{"id":3010,"date":"2009-03-21T12:08:47","date_gmt":"2009-03-21T12:08:47","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3010"},"modified":"2018-02-27T15:35:31","modified_gmt":"2018-02-27T15:35:31","slug":"the-cinnamon-club-cookbook","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/the-cinnamon-club-cookbook\/","title":{"rendered":"The Cinnamon Club Cookbook &#8211; Iqbal Wahhab and Vivek Singh"},"content":{"rendered":"<p><span class=\"text-element body\"> <img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/cinnamon%20club.jpg\" alt=\"The Cinnamon Club Cookbook\" width=\"243\" height=\"288\" \/> The title evokes pictures of colonial plantations with a menu of Anglo-Indian dishes and probably jam roly-poly in sweltering heat. That vision could not be further from the truth. This is all about classy and contemporary Indian cooking which manages to give a nod to that other fine cuisine&#8230; French.<\/span><\/p>\n<p>The authors, Iqbal Wahhab and Vivek Singh, present us with a book filled with recipes from their celebrated Cinnamon Club restaurant in Westminster, London. This is a cut above (in fact many cuts above) your high-street curry house. This magnificent building is home to elegant dining, and it just happens to be Indian dining.<\/p>\n<p>There is a move away from the long-familiar, standard fare on offer at the local take-away. We have travelled to the subcontinent and eaten in Asian friends\u2019 homes in the UK, so we know that there is something better to be had. The Cinnamon Club Cookbook introduces a new concept which combines the best of Indian food with the presentation that we would normally expect from an up-market eatery in Paris. The authors have added wine recommendations which will be a relief to those of us who yearn for something other than a pint of Cobra with our spicy meals.<\/p>\n<p>The recipes are surprising and tempting. Rabbit Tikka is ideal cooked on the barbeque with a nice chilled glass of Syrah from the Languedoc in France alongside. Spice-crusted Rib Eye of Beef with Masala Saut\u00e9ed Potatoes would make an exotic change for Sunday lunch, served with wine from the Douro Valley in Portugal.<\/p>\n<p>My favourite dishes are the accompaniments. Rajasthani Chickpea Dumplings with Yoghurt is a dish not often found on restaurant menus. Punjabi Black Lentils with Tomatoes and Cream would make a meal alone with just some fresh roti. But the chapter with the most comfort food has got to be Breakfast with such delights as Potato-stuffed Parathas, and Haleem which is a lamb stew with lentils and wheat. OK, so it\u2019s a substantial meal but lovely on a cold winter morning.<\/p>\n<p>Cinnamon Club Cookbook is a book packed with innovation. It will elevate home cooking to something for those special occasions when you want to get out the real napkins and buy a good bottle of wine.<\/p>\n<p>Some say that there are three outstanding cuisines in the world: French, Chinese and Indian. For me Indian food is at the top of the list for flavour, colour and variety. It\u2019s a cuisine I long to learn more about and the more I learn the more I realise I don\u2019t know. The Cinnamon Club Cookbook is a delightful tool to continue my education.<\/p>\n<p>Cinnamon Club Cookbook<br \/>\nAuthors: Iqbal Wahhab and Vivek Singh<br \/>\nPublished by: Absolute Press<br \/>\nPrice: \u00a325.00<br \/>\nISBN 13: 978904573012<\/p>\n<p>&nbsp;<\/p>\n<p><em>Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong><a href=\"http:\/\/www.mostlyfood.co.uk\/index.php\/tag\/vivek-singh\/\">See more books and restaurants by Vivek Singh here<\/a><\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.mostlyfood.co.uk\/index.php\/?cat=22&amp;tag=indian\"><strong>Read reviews of more Indian cookbooks here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The title evokes pictures of colonial plantations with a menu of Anglo-Indian dishes and probably jam roly-poly in sweltering heat. That vision could not be further from the truth. This [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20879,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20,22],"tags":[162,58,73,845,178,844,199],"class_list":["post-3010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-celebrity-chefs","tag-curry","tag-indian","tag-iqbal-wahhab","tag-restaurant","tag-the-cinnamon-club-cookbook","tag-vivek-singh"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Cinnamon Club Cookbook - Iqbal Wahhab and Vivek Singh - Mostly Food and Cocktails<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Cinnamon Club Cookbook - Iqbal Wahhab and Vivek Singh - Mostly Food and Cocktails\" \/>\n<meta property=\"og:description\" content=\"The title evokes pictures of colonial plantations with a menu of Anglo-Indian dishes and probably jam roly-poly in sweltering heat. 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