Instructions & Allergens
Instructions
PANS
Ensure completely defrosted and then just reheat in pan until piping hot (above 72 degrees).
OVEN
Our trays are all oven proof. Pop in a preheated oven to 200 degrees – for 10 minutes, stirring occasionally. Ensure the dish is piping hot throughout.
MICROWAVE
Pierce the film lid and pop in a microwave for 4 minutes, take out stir and go for another 2 minutes. Ensure the dish is piping hot throughout
It’s also great to have some fresh coriander and lemon juice to finish the dishes with too!
PULAU/BIRYANI
Ping in the microwave until piping hot.
NAAN
For best results, brush with some butter or oil and place under the grill until browned to the colour of your choosing. Alternatively, you can warm through in the oven for a fluffier finish.
SAMOSA
Best cooked by shallow frying until crisp and golden.
SAMOSA CHAAT
Samosa chaat is a vibrant, layered street‑food dish that brings together contrasting textures and flavours in one bowl.
Samosa -10-12 mins at 180
Chickpea curry/chole –heated in pan until piping hot
In the bowl, layer the chickpea curry as a bed at the bottom of your bowl.
Chop samosas up to 4–6 pieces each and lay on top of the chickpea curry
don’t feel like you have to use them all, some can sit on the side too.
Generously drizzle the yogurt over the top of chickpea curry
Then drizzle the tamarind chutney on top too in pockets
Then same with the mint green chutney before finally the spicy chilli sauce on top too
Finally, add the toppings of mixed onion and coriander liberally over the top and the sev/boondi all over the top!
LEG OF LAMB
Take the leg out of the fridge and bring to room temperature Our legs are now blast frozen to allow us to offer the same quality over multiple days so this can potentially take some time and we recommend over night.
Preheat oven to 200°. Roast the meat at 200 degrees in a conventional oven for 20 minutes then continue at 180° for a further 95mins. Bear in mind every oven is different and you know your oven best. Final internal temperature should be 60 degrees.
We are looking to add an extra pack of sauce/marinade to add on top and add 15 minutes to the cooking time.
ADRAKI MURGH TIKKA // ACHAARI MURGH // LASSOONI MURGH
After testing, we found that our chicken marinaded items work best cooked from raw! So treat as you would normally cook raw chicken items.
We recommend laying out on a preheated oven to 220 for approximately 25-30 minutes but you will know your own oven best.
THAWA SHEEKH KEBAB
Our beef kebabs were perfect cooked beforehand and just require 13 minutes in an oven preheated to 190!
Ingredients List & Allergens
Chicken
| Dish Name | Allergens | Description | Product Data Sheet |
|---|---|---|---|
| Murgh Makhni | Milk | Tandoori chicken simmered in a smooth aromatic buttery tomato sauce, finished with local honey and ground fenugreek. | View Data Sheet |
| Chicken Madras | Mustard | Traditional chicken curry from Chennai formerly known and Madras, chicken simmered in a coconut milk and tamarind sauce spiced with mundu chilli and tempered with curry leaves and black mustard seeds. | View Data Sheet |
| Chicken Jalfrezi | Mustard | Chicken cooked with bell peppers and onion simmered in a roasted tomato and shallots sauce finished with corriander and pickling oil. | View Data Sheet |
| Old Delhi Style Chicken Korma | Milk | A royal curry of braised chicken thigh, delicately spiced with a rich gravy. | View Data Sheet |
| Chicken Dhansak | Milk, Mustard, Sulphites | A flavourful Parsi curry known for its unique blend of sweet, sour and spicy notes, lentils and vegetables simmered with chicken in a rich, thick sauce. | View Data Sheet |
| Chicken Chettinad | Mustard, Sulphites | Tamil style spicy chicken curry, black pepper, roasted coriander, cumin, chilli and regional Tamil herbs. | View Data Sheet |
| Bhuna Murgh | Mustard, Sulphites | Chicken simmered in a rich onion and tomato bhuna sauce with black cardamom, bay leaves and cassia bark. | View Data Sheet |
Mutton / Lamb
| Dish Name | Allergens | Description | Product Data Sheet |
|---|---|---|---|
| GBM Leg of Lamb | Milk | Rajasthani style roasted leg of lamb, marinated in smoked chilli, cumin and fenugreek | View Data Sheet |
| Lamb Rogon Josh | Milk | Classic Kashmiri style curry, lamb simmered slowly in a velvety smooth sauce spiced with Kashmiri chilli and aromatic spices. | View Data Sheet |
| Lamb Bhuna Banjara | Milk, Mustard | Smoked bhuna lamb from Rajasthan, lamb in a rich caramelised shallot sauce spiced with mathania chilli, peppercorns and bay leaf. | View Data Sheet |
| Dhaba Gosht | None | Spicy North Indian Mutton curry. Mutton on the bone simmered with caramelised onions, roasted tomato and Kashmiri chilli sauce. | View Data Sheet |
| Nalli Nihari | Soya | Mughlai slow-cooked, rich and flavourful lamb shank curry. Made with a blend of aromatic spices and bone marrow to create a uniquely rich and flavoursome gravy. | View Data Sheet |
| Hyderabadi Keema Mattar | None | Minced mutton and peas cooked with mint, corriander and roasted chilli sauce, a truly traditional hyderabadi gem. | View Data Sheet |
Beef
| Dish Name | Allergens | Description | Product Data Sheet |
