To kick off the start of vegetarian week, Chef Vivek Singh will appear on Sunday Brunch this Sunday, 17th May. Vivek will be cooking a delicious vegetarian dessert that is fun and easy to make, so ensure to tune in at 10:00AM to see what he’s cooking up!
After a years hiatus, Vivek and the team are back serving up delectable dishes at this years Taste of London 2015. Vivek will be hitting the stage of the Taste of London AEG taste theatre on Thursday 18th June at 12:30PM. The Cinnamon Club will also be returning to the restaurant scene at this years 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
1 leg of spring lamb, weighing about 1½ kg For the marinade 250g Greek style yoghurt 1 tablespoon ginger paste 1 tablespoon garlic paste 2 onions, sliced and fried until crisp 1 teaspoon red chilli powder ½ teaspoon garam masala 1 tablespoon chopped fresh coriander 1½ teaspoons salt 2 tablespoons vegetable or corn oil Read More
Tomorrow morning, Vivek will be back on BBC’s Saturday Kitchen, cooking some delicious dishes besides James Martin. We will be posting the delicious recipe right after the show, so do stay tuned to see whats cooking!
Vivek Singh is one of the most successful and respected modern Indian chefs in the country, with five renowned London restaurant to his name – the authentic dining experience of The Cinnamon Club, the City’s Cinnamon Kitchen, Covent Garden’s Cinnamon Bazaar, Cinnamon Kitchen Battersea located under the iconic railway arches, and the most recent Cinnamon Bazaar in Richmond. His refined Read More
Vivek is taking his culinary expertise to the beautiful Jumeriah Zabeel Saray in Dubai. From 12-15th November, Vivek & Executive Chef Neil Foster will be cooking up a tantalizing menu at Amalya, with mouthwatering dishes that include breast of Anjou squab pigeon and clove smoked saddle of lamb with Rajasthani corn sauce. Guests will also 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
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Often people point to us that Asparagus isn’t exactly Indian, so why we use it on the menu… I point out that strictly speaking even tomatoes and chillies aren’t exactly Indian but can we imagin our cooking without these two main-stays? That aside, I love them and our guests love them, so what more can Read More