Cinnamon Kitchen is the sibling of the great Westminster restaurant
The Cinnamon Club, where chef Vivek Singh made his name and helped
spearhead a new and exciting direction for Indian food. As
Executive Chef at Cinnamon Kitchen, Vivek has brought all of his
talents to create new and exciting Indian dishes, all with fresh
modern twists, and this cookbook is a collection of the very best
of them. From Scottish Angus Fillet with Masala Potato Chips to
Black Leg Chicken with Fresh Fenugreek, Singh marries ingredients
and techniques from around the world with the traditions and
flavours of Indian cuisine to create something truly unique and
exciting. There are also fascinating tales of the spice trade and
incredible insights into Singh's magical methods of spicing via key
technique masterclasses.
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