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Herbed Seafood Biryani
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Gulai Kepala Ikan
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Fruity Chicken Curry & Coconut Basmati Rice
Serve with lobster instead of chicken for a more premium menu option.
Chicken Satay
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
Spicy Pilaf
A spicy wholegrain pilaf, with courgettes, lamb and mushrooms.
Spicy Wholegrain Veg Pilau
Butternut Squash Curry
A fragrant vegan curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.
Beef Rendang
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
Brown and White Rice
Asian Sweet Potato Curry
Take your pupils on a journey of discovery with this vibrant Asian Sweet Potato Curry.
Rhubarb Rice Pudding
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Basmati and Wild Rice Salad
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug by Anna Hansen.
Salmon and Asparagus Pilaf
Wholegrain Basmati Rice
Braised Lamb Shanks
Enjoy a meaty lamb shank on a bed pf wholegrain rice, a healthy dish for your family and friends.
