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Non Veg
Chicken biryani is a majestic and aromatic dish that epitomizes the magnificence of Indian cuisine. This one-pot wonder is a harmonious blend of tender chicken pieces marinated in yogurt and a mixture of spices, layered with fragrant basmati rice, and cooked to perfection. Garnished with caramelized onions, chicken biryani offers a delightful contrast of textures and flavors Chicken Biryani: Chicken Rice Onion Yogurt Garlic Ginger Lemon Juice Korma Masala Garam Masala Herbs Spices DETAILED INGREDIENTS Chicken Biryani: Chicken, Rice, Water, Onion, Canola Oil, Yogurt (pasteurized cow's milk, cream, milk protein concentrate, bacterial culture), Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Korma Masala (red chili, salt, coriander, paprika, cinnamon, fennel, turmeric, cumin, muskmelon, bay leaf, black pepper, green cardamom, cloves, garlic, ginger, maltodextrin, hydrolyzed soy protein, sugar, canola oil, natural and artificial food flavour, silicon dioxide), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Yellow Food Color (sodium chloride, artificial food colors (FD&C Yellow# 5, FD&C Yellow# 6)), Herbs, Spices. Allergens: Milk, Soy, Sulphite. May contain: Traces of Sesame, Mustard, Wheat, Tree nuts, Peanuts. Caution: Bone in Chicken These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chicken Biryani400 g
Calories 730 Fat 51 g / 68% Saturated 7 g / 37% Trans 0.4 g / 37% Carbohydrate 40 g Fibre 4 g / 14% Sugars 3 g / 3% Protein 29 g Cholesterol 125 mg Sodium 1400 mg / 61% Potassium 550 mg / 16% Calcium 75 mg / 6% Iron 2.25 mg / 13% HEATING INSTRUCTION 
Non Veg
Butter chicken, also known as Murgh Makhani, is a popular and iconic Indian dish renowned for its rich, creamy texture and vibrant flavors. Tender pieces of chicken are marinated in a in a spiced yogurt mixture, and then simmered in a velvety tomato-based sauce enriched with butter and cream. Perfectly paired with Rice, Roti or Naan, providing a top-notch and outstanding experience. Butter Chicken: Chicken Tomatoes Onions Yogurt Cream Butter Cashew Garlic Ginger Lemon Juice Mango Powder Garam Masala Herbs Spices Rice DETAILED INGREDIENTS Butter Chicken: Chicken, Tomatoes (tomatoes, tomato juice, salt, citric Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Milk, Tree nuts, Sulphite, Wheat. May contain: Traces of Sesame, Mustard, Peanuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
acid, calcium chloride), Onions, Chicken Broth, Yogurt (pasteurized cow's milk, cream, milk protein concentrate, bacterial cultures), Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Canola oil, Butter (pasteurized cream (milk)), Cashew, Sugar, Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Salt, Dry mango powder, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Black salt, Red Food Color (sodium chloride, artificial food colors (FD&C yellow#5, FD&C red#40)), Herbs, Spices. NUTRITION FACTS NUTRITION PER MEAL
Butter Chicken 250 g
Rice 200 g
Calories 500 370 Fat 31 g / 41% 4 g / 5% Saturated 9 g / 48% 0.4 g / 2% Trans 0.5 g / 48% 0 g / 2% Carbohydrate 22 g 78 g Fibre 4 g / 14% 2 g / 7% Sugars 11 g / 11% 0 g / 0% Protein 34 g 6 g Cholesterol 135 mg 0 mg Sodium 1100 mg / 48% 520 mg / 23% Potassium 650 mg / 19% 100 mg / 3% Calcium 100 mg / 8% 20 mg / 2% Iron 2.25 mg / 13% 0.75 mg / 4% HEATING INSTRUCTION
Non Veg
Chicken korma is a classic dish that epitomizes the richness and depth of Mughlai cuisine. This curry features tender chicken pieces simmered in a sauce made from yogurt, onion, garlic and a medley of fragrant spices, resulting in a rich, aromatic curry that is mildly spicy. Chicken Korma is best enjoyed with Naan, Roti, or Rice. Chicken Korma: Chicken Onion Yogurt Garlic Ginger Korma Masala Lemon Juice Garam Masala Spices Rice DETAILED INGREDIENTS Korma: Chicken, Onion, Water, Canola oil, Yogurt (pasteurized cow’s milk, cream, milk protein concentrate, bacterial culture), Garlic puree (water, dehydrated garlic, canola oil and citric acid), Ginger puree (ginger, canola oil and citric acid), Korma Masala (red chilli, salt, coriander, paprika, cinnamon, fennel, turmeric, cumin, muskmelon, bay leaf, black pepper, green cardamom, cloves, garlic, ginger, maltodextrin, hydrolyzed soy protein, sugar, canola oil, natural and artificial food flavour, silicon dioxide), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Corn starch, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Salt, Spices. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), wheat starch (cultured wheat starch, wheat flour). Allergens: Milk, Soy, Sulphite, Wheat May contain: Traces of Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chicken Korma 250 g
Roti 200 g
Calories 590 370 Fat 48 g / 64% 4 g / 5% Saturated 5 g / 28% 0.4 g / 2% Trans 0.5 g / 28% 0 g / 2% Carbohydrate 19 g 78 g Fibre 4 g / 14% 2 g / 7% Sugars 4 g / 4% 0 g / 0% Protein 22 g 6 g Cholesterol 90 mg 0 mg Sodium 790 mg / 29% 520 mg / 23% Potassium 550 mg / 16% 100 mg / 3% Calcium 75 mg / 6% 20 mg / 2% Iron 2 mg / 11% 0.75 mg / 4% HEATING INSTRUCTION
Non Veg
Chicken tikka masala is a globally adored dish that melds the robust flavors of Indian spices with a creamy tomato-based sauce. Tender pieces of marinated chicken, typically prepared in a yogurt and spice marinade. These succulent chicken pieces are then cooked in a luscious sauce. Chicken tikka is typically served with Rice, Roti or Naan, offering a delicious and aromatic experience. Chicken Tikka Masala: Chicken Tomato Onion Yogurt Garlic Ginger Lemon Juice Garam Masala Curry Powder Mango Powder Spices Rice DETAILED INGREDIENTS Chicken Tikka Masala: Chicken, Tomato (crushed tomatoes, salt, citric acid), Onion, Water, Chicken Broth, Yogurt (pasteurized cow’s milk, cream, milk protein concentrate, bacterial culture), Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Sugar, Salt, Corn starch, Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Curry Powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Spices. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Milk, Sulphite, Soy, Wheat. May contain: Traces of Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chicken Tikka Masala 250 g
Rice 370 g
Calories 290 370 Fat 10 g / 13% 4 g / 5% Saturated 1.5 g / 8% 0.4 g / 2% Trans 0.1 g / 8% 0 g / 8% Carbohydrate 18 g 78 g Fibre 4 g / 14% 2 g / 7% Sugars 9 g / 9% 0 g / 0% Protein 33 g 6 g Cholesterol 100 mg 0 mg Sodium 950 mg / 41% 520 mg / 23% Potassium 850 mg / 25% 100 mg / 3% Calcium 100 mg / 6% 20 mg / 2% Iron 3 mg / 17% 0.75 mg / 4% HEATING INSTRUCTION
Veg
Palak Paneer is a classic Indian dish renowned for its vibrant green color and creamy texture, combines two main ingredients: Spinach (palak), powerhouse of vitamins and minerals, and Paneer (cheese) with its high protein content. Served hot with Naan, Roti, or Rice, Palak Paneer embodies the essence of comfort food. Palak Paneer: Spinach Cheese Tomato Onion Cream Curry Powder Ginger Garlic Lemon Juice Spices Roti: Wheat Flour DETAILED INGREDIENTS Palak Paneer: Spinach, Cheese (milk ingredients, citric acid), Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Onion, Canola oil, Cream (cream, milk, carrageenan, mono- and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Curry Powder (red chili, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Ginger puree (ginger, canola oil and citric acid), Garlic puree (water, dehydrated garlic), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Salt, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Milk, Soy, Sulphite, Wheat. May contain: Traces of Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Palak Paneer 250 g
Roti 50 g
Calories 410 130 Fat 34 g / 45% 3.5g / 5% Saturated 8 g / 43% 1.5 g / 8% Trans 0.5 g / 43% 0 g / 8% Carbohydrate 16 g 20 g Fibre 6 g / 21% 2 g / 7% Sugars 4 g / 4% 2 g / 2% Protein 12 g 5 g Cholesterol 45 mg 0 mg Sodium 1440 mg / 35% 240 mg / 10% Potassium 1200 mg / 35% 100 mg / 3% Calcium 350 mg / 27% 20 mg / 2% Iron 7 mg / 39% 1.25 mg / 7% HEATING INSTRUCTION
Veg
Aloo Gobi, a vegetarian dish from North India, showcases the delightful flavors of potatoes (aloo) and cauliflower (gobi) cooked with a medley of aromatic spices. This comforting and wholesome dish is made with tender chunks of potatoes and cauliflower, which are gently sautéed with onions, tomatoes, garlic, and ginger. Usually enjoyed as a main course alongside Roti or can be served with Rice. Aloo Gobi: Potato Cauliflower Onion Tomatoes Curry Powder Spices Roti: Wheat Flour DETAILED INGREDIENTS Aloo Gobi: Water, Potato, Cauliflower, Onion, Tomatoes (tomatoes, tomato juice, salt, citric acid, calcium chloride), Canola oil, Garlic puree (water, dehydrated garlic, canola oil, and citric acid), Ginger puree (ginger, canola oil, and citric acid), Curry Powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Corn starch, Salt, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Wheat, Soy, Milk. May contain: Traces of Sulphite, Sesame, Mustard and Tree Nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (177°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Heat Roti for 10-15 seconds on high heat. OVEN: Heat Roti in a single layer for 1 to 2 minutes on the middle rack of the oven. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Aloo Gobi250 g
Roti50 g
