There’s nothing like being in the center of Mumbai, hopping from food cart to food cart, waiting anxiously to try the exploding mix of flavors at the most popular vendors. It’s something you can experience today, and something Chef Hari loved as a boy—he’d stand in long lines just to experience the new dishes and the bright colors while being surrounded by the buzzing energy of the city. One of his all time favorites is an Indian grilled cheese sandwich popularly known as "Mumbai Toastie." Now, he’s married the fast-paced culture of Indian street food with Cafe Spice ingredients in our latest release, inspired by one of the most popular Indian street food dishes: Toasties

With Naan Toasties, Cafe Spice is cooking up real Indian street food, and giving you a way to enjoy it on the go. Inspired by real Indian street food, Naan Toasties are our answer to the grilled cheese—but with  Indian flavors, clean ingredients, gooey, melted cheese and fresh, crispy Naan bread. Our Naan Toasties pack the tradition and deliciousness of Indian street food in a convenient to-go sandwich: just pop it in the toaster oven to make it extra crispy, and dig into comforting flavors.

Chicken Tikka Naan Toastie

What happens when India’s most popular dish (Chicken Tikka Masala) meets America’s favorite Sandwich (Grilled Cheese)? Pure magic. In our Chicken Tikka Naan Toastie, creamy chicken and the zest of the Tikka Masala are complemented by oozy melted cheese, all held together by crispy, crusty slices of Naan.

Serv. Size 1 Sandwich (227g), Serv. Per Container 1, Amount Per Serving Calories 540, Total Fat 27g (35% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 960mg (42% DV), Total Carb. 39g (14% DV), Dietary Fiber 4g (14% DV), Sugars 4g, Protein 34g, Calcium (30% DV), Iron (8% DV)

Ingredients: Naan Bread (Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Bread Base (Wheat Gluten, Tapioca Starch, Oat Fiber, Wheat Protein Isolate, Sunflower Oil, Whole Wheat Flour, Sea Salt, Sesame Flour, 2% or less of: Calcium Sulfate, Enzymes), Contains less than 2% of: Raw Sugar, Yeast, Sea Salt, Sunflower Oil, Olive Oil, Natural Mold Inhibitor (Cultured Wheat Flour, Vinegar), Sodium Bicarbonate, Fumaric Acid, Calcium Sulfate, Ascorbic Acid, Enzymes), Chicken, Cheddar Jack Cheese (Cheddar Cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto vegetable color), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), corn starch (anti-caking agent), Crushed Tomatoes (tomatoes, salt), Tomato Puree (tomatoes, citric acid), Heavy Cream, Low fat Yogurt (cultured pasteurized milk, skim milk), Butter (cream), Garlic, Ginger, Lemon Juice, Cayenne Pepper, Salt, Chickpea Flour, Cultured Dextrose, Cumin, Sugar, Expeller Pressed Canola Oil, Ground Red Pepper, Paprika, Coriander, Garam Masala (spice blend), Turmeric, Fenugreek.

Contains: Milk, Wheat.

Oven/Toaster Oven (preferred): Preheat oven to 350°F.  Unwrap and place on foil (or parchment) lined tray. Bake 10 minutes.

Stove Top: Heat non-stick pan over medium heat with 1 teaspoon of neutral oil. Add toastie to pan. Allow bottom of toastie to toast to desired color. Flip toastie, repeat on other side. Cook each side for 3 - 5 minutes. Turn down heat if at any point the exterior color is darkening too quickly. Allow inside to warm through. Serve.

Pannini Press: Turn on pannini press (adjust to desired heat if applicable). Spray top and bottom of pannini press with desired non-stick spray. Place Naan Toastie in the machine and close lid gently. Allow toastie to cook until hot inside and naan bread is toasted - 4-5 mins, cooking time may vary. 

There’s nothing like being in the center of Mumbai, hopping from food cart to food cart, waiting anxiously to try the exploding mix of flavors at the most popular vendors. It’s something you can experience today, and something Chef Hari loved as a boy—he’d stand in long lines just to experience the new dishes and the bright colors while being surrounded by the buzzing energy of the city. One of his all time favorites is an Indian grilled cheese sandwich popularly known as "Mumbai Toastie." Now, he’s married the fast-paced culture of Indian street food with fresh Cafe Spice ingredients in our latest release, inspired by one of the most popular Indian street food dishes: Toasties.

