Mixed seafood in a Bengali broth (Macher Jhol) The Bengalis love of fish and seafood is well-known. Traditionally the simple fish curry extended with aubergine, potatoes, tomatoes, with sweet spices such as bay leaf, and cardamom, is not a million miles apart from a French bouillabaisse or a Chinese hot pot. Fresh, light, aromatic, yet Read More
Seared Mallard duck breasts with sesame tamarind sauce This could claim to be one of The Cinnamon Club’s signature dishes. With the game season beginning, here I would suggest the dish to be prepared with Mallard duck breasts; Mallard is the largest and most common of the wild ducks, and the meat is deeply rich Read More
Haddock with Crab and Kokum Crust This is one of the original Cinnamon Kitchen dishes that we had on the menu when we opened back in 2008. Feel free to replace the haddock with cod, hake, pollack, plaice or any other white fish of your choice. Hot rice is an ideal accompaniment. Serves 4 4x Read More
Mango and Cardamom Brûlée If there is any fruit that screams summer it’s the beautiful mango. Readily available in the UK at the moment, from both India and Pakistan, this fragrant, rich fruit can be used to make the most delicate desserts. Serves 6 325ml double cream 50g granulated sugar 150ml mango purée – fresh Read More
Zucchini flower stuffed with tamarind glazed vegetables 4 zucchini flowers For the filling 1 tbsp corn or vegetable oil 1 tsp cumin seeds 2 tsp fennel seeds ½ red onion, finely chopped ½ inch piece of ginger, finely chopped ½ green chilli, finely chopped 1 lime leaf, shredded 2 tbsp assorted finely chopped mushrooms Read More
This was originally inspired by seeing tuna with mango on a Mexican restaurant menu and when I tried the dish I felt like we could do better. I was quite excited by the idea, but each time I prepared the dish it would be met with the same lukewarm response: Is it Indian? The short Read More
This recipe is copyright Mrs Singh senior! It is a very simple dessert but a firm family favourite in the Singh household when we were growing up. It is a classic north Indian home recipe that has a million variations and each family believes theirs is the best. 250g plain flour 200g sugar Enough milk Read More
Serves 4 4x 180g fillets of cod 1 tsp black onion seed ½ tsp carom seed 1tsp salt 1 tbsp chopped coriander stalk ½ inch piece of ginger chopped 2 tbsp vegetable oil 2 tbsp butter Juice of 1 lemon For the green spiced crumbs 100g Japanese bread crumbs ½ tsp sugar 3 tbsp green Read More
Kedgeree, or khichri as it is known in India, is a humble dish perfectly suited to cold, rainy days. When it is combined with a sharp, crunchy caramelised, spicy cauliflower, there is a fascinating interaction of textures and flavours. Serves 4 2 tbsp. vegetable or corn oil ½ cauliflower head, cut into 1cm (½-inch) florets Read More
Jungle Curry of Guinea Fowl with Fresh Fenugreek This is a very basic, rustic curry that could be made with any kind of fowl but works particularly well with free-roaming, older birds. Their meat is slightly tougher than that of young birds but there is so much more flavour. I’m using guinea fowl but you Read More