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A Caribbean staple, curried goat is a traditional dish, served with potatoes and rice.
A rich, authentic chicken curry infused with ginger and lemongrass, served with naturally fragrant jasmine rice.
A rich and fragrant chicken biryani created by Steve Munkley, Executive Head Chef of The Royal Garden Hotel.
Add 150g of baby spinach leaves for a vibrant dish.
This pumpkin curry is bursting with sweet and earthy flavours that are super filling and heart warming.
This Persian Jewelled rice dish is a real celebration of taste and aroma also known as Javaher Polo.
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Fragrant and warming this dish captures the flavours of the Middle East, bringing the warmth of the desert direct to your menu.
Served with Tilda Basmati & Wild Rice with ceps & garlic leaf garlic cream sauce.
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.
Fresh sea trout paired perfectly with healthy superfoods, Wholegrain Brown Basmati rice and a Royal Jubilee Dressing.