With Naan Toasties, Cafe Spice is cooking up real Indian street food, and giving you a way to enjoy it on the go. Inspired by real Indian street food, Naan Toasties are our answer to the grilled cheese—but with authentic Indian flavors, clean ingredients, gooey, melted cheese and fresh, crispy Naan bread. Our Naan Toasties pack the tradition and deliciousness of Indian street food in a convenient to-go sandwich: just pop it in the toaster oven to make it extra crispy, and dig into comforting, authentic flavors.

Cauliflower Tikka Naan Toastie

Get ready for a blend of delicious flavors that’ll take your tastebuds on a ride. In our Cauliflower Tikka Naan Toastie, cauliflower is roasted with tandoori spices, tossed with a tangy Tikka Masala sauce, topped with cheddar jack cheese, and cushioned between two perfectly grilled crusty naan slices.

Serv. Size 1 Sandwich, Serv. Per Container 1, Amount Per Serving Calories 440, Total Fat 22g (28% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 1140mg (50% DV), Total Carb. 42g (15% DV), Dietary Fiber 5g (18% DV), Sugars 6g, Protein 20g, Calcium (30% DV), Iron (6% DV), Potassium (6% DV)

Ingredients: Naan Bread (Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Bread Base (Wheat Gluten, Tapioca Starch, Oat Fiber, Wheat Protein Isolate, Sunflower Oil, Whole Wheat Flour, Sea Salt, Sesame Flour, 2% or less of: Calcium Sulfate, Enzymes), Contains less than 2% of: Raw Sugar, Yeast, Sea Salt, Sunflower Oil, Olive Oil, Natural Mold Inhibitor (Cultured Wheat Flour, Vinegar), Sodium Bicarbonate, Fumaric Acid, Calcium Sulfate, Ascorbic Acid, Enzymes), cauliflower, roasted, frozen, Cheddar Jack Cheese (Cheddar Cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto vegetable color), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), corn starch (anti-caking agent)), Crushed Tomatoes (tomatoes, salt), Lowfat Yogurt (cultured pasteurized milk, skim milk), Tomato Puree (tomatoes, citric acid), Heavy Cream, Butter (cream), Lemon Juice, Garlic, Ginger, Chickpea Flour, Salt, Cumin, Expeller Pressed Canola Oil, Ground Red Pepper, Paprika, Cultured Dextrose, Sugar, Garam Masala (spice blend), Coriander, Turmeric, Fenugreek.

Contains: Milk, Wheat.

Oven/Toaster Oven (preferred): Preheat oven to 350°F.  Unwrap and place on foil (or parchment) lined tray. Bake 10 minutes.

Stove Top: Heat non-stick pan over medium heat with 1 teaspoon of neutral oil. Add toastie to pan. Allow bottom of toastie to toast to desired color. Flip toastie, repeat on other side. Cook each side for 3 - 5 minutes. Turn down heat if at any point the exterior color is darkening too quickly. Allow inside to warm through. Serve.

Pannini Press: Turn on pannini press (adjust to desired heat if applicable). Spray top and bottom of pannini press with desired non-stick spray. Place Naan Toastie in the machine and close lid gently. Allow toastie to cook until hot inside and naan bread is toasted - 4-5 mins, cooking time may vary.

There’s nothing like being in the center of Mumbai, hopping from food cart to food cart, waiting anxiously to try the exploding mix of flavors at the most popular vendors. It’s something you can experience today, and something Chef Hari loved as a boy—he’d stand in long lines just to experience the new dishes and the bright colors while being surrounded by the buzzing energy of the city. One of his all time favorites is an Indian grilled cheese sandwich popularly known as "Mumbai Toastie." Now, he’s married the fast-paced culture of Indian street food with fresh Cafe Spice ingredients in our latest release, inspired by one of the most popular Indian street food dishes: Toasties.

