Editorial Review

After the Cinnamon Club in Westminster, comes second spicey eastern installment: Cinnamon Kitchen. Nouvelle cuisine indian style is not in danger of cannibalising the good old local london curry house dish wise but does offer serious stylistic competition. Imagine old warehouses of the famous East India Company appropriately transformed into  informal mosaic of indian delicate fretwork, marble and Anise, luxurious cocktail bar. Exec chef Vivek Singh has compiled  wonderful combination of ingredients featuring masal corn kebab or nile perch followed by fat grilled chillis and wild african prawn. You may ask to take the hyderabi lamb home in a lux doggy bag.