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 Sauce:
• 180ml veg oil
• 50g Fen Farm butter
• 12 cloves garlic
• 50g ginger root
• 2.5 green finger chillis
• 2 tins chopped tomatoes
• 2bls tomato puree
• 3 bay leaves
• 10 green cardamon pods
• 3 black cardamon pods
• 3 cinnamon sticks
• 2 tsp salt
• 2 tsp Kashmiri chilli powder
• 30g brown sugar or jaggery
• 4 tsp garam masala
• 1.5 tbsp honey
• 3tsp cumin seeds
• 3 tsp ground cumin
• 1 tbsp dried fenugreek leaves
• 110ml fresh double cream
Method:
Blitz the garlic, chillies, and ginger, then fry in oil for 4–5 minutes until fragrant.
Add bay leaves, black and green cardamom pods, cumin seeds, and cinnamon sticks. Let them sizzle for a few minutes until aromatic, being careful not to burn them.
Stir in the tomato purée and cook for about 10 minutes, until the oil separates.
Blitz the tomatoes and add them to the pan. Bring to a boil, then simmer for 30 minutes.
Add butter and simmer for 5 minutes.
Mix in garam masala, jaggery, honey, and dried fenugreek. Simmer for a few more minutes before serving.
Ingredients
Marinade & Grill:
• 1kg boneless chicken thigh cubed
• 20g ginger
• 2 green chillis
• 8 cloves garlic
• 2sp salt
• 2tsp Kashmiri chilli powder
• 3tsp cumin powder
• 2tsp garam masala
• 3tsp lemon juice
• 3sp vegetable oil
• 100 g Fen Farm Skyr yoghurt
• 40g Fen Farm butter melted
Method:
Blitz the ginger, chillies, and garlic in a food processor. Combine with salt, chilli powder, cumin, garam masala, lemon juice, vegetable oil, and Skyr. Stir well.
Add the chicken cubes, ensuring they are fully coated. Cover and marinate in the fridge for at least 2 hours, preferably 24 hours for maximum flavour.
Grill the chicken on a rack, brushing with Fen Farm butter. Cook for 10 minutes, or until fully cooked through and slightly charred.
Heat the sauce until boiling, then add cream and simmer for 10 minutes. Add the cooked chicken to the sauce and stir through before serving.