With Naan Toasties, Cafe Spice is cooking up real Indian street food, and giving you a way to enjoy it on the go. Inspired by real Indian street food, Naan Toasties are our answer to the grilled cheese—but with Indian flavors, clean ingredients, gooey, melted cheese and fresh, crispy Naan bread. Our Naan Toasties pack the tradition and deliciousness of Indian street food in a convenient to-go sandwich: just pop it in the toaster oven to make it extra crispy, and dig into comforting flavors.

Chutney Chicken Naan Toastie

Meet your favorite sandwich you’ve never tasted. In our Chutney Chicken Naan Toastie, juicy pieces of chicken are smothered in a tangy cilantro-mint chutney, then nestled between two hearty pieces of naan, and topped with a layer of sharp cheddar jack cheese. Finger licking encouraged.

Serv. Size 1 Sandwich, Serv. Per Container 1, Amount Per Serving Calories 510, Total Fat 25g (32% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1040mg (45% DV), Total Carb. 38g (14% DV), Dietary Fiber 4g (14% DV), Sugars 3g, Protein 35g, Calcium (25% DV), Iron (6% DV), Potassium (6% DV)

Ingredients: Naan Bread (Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Bread Base (Wheat Gluten, Tapioca Starch, Oat Fiber, Wheat Protein Isolate, Sunflower Oil, Whole Wheat Flour, Sea Salt, Sesame Flour, 2% or less of: Calcium Sulfate, Enzymes), Contains less than 2% of: Raw Sugar, Yeast, Sea Salt, Sunflower Oil, Olive Oil, Natural Mold Inhibitor (Cultured Wheat Flour, Vinegar), Sodium Bicarbonate, Fumaric Acid, Calcium Sulfate, Ascorbic Acid, Enzymes), Chicken, Cheddar Jack Cheese (Cheddar Cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto vegetable color), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), corn starch (anti-caking agent), Water, Coconut Milk (coconut extract 60%, water), Onion, Low fat Yogurt (cultured pasteurized milk, skim milk), Tomatoes, Cilantro, Ginger, Garlic, Expeller Pressed Canola Oil, Cashews, Salt, Lime Juice, Lemon Juice, Chickpea Flour, Curry Powder, Cumin, Jalapeno Pepper, Mint, Paprika, Red Pepper, Garam Masala (spice blend), Potato Starch, Coriander, Xanthan Gum, Turmeric, Cinnamon, Cloves, Bay Leaf, Cardamom.

Contains: Milk, Tree Nuts (cashews, coconut), Wheat.

Oven/Toaster Oven (preferred): Preheat oven to 350°F.  Unwrap and place on foil (or parchment) lined tray. Bake 10 minutes.

Stove Top: Heat non-stick pan over medium heat with 1 teaspoon of neutral oil. Add toastie to pan. Allow bottom of toastie to toast to desired color. Flip toastie, repeat on other side. Cook each side for 3 - 5 minutes. Turn down heat if at any point the exterior color is darkening too quickly. Allow inside to warm through. Serve.

Pannini Press: Turn on pannini press (adjust to desired heat if applicable). Spray top and bottom of pannini press with desired non-stick spray. Place Naan Toastie in the machine and close lid gently. Allow toastie to cook until hot inside and naan bread is toasted - 4 - 5 mins, cooking time may vary.

While invented in the UK, Chicken Tikka Masala has become the most popular dish in Indian restaurants across the world. In our version, we honor the undeniably delicious recipe with fresh ingredients and spices. We marinate our chicken in a tandoori spiced yogurt, roast it, then add it to the mouth-watering tomato sauce, prepared with a hint of cream and aromatic spices. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves.

• Certified by Global Animal Partnership (Step 2) and is on the ASPCA's list of certified farm products
• Gluten Free
• rBST-Free Milk
• Spice Level: Medium
• 2020 & 2021 sofi™ Silver Award Winner

Serv. Size 8 fl oz, Serv. Per Container 2, Amount Per Serving Calories 360, Total Fat 15g (19% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 480mg (21% DV), Total Carb. 42g (15% DV), Dietary Fiber 2g (7% DV), Sugars 3g (Includes 0g added sugars, 0% DV), 0% DV), Protein 13g, Vitamin D (0% DV), Calcium 158mg (10% DV), Iron 1mg (6% DV), Potassium 404mg (8% DV).

