Royal Court Menu at The Cinnamon Club

Throughout April, Westminster favourite The Cinnamon Club is celebrating the ancient cuisine of India’s pre-Independence ‘princely states’ with a selection of historic dishes. Executive chef Vivek Singh spent several years in Calcutta specialising in the cuisine of the royal courts – using recipes dating as far back as the 16th century – and is now combining traditional cooking methods with top-notch ingredients to recreate some of India’s grand culinary heritage.

The Cuisine of the Royal Courts of India
Up until India’s independence in 1947, each of the royal courts boasted a unique style of cooking that had evolved based on the culture and climate of its state. Thus, Awadhi cuisine was synonymous with slow cooking, while Rajasthani was heavily influenced by the hunter lifestyles of its people, meaning that dishes could be more easily preserved. For more information or to make a reservation, please contact The Cinnamon Club on 020 7222 2555. Dishes are from £30.

The Cinnamon Club Royal Court Menu

Zameen doz machili (Awadh)
Baked whole wild bass with spices

Murg mussalam (Punjab)
Whole roasted pair of poussins filled with apricots, chilli, nuts and saffron

Khad khargosh (Rajasthan)
Loin of rabbit baked in a pit with mustard and garlic, served with chickpea bread

Hyderabadi salan (Hyderabad)
Roast duck breast with sesame and tamarind, served with spiced duck liver haleem and a fat chilli stuffed with haleem (spiced meat, lentils and wheat)

Awadhi raan (Awadh)
Slow-roasted Pyrenean milk-fed lamb leg with royal cumin and cheese

Bharwan gucchi (Kashmir)
Morels stuffed with cottage cheese and figs with rich onion sauce and gold leaf