These chicken wings are an easy recipe to prepare in advance, and then simply fry before serving. You can use the entire wing if you like, but these are best with just the wing drumsticks (the piece of wing from the shoulder joint to the next). It gets a little messy to eat the whole Read More
Dear Friends, With spring here and the sun that’s been showing itself more and more, it brings about new energy. Even though, at the Cinnamon Collection we never sit still and as always, for this upcoming season, we have a lot of excited plans and events that I personally look forward to. Let me start by wishing everyone a great upcoming Easter break. Read More
This recipe for tandoori-style salmon gets an unusual twist from the addition of horseradish in the marinade, a very British combination. Serves 4 Ingredients 4 salmon fillets, about 150g each, cut into 75g chunks For the first marinade 1 tablespoon ginger & garlic paste 1 teaspoon salt Juice from ½ a lemon For the second marinade Read More
Vivek is considered one of the foremost authorities on Indian food in the UK and is a familiar face in the national media. He continues to make appearances on cookery shows such as Saturday Kitchen, Masterchef and Market Kitchen and is a regular face at food festivals up and down the country including Taste of Read More
This is an example of a dessert we used to serve in Cinnamon Kitchen and shows how we gave a popular European dessert an Indian spice treatment. This can be a great dessert to prepare for your loved one on Valentine’s Day or of course for any of your other dinners. It is actually not Read More
This is a very good vegetarian main course, and easy enough to put together – an ideal dish that allows for better appreciation of colours, flavours and textures. Serves 4 Ingredients: 250g grated cottage cheese 2 large boiled potatoes, grated 100g spinach leaves washed, dried and shredded 2.5cm piece of fresh ginger; peeled and finely Read More
2017 for us began on roller skates, simply because we had just opened Cinnamon Bazaar in November 2016. It was one thrilling ride, where we were learning our way around Covent Garden and finding our feet with our new restaurant. At the same time, we were enjoying the attention that Cinnamon Bazaar was getting. We were thrilled with meeting lots of Read More
This is a modern interpretation of a typical, everyday Indian dish of dal-roti and kukkad – i.e. lentils, bread and country chicken. Even though guinea fowl became more and more available all year round, I still think the winter season is great for cooking with poultry and game. Serves 4 Ingredients: 4 guinea fowl breasts, Read More
For the month of November I am sharing this finger licking delicious Charred Pork Ribs recipe. This method of double cooking ribs – first cooking in liquid and then grilling – gives a fantastic silky, fall-off-the-bone texture and deep rich flavours. Yes, you can argue that the spicing is quite Chinese, but, hey, it’s the Read More
We’re delighted to announce the release of the first few cookery masterclasses for 2018. I will once again open the doors to the kitchen in Cinnamon Kitchen, Devonshire Square and share some of our favourite recipes and topics with you. Together with Hari Nagaraj, Rakesh Ravindran Nair and Raju Ramachandran I look forward to covering a range Read More