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USE SUMMER30 FOR 30% OFF YOUR FIRST 3 DABBAS!

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HEATING INSTRUCTIONS


YOUR DABBADROP IS DELIVERED ICE-PACKED AND COLD AND LASTS FOR 48 HOURS IN THE
FRIDGE.

OUR MEALS ARE BEST ENJOYED HEATED. OUR RECOMMENDED HEATING METHOD IS THE OVEN AT
180C UNTIL PIPING HOT (USUALLY AROUND 30-40 MINUTES).


FOR DETAILED HEATING INSTRUCTIONS PER MENU, PLEASE SEE BELOW


INGREDIENT & HEATING INSTRUCTIONS


MEXICO

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Jackfruit Pibil
Sweet Potato & Ancho Mole
Frijoles
Poblano Rice

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

COOKING INSTRUCTIONS - OVEN HEATING:

 1. Turn your oven to 180C fan and wait for it to heat up.
 2. On an oven tray, place the tin of rice, with the tin of frijoles sitting on
    top. Then place the sweet potato dish and the jackfruit dish on the same
    tray and pop into the oven. Heat everything for 30-40 minutes or
    until piping hot.

 


PUNJAB

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

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

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

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

Rice:
Rice, Water, Salt.

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




COOKING INSTRUCTIONS:

Best enjoyed heated, the top tin (Aloo, Gobi & Peas) should be heated along with
the rest of your dabba. Please ensure you remove the lid from the top tin, as
this may expand in the oven and become difficult to remove! We recommend
covering the food in the top tin while cooking, to do this, place the lid
upside-down on the dish. 

OVEN HEATING:

Our recommended heating method is the oven at 180c until piping hot (usually
around 30-40 minutes). To avoid any of the dishes crisping up on the surface, we
recommend leaving your tiffin stacked as it is when you place it in the oven.

If you don't have the room to do this in your oven, then we recommend stacking
the top tin on the curry and the dal tin on the rice, placed onto a roasting
tray. This will prevent your rice from getting crispy on top. We also add a few
drops of tap water to our rice before cooking, to ensure the moisture stays
locked in.

Please remember to stir the curry and the Pindi Chole occasionally throughout
the cooking process (for an even heat) and be careful when dishing up from the
hot tins!





DELHI

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Aloo Tikki:
Vegetable Oil, Kale, Tamarind, Chickpeas, Brown Sugar, Dates, Chaat Masala,
Potatoes, Onions, Peas, Salt, Chilli Powder, Gram Flour, Corn flour, Coriander,
Cumin Seeds. 

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

Cumin Dal:
Moong Dal, Oil, Spanish Onions, Cumin Seeds, Mustard Seeds, Curry Leaves,
Ginger, Coriander Stalks, Garlic, Fresh Tomatoes, Chopped Tomatoes, Tomato
Puree, Turmeric, Coriander Seeds, Kastoori Methi, Garam Masala, Green Chillies,
Kashmiri Red Chillies, Sugar, Lemon Juice, Pickled Onions (sulphates), Nigella
Seeds. 

Rice:
Rice, Water, Salt.

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



 

COOKING INSTRUCTIONS (OVEN HEATING):

 1. Turn your oven to 180C and wait for it to heat up.
 2. On an oven tray, place the tin of rice, with the tin of curry sitting on top
    and the tin of dal. Heat for 25 minutes.
 3. After 25 minutes, place the top tin (the tikki), without the lid also on the
    oven tray. Stir the dal and curry and pop back in the oven for another 10
    minutes or until piping hot.
 4. Pour the tamarind dressing over the tikki before serving and enjoy.

 

Please careful when dishing up from the hot tins!

 





PAKISTAN

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Green Bean & Potato Subzi:
New Potatoes, Green Beans, Peas, Olive Oil, Lemon Juice, Cumin, Turmeric, Salt,
Mustard seeds, Red Chillies, Coriander.

Cauliflower Qorma:
Spanish Onions, Oil, Ginger, Garlic, Green Chillies, Lemon Juice, Cashew Nuts,
Melon Seeds, Coriander Stalks, Fresh Tomatoes, Coconut Milk, Turmeric, Red
Chilli Powder, Sugar, Golden Raisins, Ground Coriander, Ground Cumin, Kasoori
Methi, Mace, Cardamom Green, Cardamom Black, Bay Leaf, Amchoor Powder, Garam
Masala, Salt, Turmeric-Roasted Cauliflower, Spring Onions, Nigella Seeds,
Toasted Coconut. 

