We are participating in The Chancellor’s  ‘Eat out to Help out’ scheme this August! All our open restaurants will offer special menus that will make #EOTHO even better value. Enjoy our new menus, available for the month of August only, available Monday to Wednesday. Choose from the 3-course menu at The Cinnamon Club for £38 per person including an arrival drink and treat yourself to dishes like Rajasthani spiced tandoori chicken soola, kachri chutney or…

The Cinnamon Club will be offering Click & Collect service from Friday 10th July. If you are still shielding or you just don’t feel comfortable to come to the restaurant yet, you can now order and collect your lunch & dinner. Enjoy The Cinnamon Club from the comfort of your home and indulge yourself into delicious dishes such as The Cinnamon Club’s famous old Delhi style butter chicken or Shrikhand cheesecake with seasonal berries. You can place…

Our Early & Late menu is back from 10th July. Prices £35 per person available Monday to Saturday from 12-3pm, 6-6:30pm & 9:30pm onwards. Indulge yourself into dishes like Rajasthani spiced tandoori chicken soola or  Seared duck breast, vindaloo sauce and pilau rice and finish your experience with Sticky ginger toffee pudding & banana ice-cream. You will not be disappointed. Check the full menu here. And do not forget to book your table, we do…

Vivek and our chefs’ team are making Battersea their new home for a few weeks. Several of our classics and your favourites from Cinnamon Club menu will be available for collection and delivery from 5th June! Cinnamon Kitchen Battersea restaurant will be open from Tuesday to Sunday Tuesday to Thursday from 5 pm-9 pm Friday to Sunday from 12 pm-9 pm We are listed on various platforms, so it should be easy to find us and…

We are really happy to see that you like our recipe card idea! Happy cooking! Please download your first card here. Heart-warming but surprisingly light, this makesa sumptuous starter that’s best accompanied by a thick hunk of naan bread. Pair with Réserve de Gassac Blanc, Vin de Pays de l’Hérault, Languedoc, France, 2011. Serves 4 Ingredients 500 g salmon fillet, scaled and pin boned For the marinade 2 teaspoons ginger & garlic paste 1 teaspoon…