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vivek day 2 587
Posted on December 1, 2017 by

December – Dry-Spice-Crusted Guinea Fowl With Yellow Lentil Sauce

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

VS on MKR UK
Posted on November 8, 2017 by

Vivek Judging On My Kitchen Rules UK – Next Week

Hot on the heels of Vivek’s appearance on Channel4’s Tricks of the Restaurant Trade that aired on 6th November, also look out for Vivek on the semi finals of My Kitchen Rules UK (@MKR_UK) next week. Tune in to Channel4 on Thursday 16th November, 1.05pm. This competitive cooking show has returned for a second series where 20 Read More

Charred Pork Ribs with Hot-and-Sweet Glaze_9223
Posted on November 1, 2017 by

November – Charred Pork Ribs With Hot-And-Sweet Glaze

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

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Posted on October 27, 2017 by

New Cookery Masterclasses For 2018

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

Carrot Halwa roll DSC_1803
Posted on October 18, 2017 by

October – Carrot Halwa Spring Rolls

Carrot halwa in its traditional form must be India’s most recognisable dessert as it is cooked in most Indian homes in winter. Carrot halwa is a great dessert for for instance Diwali and it is not very difficult to make. Serves 6 Ingredients: 60g ghee or clarified butter 250g regular carrots, peeled and grated 250g Read More

Assamese Stir-Fried Mushrooms with Egg-Fried Rice Parcels_18 v2
Posted on September 22, 2017 by

September – Assamese Stir-Fried Mushrooms With Egg-Fried-Rice Parcels

A Chinese influence is evident in this vegetarian feast, but the most distinguishing feature of the dish is the thin omelettes we make to envelop the stir-fried rice. The mushrooms on their own are also good to pass round as a snack with drinks. Serves 4 Ingredients: 700g shiitake, chestnut or closed-cup mushrooms, stems removed, Read More

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Posted on September 20, 2017 by

Grow Your Own

I know it’s been roughly 17 years, but sometimes it seems like yesterday when we opened the doors of our first restaurant here in the UK in 2001. When we opened The Cinnamon Club we wanted to offer the UK audience a different kind of Indian cuisine and a different kind of experience than what they were Read More

Old Delhi-Style Butter Chicken
Posted on March 30, 2016 by

March – Old Delhi-Style Butter Chicken

In honour of James Martin’s final Saturday Kitchen Live appearance, March’s recipe has to be his all-time favourite – Old Delhi-Style Butter Chicken! Without doubt butter chicken has to be India’s favourite dish when eating out. I must have asked hundreds of people to name the one dish they always order when they go out Read More

Posted on June 9, 2015 by

Vivek Singh featured on Great British Chefs

Taste of London, the fantastic food festival in Regent’s Park is due to begin once again this year. Vivek has been attending the festival since its launch 10 years ago. Great British Chefs asked Vivek how he has seen Taste of London change over the years, and why he loves to participate.. “I really enjoy Read More

Posted on January 29, 2015 by

Vivek’s Acceptance Speech; Honorary Doctorate of Letters- University of Warwick

Vice-chancellor Professor Sir Nigel Thrift, Professor Laura Green, members of faculty, family, friends, and fellow graduands, to whom I offer my congratulations. Congratulations on your hard work – and success.  It is a privilege and honour to be here today and receive this honorary degree of doctors of letters from the University of Warwick. This Read More

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