Bukhara Dal:
Whole Urid Dal, Spanish Onions, Garlic, Ginger, Chopped Tomatoes, Fresh
Tomatoes, Tomato Paste, Oil, Green Chillies, Coriander Stalks, Turmeric, Red
Chilli Powder, Kashmiri Chillies, Coriander, Cumin Seeds, Garam Masala, Sugar,
Lemon Juice, Kasuri Methi, Black Cardamom, Black Salt, Pickled Onions
(sulphates), Chopped Coriander. 

Rice: Cumin, Basmati Rice, Water, Salt.

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



 

COOKING INSTRUCTIONS:

Best enjoyed heated, the top tin (Green Bean & Potato Subzi) should be heated
along with the rest of your dabba.  Please ensure you remove the lid from the
top tin, as this may expand in the oven and become difficult to remove! We
recommend covering the food in the top tin while cooking, to do this, place the
lid upside-down on the dish. 

OVEN HEATING:

Our recommended heating method is the oven at 180c until piping hot (usually
around 30-40 minutes). To avoid any of the dishes crisping up on the surface, we
recommend leaving your tiffin stacked as it is when you place it in the oven.

If you don't have the room to do this in your oven, then we recommend stacking
the top tin on the curry and the dal tin on the rice, placed onto a roasting
tray. This will prevent your rice from getting crispy on top. We also add a few
drops of tap water to our rice before cooking, to ensure the moisture stays
locked in.

Please remember to stir the curry and the dal occasionally throughout the
cooking process (for an even heat) and be careful when dishing up from the hot
tins!

 

 





GOA

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Aubergine Rechardo:
Baby Aubergines, Garlic, Vinegar (sulphates), Red Chilli, Cinnamon, Salt, Sugar,
Tamarind, Gunpowder (sesame, curry leaves, red chilli, chana dal, salt),
coriander. 

Goan Tofu Curry:
Sliced Spring Onions, Oil, Spanish Onions, Ginger, Garlic, Red Chillies, Fresh
Tomatoes, Chopped Tomatoes, Tomato Paste, Coriander Stalks, Coconut Milk,
Turmeric, Mustard Seeds, Cumin Seeds, Curry Leaves, Garam Masala, Bay Leaves,
Methi Seeds, Crushed Black Pepper, Kashmiri Chillies, Lemon Juice, Roasted
Coconut. 

Amti Dal:
Mustard, Cumin, Curry Leaves, Green Chilli , Turmeric, Goda Masala, Coriander,
Sesame, Dry Coconut, Cumin Seeds, Turmeric, Kashmiri Red Chilli Powder, Coconut
(Grated), Salt, Water, Coriander Leaves, Moong Lentils. 

Rice:
Rice, Water, Salt.

Our ingredients change from time to time, so please always check before eating.




COOKING INSTRUCTIONS:

Best enjoyed heated, the top tin (Aubergine Rechardo) should be heated along
with the rest of your dabba.  Please ensure you remove the lid from the top tin,
as this may expand in the oven and become difficult to remove! We
recommend covering the food in the top tin while cooking, to do this, place the
lid upside-down on the dish. 

OVEN HEATING:

Our recommended heating method is the oven at 180c until piping hot (usually
around 30-40 minutes). To avoid any of the dishes crisping up on the surface, we
recommend leaving your tiffin stacked as it is when you place it in the oven.

If you don't have the room to do this in your oven, then we recommend stacking
the top tin on the curry and the dal tin on the rice, placed onto a roasting
tray. This will prevent your rice from getting crispy on top. We also add a few
drops of tap water to our rice before cooking, to ensure the moisture stays
locked in.

Please remember to stir the curry and the dal occasionally throughout the
cooking process (for an even heat) and be careful when dishing up from the hot
tins!

 





JAPAN

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Greens Goma Shoga: Green beans, tender stem broccoli, spring greens, ginger,
sesame, sesame oil, apple juice, garlic, salt, vinegar (sulphates), soy sauce
(wheat), spices, mustard, red pepper, lime, flavour enhancer.

Nasu Dengaku: Aubergine, shiro miso (soy), mirin, sake, chives, vegetable oil,
sesame

Squash Kare: Squash, Edamame (soy), Onion, Garlic, Ginger, Oil, Madras curry
powder (contains spices and mustard), wheat flour, Coconut milk, Sugar, Soy
sauce (wheat), spring onion, chilli.

