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The Cinnamon Club

Address:The Old Westminster Library, Great Smith Street SW1P 3BU
Tel:020 7222 2555
Email:
Website: Visit The Cinnamon Club website
Price: £52.00 Wine: £19.00 Champagne: £45.00
Opening Hours:Mon-Fri 7.30-9.30am 12N-2.45pm Mon-Sat 6-10.45pm

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Never mind it being one of London’s top modern Indians, The Cinnamon Club is one of the capital’s most reliable restaurants, in all categories. ‘Always excellent’, its ‘outstanding cuisine’, ‘wonderful wine list’ & ‘amazing environment’ never disappoint readers. The Old Westminster library provides an atmospheric backdrop at any time of day but, unusually for an Indian, this place is best for lunch, when it attracts a Who’s Who of the area’s media, business & political crowd. With light set menu options complementing the regular à la carte, this is also when the kitchen offers the most wide-ranging food choice – a delicate organic salmon carpaccio with onion seeds & horseradish raita or a richer tandoori duck with quince chutney – or one of the exceptional game specialities: curried grouse or roast saddle of venison, say. Alternatively, splash out with one of the tasting menus, complete with expertly paired wines. Innovative desserts, such as batter-fried rice pudding with chilli-spiked grilled pineapple & spiced ice-cream, provide a memorable ending.

Wine List: This constantly innovative selection has evolved even further with the addition of by-the-glass saké suggestions & accompanying tasting notes. The wines themselves are divided stylistically within each country – a great help when matching them to food – & there’s a fine range of juicy reds & fragrant whites to take on the spicy flavours. Be sure to take advice from the sommelier team, which really knows its stuff. Best Buy White 2003 Saumur Vieilles Vignes, Domaine Langlois-Château, Loire Valley, France, £31. Best Buy Red 2004 Innocent Bystander Sangiovese/Merlot, Victoria, Australia, £29.

Chef: Vivek Singh

The Cinnamon Club’s Chef - The Cinnamon Club chef Vivek Singh

Vivek Singh shocked his family when he rebuffed expectations to become an engineer & instead announced that he wanted to become a chef. After graduating from college, he joined the Oberoi Hotel group, first working at their flight kitchens in Mumbai. He later moved to the Grand Hotel in Calcutta & then the Oberoi’s flagship Rajvilas, in Jaipur. Singh had been reading Escoffier from an early age & at Rajvilas devoured books by Marco Pierre White & Charlie Trotter. He got the opportunity to come to work in the UK when the Cinnamon Club opened in 2001. Since then, Singh has written two books, the Cinnamon Club Cookbook & the Cinnamon Club Seafood Cookbook.

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