Chicken Tikka Masala: Chicken Raised Without Antibiotics (Boneless), Crushed Tomatoes (Tomatoes, Salt), Tomato Puree (Tomatoes, Citric Acid), Heavy Cream, Butter (Cream), Low Fat Yogurt (Cultured Pasteurized Milk, Skim Milk), Garlic, Ginger, Cultured Dextrose, Sugar, Salt, Lemon Juice, Spices, Chickpea Flour, Expeller Pressed Canola Oil, Turmeric, Paprika, Garam Masala (Spice Blend).

Saffron Rice: Basmati Rice (Water, Basmati rice), Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Spices, Saffron.

Contains: Milk.

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! *cook times may vary

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Remove film from food tray and empty contents of package into oven-safe baking container; keeping rice and curry separated. Discard food tray. Cover baking container with tin foil. Bake the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

Our Butter Chicken Meatballs are a culinary twist on the popular Butter Chicken dish. Spiced to perfection, we simmer our meatballs in an aromatic tomato-cream sauce. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves.

• Certified by Global Animal Partnership (Step 2) and is on the ASPCA's list of certified farm products
• Gluten Free
• rBST-Free Milk
• Spice Level: Medium

Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 360, Total Fat 15g (19% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 650mg (28% DV), Total Carb. 42g (15% DV), Dietary Fiber 2g (7% DV), Total Sugars 3g,  (Includes 0g added sugars, 0% DV) 0% DV), Protein 13g, Vitamin D 0mcg (0% DV), Calcium 152 mg (10% DV), Iron 1mg (6% DV), Potassium 429 (10% DV).

Butter Chicken Meatballs: Chicken Raised Without Antibiotics (Boneless), Tomatoes (Tomatoes, Salt), Tomato Puree (Tomatoes, Citric Acid), Heavy Cream, Butter (cream), Garlic, Ginger, Cilantro, Salt, Cultured Dextrose, Garam Masala (Spice Blend), Sugar, Expeller Pressed Canola Oil, Spices, Paprika, Turmeric, Lemon Juice.

Saffron Rice: Basmati Rice (water, basmati rice), Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Spices, Saffron.

Contains: Milk.

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

Channa Masala is a beloved North Indian comfort food—plus it’s a great source of fiber and protein. To prepare our version, we soak chickpeas overnight, then slowly cook them in a mild, fragrant onion gravy. This dish is paired with a serving of Basmati lemon rice, which is grown in the Himalayan foothills and prepared with pure lemon juice, turmeric, and lentils.

• Plant Based
• Gluten Free
• Spice Level: Mild

Serv. Size: 8 Fl Oz, Serv. Per Container: 2, Amount Per Serving: Calories 330, Total Fat 5g (6% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 660mg (29% DV), Total Carb. 61g (22% DV), Dietary Fiber 9g (32% DV), Sugars 5g, (Includes 0g added sugars, 0% DV), 0% DV), Protein 13g, Vitamin D 0mcg (0% DV), Calcium 201mg (15% DV), Iron 4mg (20% DV), Potassium 429mg (10% DV).

Channa Masala: Chickpeas, Onions, Tomatoes, Tomato Puree (Tomatoes, Citric Acid), Water, Salt, Cultured Dextrose, Spices, Garlic, Expeller Pressed Canola Oil, Turmeric, Paprika, Garam Masala (Spice Blend), Amchoor (Mango Powder).

Lemon Rice: Basmati Rice (water, basmati rice), Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (Bengal Gram), Urad Dal (Black Gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric, Whole Red Chilies.

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! *cook times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Remove film from food tray and empty contents of package into oven-safe baking container; keeping rice and curry separated. Discard food tray. Cover baking container with tin foil. Bake the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

Our Chicken Curry is a delicious and comforting combination. This version comes with tender chicken that’s cooked in our made-from-scratch onion-tomato curry sauce. It’s then seasoned with our signature spices that ignite your senses. This dish is paired with a serving of Basmati lemon rice, which is grown in the Himalayan foothills and prepared with pure lemon juice, turmeric, and lentils.