Bottom tin: Rice, rice vinegar, chilli, seaweed, poppy seeds, orange peel.

 

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

 



 

COOKING INSTRUCTIONS:

The top tin, (Greens Goma-Shoga) is best enjoyed cold or at room temperature, so
please remove this before heating the rest of your meal. The Nasu Dengaku (Miso
Aubergine) can be enjoyed either cold or or heated for 15 minutes. Stir the
aubergine gently so the miso envelopes the aubergine. 

OVEN HEATING:

Our recommended heating method is the oven at 180c until piping hot (usually
around 30-40 minutes). 

Use the lid of the dabba to put on top of the curry to avoid it crisping up. The
curry can be stacked on top of the aubergine and the rice in the oven - this
will prevent your rice from getting crispy on top. We also add a few drops of
tap water to our rice before cooking, to ensure the moisture stays locked in.

Please remember to stir the curry occasionally throughout the cooking process
(for an even heat) and be careful when dishing up from the hot tins!





SRI LANKA


COOKING TIME: 40 MINUTES

SERVES: 2

IN YOUR DABBA:

Jackfruit Kottu Roti:
Cabbage, Jackfruit, Roti (Gluten), Carrots, Fennel, Mustard Seeds, Tamarind,
Curry Leaf, Garlic, Olive Oil, Red chilli, Coriander. 

Aubergine Pol Curry:
Onions, Tomatoes, Tomato Paste, Fresh Tomatoes, Coconut Milk, Oil, Mustard
Seeds, Cumin Seeds, Coriander Stalks, Curry Leaves, Kastoori Methi, Ginger,
Garlic, Green Chillies, Coriander Stalks, Methi Seeds, Cloves, Cardamom,
Cinnamon Sticks, Garam Masala, Red Chilli Powder, Turmeric, Sugar, Lemon Juice,
Tamarind, Masala-Roasted Aubergine, Toasted Coconut, Gunpowder (sesame), Chopped
Coriander.

Beetroot Parippu:
Moong Dal, Ginger, Garlic, Red Chillies, Spanish Onions, Tomato Paste, Coriander
Stalks, Mustard Seeds, Cumin Seeds, Curry Leaves, Turmeric, Red Chilli Powder,
Garam Masala, Cooked Beetroot, Lemon Juice.

Rice:
Rice, Water, Salt.

Our ingredients change from time to time, so please always check before eating.

 



 

COOKING INSTRUCTIONS:

Best enjoyed heated, the top tin (Jackfruit kottu roti) should be heated along
with the rest of your dabba (but can also be enjoyed cold).  Please ensure you
remove the lid from the top tin, as this may expand in the oven and become
difficult to remove! We recommend covering the food in the top tin while
cooking, to do this, place the lid upside-down on the dish. 

OVEN HEATING:

Our recommended heating method is the oven at 180c until piping hot (usually
around 30-40 minutes). To avoid any of the dishes crisping up on the surface, we
recommend leaving your tiffin stacked as it is when you place it in the oven.

If you don't have the room to do this in your oven, then we recommend stacking
the top tin on the curry and the dal tin on the rice, placed onto a roasting
tray. This will prevent your rice from getting crispy on top.

We also add a few drops of tap water to our rice before cooking, to ensure the
moisture stays locked in.

Please remember to stir the curry and the dal occasionally throughout the
cooking process (for an even heat) and be careful when dishing up from the hot
tins!


HYDERABAD

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Makai Ki Subzi
Corn, onion, red peppers, chilli, coriander, spring onion, spinach, tumeric,
cumin, coriander, chilli powder, garam masala, chaat masala, lemon juice,
vegetable oil, salt. 

Alloo aur Mirch ka Salan
Ginger, onions, garlic, coriander, fennel, green chilli, coriander seeds, melon
seeds, potato, black pepper, chilli powder, tumeric, peanuts, tamarind, Turkish
peppers, coconut milk, dill, pomegranate, curry leaves, fenugreek seeds,
sugar, vegetable oil, cardamom, cloves. 

Khatti Dal: 
Vegetable oil, curry leaves, ginger, garlic, coriander, tomatoes, salt, mustard
seeds, cumin seeds, green chilli, tumeric, garam masala, onion, toor dal,
Kashmiri chilli powder, red chilli, tamarind, sugar, moong dal. 

Jeera Rice:
Cumin, Basmati Rice, Water, Salt.

