Haggis Bonda
£4.95
We take Scottish Haggis, made to a traditional recipe, and marry it with our homegrown spices and chillies before rolling them in a Chickpea flour batter, and frying till crisp and delicious. A new classic! As our Haggis is made using Scottish Oats, there is a risk of cross-contamination from Gluten-containing cereals grown in nearby fields. Therefore we cannot guarantee that they are 100% gluten-free.
In stock
Strength: Medium
Haggis mixed with chillies and spices, in a crispy chickpeas flour batter. 30g Pakora Dip included.
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Chicken Pakora
- We take strips of Scottish Chicken breast, marinate them in our Garam Masala and dip them in a naturally gluten-free Chickpea flour batter before frying till crispy. Serve with our delicious Pakora dip (incuded).
£2.96
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Strength: Medium Tender pieces of Scottish Chicken breast, marinated with garam masala and fried in a crispy chickpea flour batter. 30g Pakora Dip included.Ingredients: Chicken breast (40%), Gram (Chickpea) Flour (15%), Water, Chilli Powder, Garam Masala Powder, Bay Leaves, Star Anise, Salt, Ginger and Garlic paste, Rapeseed Oil, Cumin, Madras Curry Powder, Turmeric. Pakora Dip 30g: Onions (55%), Mango Chutney (10%) Tomato Ketchup (10%) Red Peppers, Mix Pickle, Tomato, Fresh Lime Juice, Chilli Powder, Garam Masala Powder, Fresh Mint, Fresh Coriander, Salt, Water. Mango Chutney contains: Mango, Sugar, Vinegar Tomato Ketchup contains: Tomato, Spirit Vinegar, Sugar, Salt, Spice, Herb Extract, (contains Celery) Mix Pickle contains: Mango, Lime, Karamda, Carrot, Green Chilli, Rapeseed Oil, Salt, Acetic Acid, Spices, Fennel seed, Mustard Powder, Ajwain, Fenugreek, Cumin, Black Kalonji seeds.Madras Curry Powder contains: Coriander, Turmeric, Chilli, Mustard, Peppers, Fenugreek, Garlic, Salt, Fennel.
Peeled Tomato contains: Tomato, Tomato Juice, Acidity regulator (Citric acid).
Garam Masala Powder contains Coriander, Cinnamon, Cloves, Cumin, Fennel, Black Pepper, Nutmeg.
Ginger and Garlic paste contains: Ginger, Garlic, Salt, Turmeric Powder, Rapeseed Oil.
Allergy Advice: For allergens, see ingredients in bold. Made in a kitchen that also handles Tree nuts, Peanuts, Sesame, Eggs, Milk, Fish, Crustacean Shellfish, Soy, Wheat, Celery and Gluten.NUTRITION Per 100g Per 200g Dip 30g Energy KJ/KCal 844/201 1688/402 81/19.2 Fat 7.7g 15.4g 0.12g Saturates 1.2g 2.4g 0.03g Carbohydrate 6.8g 13.6g 4.5g Of which sugars 0.4g 0.8g 3.51g Protein 27.1g 54.2g 0.21g Salt 0.4g 0.8g 0.13g PAKORA REHEATING INSTRUCTIONS:
These instructions are a guide - your appliance power may vary
Please adjust cooking times accordingly - if overheated, your dish may dry out.
For the best results, reheat Pakoras in the oven from frozen.
OVEN:
1. Preheat oven: Fan 170°C / Electric 190°C / Gas MK5.
2. Remove sleeve, film and Pakora Sauce tub, and place the Pakoras on a
baking tray in the centre of the oven for 12-15 minutes
3. After 10 minutes, remove from the oven, turn the Pakoras over, and then
return to the oven for the remaining cooking time.
4. Allow to stand for 2 minutes. Ensure the food is piping hot.
MICROWAVE:
1. Remove sauce tub, sleeve and pierce film three times
2 Place the container on a microwaveable plate.
3. Reheat at full power (850W) for 3 minutes, then remove
film completely and turn the pakora over.
CAUTION: Steam may be released when removing the film.
4. Return to the microwave for a further 3 minutes.
5. Allow to stand for 2 minutes. Ensure the food is piping hot.
PAKORA DIP 30g INSTRUCTIONS: Defrost and serve alongside Pakoras.