Calories 200 130 Fat 13 g / 17% 3.5 g / 5% Saturated 1 g / 6% 1.5 g / 8% Trans 0.1 g / 6% 0 g / 8% Carbohydrate 20 g 20 g Fibre 4 g / 14% 2 g / 7% Sugars 4 g / 4% 2 g / 2% Protein 3 g 5 g Cholesterol 0 mg 0 mg Sodium 600 mg / 26% 240 mg / 10% Potassium 450 mg / 13% 100 mg / 3% Calcium 40 mg / 3% 20 mg / 2% Iron 1.5 mg / 8% 1.25 mg / 7% HEATING INSTRUCTION ROTI HEATING INSTRUCTION
Veg
Shahi Paneer is a decadent dish that features paneer, a type of cottage cheese, cooked in creamy gravy with nutty flavors from cashew, tomato and butter. The term 'Shahi' translates to 'Royal' and this dish lives up to its name with its rich and indulgent flavors. Shahi Paneer is typically served hot alongside Naan, Roti, or Rice, making it a popular choice for special occasions or celebrations. Shahi Paneer: Tomatoes Cheese Onions Cream Butter Cashew Garlic Garam Masala Herbs Spices Roti: Wheat Flour DETAILED INGREDIENTS Shahi Paneer: Tomatoes (tomatoes, tomato juice, salt, citric acid and calcium chloride), Cheese (milk ingredients, citric acid), Onions, Water, Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Canola Oil, Butter (pasteurized cream (milk)), Cashew, Sugar, Garlic puree (water, dehydrated garlic), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Herbs, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Milk, Tree nuts, Wheat, Soy. May contain: Traces of Sulphite, Sesame, Mustard. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Shahi Paneer 250 g
Roti 50 g
Calories 740 130 Fat 57 g / 75% 3.5 g / 5% Saturated 26 g / 133% 1.5 g / 8% Trans 0.5 g / 133% 0 g / 8% Carbohydrate 34 g 20 g Fibre 4 g / 14% 2 g / 7% Sugars 20 g / 20% 2 g / 2% Protein 24 g 5 g Cholesterol 135 mg 0 mg Sodium 590 mg / 26% 240 mg / 10% Potassium 600 mg / 18% 100 mg / 3% Calcium 850 mg / 65% 20 mg / 2% Iron 3.5 mg / 19% 1.25 mg / 7% HEATING INSTRUCTION
Veg
Bhindi masala, a delightful vegetarian dish hailing from North India, is a combination of the vibrant flavors of okra (bhindi) with a medley of aromatic spices and herbs. This beloved dish is made with tender okra, which is sliced and sautéed to perfection along with onions, tomatoes, garlic, and ginger. Whether enjoyed alongside Roti or Rice, Bhindi Masala is a powerful choice among vegetarians and vegans. Bhindi Masala: Okra Onion Tomato Garlic Ginger Curry Powder Herbs Spices Roti: Wheat Flour DETAILED INGREDIENTS Bhindi Masala: Okra, Onion, Water, Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Canola Oil, Garlic Puree (water, dehydrated garlic), Ginger Puree (ginger, canola oil and citric acid), Curry Powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Salt, Herbs, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Wheat, Soy, Milk. May contain: Traces of Sulphite, Sesame, Mustard, Tree Nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (177°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE:Heat Roti for 10-15 seconds on high heat. OVEN: Heat Roti in a single layer for 1 to 2 minutes on the middle rack of the oven. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Bhindi Masala250 g
Roti50 g
Calories 370 130 Fat 30 g / 40% 3.5 g / 5% Saturated 2.5 g / 14% 1.5 g / 8% Trans 0.3 g / 14% 0 g / 8% Carbohydrate 23 g 20 g Fibre 8 g / 29% 2 g / 7% Sugars 6 g / 6% 2 g / 2% Protein 5 g 5 g Cholesterol 0 mg 0 mg Sodium 1290 mg / 56% 240 mg / 10% Potassium 500 mg / 15% 100 mg / 3% Calcium 175 mg / 13% 20 mg / 2% Iron 2.25 mg / 13% 1.25 mg / 7% HEATING INSTRUCTION ROTI HEATING INSTRUCTION
Veg
Chana dal, or split chickpeas, is a wholesome and nourishing combination that showcases the simplicity and richness of Indian vegetarian cuisine. It is cooked until tender and then simmered in a fragrant blend of onions, tomatoes, garlic, and a medley of spices. Paired with freshly made Roti, Naan or Rice, this meal offers a balanced and satisfying experience. This classic duo is not only delicious but also packed with protein and nutrients. Chana Dal: Split Chickpea Onion Tomato Garlic Ginger Curry Powder Fried Onion Herbs Spices Roti: Wheat Flour DETAILED INGREDIENTS Chana Dal: Water, Split Chickpea, Onion, Canola Oil, Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Garlic Puree (water, dehydrated garlic), Ginger Puree (ginger, canola oil and citric acid), Curry Powder (red chili, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Salt, Fried onion (fresh onions, vegetable oil (palm olein), corn flour), Herbs, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Soy, Wheat, Milk. May contain: Traces of Sulphite, Sesame, Mustard and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chana Dal 250 g
Roti 50 g
Calories 490 130 Fat 31 g / 41% 3.5 g / 5% Saturated 2.5 g / 14% 1.5 g / 8% Trans 0.3 g / 14% 0 g / 8% Carbohydrate 45 g 20 g Fibre 9 g / 32% 2 g / 7% Sugars 3 g / 3% 2 g / 2% Protein 12 g 5 g Cholesterol 0 mg 0 mg Sodium 1360 mg / 59% 240 mg / 10% Potassium 750 mg / 22% 100 mg / 3% Calcium 50 mg / 4% 20 mg / 2% Iron 3.5 mg / 19% 1.25 mg / 7% HEATING INSTRUCTION
Veg
Chana masala, a vibrant and hearty dish from the Indian subcontinent, is a delightful mixture of flavors and textures. Made with chickpeas simmered in rich and spiced tomato gravy. The addition of onions, garlic, and ginger enhances the complexity of this dish. Often enjoyed with Roti, Naan or even Rice. Chana Masala: Chickpeas Fried Onion Curry Powder Garlic Ginger Spices Roti: Wheat Flour DETAILED INGREDIENTS Chana Masala: Water, Chickpeas (chick peas, water, salt), Canola Oil, Tomato puree (vine-ripened fresh tomatoes and naturally derived citric acid), Fried onion (fresh onions, vegetable oil (palm olein), corn flour), Curry Powder (red chili, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Garlic Puree (water, dehydrated garlic), Ginger Puree (ginger, canola oil and citric acid), Salt, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Soy, Wheat, Milk. May contain: Traces of Sulphite, Sesame, Mustard and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chana Masala 250 g
Roti 50 g
Calories 390 130 Fat 25 g / 33% 3.5 g / 5% Saturated 2 g / 11% 1.5 g / 8% Trans 0.2 g / 11% 0 g / 8% Carbohydrate 35 g 20 g Fibre 9 g / 32% 2 g / 7% Sugars 3 g / 3% 2 g / 2% Protein 11 g 5 g Cholesterol 0 mg 0 mg Sodium 670 mg / 29% 240 mg / 10% Potassium 125 mg / 4% 100 mg / 3% Calcium 100 mg / 4% 20 mg / 2% Iron 3.5 mg / 19% 1.25 mg / 7% HEATING INSTRUCTION
Veg
Aloo Sabzi is a classic Indian vegetarian dish made with tender potatoes cooked in a blend of spices like cumin, turmeric, and garam masala. This savory dish is often served with roti, naan, or rice, offering a satisfying balance of flavors and textures. Simple yet aromatic, Aloo Sabzi is a comforting side that’s perfect for any meal. Aloo Sabzi: Potato Panchpuran Mix Garlic Spices Roti: Wheat Flour DETAILED INGREDIENTS Aloo Sabzi: Water, Potato, Canola Oil, Panchpuran mix (fenugreek, nigella seed, cumin, mustard, fennel), Corn starch, Garlic puree (water, dehydrat-ed garlic), Salt, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides -plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Mustard, Wheat, Soy, Milk. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (177°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Heat roti for 10-15 seconds on high heat. OVEN: Heat roti(s) in single layer for 1 to 2 minutes on the middle rack of the oven OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Aloo Sabzi 250 g
Roti 50 g
Calories 270 130 Fat 19 g / 25% 3.5 g / 5% Saturated 1.5 g / 9% 1.5 g / 8% Trans 0.2 g / 9% 0 g / 8% Carbohydrate 23 g 20 g Fibre 4 g / 14% 2 g / 7% Sugars 1 g / 1% 2 g / 2% Protein 3 g 5 g Cholesterol 0 mg 0 mg Sodium 800 mg / 35% 240 mg / 10% Potassium 550 mg / 35% 100 mg / 3% Calcium 20 mg / 2% 20 mg / 2% Iron 2.5 mg / 14% 1.25 mg / 7% HEATING INSTRUCTION ROTI HEATING INSTRUCTION
Veg
Masoor daal, a popular dish in Indian cuisine, made from split red lentils; boasts a rich earthy flavor and a creamy texture when cooked. Packed with protein, fiber, and essential nutrients like iron and folate, Masoor dal is not only delicious but also incredibly nutritious. Whether enjoyed alongside Rice, Roti, or Naan, Masoor dal holds a cherished place in Indian culinary traditions. Masoor Daal: Red Lentils Onion Tomato Ginger Garlic Curry Powder Fried Onion Herbs Spices Rice DETAILED INGREDIENTS Masoor Daal: Water, Red Lentils, Onion, Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Canola oil, Ginger puree (ginger, canola oil and citric acid), Garlic puree (water, dehydrated garlic, canola oil and citric acid), Curry powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Fried onion (fresh onions, vegetable oil (palm olein), corn flour), Salt, Herbs, Spices. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Soy, Wheat. May contain: Traces of Sulphite, Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Masoor Daal 250 g
Rice 200 g
Calories 390 370 Fat 20 g / 27% 4 g / 5% Saturated 1.5 g / 9% 0.4 g / 2% Trans 0.2 g / 9% 0 g / 2% Carbohydrate 43 g 78 g Fibre 8 g / 29% 2 g / 7% Sugars 2 g / 2% 0 g / 0% Protein 14 g 6 g Cholesterol 0 mg 0 mg Sodium 850 mg / 37% 520 mg / 23% Potassium 500 mg / 15% 100 mg / 3% Calcium 75 mg / 6% 20 mg / 2% Iron 5.5 mg / 31% 0.75 mg / 4% HEATING INSTRUCTION
Veg
