Cinnamon Club Keralan menu with wine pairings

The Cinnamon Club has carved out a towering reputation for marrying exotic Indian cuisine with wine and the results can be simply stunning. If you like the idea of original and exciting food pairings, don't miss the special retro menu from head chef Hari Nagaraj - a selection of his favourite dishes from when the restaurant first opened in 2001. Meanwhile, Cinnamon Club's wine buyer Mike Worrall has come up with some highly innovative drinks matches.

THE MENU

Loin of rabbit with cottage cheese and dried fruit
Suggested wine pairing: Zinfandel, Sonoma, Seghesio, Sonoma County, USA, 2005

Home smoked lamb kebabs
Suggested wine pairing: Shiraz, Grenache, Billi Billi Creek, Mount Langi, Victoria, Australia, 2001

Sweet potato cake with curried yoghurt and crispy okra
Suggested wine pairing: Gruner Veltliner, Alte Reben, Dr Unger, Kremstal, Austria, 2005
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Fillet of mullet with a Bengali style shrimp and vegetable broth
Suggested wine pairing: Pinot Noir, Jean-Claude Boisset, Bourgogne, France, 2005

Chicken breast stuffed with spinach and apricot in a korma sauce
Suggested wine pairing: Mas de Daumas Gassac, Famille Guibert, Languedoc -Roussillon, France, 2006

Tandoori grilled baby cauliflower, broccoli and paneer
Suggested wine pairing: Marsanne, Saint-Joseph, Michel Chapoutier, Rhone Valley, France, 2005, 'Cinnamon Club Cuvee'
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Trio of retro desserts – carrot halwa samosa, almond fritter and sorbet
Suggested wine pairing: Muscat de Rivesaltes, Chateau de Jau, Roussillon, France, 2005

Passion fruit tart with wild berry sorbet
Suggested wine pairing: Botrytised Semillon, Riverina, Miranda, New South Wales, Australia, 2002