vivek

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

vivekSingh750
Posted on October 6, 2014 by

Home New

Vivek Singh is one of the most successful and respected modern Indian chefs in the country, with four renowned London restaurants to his name – the authentic dining experience of The Cinnamon Club, the City’s Cinnamon Kitchen, Cinnamon Soho and mostly recently Covent Garden’s Cinnamon Bazaar. His refined approach to Indian cuisine changed the perception of Indian food in Read More

asparagus
Posted on April 23, 2014 by

May: Asparagus in kadhai spices with curried yoghurt

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

Posted on March 25, 2014 by

Tivoli Victoria

Vivek will be doing a week long pop-up event beginning on 7th July at the beautiful 5 star Tivoli Victoria.  Come join for a weeks long feast in beautiful Villamoura! http://tivolivictoria.com/

Posted on March 8, 2014 by

Masterclass dates

Masterclasses- Saturday 9th August Introduction to modern Indian cuisine with Hari Nagaraj – LIMITED SPACES Saturday 20th September South Indian cuisine with Raju Ramachandran – LIMITED SPACES Saturday 18th October Game with Vivek Singh- LIMITED SPACES Saturday 15th November Indian inspired festive party food with Hari Nagaraj New! Mini master classes 2014 Our new mini Read More

april_sardines_chilliapricot
Posted on March 5, 2014 by

April: Sardines with Chilli and Apricot glaze

8 sardines, cleaned 2 tablespoons vegetable oil ½ teaspoon red chilli powder ½ teaspoon salt For spice paste 10 cloves 2.5cm piece of cinnamon stick ½ teaspoon black peppercorns ½ teaspoon coriander seeds ½ teaspoon cumin seeds 1 tablespoon vegetable oil ½ onion, finely chopped 2 garlic cloves, finely chopped 1 tablespoon tomato puree 1 Read More

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