The Cinnamon Collection

Born in West Bengal, Vivek Singh took inspiration from watching his father cook when he was a young boy to grow his passion for cooking and creating beautifully composed dishes for us to enjoy today.

The Cinnamon Club first opened its doors in 2001 at the historic Grade II-listed Old Westminster Library and has been redefining the expectations of Indian cooking ever since. Vivek liberated Indian food from its traditional shackles and crafted a brilliant marriage between Indian flavours and western fine dining styles. The Cinnamon Club is now a benchmark for fine dining Indian restaurants around the world.

In 2008, Vivek opened his second restaurant in London, Cinnamon Kitchen. Located in Devonshire Square – rather fittingly within the former warehouses of the East India Trading Company and a stone’s throw from London Liverpool Street station – the restaurant was the City’s first tandoor bar and grill and also includes the chic, spice-infused destination cocktail bar, Anise.

Following this, 2016 saw the launch of Cinnamon Bazaar located in Covent Garden. Inspired by the hustle and bustle of ancient and modern bazaars from around the world, the restaurant blends Old World flavours with The Cinnamon Collection’s renowned modern Indian culinary style to create a unique cultural dining experience.

At the end of 2017, Vivek launched Cinnamon Kitchen Oxford, his first restaurant outside of London and, in 2018, Cinnamon Kitchen’s third outpost opened in the new Battersea Power Station development.

Vivek’s philosophy is that ‘food does not exist in a void; it’s not timeless and does not operate in a vacuum’. The Cinnamon Collections vision is to constantly strive for evolution using new techniques and cultural influences to do so.

Vivek is also a writer and has published six recipe books: The Cinnamon Club Cookbook (2003), The Cinnamon Club Seafood Cookbook (2006), Curry: Classic and Contemporary (2008), Cinnamon Club: Indian Cuisine Reinvented (2011), Cinnamon Kitchen: The Cookbook (2012) and Spice At Home (2014). Through his books, he aims to demonstrate that authentic Indian dishes are accessible to anyone. He is also known for his regular appearances on popular food programmes including the BBC’s Saturday.

You’ll find Vivek in his restaurants regularly, whether he’s working with the team on new concepts or hosting masterclasses for his guests, he’s always sharing his passion with the world.

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