• Certified by Global Animal Partnership (Step 2) and is on the ASPCA's list of certified farm products
• Gluten Free
• Spice Level: Mild

Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 320, Total Fat 9g (12% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 590mg (26% DV), Total Carb. 40g (15% DV), Dietary Fiber 3g (11% DV), Total Sugars 3g, (Includes 0g added sugars, 0% DV), 0% DV), Protein 19g, Vitamin D  0mcg (0% DV), Calcium 181mg (15% DV), Iron 2mg (10% DV), Potassium 361mg (8% DV).

Chicken Curry: Chicken Raised Without Antibiotics (Boneless), Onions, Tomatoes, Tomato Puree (Tomatoes, Citric Acid), Garlic, Ginger, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Spices, Turmeric, Paprika, Garam Masala (Spice Blend).

Lemon Rice: Basmati Rice (Water, Basmati Rice), Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (Bengal Gram), Urad Dal (Black Gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric, Whole Red Chilies.

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

Get ready to enjoy our modern, plant-based approach to this dish which originated in Hyderabad, a south central region in India. We combine non-GMO tofu with a bright pesto made from scratch with cilantro, mint leaves and chilis. This dish is paired with Basmati rice that’s grown in the Himalayan foothills and tempered with roasted cumin seeds, cardamom and bay leaves.

• Non-GMO Tofu
• Plant Based
• Spice Level: Mild

Serv. Size 8 fl oz, Serv. Per Container 2, Amount Per Serving Calories 310, Total Fat 12g (15% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 510mg (22% DV), Total Carb. 44g (16% DV), Dietary Fiber 4g (14% DV), Sugars 2g (Includes 0g added sugars, 0% DV), 0% DV), Protein 10g, Vitamin D 0mcg (0% DV), Calcium 207mg (15% DV), Iron 3mg (15% DV), Potassium 302mg (6% DV).

Tofu Cashew Korma: Water, Non-GMO Tofu (water, soybeans, calcium sulfate, calcium chloride), expeller pressed canola oil, Coconut Milk (coconut extract 60%, water), Spinach, Carrots, Onion, Tomatoes, Cilantro, Ginger, Garlic, Cashews, Lime Juice, Expeller Pressed Canola Oil, Salt, Curry Powder, Jalapeno Pepper, Mint, Spices, Potato Starch, Xanthan Gum, Turmeric, Paprika, Garam Masala (spice blend).

Basmati Cumin Rice: Basmati Rice (water, basmati rice), Expeller Pressed Canola Oil, Cultured Dextrose, Cardamom, Cumin Seeds, Salt, Bay Leaf.

Contains: Soy, Tree Nuts (cashews, coconut).

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

This dish, which originated in Mangalore, a coastal region of India, is tangy and spicy thanks to the robust flavors of sautéed chilis.  Tender pieces of humanely-raised and antibiotic-free chicken are basted in ghee, or clarified butter, and simmered in a bold and fiery sauce.  It’s paired with Basmati rice that’s grown in the Himalayan foothills, and tempered with toasted cumin seeds, cardamom, and bay leaves.

• Certified by Global Animal Partnership (Step 2) and is on the ASPCA's list of certified farm products
• Gluten Free
• rBST-Free Milk
• Spice Level: Hot

Serv. Size 8 fl oz, Serv. Per Container 2, Amount Per Serving Calories 360, Total Fat 12g (15% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1020mg (44% DV), Total Carb. 44g (16% DV), Dietary Fiber 3g (11% DV), Sugars 3g (Includes 2g added sugars, 4% DV), 4% DV), Protein 19g, Vitamin D 0mcg (0% DV), Calcium 255mg (20% DV), Iron 3mg (15% DV), Potassium 417mg (8% DV).

Ghee Roasted Chicken: (boneless), Water, Crushed Tomatoes (tomatoes, salt), Low-fat Yogurt (cultured pasteurized milk, skim milk), Tomato Puree (tomatoes, citric acid), Butter (cream), Garlic, Ghee (milk fat), Salt, Sugar, Cultured Dextrose, Paprika, Ginger, Spices, Cashews, Tamarind, Expeller Pressed Canola Oil, Turmeric, Xanthan Gum, Potato Starch, Garam Masala (spice blend).