Rajma Chawal, a simple yet flavorful meal consists of Rajma, or red kidney beans, cooked in rich and aromatic tomato-based gravy, served alongside steamed basmati rice, known as Chawal. The soft, creamy beans contrast beautifully with the light and fragrant rice. Beyond its culinary appeal, Rajma Chawal holds a special place in Indian culture. Rajma Chawal: Kidney Beans Tomato Onion Garlic Ginger Garam Masala Spices Rice DETAILED INGREDIENTS Rajma Chawal: Kidney Beans (red kidney beans, water, salt, disodium EDTA), Water, Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Onion, Tomato puree (vine-ripened fresh tomatoes and naturally derived citric acid), Canola oil, Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil, and citric acid), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Spices. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Wheat. May contain: Traces of Sulphite, Sesame, Mustard, Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Rajma Chawal 250 g
Rice 200 g
Calories 250 370 Fat 9 g / 12% 4 g / 5% Saturated 1 g / 6% 0.4 g / 2% Trans 0.1 g / 6% 0 g / 2% Carbohydrate 35 g 78 g Fibre 11 g / 39% 2 g / 7% Sugars 3 g / 3% 0 g / 0% Protein 12 g 6 g Cholesterol 0 mg 0 mg Sodium 750 mg / 33% 520 mg / 23% Potassium 400 mg / 12% 100 mg / 3% Calcium 125 mg / 10% 20 mg / 2% Iron 3.5 mg / 19% 0.75 mg / 4% HEATING INSTRUCTION
Veg
Vegetable biryani, a fragrant and flavorful dish, embodies the essence of Indian culinary artistry with its harmonious blend of spices and vibrant vegetables. This aromatic rice dish represents long-grain basmati rice infused with a medley of vegetables like cauliflower, peas, potatoes, and onion. Whether enjoyed as a standalone meal or served alongside raita and achar, Vegetable Biryani is a testament to the rich tapestry of Indian cuisine. Vegetable Biryani: Rice Onion Potato Cauliflower Green Peas Garlic Ginger Korma Masala Lemon Juice Garam Masala Spices DETAILED INGREDIENTS Vegetable Biryani: Water, Rice, Onion, Potato, Cauliflower, Canola Oil, Green Peas, Garlic puree (water, dehydrated garlic), Ginger puree (Ginger, canola oil and citric acid), Korma Masala (red chili, salt, coriander, paprika, cinnamon, fennel, turmeric, cumin, muskmelon, bay leaf, black pepper, green cardamom, cloves, garlic, ginger, maltodextrin, hydrolyzed soy protein, sugar, canola oil, natural and artificial food flavour, silicon dioxide), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Yellow Food Color (sodium chloride, artificial food colors (FD&C yellow# 5, FD&C yellow# 6)), Spices. Allergens: Soy, Sulphite. May contain: Traces of Sesame, Mustard, Wheat and Tree nuts, Peanuts, Milk. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Vegetable Biryani400 g
Calories 540 Fat 36 g / 48% Saturated 3 g / 17% Trans 0.3 g / 17% Carbohydrate 51 g Fibre 5 g / 18% Sugars 4 g / 4% Protein 6 g Cholesterol 0 mg Sodium 1280 mg / 56% Potassium 400 mg / 12% Calcium 50 mg / 4% Iron 1.5 mg / 8% HEATING INSTRUCTION
Veg
Pav Bhaji, a beloved street food originating from Mumbai, India, wherein the Bhaji is a medley of mixed vegetables, including potatoes, peas, carrots, and bell peppers, mashed together and simmered in a fragrant blend of spices. The Pav, a soft bread roll, toasted on the griddle with a slathering of butter, creates a perfect harmony of textures and flavours together with the Bhaji. Pav Bhaji: Potato Green Peas Onions Tomato Carrots Peppers Cauliflower Butter Pav Bhaji Masala Garlic Ginger Spices Bun (Pav): Wheat Flour Margarine DETAILED INGREDIENTS Pav Bhaji: Water, Potato, Green Peas, Onions, Tomato (tomato, tomato juice, salt, citric acid, calcium chloride), Carrots, Canola Oil, Peppers, Cauliflower, Butter (pasteurized cream (milk)), Tomato puree (vine-ripened fresh tomatoes and naturally derived citric acid), Salt, Pav Bhaji Masala (coriander, dehydrated unripe mango, red chili, cumin powder, white salt, dried garlic, fennel, black pepper, cassia, black salt, star anise, cardamom amomum, cloves, nutmeg, paprika extract (E160c), mace), Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Spices. Bun (Pav): Enriched wheat flour, Water, Sugar, Margarine, Yeast, Vegetable canola oil, Salt, Calcium propionate. Allergens: Milk, Wheat. May contain: Mustard, Peanuts, Tree nuts, Soy, Sesame. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Bhaji 300 g
Bun (Pav) 42 g
Calories 380 110 Fat 29 g / 39% 1 g / 2% Saturated 7 g / 37% 0.2 g / 1% Trans 0.4 g / 37% 0 g / 1% Carbohydrate 29 g 21 g Fibre 7 g / 25% 1 g / 4% Sugars 8 g / 8% 1 g Protein 5 g 3 g Cholesterol 20 mg 0 mg Sodium 1190 mg / 52% 190 mg / 8% Potassium 600 mg / 18% 94 mg / 2% Calcium 50 mg / 4% 78 mg / 6% Iron 2.5 mg / 14% 1.44 mg / 8% HEATING INSTRUCTION
Veg
Vegetable Curry is a comforting dish made with a variety of fresh vegetables like Potato, Cauliflower, Carrots and Peas cooked in a rich, spiced gravy. Blended with traditional Indian spices, this dish is a flavorful addition to any meal. It's often served with roti, naan, or rice, offering a wholesome and satisfying vegetarian option. Vegetable Curry: Potato Cauliflower Carrots Onion Peas Curry Powder Garlic Ginger Vegetable Masala Spices Rice DETAILED INGREDIENTS Vegetable Curry: Water, Potato, Cauliflower, Carrots, Canola oil, Onion, Peas, Curry Powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Corn starch, Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Salt, Vegetable Masala (coriander, cumin powder, unripe mango, red chilli, mustard, white salt, pomegranate seeds, cassia, turmeric, black pepper, black salt, garlic, cardamom amomum, clove, dried ginger), Spices. Rice: Water, Rice, Canola Oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Soy, Mustard, Wheat. May contain: Traces of Sulphite, Sesame, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE:Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Vegetable Curry 250 g
Rice 200 g
Calories 380 370 Fat 20 g / 27% 4 g / 5% Saturated 1.5 g / 9% 0.4 g / 2% Trans 0.3 g / 9% 0 g / 2% Carbohydrate 41 g 78 g Fibre 10 g / 36% 2 g / 7% Sugars 5 g / 5% 0 g / 0% Protein 8 g 6 g Cholesterol 0 mg 0 mg Sodium 450 mg / 20% 520 mg / 23% Potassium 800 mg / 24% 100 mg / 3% Calcium 100 mg / 8% 20 mg / 2% Iron 5 mg / 28% 0.75 mg / 4% HEATING INSTRUCTION
Veg
Dal Makhni is a North Indian dish renowned for its velvety texture and rich, comforting flavors. This dish features a blend of black lentils (urad dal), slow-cooked to perfection with butter and a medley of spices. The addition of tomatoes and ginger-garlic paste adds a subtle tanginess and depth to the dish. Dal Makhni is typically served with Roti, Naan or Rice. It`s complex flavors make it a powerful choice among vegetarians and nonvegetarians. Dal Makhni: Black Lentils Tomato Cream Butter Ginger Garlic Garam Masala Spices Roti: Wheat Flour DETAILED INGREDIENTS Dal Makhni: Water, Black Lentils, Tomato puree (vine-ripened fresh tomatoes and naturally derived citric acid), Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Butter (pasteurized cream (milk)), Ginger puree (ginger, canola oil, and citric acid), Garlic puree (water, dehydrated garlic), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Milk, Wheat, Soy. May contain: Traces of Sulphite, Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Dal Makhni 250 g
Roti 50 g
Calories 330 130 Fat 19 g / 25% 3.5 g / 5% Saturated 10 g / 53% 1.5 g / 8% Trans 0.5 g / 53% 0 g / 8% Carbohydrate 30 g 20 g Fibre 3 g / 11% 2 g / 7% Sugars 6 g / 6% 2 g / 2% Protein 10 g 5 g Cholesterol 50 mg 0 mg Sodium 840 mg / 37% 240 mg / 10% Potassium 550 mg / 16% 100 mg / 3% Calcium 125 mg / 10% 20 mg / 2% Iron 4.5 mg / 25% 1.25 mg / 7% HEATING INSTRUCTION
Hakka Chinese
Veg
Hakka
Masala Macaroni is an Indian-inspired pasta dish made with macaroni tossed in a flavorful masala sauce. Infused with aromatic spices, tomatoes and peppers, this dish is both satisfying and full of flavor, perfect for those craving a spicy, savory bite. Masala Macaroni: Onions Tomatoes Peppers Macaroni Cream Garlic Ginger Magic Masala Garam Masala Herbs Spices DETAILED INGREDIENTS Masala Macaroni: Water, Onions, Tomatoes (tomatoes, tomato juice, salt, citric acid and calcium chloride), Peppers, Macaroni (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate (B1), riboflavin (B2), folic acid), Ketchup (tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices), Oil, Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Green chilli paste (green chilli, vinegar, salt, coriander, cumin, spices, soybean oil, citric acid (preservative), xanthan gum (emulsifier), sodium benzoate (preservative), tartrazine, brilliant blue FCF), Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Salt, Magic Masala (mixed spices, roasted spice powder, cumin, coriander, turmeric, aniseed, black pepper, fenugreek, ginger, clove, green cardamom powder, nutmeg, red chilli powder, dehydrated onion, dried garlic, capsicum extract, coriander extract, cumin extract, iodized salt, sugar, starch, flavour enhancer (635), thickener (508), palm oil, acidity regulator (330), minerals, natural flavouring substance, colour (150d), vitamin), Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Herbs, Spices. Allergens: Wheat, Milk. May Contain: Egg, Mustard, Soy. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Masala Macaroni450 g
Calories 710 Fat 33 g / 44% Saturated 5 g / 30% Trans 0.5 g / 30% Carbohydrate 91 g Fibre 7 g / 24% Sugars 19 g / 19% Protein 13 g Cholesterol 20 mg / 7% Sodium 1920 mg / 83% Potassium 650 mg / 19% Calcium 75 mg / 6% Iron 4 mg / 22% HEATING INSTRUCTION
Veg
Hakka
