How a Fine Dining Restaurant Transformed the Face of Indian Cuisine in the UK
The Cinnamon Club: London fine dining story
Twelve years ago, top Indian restaurant, the Cinnamon Club restaurant opened its doors to trendy Londoners heralding a new wave of Indian fine dining. Back in 2001, it was merely a concept, a dream that Iqbal Wahab fought passionately for despite encountering numerous setbacks along the way. His unequivocal hard work and determination was embedded within his candid approach to Indian cuisine. He wanted to transform the face of modern Indian cooking, and in turn change the UK's perception towards traditional Indian food.
Frustrated by poor service and largely uninspiring Indian menus, that all appeared to offer variations of the same generic dishes, Iqbal set out to create the Cinnamon Club: a fine dining Indian restaurant with a difference. The transformation of the Grade II-listed Westminster library made a statement in itself. A grandiose building with intricately carved pillars and towering high ceilings set in the inimitably austere surroundings of Westminster. Located just a stone's throw away from the Houses of Parliament there was a distinct gentleman's club feel to this building, and one that Iqbal hoped would attract suited city brokers and Westminster politicians.
European influences
Taking influences from classical European cooking, Iqbal introduced an ex-oberoi Executive Chef Vivek Singh & two-star Michelin chef, Eric Chevot to the Cinnamon Club concept. Fusing together traditions of Indian and European cooking, the two transformed and revolutionised Indian cuisine, introducing a new innovative approach to modern Indian food. The perception of Indian dining altered from poppadoms and chutneys, to elegantly spiced, delicate Indian dishes.
Indian influences
Despite strong influences of European culture, the essence of the Cinnamon Club resides in traditional Indian cooking. The inspiration behind the Cinnamon Club's unique menu is reflected in Iqbal's frequent visits to India sourcing exotic Indian spices and recruiting a classically trained Indian chef. Vivek Singh was already renowned as one of India's most talented chefs, so naturally, Iqbal went searching for him, in the hope of recruiting Vivek's culinary expertise for his exciting new London venture. The opportunity to create a revolutionary menu, together with the allure of London, persuaded Vivek to leave his Jaipur home with his wife to begin a new life in the heart of the bustling capital.
Indian Restaurant - The Cinnamon Club today
Twelve years later Vivek is now regarded as one of the most celebrated Indian chefs in Britain. A master of Indian cuisine, Chef Vivek Singh has skilfully created a new generation of Indian cooking, blending authentic Indian spice and flavours with contemporary Western styles and techniques.
Vivek remains the Cinnamon Club's executive chef & CEO, still delivering inspiring, exotically-spiced, glamorous Indian cuisine. An award-winning author who appears regularly on television shows, Vivek has brought an element of charm to Indian cuisine. Moving away from the traditional view of naan bread and tikka masalas, he has brought innovation to the Cinnamon Club and to Indian food as a whole, creating a hybrid Anglo-Indian cuisine that has the perfect blend of rustic traditions and refined elegance.
The Cinnamon Club has brought fun, intrigue and a touch of glamour to Indian dining. Vivek's constantly evolving menu celebrates haute cuisine at its finest, always attempting to push boundaries and inspire the most discerning of diners. From Vindalho curry of Spanish-raised Iberico pork to Punjabi style chicken breast in a rich pepper sauce, the Cinnamon Club's eclectic mix of imaginative Indian dishes will continue to arouse excitement in London's sphere of innovative fine dining.
Twelve years ago, top Indian restaurant, the Cinnamon Club restaurant opened its doors to trendy Londoners heralding a new wave of Indian fine dining. Back in 2001, it was merely a concept, a dream that Iqbal Wahab fought passionately for despite encountering numerous setbacks along the way. His unequivocal hard work and determination was embedded within his candid approach to Indian cuisine. He wanted to transform the face of modern Indian cooking, and in turn change the UK's perception towards traditional Indian food.
Frustrated by poor service and largely uninspiring Indian menus, that all appeared to offer variations of the same generic dishes, Iqbal set out to create the Cinnamon Club: a fine dining Indian restaurant with a difference. The transformation of the Grade II-listed Westminster library made a statement in itself. A grandiose building with intricately carved pillars and towering high ceilings set in the inimitably austere surroundings of Westminster. Located just a stone's throw away from the Houses of Parliament there was a distinct gentleman's club feel to this building, and one that Iqbal hoped would attract suited city brokers and Westminster politicians.
European influences
Taking influences from classical European cooking, Iqbal introduced an ex-oberoi Executive Chef Vivek Singh & two-star Michelin chef, Eric Chevot to the Cinnamon Club concept. Fusing together traditions of Indian and European cooking, the two transformed and revolutionised Indian cuisine, introducing a new innovative approach to modern Indian food. The perception of Indian dining altered from poppadoms and chutneys, to elegantly spiced, delicate Indian dishes.
Indian influences
Despite strong influences of European culture, the essence of the Cinnamon Club resides in traditional Indian cooking. The inspiration behind the Cinnamon Club's unique menu is reflected in Iqbal's frequent visits to India sourcing exotic Indian spices and recruiting a classically trained Indian chef. Vivek Singh was already renowned as one of India's most talented chefs, so naturally, Iqbal went searching for him, in the hope of recruiting Vivek's culinary expertise for his exciting new London venture. The opportunity to create a revolutionary menu, together with the allure of London, persuaded Vivek to leave his Jaipur home with his wife to begin a new life in the heart of the bustling capital.
Indian Restaurant - The Cinnamon Club today
Twelve years later Vivek is now regarded as one of the most celebrated Indian chefs in Britain. A master of Indian cuisine, Chef Vivek Singh has skilfully created a new generation of Indian cooking, blending authentic Indian spice and flavours with contemporary Western styles and techniques.
Vivek remains the Cinnamon Club's executive chef & CEO, still delivering inspiring, exotically-spiced, glamorous Indian cuisine. An award-winning author who appears regularly on television shows, Vivek has brought an element of charm to Indian cuisine. Moving away from the traditional view of naan bread and tikka masalas, he has brought innovation to the Cinnamon Club and to Indian food as a whole, creating a hybrid Anglo-Indian cuisine that has the perfect blend of rustic traditions and refined elegance.
The Cinnamon Club has brought fun, intrigue and a touch of glamour to Indian dining. Vivek's constantly evolving menu celebrates haute cuisine at its finest, always attempting to push boundaries and inspire the most discerning of diners. From Vindalho curry of Spanish-raised Iberico pork to Punjabi style chicken breast in a rich pepper sauce, the Cinnamon Club's eclectic mix of imaginative Indian dishes will continue to arouse excitement in London's sphere of innovative fine dining.
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