Overview

Through passion, pride and energy, The Cinnamon Club has gained a unique position in the London social and dining environment. From the grand and special building, through to the innovative dishes, meticulously selected wines, precisely crafted cocktails, welcoming smile and seamless service standards, they have created an atmosphere of relaxed elegance and a new benchmark in Indian dining.

Location

Round the corner from Westminster Abbey and running parallel to the Houses of Parliament, the Old Westminster Library was founded in 1897 and ceased to be so a century later. The ground and basement floors are now being used by The Cinnamon Club. A Grade II listed building, the library's inherent features and look have been retained, with book shelves with books on them lining the walls as they would have before. Parque flooring has been revived and original screens have been kept in place. Indian marble and stone has been imported from quarries in Rajasthan. The interior design is clean, elegant and simple - with splashes of India.

Cuisine

The Cinnamon Club’s team of 18 chefs were all recruited from five star hotels and palaces across India, spanning the breadth and depth of this great country and her cuisine, with Vivek Singh - the Cinnamon Club's hugely talented Executive Chef Executive Chef - at the helm.

The principle behind the cooking is to break the rulebook and unshackle creative imagination. With two Michelin starred French chef Eric Chavot of The Capital Hotel as consultant, Vivek has interpreted Indian cuisine and presented it in the context of the contemporary western environment in which it is served. From a French design template, he has applied essential Indian flavours - making the dishes look beautiful as well as having stunning tastes. This is more than making Indian food look pretty; it has involved re-defining the cooking format along European lines through a process of reducing sauces. What makes Vivek's cooking distinctive is the layering of flavours on the palate, achieved through a deep understanding of spices and the sequence in which they are added to a sauce or a marinade so as to maximise each individual ingredient's impact on others.

Matching wine with space

A carefully selected wine list has been created to go with the dishes – a process which only really works if there is a large selection available by the glass. Breaking down the extensive wine list into different categories that are recognisable in themselves, but the also fit with certain spice blends, The Cinnamon Club have produced a wine list designed to balance and enhance the flavours of their dishes.