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Chicken Pakora
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Onion Bhaji
- Our Onion Bhajis are crispy and crunchy, full of sliced onions and tasty spices. Served with our Pakora Dip (30g)
£2.59
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Strength: Medium Sliced onions & crushed coriander seeds with garam masala spice in crispy gram (chickpea) flour batter. 30g Pakora Dip included.Ingredients: Gram Flour (20%), Onions (80%), Chilli Powder, Garam Masala Powder, Madras Curry Powder, Turmeric Powder, Salt, Ginger and Garlic Paste, Water, Rapeseed Oil, Ajwain, Cumin Seeds, Mustard Seeds, Coriander Seeds, Water. Pakora Dip 30g: Onions (55%), Mango Chutney (10%) Tomato Ketchup (10%) Red Peppers, Mix Pickle, Tomato, Fresh Lime Juice, Chilli Powder, Garam Masala Powder, Fresh Mint, Fresh Coriander, Salt, Water. Mango Chutney contains: Mango, Sugar, Vinegar Tomato Ketchup contains: Tomato, Spirit Vinegar, Sugar, Salt, Spice, Herb Extract, (contains Celery) Mix Pickle contains: Mango, Lime, Karamda, Carrot, Green Chilli, Rapeseed Oil, Salt, Acetic Acid, Spices, Fennel seed, Mustard Powder, Ajwain, Fenugreek, Cumin, Black Kalonji seeds.Madras Curry Powder contains: Coriander, Turmeric, Chilli, Mustard, Peppers, Fenugreek, Garlic, Salt, Fennel.
Peeled Tomato contains: Tomato, Tomato Juice, Acidity regulator (Citric acid).
Garam Masala Powder contains Coriander, Cinnamon, Cloves, Cumin, Fennel, Black Pepper, Nutmeg.
Ginger and Garlic paste contains: Ginger, Garlic, Salt, Turmeric Powder, Rapeseed Oil.
Allergy Advice: For allergens, see ingredients in bold. Made in a kitchen that also handles Tree nuts, Peanuts, Sesame, Eggs, Milk, Fish, Crustacean Shellfish, Soy, Wheat, Celery and Gluten.NUTRITION Per 100g Per 250g Dip 30g Energy KJ/KCal 1298/312 3245/780 81/19.2 Fat 18.9g 47.25g 0.12g Saturates 2.7g 6.75g 0.03g Carbohydrate 29.3g 73.25g 4.5g Of which sugars 3.3g 8.25g 3.51g Protein 9.8g 24.5g 0.21g Salt 1.0g 2.5g 0.13g PAKORA REHEATING INSTRUCTIONS:
These instructions are a guide - your appliance power may vary
Please adjust cooking times accordingly - if overheated, your dish may dry out.
For the best results, reheat Pakoras in the oven from frozen.
OVEN:
1. Preheat oven: Fan 170°C / Electric 190°C / Gas MK5.
2. Remove sleeve, film and Pakora Sauce tub, and place the Pakoras on a
baking tray in the centre of the oven for 12-15 minutes
3. After 10 minutes, remove from the oven, turn the Pakoras over, and then
return to the oven for the remaining cooking time.
4. Allow to stand for 2 minutes. Ensure the food is piping hot.
MICROWAVE:
1. Remove sauce tub, sleeve and pierce film three times
2 Place the container on a microwaveable plate.
3. Reheat at full power (850W) for 3 minutes, then remove
film completely and turn the pakora over.
CAUTION: Steam may be released when removing the film.
4. Return to the microwave for a further 3 minutes.
5. Allow to stand for 2 minutes. Ensure the food is piping hot.
PAKORA DIP 30g INSTRUCTIONS: Defrost and serve alongside Pakoras.
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Onion Bhaji
- £3.45
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Seekh Kebab
- We mix lean British lamb mince with herbs, aromatic spices and chillis before shaping it onto skewers, and grilling them to perfection in our Tandoor, a traditional Indian oven. Juicy, tender and oh so flavourful - we think these are some of the best kebabs out there. Served with our Pakora sauce if you'd like to dip them, but equally good eaten straight from the oven wrapped in Nan.
