Indian Carnivore Meal - Serves 6

4 Butter Naan
32 oz Chicken Biryani
16 oz Chicken Tikka Masala
16 oz Veg Korma
16 oz Paneer Masala
32 oz Basmati rice

Butter Naan - Flour, salt, butter, eggs, baking powder

Chicken Biryani - Chicken, basmati rice, Biryani masala, onion, tomato, dry fruit, cashew nuts, raisins, whole spices

Chicken Tikka Masala - Chicken breast, onion, tomato, ginger, garlic, turmeric, coriander, cumin, red chilli, methi, salt, cream, whole spices

Veg Korma - Mixed vegetables, onion, tomato, ginger, garlic, turmeric, coriander, cumin, red chilli, methi, salt, cashews, whole spices

Paneer Masala - Paneer, onion, tomato, ginger, garlic, turmeric, coriander, cumin, red chilli, salt, cashews, whole spices

Basmati rice - Basmati rice, whole spices (cinnamon, cloves, cardamom), salt

Warning: Contains nuts

Freshly prepared to order!

Biryanis/curries shipped frozen to capture the freshness. Thaw, heat and serve!

Stove top Instructions:

Curry/Dal - Empty the contents into a pan on low/medium heat. Mix, cover and warm until desired temperature. Vegetarian curries takes about 5mins. Carnivore curries may take up to 8-10 mins.

Rice - Empty the contents into a pan on low/medium heat, sprinkle water before covering. Cover until soft, usually takes about 5mins.

Naan - Warm for couple of minutes in the oven, microwave or heat on stove top pan until soft.

Microwave Instructions:

To heat, place biryani/curries in a microwave safe container separately and heat to your liking.

Storage:

Biryani/curries can be stored in the refrigerator for up to 7 days (before heating), or placed in the freezer immediately upon arrival.

To freeze, place the container in the freezer and store for up to 2-3 weeks.

To serve, thaw at room temperature on a kitchen counter, wrapped, for two hours.

NOTE: Heat intensity and time might vary based on the power of your device

Orders cannot be shipped to P.O. Boxes

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Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping.

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