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Royale Spice, a fine dining specialty cuisine restaurant with a difference. Located in the heart of Sharjah, this restaurant has well placed seating capacity of 220 covers. The restaurant specialize in three exquisite cuisines, Indian - Agni, Chinese- White Lotus and Continental-Melange. The spacey spread kitchen is well equipped with the latest modern cooking gadgets and accessories which give our experienced chef a better chance to display their culinary skills.

Our new branch in Jamal Abdul Nassar Street, Sharjah, with the same ambiance and a seating capacity of 150 covers, is operational now.

Its the first time in Sharjah among restaurants, we present you the coffee shop Spice café, starting from 8am to 6pm where breakfast and juices is served followed by snacks along with a blend and variety of teas and coffees.

The beverage list display the flair in own recipes of classic mock tails and the real non alcoholic still and sparking wines to style your dining beyond imagination.

Our large banquet hall, the “Royale Ballroom” can seat up to 200 guests and also which can be partitioned for small functions, be it meetings, birthdays or special occasions.

You can have a takeaway or free home delivery anywhere in Sharjah in case you want to be with your family and loved ones

Our extensive and professional staff will make your party memorable at home incase you want Outdoor Catering orders at your convenience and style.

This restaurant has a décor and ambience which is breathtaking but yet wonderfully real. Each table gives utmost privacy to the diners. Besides this the Private Dining Rooms are the best dining place for families and groups of 10 who would like to make their dining memorable.

The Royale Privilege Card are introduced to our valued guest who would be dining frequently with us. This card entitles you to a 10% discount every time you dine with us with your family and friends besides other gifts and benefits.

We take great pride in our décor, ambience, service, food and the hospitality that we offer to our valued guests which will make them feel at home away from home the Royale way.
 
Angel Chicken---Served over pasta or rice, this heavenly chicken and its golden mushroom sauce make a deliciously easy weeknight meal. Just let the slow cooker do all of the work.Ingredients 1 8-ounce package fresh button mushrooms, quartered 1 6-ounce package fresh shiitake mushrooms, stems removed, caps sliced 4 skinless, boneless chicken breast halves (about 1-1/2pounds) 1/4 cup butter 1 0.7-ounce package Italian dry salad dressing mix 1 10 3/4-ounce can condensed golden mushroom soup 1/2 cup dry white wine 1/2 of an 8-ounce tub cream cheese spread with chives and onion Hot cooked rice or angel hair pasta Snipped fresh chives (optional) Directions 1. Combine mushrooms in a 3-1/2 or 4-quart slow cooker; top with chicken breast. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken. 2. Cover; cook on low-heat setting for 4 to 5 hours. 3. Serve chicken and sauce over cooked rice. Sprinkle with chives, if desired. 4. Makes: 4 servings
Apricot-Ginger Chicken Dinner----Coconut-coated chicken strips served with rice and a chutney sauce give a new theme to kid-friendly chicken nuggets.Ingredients 1-1/2 pounds skinless, boneless chicken breast halves (6 medium) 3 tablespoons chunky peanut butter 3 tablespoons apricot jam 1-1/2 cups shredded coconut 3/4 cup packaged cornflake crumbs (or 2 cups cornflakes, crushed) 1 tablespoon curry powder 1 teaspoon ground ginger 1/8 to 1/4 teaspoon ground red pepper 5 cups hot cooked rice 1/4 teaspoon ground cinnamon 3/4 cup snipped chutney 3 tablespoons orange juice Directions 1. Cut chicken into 1-1/2-inch strips; place in a medium bowl. In a small saucepan stir together peanut butter and jam. Cook over low heat until melted. Add to chicken; toss to coat. 2. In a plastic bag or shallow dish combine the coconut, cornflake crumbs, curry powder, ginger, and ground red pepper. Add chicken, a few pieces at a time, and shake or toss to coat. Place chicken in a lightly greased 15x10x1-inch baking pan. Bake in a 400 degree F. oven for 8 minutes. Turn chicken pieces. Bake about 8 minutes more or until chicken is tender and no longer pink. 3. Mound cooked rice in center of platter. Sprinkle with cinnamon. Arrange chicken around rice. Stir together chutney and orange juice. Spoon into a small bowl for dipping. Makes 6 servings.
Accordion Sandwiches---Ingredients 1 1-pound loaf Italian or French bread 1/4 cup mayonnaise or salad dressing 1 tablespoon Italian salad dressing 1 tablespoon grated Parmesan cheese 5 ounces very thinly sliced chicken or turkey 1 2-1/2-ounce package very thinly sliced ham 6 ounces Monterey Jack or cheddar cheese slices Directions 1. Preheat the oven to 375 degree F. Cut bread into 16 slices, cutting to, but not through the bottom crust. In a small bowl stir together mayonnaise or salad dressing, Italian salad dressing, and Parmesan. 2. Tuck chicken or turkey, ham, and cheese slices between every other bread slice. Place a well-rounded teaspoon of mayonnaise mixture in the slits with the meat, spreading slightly. (If the loaf breaks apart, press a piece of foil around the bottom of the loaf.) 3. Place on a baking sheet. Bake loaf in the 375 degree F oven about 15 minutes or until hot. Makes 8 servings. Make-Ahead Tip Cut sandwich in half. Bake one half as above. Save second half for later. Wrap the unbaked half in foil and freeze up to 1 month. To serve, bake the frozen wrapped loaf in a 350 degree F oven for 25 minutes. Unwrap top of loaf. Bake for 5 to 10 minutes more or until top is crisp and sandwich is heated through.
Asian Chicken Noodle Soup---Low in calories and fat, this chicken and snow pea soup recipe is diet friendly for lunch or dinner.Ingredients 2 14-ounce cans reduced-sodium chicken broth 1 cup water 3 ounces dried udon or soba noodles, broken in half 1 medium red sweet pepper, bias-sliced into bite-size strips 1/3 cup sliced green onions 1 tablespoon white miso 1 tablespoon grated fresh ginger 1/8 teaspoon crushed red pepper 1-1/2 cups chopped cooked chicken or turkey 1 cup fresh snow pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen snow pea pods, thawed and halved crosswise Crushed red pepper (optional) Directions 1. In a large saucepan combine broth and water. Bring to boiling. Add noodles. Return to boiling; reduce heat. Cover and simmer for 6 minutes. Stir in sweet pepper, onions, miso, ginger, and the 1/8 teaspoon crushed red pepper. Add chicken. Return to boiling. Reduce heat; simmer, covered, 3 minutes. Stir in pea pods. Simmer, uncovered, for 1 minute more or until pea pods are crisp-tender. Ladle soup into bowls. Garnish with additional crushed red pepper, if desired. Makes 4 servings.
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