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Happy Holi, everyone! To me, Holi is about as different as it gets from any other Indian festival. When most people think of Indian festivals, they think of religion, worship, god, and seriousness. Holi is about as far removed from this stereotype as it gets, with its main focus being about friendship, fun Read More
Serves 4 4x 180g fillets of cod 1 tsp black onion seed ½ tsp carom seed 1tsp salt 1 tbsp chopped coriander stalk ½ inch piece of ginger chopped 2 tbsp vegetable oil 2 tbsp butter Juice of 1 lemon For the green spiced crumbs 100g Japanese bread crumbs ½ tsp sugar 3 tbsp green Read More
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
Still looking for that perfect gift for the holiday season? Why not give someone the ultimate treat and indulge them in Vivek’s scrumptious new book, Spice At Home. For only £25, you will get over 100 delicious recipes that Vivek loves cooking in his own kitchen. From breakfast treats to party inspired fare, you’ll find Read More
This is my mother’s recipe of a sweet pumpkin pickle and I am a great fan of this rich, sweet and spicy dish with strong flavours. It’s fantastic with parathas and may even be used as a spread in sandwiches or to perk up wraps with. Serves 4 4 tbsp Oil ½ tsp Fenugreek Read More
Vivek Singh is one of the most successful and respected modern Indian chefs in the country, with five renowned London restaurant to his name – the authentic dining experience of The Cinnamon Club, the City’s Cinnamon Kitchen, Covent Garden’s Cinnamon Bazaar, Cinnamon Kitchen Battersea located under the iconic railway arches, and the most recent Cinnamon Bazaar in Richmond. His refined Read More
This is a very good vegetarian main course, and easy enough to put together – an ideal dish that allows for better appreciation of colours, flavours and textures. Serves 4 Ingredients: 250g grated cottage cheese 2 large boiled potatoes, grated 100g spinach leaves washed, dried and shredded 2.5cm piece of fresh ginger; peeled and finely Read More
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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
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/