The Cinnamon Club Cookbook

by Iqbal Wahhab, Vivek Singh

Overview

Anyone who has walked through the doors of The Cinnamon Club Restaurant housed in London's Old Westminster Library building could not help but be impressed by what Iqbal Wahhab and Vivek Singh have created within. In conjunction with two-star Michelin chef Eric Chavot they have created an award-winning cuisine that has revolutionised the traditional view of Indian restaurant food. The Cinnamon Club Cookbook recreates the dishes that have brought the restaurant so much praise since first opening in 2001. All the Cinnamon Club favourites are here as well as recipes for breakfasts and the legendary Cinnamon Club cocktails. This is an Indian cookery book like no other before and seems certain to set the standard for some long time to come.

Product Details

ISBN-13:	9781472933065
Publisher:	Bloomsbury USA
Publication date:	05/26/2016
Sold by:	Barnes & Noble
Format:	eBook
Pages:	240
File size:	102 MB
Note:	This product may take a few minutes to download.

About the Author

Iqbal Wahhab was a distinguished food journalist and restaurant publicist who famously edited Tandoori Magazine and claimed that most Indian restaurant staff were 'miserable gits'. Perhaps not surprisingly, he was sacked from his editorial post and so he decided to put his (and other people's) money where his mouth was and set about creating the greatest Indian restaurant in the world using the talents of India's leading young chef, Vivek Singh. The rest is the stuff of restaurant legend.
Vivek Singh is one of Britain's best-known Indian chefs. He has been executive chef of The Cinnamon Club since its launch in 2001. He was classically trained in India with the world-famous Oberoi Group. Vivek is a master of Indian cuisine, but he also believes that it should not remain static, but be enhanced and evolved by outside influences. His food, therefore, is a perfect blend of authentic Indian spicing and flavours and modern Western styles and techniques. Vivek is not only an award-winning author but also one of the most respected chefs in the UK, and one of the most recognisable faces of Indian cuisine on TV too.
Iqbal Wahhab was a distinguished food journalist and restaurant publicist who famously edited Tandoori Magazine and claimed that most Indian restaurant staff were 'miserable gits'. Perhaps not surprisingly, he was sacked from his editorial post and so he decided to put his (and other people's) money where his mouth was and set about creating the greatest Indian restaurant in the world using the stunning talents of India's leading young chef, Vivek Singh. The rest is the stuff of restaurant legend.
With a global reputation as one of the masters of Indian fine dining, Vivek Singh's signature culinary style marries modern Indian flavours with Western techniques. Executive Chef & CEO of four London restaurants, author of six cookbooks and a regular face on both television and live cookery events across the country, Vivek Singh is one of the most inspiring Indian chefs of his generation.