Cinnamon Club

Description

Vivek Singh is the man who finally turned Indian food into haute cuisine. The one-time engineering student trained as a chef at Oberoi Hotels in India while devouring books by Marco Pierre White and Charlie Trotter, and the Cinnamon Club allows him to apply modern European innovations to traditional Indian dishes.

You´ll therefore find carpaccio of cured organic salmon with onion seeds and horseradish raita, tandoori swordfish, Bengali lobster, and seared rump of water buffalo with Goan spice. Some of these perhaps invite the "it´s so European, it´s barely Indian" complaint, but its so good, who cares?

EXPECT TO PAY £150 (based on two people dining, including a bottle of wine)

THE HOUSE SPECIALITY

The mango and pistachio kulfi ice cream is the pick of a tempting dessert list