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

COOKING INSTRUCTIONS:

Best enjoyed heated, the top tin ( Makai Ki Subzi) should be heated along with
the rest of your dabba.  Please ensure you remove the lid from the top tin, as
this may expand in the oven and become difficult to remove! We
recommend covering the food in the top tin while cooking, to do this, place the
lid upside-down on the dish. 

OVEN HEATING:

Our recommended heating method is the oven at 180c until piping hot (usually
around 30-40 minutes). To avoid any of the dishes crisping up on the surface, we
recommend leaving your tiffin stacked as it is when you place it in the oven.

If you don't have the room to do this in your oven, then we recommend stacking
the top tin on the curry and the dal tin on the rice, placed onto a roasting
tray. This will prevent your rice from getting crispy on top. We also add a few
drops of tap water to our rice before cooking, to ensure the moisture stays
locked in.

Please remember to stir the curry and the dal occasionally throughout the
cooking process (for an even heat) and be careful when dishing up from the hot
tins!

 





HANOI


DABBADROP X HANOI CÀ PHÊ MENU HEATING INSTRUCTIONS

COOKING TIME: 40 minutes

SERVES: 2

IN YOUR DABBA:

Nôm (Vietnamese salad)
Vegan 'pork' lettuce wraps
The Curry: Cà Ri Chay
Pandan steamed rice

COOKING INSTRUCTIONS:

The top tin, Nôm (Vietnamese salad) is best enjoyed cold, so please remove this
before heating the rest of your meal. 

The second tin, Vegan 'pork' lettuce wraps contains fresh herbs and baby gem
lettuce which should be removed before heating the vegan pork laab. Once heated,
the lettuce becomes the vehicle with which to eat the laab and the fresh Thai
basil adds flavour. We also recommend adding some of the salad from the top tin
to your wraps for an extra flavour bomb!



OVEN HEATING (RECOMMENDED):

Our recommended heating method is the oven at 180c until piping hot (usually
around 30-40 minutes depending on your oven). If using microwave or stovetop,
ensure everything is piping hot before eating.

Pop the curry and rice in your oven at 180 degrees first for 10 minutes. HOT
TIP: add a few drops of water to the rice and stack the curry tin on top to help
steam the rice!

After 10 minutes, add the laab tin to the oven (covered with the lid from the
top tin - remember to take out the lettuce and herbs first!)

Please stir the curry and the laab occasionally throughout the cooking process
(for an even heat). After 20-30 more minutes your dabba should be ready and
piping hot! The laab is ready when it is starting to crisp around the edges.


INDOCHINESE


COOKING TIME: 40 MINUTES

SERVES: 2

IN YOUR DABBA:

Gobi Manchurian: Oil / ginger/ garlic/ green chilli/ CELERY/ spring onions/ SOY/
ketchup/ vinegar/ pepper/ salt/ cornflour


Schezwan-Style Green Bean & Omnipork Stir Fry: Beans/ OMNIOPORK/ dry chilli/
PEANUTS/ schezwan pepper/ onion/ ginger/ garlic/ CELERY/ SOY/ SESAME/ cornflour


Tofu with Ginger & Black Bean Sauce: BLACK BEANS/ ginger/ garlic/ CELERY/ green
chilli/ SOY/ spring onion/ cornflour/ salt/ sugar/ vinegar/ pepper


Rice: Rice, Water, Garlic, Oil, Salt. 



Our ingredients change from time to time, so please always check before eating.

 

COOKING INSTRUCTIONS.

OVEN HEATING:

Our recommended heating method is the oven at 180c until piping hot (usually
around 30-40 minutes). 

Top Tin: We love our Gobi Manchurian crisped up, if you do too, don't heat it
with the lid on but steamed is just as delicious so leave the lid on if you
prefer it that way :)

Omni Pork: You may also prefer the beans and tofu dish a little crisped up (as
we do), so leave uncovered when you heat these. 
 
Black Bean sauce: This has been thickened with cornflour, as is traditional, so
can look a bit thick. However on heating, it should turn saucy. Please remember
to stir the black bean sauce occasionally throughout the cooking process. 
 
Rice: We add a few drops of water to our rice before cooking, to ensure the
moisture stays locked in, and then place another tin on top, so it steams (in
this case, the black bean sauce.)

 


ROTI AND NAAN

To ensure your breads don't crisp up, we recommend just 2 minutes in the 180c
oven. They can both be enjoyed as they are, but they’re even better when warmed
through.


SAMOSAS, SPRING ROLLS AND KATSU

We recommend at least 10 minutes in the 180c oven to ensure they are crisp and
piping hot.


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