burnt Garlic Rice.

This fusion feast will take your taste buds on an unforgettable journey through Asia's rich culinary heritage - it's a delightful tale of cultural exchange that we know you're going to love!   

Ingredients

Gobi Manchurian: Oil / ginger/ garlic/ green chilli/ CELERY/ spring onions/ SOY/ ketchup/ vinegar/ pepper/ salt/ cornflour. Schezwan-style Green Bean and Omnipork Stir Fry: beans/ OMNI/ dry chilli/ PEANUTS/ schezwan pepper/ onion/ ginger/ garlic/ CELERY/ SOY/ SESAME/ cornflour Tofu black beans: BLACK BEANS/ ginger/ garlic/ CELERY/ green chilli/ SOY/ spring onion/ cornflour/ salt/ sugar/ vinegar/ pepper Rice: Jasmine, sticky, garlic oil

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