This November, the original Cinnamon Kitchen in the City celebrates its 10th anniversary. In order to mark this milestone, executive chef Vivek Singh will team up with five of London’s best Indian restaurant chefs for a one-night-only dinner taking place on Monday 5 November.
The evening will begin with a canapé and cocktail reception, followed by the chefs’ dishes served family-style on tables of 10. The chefs who will collaborate with Singh include Kricket’s Will Bowlby, Cyrus Todiwala from Café Spice Namaste, Asma Khan from Darjeeling Express and Sriram Aylur from Quilon. The final guest chef will be Ravinder Bhogal, best known for her Marylebone restaurant, Jikoni.
This one-off gathering of some of the country’s finest Indian restaurant chefs is not to be missed, and is an appropriate celebration of a restaurant which helped to evolve Londoners’ love of Indian food.
The Cinnamon Kitchen City anniversary dinner takes place on Monday 5 November. Tickets are priced at £70 per person.
Menu
Canapés
Samphire pakoras, date and tamarind chutney, chilli garlic mayonnaise (Will Bowlby)
Lamb seekh kebab in roomali bread (Vivek Singh)
Tapioca cakes with sweet tomato chutney and pepper shrimps (Sriram Aylur)
Starters
Fish cakes filled with chopped boiled eggs in coconut chutney, crumb fried and served on a tomato sauce (Cyrus Todiwala)
Crab and coconut broth (Ravinder Bhogal)
Chicken fillet with ground spices and mango ginger, cooked over a griddle chicken (Sriram Aylur)
Crisp spinach fritters, Jerusalem artichoke, coriander, tamarind and yoghurt (Vivek Singh)
Middle courses
Hake, palourde clam and langoustine macher jhol, pickled fennel, wild garlic oil, fermented ramsons (Will Bowlby)
Lamb shahi kofta (Asma Khan)
Grilled aubergine with nuts, sesame and tamarind (Vivek Singh)
Tellicherry seafood biryani (Sriram Aylur)
An old-fashioned style Parsee roast lamb (Cyrus Todiwala)
Stir-fried seasonal game (Vivek Singh)
Hyderabadi-style curry of banana chillies simmered in a sesame tamarind sauce (Asma Khan)
Dessert
Coffee rasgullas with mascarpone ice cream and espresso caramel (Ravinder Bhogal)
Indian-style bread and butter pudding (Asma Khan)
Coffee, tea and petit fours by Cinnamon Kitchen
N.B. Vegetarian and dietary alternatives will be organised once informed of the requirements.
