Coast to Coast at the Cinnamon Club

From the shores of the Arabian Sea to the Bay of Bengal, the rich diversity of India’s coastal states provides the latest inspiration behind The Cinnamon Club’s Coast to Coast festival menu. This September, the restaurant’s very own sous chef Abdul Yaseen has interpreted dishes from the states of Gujarat and Goa, home to a host of ingredients that he has crafted together in a fusion of flavours.


Baked lobster with mustard, coconut & chillies
A traditional preparation from the Hoogly district in West Bengal

Chargrilled beef escalope with roasted cumin & vinegar
Interpretation of a Goan preparation

Main course

Spice crusted sea bass with mango & kokum berry sauce & crab rice
From the Karwari coast, an adapion of a Manglorean fish curry

Slow braised lamb with new potatoes in Andhra korma sauce
A recipe handed down from Yaseen’s grandmother – typical in Andhra Pradesh


Roasted semolina & yoghurt halwa with rose petal & cardamom sorbet
From Gujarat known as bori muslim

Rice pudding with pineapple & palm jaggery
From the south Indian state of Tamil Nadu