Chef Vivek Singh A�of The Cinnamon Club London brings his signature A�dishes for a pop-A�up experience in Bengaluru
xecutive chef and CEO of the contemporary Indian restaurants, The Cinnamon Club, Cinnamon Kitchen, and Cinnamon Soho London, Vivek Singh, is in town. And for you, it means only one thing a�� Interesting Food. The chef whoa��s fairly experimental with his food, and has also authored a fair number of cookbooks is in the city to give you a taste of his signature dishes. If you happen to be at The Ritz-Carlton today for lunch, you can experience something that he likes to call All Balls a�� a lunch thata��s inspired by street food, and ironically everything is shaped as balls. From crab cake (with south Indian spices), lamb shami kebab, Scotch eggs (wrapped with spiced Bengali beetroot and vegetable) to potato bondas, and vegetable shikampur. Plus therea��s Shepherda��s Pie, made mutton rogan josh style! Yes, thata��s what makes this chef slightly unique a�� his Indo-Brit influences are evident in the food he cooks.
On Saturday, guests can be part of something a little more than just food. The lunch, which is titled Spice at Home, will have the chef demonstrate some of his signature dishes including the Bangla fish pie, quinoa salad with watermelon, and the toffee banana for dessert. The entire meal, which includes other dishes as well, will be then served to the guests.
The dinner menu on Saturday is slightly different. Singha��s spiced corn soup, carpaccio of cured salmon with green pea and mustard relish, the grilled aubergine with peanut and sesame crumble (a must-try!), and the scallop and lamb galouti are only some of the dishes you can taste from the a la carte section. From the dessert section the carrot halwa spring rolls with clove ice cream is a must-try.
Over a sneak peek into the promotional menu, Singh took us through some of his signatures, most of which are influenced heavily by his Indian roots. As he we came to the carrot halwa spring roll for dessert, he explained, a�?There is boredom in repetition, so when I was making this dish, I wanted to do something that would retain the flavour and yet be different. So I made springs rolls with it, sometimes I even make samosas. And that not only adds a different texture, it also makes the dish more interesting.a�? That pretty much sums up Singha��s approach to Indian cuisine a�� do it differently.
`4,000 for two (approx). November 6-7. At The Ritz-Carlton, Residency Road. Details: 49148000
a�� Priyadarshini Nandy