Spicy Creamy Pasta brings together the best of creamy indulgence and fiery spice. The pasta is coated in a velvety sauce that combines rich cream with a kick of chili, garlic, and aromatic spices. It's a perfect blend of heat and smoothness, offering a luxurious yet bold flavor profile that satisfies both spice lovers and comfort food enthusiasts. Spicy Creamy Pasta: Milk Pasta Peppers Broccoli Corn Mushroom Butter Cream Cheese Garlic Lemon Juice Herbs Spices DETAILED INGREDIENTS Spicy Creamy Pasta: Water, Milk (partly skimmed milk, vitamin A palmitate, vitamin D3), Pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate (B1), riboflavin (B2), folic acid), Peppers, Broccoli, Corn, Mushroom (mushroom, water, salt, citric acid and/or ascorbic acid), Ketchup (tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices), Sweet Chilli Sauce (water, sugar, tomato paste, chilli puree, salt, tapioca starch, garlic powder, onion powder, acetic acid, spices, xanthan gum, sodium benzoate), Oil, Butter (pasteurized cream (milk)), Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Cheese (pasteurized milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, cellulose, natamycin), Garlic puree (water, dehydrated garlic), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Salt, Corn starch, Black salt, Sugar, Herbs, Spices. Allergens: Milk, Sulphite. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Spicy Creamy Pasta450 g
Calories 510 Fat 22 g / 30% Saturated 8 g / 41% Trans 0.3 g / 41% Carbohydrate 64 g Fibre 4 g / 16% Sugars 14 g / 14% Protein 14 g Cholesterol 35 mg / 12% Sodium 870 mg / 38% Potassium 550 mg / 16% Calcium 175 mg / 13% Iron 2.25 mg / 13% HEATING INSTRUCTION
Non Veg
Hakka
Sweet & Sour Chicken is a crispy, tender chicken dish coated in a tangy sauce paired with bell peppers and onions, it offers a deliciously balanced mix of sweet, sour, and savory flavors, perfect for those who enjoy bold taste combinations. Sweet & Sour Chicken: Chicken Peppers Onion Vinegar Dark Soy Sauce Spices DETAILED INGREDIENTS Sweet & Sour Chicken: Chicken, Peppers, Onion, Ketchup (tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices), Water, Tempura batter (wheat flour, corn starch, rice flour, baking powder, egg white powder), Sugar, Vinegar, Dark soy sauce (water, soybeans, sugar, salt, wheat flour, mushroom extract), Salt, Spices. Allergens: Wheat, Soy, Egg, Sulphite. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Sweet & Sour Chicken400 g
Calories 490 Fat 6 g / 8% Saturated 1.5 g / 7% Trans 0 g / 7% Carbohydrate 82 g Fibre 3 g / 9% Sugars 42 g / 42% Protein 29 g Cholesterol 115 mg Sodium 1690 mg / 73% Potassium 600 mg / 18% Calcium 40 mg / 3% Iron 2.5 mg / 14% HEATING INSTRUCTION
Non Veg
Hakka
Chilli Chicken is a popular Indo-Chinese dish where crispy chicken pieces are tossed in a fiery, tangy sauce made from soy sauce, chili sauce, and a mix of spices. It’s a deliciously bold, spicy dish that delivers a satisfying kick, perfect for spice enthusiasts. Chilli Chicken: Chicken Onion Egg Green Peppers All Purpose Flour Garlic Ginger Garam Masala Spices DETAILED INGREDIENTS Chilli Chicken: Chicken, Onion, Egg (whole egg, citric acid), Green Peppers, Corn flour, All purpose flour (wheat flour, benzoyl peroxide, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), Hot sauce (vinegar, brown sugar, crushed chilli, salt, garlic powder, spanish paprika, cumin powder, black pepper, guar gum, citric acid), Water, Dark soy sauce (water, soybeans, sugar, salt, wheat flour, mushroom extract), Green chilli paste (green chilli, vinegar, salt, coriander, cumin, spices, soybean oil, citric acid (preservative), xanthan gum (emulsifier), sodium benzoate (preservative), tartrazine, brilliant blue FCF), Canola oil, Green Chilli, Ketchup (tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices), Garlic puree (water, dehydrated garlic), Corn Starch, Ginger puree (ginger, canola oil and citric acid), Salt, Garam masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Red Food Color (sodium chloride, artificial food colors (FD&C yellow#5, FD&C red#40)), Spices. Allergens: Egg, Wheat, Soy, Sulphite. May contain: Traces of Tree nuts, Peanuts, Milk, Mustard, and Sesame. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chilli Chicken400 g
Calories 840 Fat 32 g / 43% Saturated 6 g Trans 0.2 g / 30% Carbohydrate 75 g Fibre 14 g / 50% Sugars 8 g / 8% Protein 63 g Cholesterol 460 mg / 153% Sodium 2420 mg / 105% Potassium 1400 mg / 41% Calcium 175 mg / 13% Iron 10 mg / 56% HEATING INSTRUCTION
Non Veg
Hakka
Chicken Fried Rice is a classic Asian dish made with stir-fried rice, tender chicken, and vegetables, all tossed together in a savory soy sauce and hot sauce. It’s a satisfying, one-pan dish with the right amount of flavor, ideal for a quick, and delicious meal. Chicken Fried Rice: Chicken Rice Green Peas Carrot Red Pepper Onion Hot Sauce Garlic Spices DETAILED INGREDIENTS Chicken Fried Rice: Chicken, Rice, Water, Green Peas, Carrot, Red Pepper, Light soy sauce (water, soybeans, salt, wheat flour, potassium sorbate), Canola oil, Dark soy sauce (water, soybeans, sugar, salt, wheat flour, mushroom extract), Onion, Hot Sauce (vinegar, brown sugar, crushed chilli, salt, garlic powder, spanish paprika, cumin powder, black pepper, guar gum, citric acid), Garlic puree (water, dehydrated garlic), Sesame oil, Salt, Corn starch, Baking soda, Spices. Allergens: Soy, Wheat, Sesame, Sulphite. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chicken Fried Rice400 g
Calories 490 Fat 12 g / 16% Saturated 1 g / 7% Trans 0 g / 7% Carbohydrate 71 g Fibre 4 g / 13% Sugars 7 g / 7% Protein 23 g Cholesterol 40 mg / 13% Sodium 1600 mg / 70% Potassium 400 mg / 12% Calcium 50 mg / 4% Iron 2 mg / 11% HEATING INSTRUCTION
Non Veg
Hakka
Thai Curry with Rice features a rich, aromatic curry made with coconut milk, spices, and a mixture of vegetables and meat. Served with steamed rice, it offers a perfect balance of creamy, spicy, and savory flavors, providing a comforting and satisfying meal. Thai Curry: Chicken Coconut Milk Peppers Broccoli Cream Beans Red Curry Paste Lemongrass Garlic DETAILED INGREDIENTS Thai Curry: Chicken, Coconut milk (coconut, water, guar gum, polysorbate 80), Peppers, Broccoli, Cream (cream, milk, carrageenan, mono- and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Canola oil, Beans, Red curry paste (dried red chilli 21%, garlic, lemongrass, shallot, salt, galangal, kaffir lime peel, spices (coriander seeds, cumin powder)), Sugar, Corn starch, Lemongrass, Garlic puree (water, dehydrated garlic), Fish sauce (anchovy extract (fish), salt, water, sugar, hydrolyzed wheat protein), Salt. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Milk, Wheat, Fish. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Thai Curry 250 g
Rice 200 g
Calories 520 370 Fat 35 g / 47% 4 g / 5% Saturated 17 g / 87% 0.4 g / 2% Trans 0.4 g / 87% 0 g / 2% Carbohydrate 17 g 78 g Fibre 2 g / 8% 2 g / 7% Sugars 6 g / 6% 0 g / 0% Protein 35 g 6 g Cholesterol 105 mg / 35% 0 mg Sodium 1010 mg / 44% 520 mg / 23% Potassium 600 mg / 18% 100 mg / 3% Calcium 75 mg / 6% 20 mg / 2% Iron 2.5 mg / 14% 0.75 mg / 4% HEATING INSTRUCTION
Hakka
Honey Chicken: Chicken Eggs Honey Light Soya Sauce All Purpose Flour Corn Flour Butter Garlic Black Pepper DETAILED INGREDIENTS Honey Chicken: Chicken, Eggs (liquid egg white), Honey, Light Soya Sauce (water, soybeans, salt, wheat flour, potassium sorbate), All Purpose Flour (wheat flour, benzoyl peroxide, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), Corn Flour, Butter (pasteurized cream (milk)), Sugar, Garlic Puree (water, dehydrated garlic), Sesame oil, Baking Powder, Salt, Black Pepper. Allergens: Egg, Soy, Wheat, Milk, Sesame. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Honey Chicken 400 g
Calories 1020 Fat 25 g / 33% Saturated 9 g / 48% Trans 0.3 g / 48% Carbohydrate 121 g Fibre 5 g / 17% Sugars 72 g / 72% Protein 80 g Cholesterol 195 mg Sodium 3140 mg / 137% Potassium 1000 mg / 25% Calcium 300 mg / 23% Iron 5 mg / 28% HEATING INSTRUCTION
Non Veg
Hakka
Pad Thai is a flavorful Thai-style noodle meal featuring rice noodles stir-fried with tender chicken, eggs, onions, chives, beans, and a signature savory tamarind-based sauce. The dish delivers a balanced combination of sweet, tangy, and umami flavors with aromatic garlic and spices, offering a satisfying and wholesome meal option. Pad Thai: Noodles Chicken Beans Eggs Onion Hot Sauce Garlic DETAILED INGREDIENTS Pad Thai: Noodles (rice flour, water), Chicken, Beans, Eggs (whole egg, citric acid), Onion, Chives, Tamarind Puree, Fish Sauce (anchovy extract (fish), salt, water, sugar, hydrolyzed wheat protein), Canola Oil, Oyster Sauce (water, sugar, oyster extract (oysters, water, salt), salt, modified corn starch monosodium glutamate, wheat flour, caramel), Brown Sugar, Hot Sauce (vinegar, brown sugar, crushed chilli, salt, garlic powder, spanish paprika, cumin powder, black pepper, guar gum, citric acid), Garlic puree (water, dehydrated garlic), Salt, Black pepper, Caramel Powder. Allergens: Egg, Oyster, Wheat, Sulphite, Fish. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Pad Thai 400 g
Calories 900 Fat 22 g / 30% Saturated 3.5 g / 8% Trans 0.2 g / 8% Carbohydrate 135 g Fibre 7 g / 26% Sugars 14 g / 14% Protein 41 g Cholesterol 290 mg Sodium 1930 mg / 84% Potassium 950 mg / 28% Calcium 225 mg / 17% Iron 6 mg / 33% HEATING INSTRUCTION
Indian
Non Veg