Basmati Cumin Rice: Basmati Rice (water, basmati rice), Expeller Pressed Canola Oil, Cultured Dextrose, Cardamom, Cumin Seeds, Salt, Bay Leaf.

Contains: Milk, Tree Nuts (cashews).

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

Korma is a popular dish that varies from region to region. Our vegetarian korma is inspired by the recipes most common to North India. It combines a medley of vegetables braised with our select blend of Indian spices, then cooked to perfection in a spicy tomato-cream sauce. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves.

• Vegetarian
• rBST-Free Milk
• Gluten Free
• Spice Level: Hot

Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 240, Calories From Fat 60, Total Fat 6g (9% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 700mg (29% DV), Total Carb. 40g (13% DV), Dietary Fiber 5g (20% DV), Sugars 3g, Protein 7g, Vitamin A (50%), Vitamin C (40% DV), Calcium (4% DV), Iron (10% DV)

Vegetable Korma: Water, Tomatoes, Cauliflower, Broccoli, Green Beans, Carrots, Heavy Cream, Onions, Tomato Puree (Tomatoes, Water, Citric Acid), Ginger, Butter, Salt, Garam Masala Spice Blend (Coriander, Turmeric, Cumin, Paprika, Cinnamon, Clove, Bay Leaf, Cardamom, Fenugreek Leaves, Red Chilies), Expeller Pressed Canola Oil, Cultured Dextrose

Saffron Rice: Basmati Rice, Water, Saffron, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Cardamom, Bay Leaves

Contains: Milk

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is piping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

Eat (and enjoy) your greens with our Saag Paneer. A delicious, North Indian dish, we prepare ours with perfectly spiced spinach, tomatoes and onions that are slowly cooked and topped with cubes of low-fat paneer, a traditional Indian farmer-style cheese. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves. 

• Vegetarian
• rBST-Free Milk
• Spice Level: Medium

Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 200, Calories From Fat 50, Total Fat 6g (9% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 540mg (23% DV), Total Carb. 31g (10% DV), Dietary Fiber 3g (12% DV), Sugars 1g, Protein 7g, Vitamin A (130%), Vitamin C (8% DV), Calcium (15% DV), Iron (10% DV)

Saag Paneer: Spinach, Water, Paneer Cheese (2% Milk, Vinegar, Salt), Onions, Tomatoes, Tomato Puree (Tomatoes, Water, Citric Acid), Salt, Garam Masala Spice Blend (Cumin, Coriander, Turmeric, Red Chilies), Garlic, Expeller Pressed Canola Oil, Cultured Dextrose, Ginger.

Saffron Rice: Basmati Rice, Water, Saffron, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Cardamom, Bay Leaves.

Contains: Milk.

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

Meet your new go-to meal. Our Coconut Chicken Curry, enjoyed as a comfort food in South India, features tender chicken simmered in a tomato-coconut milk curry with aromatic hints of cinnamon and clove. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads cooked with whole cardamom pods and bay leaves.

• Certified by Global Animal Partnership (Step 2) and is on the ASPCA's list of certified farm products
• Spice Level: Medium

Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 280, Calories From Fat 80, Total Fat 8g (12% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 320mg (13% DV), Total Carb. 27g (9% DV), Dietary Fiber 1g (4% DV), Sugars 1g, Protein 23g, Vitamin A (4%), Vitamin C (6% DV), Calcium (2% DV), Iron (8% DV)

Coconut Chicken Curry: Chicken Raised Without Antibiotics (Boneless), Tomatoes, Onions, Coconut Milk (Coconut Extract, Water, Citric Acid), Expeller Pressed Canola Oil, Tomato Puree (Tomato Concentrate, Citric Acid, Water), Coconut, Cultured Dextrose, Ginger, Garlic, Salt, Cumin, Fennel Seeds, Coriander, Black Pepper, Red Chilies, Cloves, Cinnamon, Bay Leaf.

Saffron Rice: Basmati Rice, Water, Saffron, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Cardamom, Bay Leaf.

Contains: Coconut.

