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Vegetable Biryani a prized dish and real labour of love and hence made at special occasions.
A signature dish full of taste and mesmerising aroma to which Basmati rice is key to this jewel of a dish.
This Persian Jewelled rice dish is a real celebration of taste and aroma also known as Javaher Polo.
Served with carrot and courgette ribbons and a creamy korma sauce.
These melt-in-your-mouth brownies have the perfect balance of gooeyness and crunch.
With its fusion of ingredients, it is nutritious, warming and easy to put together.
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
With coconut, rice granola and pistachio.
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
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.
