The Cinnamon Club

Tamarind glazed quail with pine nut and basil rice with roast gravy

This is a take on the traditional roast. The tamarind in this recipe blends well with the quail, giving it a totally different dimension, and the pine nut and basil rice is a sure cracker.

Sandalwood flavoured tandoori chicken breast

Tandoori chicken is a classic dish enjoyed around the world, and we wanted to include it in our opening menu at The Cinnamon Club. But at the same time, we did not want to serve it ‘straight up’.

Yoghurt kabab with fruit chaat

Cottage cheese melted on naan

On the lines of a pizza or a bruschetta, this works as an excellent vegetarian starter to serve at dinner parties.