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

Vindaloo originated in the 1500s from India’s early Portuguese colonists. To preserve their meats for long ocean voyages to Goa, the Portuguese pickled their meats in wine and garlic. Our modern day Vindaloo is sweet, sour and spicy—featuring tender chicken and potatoes combined with vinegar, fresh ginger and spices. This dish is paired with a serving of Basmati lemon rice, which is grown in the Himalayan foothills and prepared with pure lemon juice, turmeric, and lentils.

• Certified by Global Animal Partnership (Step 2) and appears on the ASPCA's list of certified farm products
• Gluten Free
• Spice Level: Hot

Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 290, Calories From Fat 80, Total Fat 9g (14% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 500mg (21% DV), Total Carb. 36g (12% DV), Dietary Fiber 2g (8% DV), Sugars 2g, Protein 15g, Vitamin A (4%), Vitamin C (15% DV), Calcium (2% DV), Iron (4% DV)

Chicken Vindaloo: Chicken Raised Without Antibiotics (Boneless), Onions, Potatoes, Tomatoes, Tomato Puree (Tomatoes, Water, Citric Acid), Expeller Pressed Canola Oil, Vinegar, Garam Masala Spice Blend (Coriander, Turmeric, Red Chilies, Cumin, Paprika, Cinnamon, Cloves, Bay Leaf, Cardamom, Black Pepper, Mustard Seeds), Water, Ginger, Garlic, Cultured Dextrose, Salt.

Lemon Rice: Basmati Rice, Water, Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (Bengal Gram), Urad Dal (Black Gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric Powder, Red Chilies.

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

This widely popular Indian comfort food has myriad regional variations. Our Bombay Style Lentils with Spinach recipe blends three varieties of lentils, slowly cooked with diced tomatoes and spinach and seasoned with garam masala, turmeric, red chilies, ginger, and garlic for a healthy and satisfying meal. This dish is paired with a serving of Basmati lemon rice, which is grown in the Himalayan foothills and prepared with pure lemon juice, turmeric, and lentils.

• Plant Based
• Gluten Free
• Spice Level: Medium

Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 250, Total Fat 3.5g (4% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 560mg (24% DV), Total Carb. 46g (17% DV), Dietary Fiber 5g (18% DV), Total Sugars 2g, (Includes 0g Added Sugars, 0% DV), 0% DV), Protein 9g, Vitamin D 0mcg (0% DV), Calcium 188mg (15% DV), Iron 2mg (10% DV), Potassium 325mg (6% DV)

Bombay Lentils & Spinach: Water, Tomatoes, Masoor Dal (Red Lentils), Chana Dal (Bengal Gram), Spinach, Moong Dal (Yellow Lentils), Cultured Dextrose, Expeller Pressed Canola Oil, Salt, Lemon Juice, Garlic, Ginger, Turmeric, Spices, Garam Masala (Spice Blend).

Lemon Rice: Basmati Rice (water, basmati rice), Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (Bengal Gram), Urad Dal (Black Gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric, Whole Red Chilies.

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.

Inspired by our celebrated chef Hari Nayak, our Aloo Gobhi Curry is a clean plant based dish with spiced cauliflower and diced potatoes in a light onion-tomato curry sauce. You’ll love the aromatic spices, which are commonly found in North Indian cuisine—like kasoori methi, or fenugreek, garam masala, fennel and red chilies. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves.

• Plant Based
• Gluten Free
• Spice Level: Medium

Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 240, Total Fat 4g (5% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 570mg (25% DV), Total Carb. 45g (16% DV), Dietary Fiber 3g (11% DV), Sugars 3g (Includes 0g Added Sugars 0% DV), 0% DV), Protein 5g, Vitamin D 0mcg (0% DV), Calcium 102mg (8% DV), Iron 1mg (6% DV), Potassium 216mg (4% DV).

Cauliflower and Potato Curry: Cauliflower, Water, Potatoes, Onions, Tomatoes, Tomato Puree (Tomatoes, Citric Acid), Expeller Pressed Canola Oil, Ginger, Cilantro, Salt, Cultured Dextrose, Spices, Garlic, Turmeric, Garam Masala (Spice Blend), Fennel, Kasoori Methi (Fenugreek Leaves), Paprika.

Saffron Rice: Basmati Rice (Water, Basmati Rice), Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Spices, Saffron.

Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan.  Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.

Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.