|---|---|---|---|
| Beef Vindaloo | Sulphites | Classic vindaloo; 8 hour slow braised brisket simmered in a roasted chilli, cinnamon, peppercorn sauce soured with vinegar. | View Data Sheet |
| Gosht Sagwala | None | Punjabi style sagwala, beef brisket braised overnight with spinach and fenugreek then tempered in garlic. | View Data Sheet |
| Keralan Beef Curry | Mustard | Brisket simmered in a coconut milk sauce spiced with, Keralan long pepper, Kashmiri chilli and tempered with curry leaves and black mustard seeds. | View Data Sheet |
| Beef Pepper Fry | None | Spicy dry curry from the South Indian state of Kerala, beef cooked with cracked black pepper, toasted coriander seed and cumin, and then sautéed with caramelised onion, bell peppers and curry leaves. | View Data Sheet |
| Aktar’s Signature Beef Short Rib Biryani | Milk, Sulphites | Slow braised beef short rib simmered in a spiced yogurt, aromatic gravy with mint, coriander and fragrant sella basmati rice | View Data Sheet |
Fish
| Dish Name | Allergens | Description | Product Data Sheet |
|---|---|---|---|
| Allepy Fish Curry | Fish, Mustard, Sulphites | Keralan fisherman's curry, cod loin simmered in a curry leaf tempered coconut milk sauce soured with unripe mango. | View Data Sheet |
| Prawn Pathia | Crustaceans, Sulphites | Jumbo prawn simmered in a hot Parsi sweet and sour western Indian curry flavoured with tamarind and citrus. | View Data Sheet |
| Nellore Chappa | Fish, Mustard | Andhra style Salmon simmered in a fenugreek and tamarind coconut milk sauce spiced with dried chilli. | View Data Sheet |
Vegan
| Dish Name | Allergens | Description | Product Data Sheet |
|---|---|---|---|
| Channai Brinjal Massala | Mustard | Madras style baby aubergine and cauliflower curry, roasted aubergine and cauliflower simmered in tempered coconut milk with tomato and tamarind. | View Data Sheet |
| Bhuna Aloo | Mustard | Roasted new potatoes simmered in a rich roasted shallot and tomato style bhuna sauce. | View Data Sheet |
| Gobhi Mattar | None | Punjabi style roasted cauliflower and green pea cooked in a tomato and caramelised onion curry. | View Data Sheet |
| Kadela Curry | Mustard | Chick pea simmered in a south Indian Keralan coconut milk curry spiced with Aamchoor, chilli and ground corriander. | View Data Sheet |
| Punjabi Subji | Sulphites | North Indian mixed vegetable curry. Cauliflower, carrot, potato, peas, hispi cabbage & bell peppers all cooked with North Indian spices | View Data Sheet |
| Malaba Ishtu | Mustard | Traditional coastal vegetable curry with okra, gourd, mushroom and sweet potatoes simmered in tempered coconut milk | View Data Sheet |
| Dhal Bhagara | None | Yellow lentils spiced with cumin tempered with garlic, roasted chilli and curry leaves. | View Data Sheet |
Tandoori
| Dish Name | Allergens | Description | Product Data Sheet |
|---|---|---|---|
| Achaari Murgh | Milk, Mustard, Soya, Sulphites | Roasted chicken drummers marinated in a spicy bengali pickling massala | View Data Sheet |
| Adraki Murgh | Milk, Sulphites | Chicken thigh marinated in kashmiri chilli, roasted cumin & ginger | View Data Sheet |
| Lassooni Murgh | Milk | Chicken wings marinated in confit garlic, turmeric, green chilli & fenugreek | View Data Sheet |
| Thawa Sheek Kebab | Mustard, Egg, Soya | Beef mince kebabs cooked with peppers and onion in a garlic chilli chutney | View Data Sheet |
Vegetarian
| Dish Name | Allergens | Description | Product Data Sheet |
|---|---|---|---|
| Dhal Makhni | Milk | One of Indias favourite dishes, black lentils simmered overnight with tomato, butter and cream then tempered with garlic and ground Kashmiri chilli. | View Data Sheet |
| Chilli Paneer | Milk, Celery, Soya, Gluten | Indo Chinese streetfood favourite, paneer cooked with bell peppers, onion in a sweet and spicy garlic and chilli sauce. | View Data Sheet |
| Sarsan Kashiphal | Milk, Mustard* (*mustard leaf only, see data sheet) | Roasted butternut squash with tempered mustard greens and spinach curry | View Data Sheet |
| Paneer Makhni | Milk | North Indian style tandoori paneer in a smooth aromatic buttery tomato sauce, finished with local honey and ground fenugreek. | View Data Sheet |
Sides
| Dish Name | Allergens | Description | Product Data Sheet |
|---|---|---|---|
| Punjabi Samosas | Gluten, Soya | 16 Large Punjabi Potato & Pea Samosas | View Data Sheet |
| Hyderabadi Chicken Biryani | Milk | Chicken thigh in a rich aromatic chicken gravy with aged basmati in an aromatic spice mix with rose and screw pine essence | View Data Sheet |
| Hyderabadi Vegetable Biryani | Milk | Mixed spiced vegetables of potato, cauliflower and tomato with aged basmati in an aromatic spice mix with rose and screw pine essence | View Data Sheet |
| Signature Pilau | None | 400g Aged basmati cooked with aromats and fresh herbs. | View Data Sheet |
| Fluffy Naan Bread | Gluten (Wheat) | Traditional North Indian style bread | View Data Sheet |
| Aktar’s Signature Beef Short Rib Biryani | Milk, Sulphites | Slow braised beef short rib simmered in a spiced yogurt, aromatic gravy with mint, coriander and fragrant sella basmati rice | View Data Sheet |