Experience the authentic flavours of Sandip Bhogal’s heritage with The Pink Tiffin. Born into a Kenyan Sikh family, Sandip is passionate about recreating the vibrant, aromatic dishes from his childhood, bringing a true taste of home-cooked tradition to your table.
Each week, Sandip curates a changing set menu—available in both carnivore and herbivore options—featuring four freshly prepared dishes designed to serve two or more people. These meals are crafted in Bungay, delivered chilled and ready to heat at home on Friday and Saturday afternoons within a 15-mile radius. They stay fresh for up to two days in the fridge, perfect for enjoying authentic cuisine at your convenience.
To enhance your dining experience, you can add Sandip’s signature favourites like karahi lamb, saag paneer, samosas, and dahl kachoris to your order. Every dish is made with the finest ingredients, sourced locally wherever possible to reduce food miles and support the local economy.
At The Pink Tiffin, Sandip’s passion for food goes beyond the plate and is proud to donate a portion of our profits to charity, sharing the spirit of community with every meal. A selection of Sandip’s dishes are also sold frozen through local farm shops and delicatessens.
Ingredients
For the Bhajis:
• 2 Bunches of Asparagus
• 150g of chopped spinach chopped
• 4 cubed onions
• 500g gram/besan flour
• 1 thumb fresh ground ginger
• 5 cloves ground garlic
• 1-2 teaspoons salt
• 1 teaspoon garam masala
• 1 tablespoon cumin seeds
• 5 ground fresh green finger chillies
• 1 bunch fresh chopped coriander
• 1 tin of tomatoes ground or 150g of live plain yoghurt (tomatoes to keep it vegan)
• Vegetable oil heated for deep frying
Method:
Wash, cube, and dry the asparagus and onions. Grind the chillies, ginger, and garlic into a paste.
Sieve the gram or besan flour into a large mixing bowl and add the ginger, garlic, green chillies, coriander, salt, and garam masala.
Add the tomatoes or yoghurt. Add the potatoes and chopped spinach. If needed, add up to half a glass of water to form a batter. Mix the ingredients with your hands to ensure that the asparagus, spinach, and onions are coated in the batter. Form into small balls, about half the size of a golf ball.
Add a teaspoon of batter to the hot oil. If it rises straight away, the oil is at the right temperature. Start frying around 10 at a time until golden and crispy.
Ingredients
Tomato, carrot & mint chutney:
• 2 tomatoes
• 2-4 green chillies
• 1/2 teaspoon salt
• Fresh coriander
• 1 teaspoon of mint sauce
• 2 tablespoons ketchup
• 1 diced red onion
• 1 grated carrot
• 1 teaspoon chaat masala (optional)
Method:
Blitz together the tomatoes, green chillies, fresh cut coriander and salt in a food blender.
Add the ketchup, mint sauce, chaat masala, diced onion and grated carrots. Mix well and refrigerate until ready to serve.
