Christmas greetings v3
Posted on December 27, 2017 by

2017 – The Year That Was…

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

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

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

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