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Vegetable Biryani
Vegetable Biryani a prized dish and real labour of love and hence made at special occasions.
Hyderabadi Lamb Biryani
A signature dish full of taste and mesmerising aroma to which Basmati rice is key to this jewel of a dish.
Paupiette of Sea Bass with a Korma Flavoured Basmati & Crayfish Stuffing
Served with carrot and courgette ribbons and a creamy korma sauce.
Chicken Satay
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
Start Bay Crab, Chipirones and Squid Ink Risotto
Tamarind Pineapple with Arborio Rice Ice Cream
With coconut, rice granola and pistachio.
Thyme Roasted Guinea Fowl
On Sweet Potato Cream with Wild Mushroom and Parmesan Risotto Pane.
Rhubarb Rice Pudding
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Wholegrain Basmati Super Food Salad with Sea Trout
Aromatic Hoi Sin Duck & Jasmine Rice Spring Roll
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
Rice Burgers
An alternative binding agent to breadcrumbs, cooked rice can really help make your burger mixture go further.
Royal Garden Chicken Biryani
A rich and fragrant chicken biryani created by Steve Munkley, Executive Head Chef of The Royal Garden Hotel.
Chicken and Apricot Tagine
