Leading rice brand Tilda has hosted a special event to celebrate the start of Ramadan, with a delicious array of flavours by renowned TV chef Parveen Ashraf and esteemed food writer Zaleha Olpin.
The evening was filled with heartwarming family stories, reflections on Ramadan rituals, and fond memories of cooking rice.
Ashraf paid homage to her Pakistani roots with her hero dish Chicken Biryani, prepared with Tilda Grand Extra Long Basmati, while Olpin delighted the audience with her authentic taste of Malaysia through her classic Nasi Goreng made with Tilda Pure Original Basmati.
Jean-Philippe Laborde, managing director of Tilda, said: “Ramadan is a special time for the communities and as a brand it is an equally important time for us as we want to make sure that our range of products enable home cooks to observe and enjoy their culinary cultures. Be it expert traditional cooks or explorers of world cuisine, Tilda is at the heart of Ramadan celebrations”.
Biryani made with Tilda rice
Ashraf’s Iftar spread included the quintessential Chana Chaat Cups and a refreshing cucumber raita, while Olpin’s spread featured Pai Tees (crispy top hats with vegetable filling) and Kerabu Ikan (watercress and fish salad).
Both chefs ensured that there were ample vegetarian and vegan options for guests, such as Olpin’s Nasi Goreng Kerabu, a vegetable fried rice dish served with hearty slices of tofu, and Ashraf’s vegetarian version of her biryani made with succulent pieces of jackfruit and sweet potato.
Chef Ashraf highlighted the importance of adding love to recipes and shared that her mother’s use of Tilda Basmati rice inspired her cooking.
Malaysian Spread
Meanwhile Chef Olpin’s Malaysian flavours, which included unique ingredients like turmeric leaves and torch ginger flower, were a hit among guests at the event.
She expressed her pride in sharing a taste of her culture and serving Malaysian Ramadan favourites, such as Pai Tee, Kerabu Ikan, and Nasi Goreng Kerabu, all prepared with Tilda Basmati rice.
The event ended on a sweet note, with two delectable desserts. The first, coconut creamed kheer, was made with Tilda Fragrant Jasmine rice, and topped with rose petals and pistachios. The second, Kuih Lopes, was a sticky rice dessert with sugar syrup made using Tilda Sticky Rice, the latest addition to the brand’s microwaveable rice family.
Tilda said it offers a diverse range of flavours from around the world this Ramadan, from the tastes of Afghanistan and the aromas of Jordan to the delicacies of the Middle East and the comforts of Bangladesh.
