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We have partnered with The Great British Bake Off star Ruby Bhogal!
Vegetable Biryani a prized dish and real labour of love and hence made at special occasions.
Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
A rich, authentic chicken curry infused with ginger and lemongrass, served with naturally fragrant jasmine rice.
A signature dish full of taste and mesmerising aroma to which Basmati rice is key to this jewel of a dish.
A rich and fragrant chicken biryani created by Steve Munkley, Executive Head Chef of The Royal Garden Hotel.
This simple and healthy Iranian dish is made with Tilda Pure Basmati, lentils and spices.
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
A spicy wholegrain pilaf, with courgettes, lamb and mushrooms.
A fragrant vegan curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
A flavourful vegetarian and gluten-free brunch menu alternative that is perfect for sharing.
