{"id":3010,"date":"2009-03-21T12:08:47","date_gmt":"2009-03-21T12:08:47","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3010"},"modified":"2018-02-27T15:35:31","modified_gmt":"2018-02-27T15:35:31","slug":"the-cinnamon-club-cookbook","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/the-cinnamon-club-cookbook\/","title":{"rendered":"The Cinnamon Club Cookbook – Iqbal Wahhab and Vivek Singh"},"content":{"rendered":"

\"The The title evokes pictures of colonial plantations with a menu of Anglo-Indian dishes and probably jam roly-poly in sweltering heat. That vision could not be further from the truth. This is all about classy and contemporary Indian cooking which manages to give a nod to that other fine cuisine… French.<\/span><\/p>\n

The authors, Iqbal Wahhab and Vivek Singh, present us with a book filled with recipes from their celebrated Cinnamon Club restaurant in Westminster, London. This is a cut above (in fact many cuts above) your high-street curry house. This magnificent building is home to elegant dining, and it just happens to be Indian dining.<\/p>\n

There is a move away from the long-familiar, standard fare on offer at the local take-away. We have travelled to the subcontinent and eaten in Asian friends\u2019 homes in the UK, so we know that there is something better to be had. The Cinnamon Club Cookbook introduces a new concept which combines the best of Indian food with the presentation that we would normally expect from an up-market eatery in Paris. The authors have added wine recommendations which will be a relief to those of us who yearn for something other than a pint of Cobra with our spicy meals.<\/p>\n

The recipes are surprising and tempting. Rabbit Tikka is ideal cooked on the barbeque with a nice chilled glass of Syrah from the Languedoc in France alongside. Spice-crusted Rib Eye of Beef with Masala Saut\u00e9ed Potatoes would make an exotic change for Sunday lunch, served with wine from the Douro Valley in Portugal.<\/p>\n

My favourite dishes are the accompaniments. Rajasthani Chickpea Dumplings with Yoghurt is a dish not often found on restaurant menus. Punjabi Black Lentils with Tomatoes and Cream would make a meal alone with just some fresh roti. But the chapter with the most comfort food has got to be Breakfast with such delights as Potato-stuffed Parathas, and Haleem which is a lamb stew with lentils and wheat. OK, so it\u2019s a substantial meal but lovely on a cold winter morning.<\/p>\n

Cinnamon Club Cookbook is a book packed with innovation. It will elevate home cooking to something for those special occasions when you want to get out the real napkins and buy a good bottle of wine.<\/p>\n

Some say that there are three outstanding cuisines in the world: French, Chinese and Indian. For me Indian food is at the top of the list for flavour, colour and variety. It\u2019s a cuisine I long to learn more about and the more I learn the more I realise I don\u2019t know. The Cinnamon Club Cookbook is a delightful tool to continue my education.<\/p>\n

Cinnamon Club Cookbook
\nAuthors: Iqbal Wahhab and Vivek Singh
\nPublished by: Absolute Press
\nPrice: \u00a325.00
\nISBN 13: 978904573012<\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n

See more books and restaurants by Vivek Singh here<\/a><\/strong>.<\/p>\n

 <\/p>\n

Read reviews of more Indian cookbooks here<\/strong><\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The title evokes pictures of colonial plantations with a menu of Anglo-Indian dishes and probably jam roly-poly in sweltering heat. That vision could not be further from the truth. This […]<\/p>\n","protected":false},"author":2,"featured_media":24246,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[162,58,73,845,178,844,199],"class_list":["post-3010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-celebrity-chefs","tag-curry","tag-indian","tag-iqbal-wahhab","tag-restaurant","tag-the-cinnamon-club-cookbook","tag-vivek-singh"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3010","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=3010"}],"version-history":[{"count":8,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3010\/revisions"}],"predecessor-version":[{"id":26186,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3010\/revisions\/26186"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/24246"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=3010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=3010"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=3010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}