Chicken biryani is a majestic and aromatic dish that epitomizes the magnificence of Indian cuisine. This one-pot wonder is a harmonious blend of tender chicken pieces marinated in yogurt and a mixture of spices, layered with fragrant basmati rice, and cooked to perfection. Garnished with caramelized onions, chicken biryani offers a delightful contrast of textures and flavors Chicken Biryani: Chicken Rice Onion Yogurt Garlic Ginger Lemon Juice Korma Masala Garam Masala Herbs Spices DETAILED INGREDIENTS Chicken Biryani: Chicken, Rice, Water, Onion, Canola Oil, Yogurt (pasteurized cow's milk, cream, milk protein concentrate, bacterial culture), Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Korma Masala (red chili, salt, coriander, paprika, cinnamon, fennel, turmeric, cumin, muskmelon, bay leaf, black pepper, green cardamom, cloves, garlic, ginger, maltodextrin, hydrolyzed soy protein, sugar, canola oil, natural and artificial food flavour, silicon dioxide), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Yellow Food Color (sodium chloride, artificial food colors (FD&C Yellow# 5, FD&C Yellow# 6)), Herbs, Spices. Allergens: Milk, Soy, Sulphite. May contain: Traces of Sesame, Mustard, Wheat, Tree nuts, Peanuts. Caution: Bone in Chicken These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chicken Biryani400 g
Calories 730 Fat 51 g / 68% Saturated 7 g / 37% Trans 0.4 g / 37% Carbohydrate 40 g Fibre 4 g / 14% Sugars 3 g / 3% Protein 29 g Cholesterol 125 mg Sodium 1400 mg / 61% Potassium 550 mg / 16% Calcium 75 mg / 6% Iron 2.25 mg / 13% HEATING INSTRUCTION
Non Veg
Butter chicken, also known as Murgh Makhani, is a popular and iconic Indian dish renowned for its rich, creamy texture and vibrant flavors. Tender pieces of chicken are marinated in a in a spiced yogurt mixture, and then simmered in a velvety tomato-based sauce enriched with butter and cream. Perfectly paired with Rice, Roti or Naan, providing a top-notch and outstanding experience. Butter Chicken: Chicken Tomatoes Onions Yogurt Cream Butter Cashew Garlic Ginger Lemon Juice Mango Powder Garam Masala Herbs Spices Rice DETAILED INGREDIENTS Butter Chicken: Chicken, Tomatoes (tomatoes, tomato juice, salt, citric Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Milk, Tree nuts, Sulphite, Wheat. May contain: Traces of Sesame, Mustard, Peanuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
acid, calcium chloride), Onions, Chicken Broth, Yogurt (pasteurized cow's milk, cream, milk protein concentrate, bacterial cultures), Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Canola oil, Butter (pasteurized cream (milk)), Cashew, Sugar, Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Salt, Dry mango powder, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Black salt, Red Food Color (sodium chloride, artificial food colors (FD&C yellow#5, FD&C red#40)), Herbs, Spices. NUTRITION FACTS NUTRITION PER MEAL
Butter Chicken 250 g
Rice 200 g
Calories 500 370 Fat 31 g / 41% 4 g / 5% Saturated 9 g / 48% 0.4 g / 2% Trans 0.5 g / 48% 0 g / 2% Carbohydrate 22 g 78 g Fibre 4 g / 14% 2 g / 7% Sugars 11 g / 11% 0 g / 0% Protein 34 g 6 g Cholesterol 135 mg 0 mg Sodium 1100 mg / 48% 520 mg / 23% Potassium 650 mg / 19% 100 mg / 3% Calcium 100 mg / 8% 20 mg / 2% Iron 2.25 mg / 13% 0.75 mg / 4% HEATING INSTRUCTION
Non Veg
Chicken korma is a classic dish that epitomizes the richness and depth of Mughlai cuisine. This curry features tender chicken pieces simmered in a sauce made from yogurt, onion, garlic and a medley of fragrant spices, resulting in a rich, aromatic curry that is mildly spicy. Chicken Korma is best enjoyed with Naan, Roti, or Rice. Chicken Korma: Chicken Onion Yogurt Garlic Ginger Korma Masala Lemon Juice Garam Masala Spices Rice DETAILED INGREDIENTS Korma: Chicken, Onion, Water, Canola oil, Yogurt (pasteurized cow’s milk, cream, milk protein concentrate, bacterial culture), Garlic puree (water, dehydrated garlic, canola oil and citric acid), Ginger puree (ginger, canola oil and citric acid), Korma Masala (red chilli, salt, coriander, paprika, cinnamon, fennel, turmeric, cumin, muskmelon, bay leaf, black pepper, green cardamom, cloves, garlic, ginger, maltodextrin, hydrolyzed soy protein, sugar, canola oil, natural and artificial food flavour, silicon dioxide), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Corn starch, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Salt, Spices. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), wheat starch (cultured wheat starch, wheat flour). Allergens: Milk, Soy, Sulphite, Wheat May contain: Traces of Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chicken Korma 250 g
Roti 200 g
Calories 590 370 Fat 48 g / 64% 4 g / 5% Saturated 5 g / 28% 0.4 g / 2% Trans 0.5 g / 28% 0 g / 2% Carbohydrate 19 g 78 g Fibre 4 g / 14% 2 g / 7% Sugars 4 g / 4% 0 g / 0% Protein 22 g 6 g Cholesterol 90 mg 0 mg Sodium 790 mg / 29% 520 mg / 23% Potassium 550 mg / 16% 100 mg / 3% Calcium 75 mg / 6% 20 mg / 2% Iron 2 mg / 11% 0.75 mg / 4% HEATING INSTRUCTION
Non Veg
Chicken tikka masala is a globally adored dish that melds the robust flavors of Indian spices with a creamy tomato-based sauce. Tender pieces of marinated chicken, typically prepared in a yogurt and spice marinade. These succulent chicken pieces are then cooked in a luscious sauce. Chicken tikka is typically served with Rice, Roti or Naan, offering a delicious and aromatic experience. Chicken Tikka Masala: Chicken Tomato Onion Yogurt Garlic Ginger Lemon Juice Garam Masala Curry Powder Mango Powder Spices Rice DETAILED INGREDIENTS Chicken Tikka Masala: Chicken, Tomato (crushed tomatoes, salt, citric acid), Onion, Water, Chicken Broth, Yogurt (pasteurized cow’s milk, cream, milk protein concentrate, bacterial culture), Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Sugar, Salt, Corn starch, Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Curry Powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Spices. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Milk, Sulphite, Soy, Wheat. May contain: Traces of Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chicken Tikka Masala 250 g
Rice 370 g
Calories 290 370 Fat 10 g / 13% 4 g / 5% Saturated 1.5 g / 8% 0.4 g / 2% Trans 0.1 g / 8% 0 g / 8% Carbohydrate 18 g 78 g Fibre 4 g / 14% 2 g / 7% Sugars 9 g / 9% 0 g / 0% Protein 33 g 6 g Cholesterol 100 mg 0 mg Sodium 950 mg / 41% 520 mg / 23% Potassium 850 mg / 25% 100 mg / 3% Calcium 100 mg / 6% 20 mg / 2% Iron 3 mg / 17% 0.75 mg / 4% HEATING INSTRUCTION
Veg
Palak Paneer is a classic Indian dish renowned for its vibrant green color and creamy texture, combines two main ingredients: Spinach (palak), powerhouse of vitamins and minerals, and Paneer (cheese) with its high protein content. Served hot with Naan, Roti, or Rice, Palak Paneer embodies the essence of comfort food. Palak Paneer: Spinach Cheese Tomato Onion Cream Curry Powder Ginger Garlic Lemon Juice Spices Roti: Wheat Flour DETAILED INGREDIENTS Palak Paneer: Spinach, Cheese (milk ingredients, citric acid), Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Onion, Canola oil, Cream (cream, milk, carrageenan, mono- and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Curry Powder (red chili, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Ginger puree (ginger, canola oil and citric acid), Garlic puree (water, dehydrated garlic), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Salt, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Milk, Soy, Sulphite, Wheat. May contain: Traces of Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Palak Paneer 250 g
Roti 50 g
Calories 410 130 Fat 34 g / 45% 3.5g / 5% Saturated 8 g / 43% 1.5 g / 8% Trans 0.5 g / 43% 0 g / 8% Carbohydrate 16 g 20 g Fibre 6 g / 21% 2 g / 7% Sugars 4 g / 4% 2 g / 2% Protein 12 g 5 g Cholesterol 45 mg 0 mg Sodium 1440 mg / 35% 240 mg / 10% Potassium 1200 mg / 35% 100 mg / 3% Calcium 350 mg / 27% 20 mg / 2% Iron 7 mg / 39% 1.25 mg / 7% HEATING INSTRUCTION
Veg
Aloo Gobi, a vegetarian dish from North India, showcases the delightful flavors of potatoes (aloo) and cauliflower (gobi) cooked with a medley of aromatic spices. This comforting and wholesome dish is made with tender chunks of potatoes and cauliflower, which are gently sautéed with onions, tomatoes, garlic, and ginger. Usually enjoyed as a main course alongside Roti or can be served with Rice. Aloo Gobi: Potato Cauliflower Onion Tomatoes Curry Powder Spices Roti: Wheat Flour DETAILED INGREDIENTS Aloo Gobi: Water, Potato, Cauliflower, Onion, Tomatoes (tomatoes, tomato juice, salt, citric acid, calcium chloride), Canola oil, Garlic puree (water, dehydrated garlic, canola oil, and citric acid), Ginger puree (ginger, canola oil, and citric acid), Curry Powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Corn starch, Salt, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Wheat, Soy, Milk. May contain: Traces of Sulphite, Sesame, Mustard and Tree Nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (177°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Heat Roti for 10-15 seconds on high heat. OVEN: Heat Roti in a single layer for 1 to 2 minutes on the middle rack of the oven. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Aloo Gobi250 g
Roti50 g
Calories 200 130 Fat 13 g / 17% 3.5 g / 5% Saturated 1 g / 6% 1.5 g / 8% Trans 0.1 g / 6% 0 g / 8% Carbohydrate 20 g 20 g Fibre 4 g / 14% 2 g / 7% Sugars 4 g / 4% 2 g / 2% Protein 3 g 5 g Cholesterol 0 mg 0 mg Sodium 600 mg / 26% 240 mg / 10% Potassium 450 mg / 13% 100 mg / 3% Calcium 40 mg / 3% 20 mg / 2% Iron 1.5 mg / 8% 1.25 mg / 7% HEATING INSTRUCTION ROTI HEATING INSTRUCTION
Veg
