{"id":759,"date":"2009-03-21T11:41:32","date_gmt":"2009-03-21T11:41:32","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=759"},"modified":"2018-02-27T15:34:23","modified_gmt":"2018-02-27T15:34:23","slug":"the-cinnamon-club","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/the-cinnamon-club\/","title":{"rendered":"The Cinnamon Club, Westminster – restaurant review"},"content":{"rendered":"

The Cinnamon Club was the brain-child of Iqbal Wahhab. Hmmm, that name rings a bell. Yes, my dear musing reader, you are right, Iqbal is the very chap who leapt to celebrity after famously describing Indian waiters in the UK as miserable gits. I am sure he won just as many supporters as he did critics. Indian restaurants in general did not have a good reputation for service. There were notable exceptions but on the whole your welcome at the local curry house would range from muted to nonexistent.<\/p>\n

\"restaurantThe Old Westminster Library was first opened to the public in 1893 and was carefully converted into The Cinnamon Club in 2001. It should have opened in 2000 and the reasons why it didn\u2019t are a catalogue of building and financial horror. Money trickles too slowly, builders down tools, builders find other work, money arrives, builders are otherwise occupied, and bits of building fall off. A lesser man than entrepreneur Iqbal Wahhab would have thrown in the towel.<\/p>\n

The very culinary fabric of the new Cinnamon Club was a catastrophe. The stoves, and they are always handy in a restaurant kitchen, arrived late and when they were installed the kitchen was still minus a couple of vital parts: gas and electricity. Enter one youthful and talented chef from India, Vivek Singh, who saved the day by suggesting that the opening cocktail party could be salvaged if the brand new tandoors could be commissioned.<\/p>\n

That first day was a baptism of fire in every sense. Vivek surmounted all odds (including a truly dumb waiter) to present the first of the Cinnamon Club\u2019s many triumphs. That night saw the launch of what was considered by many to be the first \u201ccool\u201d Indian restaurant in London. It has undoubtedly helped to raise the bar on expectations, and on quality of food and service in Indian restaurants.<\/p>\n

\"restaurantThe Cinnamon Club won the Restaurant of the Year Award at the World Food Awards last November and became a member of Cool (that word again) Brands 2009\/10. A collection of everything popular and trendy, Cool Brands has been listing the most fashionable brands of the year since 2001.<\/p>\n

Perhaps cool isn\u2019t the word that I would attach to The Cinnamon Club. That smacks of shifting and fickle tastes which often have nothing to do with quality. A step across the threshold of this restaurant will have you convinced that there must be other more fitting superlatives to use. Something appropriately Victorian and solid. \u2018Regal\u2019 works well but it does hint at stuffy, and The Cinnamon Club is far from that. Perhaps a melange of \u2018stunning\u2019 and \u2018welcoming\u2019 would fit the bill.<\/p>\n

A soup\u00e7on of marble, the shimmer of leaded glass, tan leather and suede, high-backed banquette and dark wood contrive to offer the guest a haven from the rigours of Westminster. Those clients number amongst them the powerful and the posers, the celebrated and the celebrating, and anyone who wants a unique and thoroughly engaging culinary experience. Think fine French dining with an Indian vibrancy. An unbeatable marriage when those two elements are thoughtfully combined.<\/p>\n

The restaurant is famed for its game. It\u2019s unlikely that you would have come across much of that in your standard, or even high-end Indian eatery, but Executive Chef Vivek Singh says that \u201cOffering game on the menu gives us a point of difference and immediately sets us apart from other kitchens, and so we started using it on our menus. \"restaurantBut the real reason that I like to experiment so much with game in our restaurants is that in India, despite our rich heritage and tradition of cooking with game, we\u2019ve lost all those recipes because of a complete ban on any type of hunting. It\u2019s been like this since 1947.\u201d His emphasis on fresh and seasonal ingredients allows for a frequently changing bill of fare. Every visit will offer you new delights prepared by Vivek and Head Chef Hari Nagaraj.<\/p>\n

The venison at the Cinnamon Club is the best you will find in any restaurant of any ethnic persuasion. The meat is tender and the spices are subtle and aromatic. Roast saddle of \u2018Oisin\u2019 red deer with pickling spice and Bengali Beetroot Crush could be on the menu and if it is I\u2019d advise you to take advantage.<\/p>\n

Rabbit is an often overlooked meat and it\u2019s a pity. It\u2019s a white, free-range meat with a mild but distinctive flavour. Hunter\u2019s Style Rabbit Tikka with dill and mustard and hot garlic chutney could entice you to try bunny for the first time. You won\u2019t be disappointed. Crisp Zucchini (Courgette) Flowers with spiced vegetables and slow-cooked marrow is meltingly light and delicious and the choice of those who would rather not eat meat.<\/p>\n

Fish and seafood are here in abundance. Norwegian King Crab and tamarind salad, Char-grilled Monkfish, Char-grilled Halibut with green pea and potato crush and yoghurt \u2018Kadhi\u2019, and Tandoori King Prawns with coconut malai curry might find their way to your dinner-plate.<\/p>\n

The dessert list is surprisingly long. Puds are not a strong suit at most Indian restaurants and that\u2019s a shame. Indian home cooks prepare wonderfully sweet and perfumed dishes. Buffalo milk \u2018Kulfi \u2019 with green cardamom and pistachio is a classic but the Green Apple Sorbet is remarkable. There are lots to choose from so you might want to save some space and enjoy the Tasting Plate of assorted desserts. It\u2019s a selection for two people and it\u2019s one to linger over.<\/p>\n

The Cinnamon Club can boast 27 pages of wines and cocktails. It\u2019s another indication of its pedigree. No, not just the number of wines listed but the quality of the wines. The sommelier here is worth his weight in gold and that thought led me seamlessly to order a cocktail called Fool’s Gold, described as complex and clean: cardamom, Gabriel Boudier saffron gin and a sprinkle of edible gold leaf. This should be the restaurant\u2019s signature cocktail, offering the glitz of a big international city combined with a waft of exotic spice. Perhaps that\u2019s the best analogy of the restaurant itself: a harmonious mix of the best of East and West.<\/p>\n

This restaurant has a loyal following of discerning regulars. It has received plaudits and gongs and it would seem impossible to find fault. I am not an expert on Indian food so I can\u2019t suggest that a dish has its origins in a particular far-flung region of the subcontinent. I can\u2019t compare the charms of a recipe here to those of my grandmother\u2019s food in Agra, but I can state that the food here is amongst the best that you\u2019ll find in either Asia or Europe. Your visit is sure to be memorable. Mine was.<\/p>\n

The Cinnamon Club has its own cinema. It\u2019s free and seats are available on a first-come first-served basis. Call for \u2018forthcoming attractions\u2019.<\/p>\n

Opening Times
\nBreakfast weekdays 7.30am – 9.30am
\nLunch Mon – Sat 12.00pm – 2.45pm
\nDinner Mon – Sat 6.00pm – 10.45pm<\/p>\n

Library Bar weekdays 11.00am – 11.45pm
\nCinnamon Club Bar Mon – Sat 6.00pm -11.45pm<\/p>\n

The Cinnamon Club
\nThe Old Westminster Library,
\n30-32 Great Smith Street,
\nLondon SW1P 3BU
\nPhone: 020 7222 2555
\nEmail: info@cinnamonclub.com<\/p>\n

Visit Cinnamon Club here<\/a><\/p>\n

 <\/p>\n

Restaurant review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n

See more books and restaurants by Vivek Singh here<\/a><\/strong>.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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