Description
Watch Chef Vivek Singh and his team show how this London Indian fine-dining restaurant The Cinnamon Club, in the former Westminster Library, has done it their own way for 25 years becoming "pioneers" of indian fine dining
Watch Vivek marinate, smoke and tandoor-cook British lamb chops, then finish a four-way lamb dish with keema methi, lamb shank and nihari. Then see Papa Pigeon and Chef Ali’s saffron pistachio kulfi, boiled for four hours.
Chef Vivek Singh calls the Cinnamon Club “a pioneer in Indian fine dining”. He also tells the story of the guests who said, “Chef, we know Indian food, we love a curry,” and why he kept going.
0:00 "A pioneer in Indian fine dining"
0:23 Arriving in London: curry and poppadoms
1:02 British lamb, four ways: marinating the chops
2:28 Smoking the lamb chops with cloves and ghee
2:40 Guests push back
3:23 Keema methi: lamb mince, fenugreek and spinach
5:01 The 25th anniversary tasting menu
6:02 Into the tandoor: resting the chops, lamb shank and nihari
6:54 The menu that divided guests
7:17 Plating the four-way lamb dish
8:13 Opening in 2001: the first menu
8:47 Papa Pigeon
10:26 Why it is called Papa Pigeon
10:45 Saffron pistachio kulfi with Chef Ali
11:54 25 years on
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