Author: Shanna Manross

CinnamonClub15day2 23231 1-min
Posted on October 5, 2015 by

October – Mixed seafood in a Bengali broth (Macher Jhol)

Mixed seafood in a Bengali broth (Macher Jhol) The Bengalis love of fish and seafood is well-known. Traditionally the simple fish curry extended with aubergine, potatoes, tomatoes, with sweet spices such as bay leaf, and cardamom, is not a million miles apart from a French bouillabaisse or a Chinese hot pot. Fresh, light, aromatic, yet Read More

Posted on September 1, 2015 by

September – Seared Mallard duck breasts with sesame tamarind sauce

Seared Mallard duck breasts with sesame tamarind sauce This could claim to be one of The Cinnamon Club’s signature dishes. With the game season beginning, here I would suggest the dish to be prepared with Mallard duck breasts; Mallard is the largest and most common of the wild ducks, and the meat is deeply rich Read More

Haddock with Crab and Kokum Crust_9041-min
Posted on August 4, 2015 by

August – Haddock with Crab and Kokum Crust

Haddock with Crab and Kokum Crust This is one of the original Cinnamon Kitchen dishes that we had on the menu when we opened back in 2008. Feel free to replace the haddock with cod, hake, pollack, plaice or any other white fish of your choice. Hot rice is an ideal accompaniment. Serves 4 4x Read More

Posted on July 1, 2015 by

July – Mango and Cardamom Brûlée

Mango and Cardamom Brûlée If there is any fruit that screams summer it’s the beautiful mango. Readily available in the UK at the moment, from both India and Pakistan, this fragrant, rich fruit can be used to make the most delicate desserts. Serves 6 325ml double cream 50g granulated sugar 150ml mango purée – fresh Read More

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Posted on May 26, 2015 by

June- Zucchini flower stuffed with tamarind glazed vegetables

  Zucchini flower stuffed with tamarind glazed vegetables 4 zucchini flowers For the filling 1 tbsp corn or vegetable oil 1 tsp cumin seeds 2 tsp fennel seeds ½ red onion, finely chopped ½ inch piece of ginger, finely chopped ½ green chilli, finely chopped 1 lime leaf, shredded 2 tbsp assorted finely chopped mushrooms Read More

Scallop, Tuna & Salmon Ceviche with Mango_125
Posted on April 22, 2015 by

May- Scallop, Tuna & Salmon Ceviche with Mango

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

Posted on March 6, 2015 by


This recipe is copyright Mrs Singh senior! It is a very simple dessert but a firm family favourite in the Singh household when we were growing up. It is a classic north Indian home recipe that has a million variations and each family believes theirs is the best. 250g  plain flour 200g sugar Enough milk Read More

Pickled cauliflower and petit pois kichri new
Posted on January 30, 2015 by

February- Kichri with pickled cauliflower and peas

Kedgeree, or khichri as it is known in India, is a humble dish perfectly suited to cold, rainy days. When it is combined with a sharp, crunchy caramelised, spicy cauliflower, there is a fascinating interaction of textures and flavours. Serves 4 2 tbsp. vegetable or corn oil ½ cauliflower head, cut into 1cm (½-inch) florets Read More

Jungle Curry of Guinea Fowl with Fresh Fenugreek_9230
Posted on January 6, 2015 by

January- Guinea Fowl

Jungle Curry of Guinea Fowl with Fresh Fenugreek This is a very basic, rustic curry that could be made with any kind of fowl but works particularly well with free-roaming, older birds. Their meat is slightly tougher than that of young birds but there is so much more flavour. I’m using guinea fowl but you Read More