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Cinnamon Club

Cinnamon Club

Indian Cuisine Reinvented

Abdul Yaseen
,
Hari Nagaraj
,
Vivek Singh
Select Preferred Format

Here is food that is refined, inventive, and full of startling flavours: sandalwood infused tandoori chicken breast, king prawns with saffron almond sauce, clove smoked roast rump of lamb with corn, asparagus, curried avocado and beetroot salad, Hyderabadi style aubergine steaks with coconut rice, roganjosh pie, pan seared Kolkata betki with bottle gourd stir fry and fenugreek sauce, steamed mango idlis with wild berry sorbet, saffron poached pear with cinnamon ice cream.

A fresh, glamourous, and utterly creative approach, Cinnamon Club blends western techniques and presentation with the best of traditional Indian cuisine. Beautifully designed and photographed, it will become an instant classic and a book that will inspire many extraordinary meals.

Imprint: Ebury Press

Published: Feb/2012

ISBN: 9788184001143

Length : 220 Pages

MRP : ₹899.00

Cinnamon Club

Indian Cuisine Reinvented

Abdul Yaseen
,
Hari Nagaraj
,
Vivek Singh

Here is food that is refined, inventive, and full of startling flavours: sandalwood infused tandoori chicken breast, king prawns with saffron almond sauce, clove smoked roast rump of lamb with corn, asparagus, curried avocado and beetroot salad, Hyderabadi style aubergine steaks with coconut rice, roganjosh pie, pan seared Kolkata betki with bottle gourd stir fry and fenugreek sauce, steamed mango idlis with wild berry sorbet, saffron poached pear with cinnamon ice cream.

A fresh, glamourous, and utterly creative approach, Cinnamon Club blends western techniques and presentation with the best of traditional Indian cuisine. Beautifully designed and photographed, it will become an instant classic and a book that will inspire many extraordinary meals.

Select Preferred Format

Abdul Yaseen

Chef and Author

Hari Nagaraj

Chef and Author

Vivek Singh

Vivek Singh is the E xecutive Chef and CEO of The Cinnamon Club and the recently opened Cinnamon Kitchen. His award-winning food has earned him the reputation of being one of the leading Indian chefs globally. This is his fifth cookbook, which he has co-authored with his head chefs Abdul Yaseen and Hari Nagaraj.