£3.71
Grilled minced lamb kebab with dipping sauce.SEEKH KEBAB - Main: Ingredients: Lamb Mince (90%), Ginger & Garlic Paste (5%), Chili Powder, Garam Masala Powder, Madras Curry Powder (Mustard), Turmeric Powder, Salt, Rapeseed Oil, Water, Coriander powder, Cumin Powder, Fresh Basil, Fresh Coriander. Madras Curry Powder: Coriander, Turmeric, Chili, Mustard, Peppers, Fenugreek, Garlic, Salt, Fennel. Garam Masala: Coriander, Cinnamon, Cloves, Cumin, Fennel, Black Pepper, Nutmeg. Lemon Juice contain: Water, Lemon juice from concentrate, Citric acid, Preservative: Sodium Benzoate, Natural lemon flavouring.Nutrition: Per 100g 250g Energy kJ/Kcal Fat Saturates Carbohydrate of which sugars Protein Salt 865.5/207.6 14.2g 6.5g 0.4g 0.1g 20.3g 0.8g 2163.7/519 35.5g 16.25g 1.0g 0.25g 50.75g 2.0g REHEATING INSTRUCTIONS These instructions are a guide - your appliance power may vary. Adjust timings accordingly - if overheated, your dish may dry out. Take care if you are reheating more than one dish at a time. For the best results, reheat dishes in the oven from frozen. OVEN:- Preheat your oven to Fan 170°C / Electric 190°C / Gas Mk 5.
- Remove the recyclable sleeve and pierce the film three times.
- Place on a baking tray in the centre of the oven.
- Reheat for 15 to 25 minutes, turn the kebabs over after
- Ensure food is piping hot throughout before serving.
- Remove the recyclable sleeve and pierce the film three times.
- Place on a microwaveable plate, and microwave at full power
- Peel back the film, turn the kebabs over , and microwave for 3 minutes.
- Remove and stir gently. Rest for 2 minutes before serving.
- Ensure food is piping hot throughout before serving.
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Seekh Kebab
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Tandoori Chicken Leg
- Marinated for 24 hours in a mix of ginger, garlic and flavourful spices, we grill our whole chicken legs to perfection in our Tandoor, a traditional Indian oven. Juicy and succulent with a great flavour, we're sure you'll love these! NB: This is On The Bone, rather than Boneless Chicken. We think it has a great flavour and is worth getting your hands messy to eat!
£3.71
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1 Bone-in Tandoori Chicken Leg, served with Dipping Sauce.British Chicken Leg (90%), Ginger & Garlic paste (5%), Ground Cumin, Ground Coriander, Chili Powder, Garam Masala Powder, Salt, Rapeseed Oil, Madras Curry Powder (Mustard), Turmeric Powder, Fresh Coriander. Madras Curry Powder contains: Coriander, Turmeric, Chilli, Mustard Peppers, Fenugreek, Garlic, Salt, Fennel, Lemon Juice contains: Water, Lemon juice from concentrate, Citric acid, Preservative: Sodium Benzoate, Natural lemon flavouring.Nutrition: Per 100g 380g Energy kJ/Kcal Fat Saturates Carbohydrate of which sugars Protein Salt 545.8/131 10.3g 2.3g 0.5g 0.1g 10.4g 0.6g 2074/498.5 39.14g 8.74g 1.9g 0.38g 39.52g 2.28g REHEATING INSTRUCTIONS These instructions are a guide - your appliance power may vary. Adjust timings accordingly - if overheated, your dish may dry out. Take care if you are reheating more than one dish at a time. For the best results, reheat dishes in the oven from frozen. OVEN:- Preheat your oven to Fan 170°C / Electric 190°C / Gas Mk 5.
- Remove the recyclable sleeve and pierce the film three times.
- Place on a baking tray in the centre of the oven.
- Reheat for 30 to 40 minutes, turn the chicken over after 20 minutes.
- Ensure food is piping hot throughout before serving.
- Remove the recyclable sleeve and pierce the film three times.
- Place on a microwaveable plate, and microwave at full power
- Peel back the film, turn the tandoori chicken over, and
- Remove and stir gently. Rest for 2 minutes before serving.
- Ensure food is piping hot throughout before serving.
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Tandoori Chicken Leg
- £4.95 – £8.95
- Select options