Shahi Paneer is a decadent dish that features paneer, a type of cottage cheese, cooked in creamy gravy with nutty flavors from cashew, tomato and butter. The term 'Shahi' translates to 'Royal' and this dish lives up to its name with its rich and indulgent flavors. Shahi Paneer is typically served hot alongside Naan, Roti, or Rice, making it a popular choice for special occasions or celebrations. Shahi Paneer: Tomatoes Cheese Onions Cream Butter Cashew Garlic Garam Masala Herbs Spices Roti: Wheat Flour DETAILED INGREDIENTS Shahi Paneer: Tomatoes (tomatoes, tomato juice, salt, citric acid and calcium chloride), Cheese (milk ingredients, citric acid), Onions, Water, Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Canola Oil, Butter (pasteurized cream (milk)), Cashew, Sugar, Garlic puree (water, dehydrated garlic), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Herbs, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Milk, Tree nuts, Wheat, Soy. May contain: Traces of Sulphite, Sesame, Mustard. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Shahi Paneer 250 g
Roti 50 g
Calories 740 130 Fat 57 g / 75% 3.5 g / 5% Saturated 26 g / 133% 1.5 g / 8% Trans 0.5 g / 133% 0 g / 8% Carbohydrate 34 g 20 g Fibre 4 g / 14% 2 g / 7% Sugars 20 g / 20% 2 g / 2% Protein 24 g 5 g Cholesterol 135 mg 0 mg Sodium 590 mg / 26% 240 mg / 10% Potassium 600 mg / 18% 100 mg / 3% Calcium 850 mg / 65% 20 mg / 2% Iron 3.5 mg / 19% 1.25 mg / 7% HEATING INSTRUCTION
Veg
Bhindi masala, a delightful vegetarian dish hailing from North India, is a combination of the vibrant flavors of okra (bhindi) with a medley of aromatic spices and herbs. This beloved dish is made with tender okra, which is sliced and sautéed to perfection along with onions, tomatoes, garlic, and ginger. Whether enjoyed alongside Roti or Rice, Bhindi Masala is a powerful choice among vegetarians and vegans. Bhindi Masala: Okra Onion Tomato Garlic Ginger Curry Powder Herbs Spices Roti: Wheat Flour DETAILED INGREDIENTS Bhindi Masala: Okra, Onion, Water, Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Canola Oil, Garlic Puree (water, dehydrated garlic), Ginger Puree (ginger, canola oil and citric acid), Curry Powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Salt, Herbs, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Wheat, Soy, Milk. May contain: Traces of Sulphite, Sesame, Mustard, Tree Nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (177°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE:Heat Roti for 10-15 seconds on high heat. OVEN: Heat Roti in a single layer for 1 to 2 minutes on the middle rack of the oven. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Bhindi Masala250 g
Roti50 g
Calories 370 130 Fat 30 g / 40% 3.5 g / 5% Saturated 2.5 g / 14% 1.5 g / 8% Trans 0.3 g / 14% 0 g / 8% Carbohydrate 23 g 20 g Fibre 8 g / 29% 2 g / 7% Sugars 6 g / 6% 2 g / 2% Protein 5 g 5 g Cholesterol 0 mg 0 mg Sodium 1290 mg / 56% 240 mg / 10% Potassium 500 mg / 15% 100 mg / 3% Calcium 175 mg / 13% 20 mg / 2% Iron 2.25 mg / 13% 1.25 mg / 7% HEATING INSTRUCTION ROTI HEATING INSTRUCTION
Veg
Chana dal, or split chickpeas, is a wholesome and nourishing combination that showcases the simplicity and richness of Indian vegetarian cuisine. It is cooked until tender and then simmered in a fragrant blend of onions, tomatoes, garlic, and a medley of spices. Paired with freshly made Roti, Naan or Rice, this meal offers a balanced and satisfying experience. This classic duo is not only delicious but also packed with protein and nutrients. Chana Dal: Split Chickpea Onion Tomato Garlic Ginger Curry Powder Fried Onion Herbs Spices Roti: Wheat Flour DETAILED INGREDIENTS Chana Dal: Water, Split Chickpea, Onion, Canola Oil, Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Garlic Puree (water, dehydrated garlic), Ginger Puree (ginger, canola oil and citric acid), Curry Powder (red chili, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Salt, Fried onion (fresh onions, vegetable oil (palm olein), corn flour), Herbs, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Soy, Wheat, Milk. May contain: Traces of Sulphite, Sesame, Mustard and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chana Dal 250 g
Roti 50 g
Calories 490 130 Fat 31 g / 41% 3.5 g / 5% Saturated 2.5 g / 14% 1.5 g / 8% Trans 0.3 g / 14% 0 g / 8% Carbohydrate 45 g 20 g Fibre 9 g / 32% 2 g / 7% Sugars 3 g / 3% 2 g / 2% Protein 12 g 5 g Cholesterol 0 mg 0 mg Sodium 1360 mg / 59% 240 mg / 10% Potassium 750 mg / 22% 100 mg / 3% Calcium 50 mg / 4% 20 mg / 2% Iron 3.5 mg / 19% 1.25 mg / 7% HEATING INSTRUCTION
Veg
Chana masala, a vibrant and hearty dish from the Indian subcontinent, is a delightful mixture of flavors and textures. Made with chickpeas simmered in rich and spiced tomato gravy. The addition of onions, garlic, and ginger enhances the complexity of this dish. Often enjoyed with Roti, Naan or even Rice. Chana Masala: Chickpeas Fried Onion Curry Powder Garlic Ginger Spices Roti: Wheat Flour DETAILED INGREDIENTS Chana Masala: Water, Chickpeas (chick peas, water, salt), Canola Oil, Tomato puree (vine-ripened fresh tomatoes and naturally derived citric acid), Fried onion (fresh onions, vegetable oil (palm olein), corn flour), Curry Powder (red chili, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Garlic Puree (water, dehydrated garlic), Ginger Puree (ginger, canola oil and citric acid), Salt, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Soy, Wheat, Milk. May contain: Traces of Sulphite, Sesame, Mustard and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chana Masala 250 g
Roti 50 g
Calories 390 130 Fat 25 g / 33% 3.5 g / 5% Saturated 2 g / 11% 1.5 g / 8% Trans 0.2 g / 11% 0 g / 8% Carbohydrate 35 g 20 g Fibre 9 g / 32% 2 g / 7% Sugars 3 g / 3% 2 g / 2% Protein 11 g 5 g Cholesterol 0 mg 0 mg Sodium 670 mg / 29% 240 mg / 10% Potassium 125 mg / 4% 100 mg / 3% Calcium 100 mg / 4% 20 mg / 2% Iron 3.5 mg / 19% 1.25 mg / 7% HEATING INSTRUCTION
Veg
Aloo Sabzi is a classic Indian vegetarian dish made with tender potatoes cooked in a blend of spices like cumin, turmeric, and garam masala. This savory dish is often served with roti, naan, or rice, offering a satisfying balance of flavors and textures. Simple yet aromatic, Aloo Sabzi is a comforting side that’s perfect for any meal. Aloo Sabzi: Potato Panchpuran Mix Garlic Spices Roti: Wheat Flour DETAILED INGREDIENTS Aloo Sabzi: Water, Potato, Canola Oil, Panchpuran mix (fenugreek, nigella seed, cumin, mustard, fennel), Corn starch, Garlic puree (water, dehydrat-ed garlic), Salt, Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides -plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Mustard, Wheat, Soy, Milk. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (177°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Heat roti for 10-15 seconds on high heat. OVEN: Heat roti(s) in single layer for 1 to 2 minutes on the middle rack of the oven OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Aloo Sabzi 250 g
Roti 50 g
Calories 270 130 Fat 19 g / 25% 3.5 g / 5% Saturated 1.5 g / 9% 1.5 g / 8% Trans 0.2 g / 9% 0 g / 8% Carbohydrate 23 g 20 g Fibre 4 g / 14% 2 g / 7% Sugars 1 g / 1% 2 g / 2% Protein 3 g 5 g Cholesterol 0 mg 0 mg Sodium 800 mg / 35% 240 mg / 10% Potassium 550 mg / 35% 100 mg / 3% Calcium 20 mg / 2% 20 mg / 2% Iron 2.5 mg / 14% 1.25 mg / 7% HEATING INSTRUCTION ROTI HEATING INSTRUCTION
Veg
Masoor daal, a popular dish in Indian cuisine, made from split red lentils; boasts a rich earthy flavor and a creamy texture when cooked. Packed with protein, fiber, and essential nutrients like iron and folate, Masoor dal is not only delicious but also incredibly nutritious. Whether enjoyed alongside Rice, Roti, or Naan, Masoor dal holds a cherished place in Indian culinary traditions. Masoor Daal: Red Lentils Onion Tomato Ginger Garlic Curry Powder Fried Onion Herbs Spices Rice DETAILED INGREDIENTS Masoor Daal: Water, Red Lentils, Onion, Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Canola oil, Ginger puree (ginger, canola oil and citric acid), Garlic puree (water, dehydrated garlic, canola oil and citric acid), Curry powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Fried onion (fresh onions, vegetable oil (palm olein), corn flour), Salt, Herbs, Spices. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Soy, Wheat. May contain: Traces of Sulphite, Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Masoor Daal 250 g
Rice 200 g
Calories 390 370 Fat 20 g / 27% 4 g / 5% Saturated 1.5 g / 9% 0.4 g / 2% Trans 0.2 g / 9% 0 g / 2% Carbohydrate 43 g 78 g Fibre 8 g / 29% 2 g / 7% Sugars 2 g / 2% 0 g / 0% Protein 14 g 6 g Cholesterol 0 mg 0 mg Sodium 850 mg / 37% 520 mg / 23% Potassium 500 mg / 15% 100 mg / 3% Calcium 75 mg / 6% 20 mg / 2% Iron 5.5 mg / 31% 0.75 mg / 4% HEATING INSTRUCTION
Veg
Rajma Chawal, a simple yet flavorful meal consists of Rajma, or red kidney beans, cooked in rich and aromatic tomato-based gravy, served alongside steamed basmati rice, known as Chawal. The soft, creamy beans contrast beautifully with the light and fragrant rice. Beyond its culinary appeal, Rajma Chawal holds a special place in Indian culture. Rajma Chawal: Kidney Beans Tomato Onion Garlic Ginger Garam Masala Spices Rice DETAILED INGREDIENTS Rajma Chawal: Kidney Beans (red kidney beans, water, salt, disodium EDTA), Water, Tomato (tomatoes, tomato juice, salt, citric acid, calcium chloride), Onion, Tomato puree (vine-ripened fresh tomatoes and naturally derived citric acid), Canola oil, Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil, and citric acid), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Spices. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Wheat. May contain: Traces of Sulphite, Sesame, Mustard, Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Rajma Chawal 250 g
