The Cinnamon Club in the heart of Westminster, is honoring the Royal Courts of India this April in a celebration of the country’s culinary past. Before India’s independence in 1947, each of the princely states was as diverse in its cuisine as it was in its culture.
Stirring the passion of his kitchen brigade with recipes that time has almost forgotten, Executive Chef Vivek Singh has created six exciting dishes that are influenced by a collection of Royal Courts that include the Mughals in the North, Nawabs in Lucknow, Nizams in the South, Marathas in central India and the Marwars in Rajasthan.
Singh spent many years working in Calcutta specialising in the cuisine of the Royal Courts, using ancient recipes dating back as far as the 16th century. Dishes include Awadh Raan, an elaborate dish whose style of cooking tends to be very slow, the richness of Awadh cuisine lies in the variety of ingredients used like mutton, paneer, and rich spices including cardamom and saffron. While Rajasthani cooking was influenced by the war-like lifestyles of its inhabitants and the necessity to hunt. Singh combines his expertise with traditional cooking methods, using only the finest ingredients, to recreate some of the grandest dishes that have helped shape India’s cuisine.
Zameen Doz Machili
Baked whole wild bass with spices
Murg Mussalam
Whole roasted pair of poussin filled with apricots, chilli, nuts and saffron
Khad Khargosh
Loin of rabbit baked in a pit with mustard and garlic, served with chickpea bread
Hyderabadi Salan
Roast duck breast with sesame and tamarind, served with haleem in fat chilli and spiced duck liver
Awadhi Raan
Whole roasted Pyrenean milk fed lamb leg with royal cumin and cheese
Bharwan Gucchi
Morels stuffed with cottage cheese and figs with rich onion sauce and gold leaf
Enjoy the Royal Court Menu throughout April at The Cinnamon Club 2009. Dishes start from £30.