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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.
Serve with custard to make this pudding even more delicious.
A twist on the classic Hainanese poached chicken rice dish using exotic Tilda Basmati & Wild rice.
Marinated Glazed Pork Belly served with Langoustine, Mussels and Kamaboko.
Cardamom and Cumin Rice Sponge, Coconut and Lime Rice Cream, Sesame Seed Tuile, Mango Compote and Coulis.
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.
A healthier gluten-free alternative to the traditional base.
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.