Rice 200 g
Calories 250 370 Fat 9 g / 12% 4 g / 5% Saturated 1 g / 6% 0.4 g / 2% Trans 0.1 g / 6% 0 g / 2% Carbohydrate 35 g 78 g Fibre 11 g / 39% 2 g / 7% Sugars 3 g / 3% 0 g / 0% Protein 12 g 6 g Cholesterol 0 mg 0 mg Sodium 750 mg / 33% 520 mg / 23% Potassium 400 mg / 12% 100 mg / 3% Calcium 125 mg / 10% 20 mg / 2% Iron 3.5 mg / 19% 0.75 mg / 4% HEATING INSTRUCTION
Veg
Vegetable biryani, a fragrant and flavorful dish, embodies the essence of Indian culinary artistry with its harmonious blend of spices and vibrant vegetables. This aromatic rice dish represents long-grain basmati rice infused with a medley of vegetables like cauliflower, peas, potatoes, and onion. Whether enjoyed as a standalone meal or served alongside raita and achar, Vegetable Biryani is a testament to the rich tapestry of Indian cuisine. Vegetable Biryani: Rice Onion Potato Cauliflower Green Peas Garlic Ginger Korma Masala Lemon Juice Garam Masala Spices DETAILED INGREDIENTS Vegetable Biryani: Water, Rice, Onion, Potato, Cauliflower, Canola Oil, Green Peas, Garlic puree (water, dehydrated garlic), Ginger puree (Ginger, canola oil and citric acid), Korma Masala (red chili, salt, coriander, paprika, cinnamon, fennel, turmeric, cumin, muskmelon, bay leaf, black pepper, green cardamom, cloves, garlic, ginger, maltodextrin, hydrolyzed soy protein, sugar, canola oil, natural and artificial food flavour, silicon dioxide), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Yellow Food Color (sodium chloride, artificial food colors (FD&C yellow# 5, FD&C yellow# 6)), Spices. Allergens: Soy, Sulphite. May contain: Traces of Sesame, Mustard, Wheat and Tree nuts, Peanuts, Milk. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Vegetable Biryani400 g
Calories 540 Fat 36 g / 48% Saturated 3 g / 17% Trans 0.3 g / 17% Carbohydrate 51 g Fibre 5 g / 18% Sugars 4 g / 4% Protein 6 g Cholesterol 0 mg Sodium 1280 mg / 56% Potassium 400 mg / 12% Calcium 50 mg / 4% Iron 1.5 mg / 8% HEATING INSTRUCTION
Veg
Pav Bhaji, a beloved street food originating from Mumbai, India, wherein the Bhaji is a medley of mixed vegetables, including potatoes, peas, carrots, and bell peppers, mashed together and simmered in a fragrant blend of spices. The Pav, a soft bread roll, toasted on the griddle with a slathering of butter, creates a perfect harmony of textures and flavours together with the Bhaji. Pav Bhaji: Potato Green Peas Onions Tomato Carrots Peppers Cauliflower Butter Pav Bhaji Masala Garlic Ginger Spices Bun (Pav): Wheat Flour Margarine DETAILED INGREDIENTS Pav Bhaji: Water, Potato, Green Peas, Onions, Tomato (tomato, tomato juice, salt, citric acid, calcium chloride), Carrots, Canola Oil, Peppers, Cauliflower, Butter (pasteurized cream (milk)), Tomato puree (vine-ripened fresh tomatoes and naturally derived citric acid), Salt, Pav Bhaji Masala (coriander, dehydrated unripe mango, red chili, cumin powder, white salt, dried garlic, fennel, black pepper, cassia, black salt, star anise, cardamom amomum, cloves, nutmeg, paprika extract (E160c), mace), Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Spices. Bun (Pav): Enriched wheat flour, Water, Sugar, Margarine, Yeast, Vegetable canola oil, Salt, Calcium propionate. Allergens: Milk, Wheat. May contain: Mustard, Peanuts, Tree nuts, Soy, Sesame. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Bhaji 300 g
Bun (Pav) 42 g
Calories 380 110 Fat 29 g / 39% 1 g / 2% Saturated 7 g / 37% 0.2 g / 1% Trans 0.4 g / 37% 0 g / 1% Carbohydrate 29 g 21 g Fibre 7 g / 25% 1 g / 4% Sugars 8 g / 8% 1 g Protein 5 g 3 g Cholesterol 20 mg 0 mg Sodium 1190 mg / 52% 190 mg / 8% Potassium 600 mg / 18% 94 mg / 2% Calcium 50 mg / 4% 78 mg / 6% Iron 2.5 mg / 14% 1.44 mg / 8% HEATING INSTRUCTION
Veg
Vegetable Curry is a comforting dish made with a variety of fresh vegetables like Potato, Cauliflower, Carrots and Peas cooked in a rich, spiced gravy. Blended with traditional Indian spices, this dish is a flavorful addition to any meal. It's often served with roti, naan, or rice, offering a wholesome and satisfying vegetarian option. Vegetable Curry: Potato Cauliflower Carrots Onion Peas Curry Powder Garlic Ginger Vegetable Masala Spices Rice DETAILED INGREDIENTS Vegetable Curry: Water, Potato, Cauliflower, Carrots, Canola oil, Onion, Peas, Curry Powder (red chilli, salt, paprika, coriander, turmeric, cumin, cinnamon, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, bay leaves, caraway, clove, dried mango powder, dried tomato, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy protein, sugar, canola oil, silicon dioxide), Corn starch, Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Salt, Vegetable Masala (coriander, cumin powder, unripe mango, red chilli, mustard, white salt, pomegranate seeds, cassia, turmeric, black pepper, black salt, garlic, cardamom amomum, clove, dried ginger), Spices. Rice: Water, Rice, Canola Oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Soy, Mustard, Wheat. May contain: Traces of Sulphite, Sesame, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE:Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Vegetable Curry 250 g
Rice 200 g
Calories 380 370 Fat 20 g / 27% 4 g / 5% Saturated 1.5 g / 9% 0.4 g / 2% Trans 0.3 g / 9% 0 g / 2% Carbohydrate 41 g 78 g Fibre 10 g / 36% 2 g / 7% Sugars 5 g / 5% 0 g / 0% Protein 8 g 6 g Cholesterol 0 mg 0 mg Sodium 450 mg / 20% 520 mg / 23% Potassium 800 mg / 24% 100 mg / 3% Calcium 100 mg / 8% 20 mg / 2% Iron 5 mg / 28% 0.75 mg / 4% HEATING INSTRUCTION
Veg
Dal Makhni is a North Indian dish renowned for its velvety texture and rich, comforting flavors. This dish features a blend of black lentils (urad dal), slow-cooked to perfection with butter and a medley of spices. The addition of tomatoes and ginger-garlic paste adds a subtle tanginess and depth to the dish. Dal Makhni is typically served with Roti, Naan or Rice. It`s complex flavors make it a powerful choice among vegetarians and nonvegetarians. Dal Makhni: Black Lentils Tomato Cream Butter Ginger Garlic Garam Masala Spices Roti: Wheat Flour DETAILED INGREDIENTS Dal Makhni: Water, Black Lentils, Tomato puree (vine-ripened fresh tomatoes and naturally derived citric acid), Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Butter (pasteurized cream (milk)), Ginger puree (ginger, canola oil, and citric acid), Garlic puree (water, dehydrated garlic), Salt, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Spices. Roti: Wheat flour, Water, Non-hydrogenated margarine (canola and/or soy and/or palm oil), Wheat gluten, Sugar, Salt, Mono and diglycerides - plant source, Calcium propionate, Sodium bicarbonate, Potassium sorbate, Fumaric acid, Xanthan gum, Modified milk ingredients. Allergens: Milk, Wheat, Soy. May contain: Traces of Sulphite, Sesame, Mustard, and Tree nuts. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Dal Makhni 250 g
Roti 50 g
Calories 330 130 Fat 19 g / 25% 3.5 g / 5% Saturated 10 g / 53% 1.5 g / 8% Trans 0.5 g / 53% 0 g / 8% Carbohydrate 30 g 20 g Fibre 3 g / 11% 2 g / 7% Sugars 6 g / 6% 2 g / 2% Protein 10 g 5 g Cholesterol 50 mg 0 mg Sodium 840 mg / 37% 240 mg / 10% Potassium 550 mg / 16% 100 mg / 3% Calcium 125 mg / 10% 20 mg / 2% Iron 4.5 mg / 25% 1.25 mg / 7% HEATING INSTRUCTION
Hakka Chinese
Veg
Masala Macaroni is an Indian-inspired pasta dish made with macaroni tossed in a flavorful masala sauce. Infused with aromatic spices, tomatoes and peppers, this dish is both satisfying and full of flavor, perfect for those craving a spicy, savory bite. Masala Macaroni: Onions Tomatoes Peppers Macaroni Cream Garlic Ginger Magic Masala Garam Masala Herbs Spices DETAILED INGREDIENTS Masala Macaroni: Water, Onions, Tomatoes (tomatoes, tomato juice, salt, citric acid and calcium chloride), Peppers, Macaroni (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate (B1), riboflavin (B2), folic acid), Ketchup (tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices), Oil, Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Green chilli paste (green chilli, vinegar, salt, coriander, cumin, spices, soybean oil, citric acid (preservative), xanthan gum (emulsifier), sodium benzoate (preservative), tartrazine, brilliant blue FCF), Garlic puree (water, dehydrated garlic), Ginger puree (ginger, canola oil and citric acid), Salt, Magic Masala (mixed spices, roasted spice powder, cumin, coriander, turmeric, aniseed, black pepper, fenugreek, ginger, clove, green cardamom powder, nutmeg, red chilli powder, dehydrated onion, dried garlic, capsicum extract, coriander extract, cumin extract, iodized salt, sugar, starch, flavour enhancer (635), thickener (508), palm oil, acidity regulator (330), minerals, natural flavouring substance, colour (150d), vitamin), Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Herbs, Spices. Allergens: Wheat, Milk. May Contain: Egg, Mustard, Soy. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Masala Macaroni450 g
Calories 710 Fat 33 g / 44% Saturated 5 g / 30% Trans 0.5 g / 30% Carbohydrate 91 g Fibre 7 g / 24% Sugars 19 g / 19% Protein 13 g Cholesterol 20 mg / 7% Sodium 1920 mg / 83% Potassium 650 mg / 19% Calcium 75 mg / 6% Iron 4 mg / 22% HEATING INSTRUCTION
Veg
