Cinnamon Club: Indian Cuisine Reinvented by Vivek Singh and Abdul Yaseen and Hari Nagaraj

  • Ginger paste (page 30)

    from The Cinnamon Club Cookbook The Cinnamon Club Cookbook by Iqbal Wahhab and Vivek Singh

    • Categories: Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: ginger root
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Notes about Recipes in this book

  • Old Delhi-style chicken curry (Murgh makhani)

    • pinchvsdash on August 07, 2025

      This is a spectacular recipe. At first glance, it might seem like a lot of work to make this dish, but once you break it down, all the steps are easy. The results are more than worth the effort.

  • Hot South Indian chicken curry

    • VineTomato on February 05, 2018

      I was really looking forward to this and although enjoyable I’m not sure I’d make it again. The curry paste was a bit grainy for my liking with many pieces of the whole spices making it into every bite. Even with a smoother blend I’m not sure I’ll make this again.

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  • ISBN 10 8184001142
  • ISBN 13 9788184001143
  • Published Sep 30 2011
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries India, United Kingdom
  • Publisher Random House India

Publishers Text

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.

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