‘A Life in Spice’ Diwali Dinner

‘A Life in Spice’ – a series of intimate events which celebrates the incredible journey of The Cinnamon Club over the last two decades.

The final event of the ‘Life in Spice’ series is dedicated to celebrating Diwali, the festival of light. At Cinnamon Kitchen City, we also call it ‘the festival of flavours’!

In India, festivals are marked by wearing new clothes, visiting special places, decorating the whole house, having fun with loved ones and – of course – eating plenty of delicious food!

Diwali is a time to celebrate the simple joys of life, to renew commitment to friendship and to reaffirm hope.

Raju Ramachandran, Head Chef of Cinnamon Kitchen City, Hari Nagaraj and Surendra Nathawat have created this delicious twelve dish menu, which will feature Pomfret Amritsari, Punjabi-style fried pomfret darnes with red chilli and garlic; tandoori rabbit tikka with soola spices, kachri chutney; and main courses of Sri Lankan style chicken curry with pandan leaf and spices and Poosanikkai mor kulambu – red pumpkin with buttermilk and spices served with South Indian coriander rice, Vegetable kootu and Missi roti.

For those with a sweet tooth, indulge in coconut ladoo, semolina kheer and the Bengalese speciality of Sandesh. Indian festivals are incomplete without rice kheer!

Join us for the ultimate Diwali celebration on 2nd November at Cinnamon Kitchen City.

MENU:

STARTERS

Yoghurt kadhi soup with Rajasthani style crisp okra (v) (Surendra Nathawat)

Pomfret Amritsari – Punjabi style fried pomfret darnes with red chilli and garlic (Vivek Singh)

Tandoori rabbit tikka with soola spices, kachri chutney (Surendra Nathawat)

Madras style mutton pepper fry with coconut and curry leaf (Raju Ramachandran)

MAINS

Sri Lankan style chicken curry with pandan leaf and spices (Raju Ramachandran)

Safed maas – creamy white lamb korma with almond and yoghurt (Surendra Nathawat)

Kolkata style king prawn biryani, pomegranate raita (Vivek Singh)

Poosanikkai mor kulambu – red pumpkin with buttermilk and spices (v) (Raju Ramachandran)

SIDES

South Indian coriander rice (v) (Raju Ramachandran)

Vegetable kootu – lentil and vegetable curry with coconut (v) (Raju Ramachandran)

Missi roti – Rajasthani chickpea flatbread (v) (Surendra Nathawat)

DESSERTS

Coconut ladoo, semolina kheer and sandesh (Morsingh Jakhi)

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