To celebrate National Curry Week we have put together a feast of innovative recipes to inspire you. Will you go traditional or do you fancy trying something more adventurous?
Make the most of this fantastic profit opportunity and spice up your menu, making sure you showcase your curry creations perfectly by serving with Tilda rice.
Did you know…
Rice isn’t just rice. Recent research carried out by us has shown that by describing or naming the variety of rice on your menu can be very influential to consumers. Over 75% of consumers would opt for a dish naming the rice variety over unspecified rice when given the choice. In fact, 68% of consumers would pay more for a named speciality rice when eating out.*
So when you’re creating your curry menu for National Curry Week, don’t forget a simple change to your dish descriptor could really make a difference to your profits…
We’ve created a FREE downloadable poster to help you make the most of National Curry Week. Simply print, personalise and display the poster in your establishment to get your customers involved too.
Don’t forget to join the conversation on Twitter for your chance to win some fantastic prizes…
Choose from one of our curry recipes below, from Biryanis to Tandoori dishes, all inspired by different locations around the world!
Feeling inspired? Why not try our…
A rich and fragrant chicken biryani created by Steve Munkley, Executive Head Chef of The Royal Garden Hotel.
Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
Fragrant chicken curry with lemongrass, lime leaves and chillies, with chicken, mange-tout and pak choi.
A perfectly warming Autumnal dish that is ideal for vegetarian customers.
With layers of flavour, bags of depth, a hint of sweetness and just the right amount of chilli heat, this is the perfect chicken curry for your menu.
A delicately flavoured prawn biryani created by Indunil Sanchi, Head Chef of The Noel Arms Hotel.
Spicy bites of marinated chicken served with a delicate Mushroom Pilau.
An easy chicken curry with outstanding flavour. Serve with lobster instead of chicken for a more premium menu option.
*Source: Independent Research, Toluna, August 2017, sample size 1,000