cookery demonstration

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

vivek day 4 0053
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

collage ck oxford
Posted on September 26, 2017 by

Opening soon: Cinnamon Kitchen – Oxford

Dear Friends, I am thrilled to announce that our restaurant Cinnamon Kitchen at Devonshire Square, will soon have a sister restaurant outside the city. Oxford will be the location for our first-ever Cinnamon Collection restaurant outside of London. Introducing Cinnamon Kitchen – Oxford We are moving Cinnamon Kitchen from the shadows of the Gherkin in London to 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

topping iv
Posted on June 21, 2017 by

Vivek Singh at Topping Books, Bath

Topping and Company, the iconic independent bookshop situated in the heart of Bath, is host to Vivek Singh on Wednesday 28th June for a special evening of cookery and conversation surrounding the launch of his latest cookbook Indian Festival Feasts. Topping’s in Bath has a great calendar of events lined up for 2017, with Chef Read More

tol 2017 ii
Posted on June 12, 2017 by

Taste of London 2017

The Cinnamon Club is returning to Taste of London We’re delighted to once again be returning to Taste of London (14-18 June), which takes place in Regent’s Park. We have been lucky enough to be involved in the five day foodie festival since it began in 2004! The festival is packed full of live demonstrations, Read More

vivek day 4 315
Posted on May 30, 2017 by

May – Mutton Biryani with Dried Fruits and Kashmiri Spices

May’s dish of the month features the recipe for mutton biryani with dried fruits and Kashmiri spices, from the new cookbook Vivek Singh’s Indian Festival Feasts – out 1st June. As the month of Ramadan begins all over the world, this is a feasting dish perfect for Eid-ul-Fitr, the celebration that rounds up Ramadan. A biryani Read More

spices on newsprint
Posted on May 22, 2017 by

Vivek is back on Saturday Kitchen!

The forthcoming weekend is set to be a delicious one! On Saturday 27th May, be sure to look out for Vivek on BBC’s Saturday Kitchen, where alongside guest host Matt Tebbutt, Vivek Singh will be preparing a special celebratory dish from his new cookbook Indian Festival Feasts. Tune into BBC One from 10am on Saturday 27th May and Read More

vivek day 2 005
Posted on May 15, 2017 by

April – Baby Aubergines with Sesame and Tamarind Sauce

Otherwise known as ‘baghare baingan’, my April recipe is one that has different versions all over India, but the most popular one is from Hyderabad. It has rich, deep, earthy notes, and some recipes use fat green chillies alongside aubergines, or even include lamb’s liver in the sauce. The term ‘baghare’ refers to the tempering Read More

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