Feature | Foundr MAGAZINE

Vivek Singh

Indian fine dining kingliness, opulent Cantonese food, and a new surge of Sri Lankan arriviste are among Vivek Singh’s top five caffs in London. Cinnamon Club head cook Vivek Singh has been right at the heart of London’s fine dining Indian scene for nearly two decades now.

Vivek Singh

When he first opened The Cinnamon Club in Westminster in 2001, the eatery was part of a new surge of Indian caffs in the capital that intermingled authentic Indian flavours with rigorous French fashion. The result would come to define an period of Indian food in London- an period that in numerous ways we’re still living in.
Cinnamon Club landed to a giddy event from critics and beaneries likewise, and it would give birth to a mini-empire of caff’s , including two Cinnamon Kitchens in London, and the more relaxed Cinnamon Bazaar in Covent Garden. Indeed, Cinnamon Kitchen set its own precedent too; the idea of having a lively open kitchen at the heart of the eatery was kindly new when Cinnamon Kitchen City opened 15 times ago- now the theatre of an open kitchen is nearly a institution of ultramodern, relaxed fine dining.

Singh was born in West Bengal, India. Like in numerous traditional Indian families, it was anticipated that he’d follow his father’s professional steps and come an mastermind, but Singh was enamoured with food at a veritably youthful age, and headed out to feeding council at the age of 20. He spent numerous times honing his craft in notorious Indian hospices like The Oberoi, before an occasion arose to open a eatery in London with well- known Bangladeshi businessman Iqbal Wahhab. The brace opened Cinnamon Club in 2001 and the rest, as they say, is history.

That history is still being written. Singh remains focal to London’s food scene, both through his caffs as well as his mentorship- Cinnamon Club has been a platform for numerous budding cookers, including the likes of Asma Khan, who hosted supper clubs at the eatery long before Darjeeling Express set up a endless home.

We caught up with Vivek Singh to find out where he loves to eat in the UK, and he returned some fascinating perceptivity! Read on for a many of Vivek’s particular recommendations. Vivek says I’ve always believed Adam Handling’s cuisine at another position in its creativity, imagination, and sustainability credentials. Always one to champion British yield with a zero- waste gospel, Adam’s Covent Garden flagship is one of the finest dining gests you’ll find in London. Completely meritorious of its candescent new Michelin star, it’s Adams time now. I love the menu at Fallow, again a festivity of seasonal British yield, backing lower- known cuts and promoting a fuller use of every bit of resource. Brimming with ideas, not flinching from spice, I spent an entire autumn eating the fish head in sriracha adulation sauce and was much happier for it. Oh, and the Chelsea courtesan isn’t to be missed! Cynthia Shanmugalingam’s Sri Lankan eatery in Borough Market may have taken a while to come to consummation but it’s been well worth the delay. Deep flavours, great buzz, and instigative counter dining, it’s seriously good. The pineapple red curry is a must order if it’s on the constantly changing menu. I ’m infrequently one to visit a eatery doubly, still I’ve formerly been to Rambutan three times thisyear.My most instigative Chinese eatery of the time – the menu by ex Hakkasan cook Tong Chee Hwee is a dream. The position contrary Trafalgar Square may not be an egregious choice for a high- end eatery, but formerly outside, the scenery, the drinks and food immolation and quality of cooking further than makes up for it. I was also veritably impressed by the selection of wines by the glass. It’s not cheap, but well worth going. frequently overlooked by those who are ever looking for the coming new opening, Benares has been a London stalwart for 20 times now, but infrequently has the cuisine there been better than it’s now under Sameer Taneja. Sameer has taken the menu, it’s cuisine and liar to another position, and recaptured its lost Michelin star, and for a veritably good reason

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