Cinnamon Culture

Housed in a handsomely converted Victorian boozer, Cinnamon Culture is the result of a tie-in between the former head chef of Babur in Forest Hill and the MD of an Indian catering company. The pub’s original high ceilings and grand windows now provide a dramatic backdrop to the contemporary dining room with its black-on-black colour schemes, chandeliers and graphic wall features. Meanwhile, the kitchen blends staples including onion bhajis and butter chicken with more innovative ideas ranging from paneer-stuffed chillis with pomegranate jelly or crispy soft-shell crab with pineapple salad to minced rabbit kebabs with ‘cool hung’ yoghurt, goat vindaloo or clove-smoked buffalo curry. Desserts such as cumin-infused chocolate fondant also try to be a bit different. ‘Express’ menus provide an affordable way in, or you could plump for one of the more ambitious tasting menus (from £34).