Spicy Creamy Pasta brings together the best of creamy indulgence and fiery spice. The pasta is coated in a velvety sauce that combines rich cream with a kick of chili, garlic, and aromatic spices. It's a perfect blend of heat and smoothness, offering a luxurious yet bold flavor profile that satisfies both spice lovers and comfort food enthusiasts. Spicy Creamy Pasta: Milk Pasta Peppers Broccoli Corn Mushroom Butter Cream Cheese Garlic Lemon Juice Herbs Spices DETAILED INGREDIENTS Spicy Creamy Pasta: Water, Milk (partly skimmed milk, vitamin A palmitate, vitamin D3), Pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate (B1), riboflavin (B2), folic acid), Peppers, Broccoli, Corn, Mushroom (mushroom, water, salt, citric acid and/or ascorbic acid), Ketchup (tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices), Sweet Chilli Sauce (water, sugar, tomato paste, chilli puree, salt, tapioca starch, garlic powder, onion powder, acetic acid, spices, xanthan gum, sodium benzoate), Oil, Butter (pasteurized cream (milk)), Cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Cheese (pasteurized milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, cellulose, natamycin), Garlic puree (water, dehydrated garlic), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Salt, Corn starch, Black salt, Sugar, Herbs, Spices. Allergens: Milk, Sulphite. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-4 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Spicy Creamy Pasta450 g
Calories 510 Fat 22 g / 30% Saturated 8 g / 41% Trans 0.3 g / 41% Carbohydrate 64 g Fibre 4 g / 16% Sugars 14 g / 14% Protein 14 g Cholesterol 35 mg / 12% Sodium 870 mg / 38% Potassium 550 mg / 16% Calcium 175 mg / 13% Iron 2.25 mg / 13% HEATING INSTRUCTION
Non Veg
Sweet & Sour Chicken is a crispy, tender chicken dish coated in a tangy sauce paired with bell peppers and onions, it offers a deliciously balanced mix of sweet, sour, and savory flavors, perfect for those who enjoy bold taste combinations. Sweet & Sour Chicken: Chicken Peppers Onion Vinegar Dark Soy Sauce Spices DETAILED INGREDIENTS Sweet & Sour Chicken: Chicken, Peppers, Onion, Ketchup (tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices), Water, Tempura batter (wheat flour, corn starch, rice flour, baking powder, egg white powder), Sugar, Vinegar, Dark soy sauce (water, soybeans, sugar, salt, wheat flour, mushroom extract), Salt, Spices. Allergens: Wheat, Soy, Egg, Sulphite. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Sweet & Sour Chicken400 g
Calories 490 Fat 6 g / 8% Saturated 1.5 g / 7% Trans 0 g / 7% Carbohydrate 82 g Fibre 3 g / 9% Sugars 42 g / 42% Protein 29 g Cholesterol 115 mg Sodium 1690 mg / 73% Potassium 600 mg / 18% Calcium 40 mg / 3% Iron 2.5 mg / 14% HEATING INSTRUCTION
Non Veg
Chilli Chicken is a popular Indo-Chinese dish where crispy chicken pieces are tossed in a fiery, tangy sauce made from soy sauce, chili sauce, and a mix of spices. It’s a deliciously bold, spicy dish that delivers a satisfying kick, perfect for spice enthusiasts. Chilli Chicken: Chicken Onion Egg Green Peppers All Purpose Flour Garlic Ginger Garam Masala Spices DETAILED INGREDIENTS Chilli Chicken: Chicken, Onion, Egg (whole egg, citric acid), Green Peppers, Corn flour, All purpose flour (wheat flour, benzoyl peroxide, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), Hot sauce (vinegar, brown sugar, crushed chilli, salt, garlic powder, spanish paprika, cumin powder, black pepper, guar gum, citric acid), Water, Dark soy sauce (water, soybeans, sugar, salt, wheat flour, mushroom extract), Green chilli paste (green chilli, vinegar, salt, coriander, cumin, spices, soybean oil, citric acid (preservative), xanthan gum (emulsifier), sodium benzoate (preservative), tartrazine, brilliant blue FCF), Canola oil, Green Chilli, Ketchup (tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices), Garlic puree (water, dehydrated garlic), Corn Starch, Ginger puree (ginger, canola oil and citric acid), Salt, Garam masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Red Food Color (sodium chloride, artificial food colors (FD&C yellow#5, FD&C red#40)), Spices. Allergens: Egg, Wheat, Soy, Sulphite. May contain: Traces of Tree nuts, Peanuts, Milk, Mustard, and Sesame. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chilli Chicken400 g
Calories 840 Fat 32 g / 43% Saturated 6 g Trans 0.2 g / 30% Carbohydrate 75 g Fibre 14 g / 50% Sugars 8 g / 8% Protein 63 g Cholesterol 460 mg / 153% Sodium 2420 mg / 105% Potassium 1400 mg / 41% Calcium 175 mg / 13% Iron 10 mg / 56% HEATING INSTRUCTION
Non Veg
Chicken Fried Rice is a classic Asian dish made with stir-fried rice, tender chicken, and vegetables, all tossed together in a savory soy sauce and hot sauce. It’s a satisfying, one-pan dish with the right amount of flavor, ideal for a quick, and delicious meal. Chicken Fried Rice: Chicken Rice Green Peas Carrot Red Pepper Onion Hot Sauce Garlic Spices DETAILED INGREDIENTS Chicken Fried Rice: Chicken, Rice, Water, Green Peas, Carrot, Red Pepper, Light soy sauce (water, soybeans, salt, wheat flour, potassium sorbate), Canola oil, Dark soy sauce (water, soybeans, sugar, salt, wheat flour, mushroom extract), Onion, Hot Sauce (vinegar, brown sugar, crushed chilli, salt, garlic powder, spanish paprika, cumin powder, black pepper, guar gum, citric acid), Garlic puree (water, dehydrated garlic), Sesame oil, Salt, Corn starch, Baking soda, Spices. Allergens: Soy, Wheat, Sesame, Sulphite. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Chicken Fried Rice400 g
Calories 490 Fat 12 g / 16% Saturated 1 g / 7% Trans 0 g / 7% Carbohydrate 71 g Fibre 4 g / 13% Sugars 7 g / 7% Protein 23 g Cholesterol 40 mg / 13% Sodium 1600 mg / 70% Potassium 400 mg / 12% Calcium 50 mg / 4% Iron 2 mg / 11% HEATING INSTRUCTION
Non Veg
Thai Curry with Rice features a rich, aromatic curry made with coconut milk, spices, and a mixture of vegetables and meat. Served with steamed rice, it offers a perfect balance of creamy, spicy, and savory flavors, providing a comforting and satisfying meal. Thai Curry: Chicken Coconut Milk Peppers Broccoli Cream Beans Red Curry Paste Lemongrass Garlic DETAILED INGREDIENTS Thai Curry: Chicken, Coconut milk (coconut, water, guar gum, polysorbate 80), Peppers, Broccoli, Cream (cream, milk, carrageenan, mono- and diglycerides, cellulose gum, polysorbate 80, sodium citrate), Canola oil, Beans, Red curry paste (dried red chilli 21%, garlic, lemongrass, shallot, salt, galangal, kaffir lime peel, spices (coriander seeds, cumin powder)), Sugar, Corn starch, Lemongrass, Garlic puree (water, dehydrated garlic), Fish sauce (anchovy extract (fish), salt, water, sugar, hydrolyzed wheat protein), Salt. Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), Cultured wheat starch (cultured wheat starch, wheat flour). Allergens: Milk, Wheat, Fish. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Thai Curry 250 g
Rice 200 g
Calories 520 370 Fat 35 g / 47% 4 g / 5% Saturated 17 g / 87% 0.4 g / 2% Trans 0.4 g / 87% 0 g / 2% Carbohydrate 17 g 78 g Fibre 2 g / 8% 2 g / 7% Sugars 6 g / 6% 0 g / 0% Protein 35 g 6 g Cholesterol 105 mg / 35% 0 mg Sodium 1010 mg / 44% 520 mg / 23% Potassium 600 mg / 18% 100 mg / 3% Calcium 75 mg / 6% 20 mg / 2% Iron 2.5 mg / 14% 0.75 mg / 4% HEATING INSTRUCTION
Honey Chicken: Chicken Eggs Honey Light Soya Sauce All Purpose Flour Corn Flour Butter Garlic Black Pepper DETAILED INGREDIENTS Honey Chicken: Chicken, Eggs (liquid egg white), Honey, Light Soya Sauce (water, soybeans, salt, wheat flour, potassium sorbate), All Purpose Flour (wheat flour, benzoyl peroxide, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), Corn Flour, Butter (pasteurized cream (milk)), Sugar, Garlic Puree (water, dehydrated garlic), Sesame oil, Baking Powder, Salt, Black Pepper. Allergens: Egg, Soy, Wheat, Milk, Sesame. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Honey Chicken 400 g
Calories 1020 Fat 25 g / 33% Saturated 9 g / 48% Trans 0.3 g / 48% Carbohydrate 121 g Fibre 5 g / 17% Sugars 72 g / 72% Protein 80 g Cholesterol 195 mg Sodium 3140 mg / 137% Potassium 1000 mg / 25% Calcium 300 mg / 23% Iron 5 mg / 28% HEATING INSTRUCTION
Non Veg
Pad Thai is a flavorful Thai-style noodle meal featuring rice noodles stir-fried with tender chicken, eggs, onions, chives, beans, and a signature savory tamarind-based sauce. The dish delivers a balanced combination of sweet, tangy, and umami flavors with aromatic garlic and spices, offering a satisfying and wholesome meal option. Pad Thai: Noodles Chicken Beans Eggs Onion Hot Sauce Garlic DETAILED INGREDIENTS Pad Thai: Noodles (rice flour, water), Chicken, Beans, Eggs (whole egg, citric acid), Onion, Chives, Tamarind Puree, Fish Sauce (anchovy extract (fish), salt, water, sugar, hydrolyzed wheat protein), Canola Oil, Oyster Sauce (water, sugar, oyster extract (oysters, water, salt), salt, modified corn starch monosodium glutamate, wheat flour, caramel), Brown Sugar, Hot Sauce (vinegar, brown sugar, crushed chilli, salt, garlic powder, spanish paprika, cumin powder, black pepper, guar gum, citric acid), Garlic puree (water, dehydrated garlic), Salt, Black pepper, Caramel Powder. Allergens: Egg, Oyster, Wheat, Sulphite, Fish. These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached. MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through. OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot. OVERVIEW KEY INGREDIENTS
NUTRITION FACTS NUTRITION PER MEAL
Pad Thai 400 g
Calories 900 Fat 22 g / 30% Saturated 3.5 g / 8% Trans 0.2 g / 8% Carbohydrate 135 g Fibre 7 g / 26% Sugars 14 g / 14% Protein 41 g Cholesterol 290 mg Sodium 1930 mg / 84% Potassium 950 mg / 28% Calcium 225 mg / 17% Iron 6 mg / 33% HEATING INSTRUCTION
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