Cinnamon Kitchen
The Cookbook
1st Edition
Published on 18. May 2017
288 pages
978-1-4729-3493-2 (ISBN)
Description
Cinnamon Kitchen is the sibling of the great Westminster restaurant The Cinnamon Club, where chef Vivek Singh made his name and helped spearhead a new and exciting direction for Indian food. As Executive Chef at Cinnamon Kitchen, Vivek has brought all of his talents to create new and exciting Indian dishes, all with fresh modern twists, and this cookbook is a collection of the very best of them. From Scottish Angus Fillet with Masala Potato Chips to Black Leg Chicken with Fresh Fenugreek, Singh marries ingredients and techniques from around the world with the traditions and flavours of Indian cuisine to create something truly unique and exciting. There are also fascinating tales of the spice trade and incredible insights into Singh's magical methods of spicing via key technique masterclasses.
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
ISBN-13
978-1-4729-3493-2 (9781472934932)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
11/2012
Bloomsbury Absolute
€34.00
Shipment within 3-4 weeks
Person
Vivek Singh is one of Britain's best-known Indian chefs. He has been executive chef of The Cinnamon Club since its launch in 2001. He was classically trained in India with the world- famous Oberoi Group. His food is a perfect blend of authentic Indian spicing and flavours and modern Western styles and techniques. In 2003, along with the restaurant's founder, Iqbal Wahhab, Vivek wrote The Cinnamon Club Cookbook. In 2006, he wrote The Cinnamon Club Seafood Cookbook, and in 2008 came Curry: Classic and Contemporary. By this time, Vivek was not only an award-winning author, but also one of the most respected chefs in the UK, and one of the most recognisable faces of Indian cuisine on TV too. Cinnamon Kitchen opened its door in 2008, just off Liverpool Street in London. Vivek appears regularly on television, with many appearances on the BBC's flagship cookery programme, Saturday Kitchen.
Content
- Cover
- Half-title
- Title
- Copyright
- Contents
- Introduction
- Basics
- BASIC PREPARATIONS
- BASIC TECHNIQUES
- Starters
- GRILLED MACKEREL FILLETS WITH APPLE AND FENNEL SALAD
- SCALLOP, TUNA AND SALMON CEVICHE WITH MANGO
- MUSSEL MOILY SOUP
- SEARED SCALLOPS WITH KADHAI MUSHROOMS AND TOMATO AND LIME LEAF SAUCE
- SARDINES WITH CHILLI AND APRICOT GLAZE
- CHAR-GRILLED NILE PERCH WITH LIME LEAF AND CHILLI
- TANDOORI-SPICED OYSTERS
- STIR-FRIED SHRIMPS WITH RED CHARD
- LOBSTER SOUP FROM KERALA
- SCOTTISH LOBSTER MOMOS AND TOMATO AND CURRY LEAF BROTH
- KING CRAB CLAWS WITH GOAN SPICES AND CRAB MASALA
- STIR-FRIED CHICKEN WINGS WITH CRACKED PEPPER
- TANDOORI CHICKEN WITH FENNEL AND CORIANDER
- AROMATIC SPICED WELSH LAMB KEBABS
- ROASTED PARTRIDGE WITH CURRIED PEARS
- HYDERABADI DUCK PAO WITH CITRUS-APPLE CHUTNEY
- RABBIT AND PISTACHIO TERRINE WITH QUINCE CHUTNEY
- CHILLED GREEN MANGO AND TOMATO SOUP
- 'CHOWK KI TIKKI' SEARED POTATO CAKES WITH MASALA CHICKPEAS
- TOMATO RASAM WITH SPICED LENTIL FRITTERS
- CHAR-GRILLED BROCCOLI FLORETS WITH ROSE PETALS AND ALMONDS
- CINNAMON KITCHEN CLASSICS: STEP BY STEP
- POTATO CAKES STUFFED WITH SPINACH AND DRIED FRUIT
- MINCED VEGETABLE KEBAB WITH DRIED FIGS AND ROSE PETALS
- KADHAI-SPICED MUSHROOMS ON TOAST
- SPICED CHICKPEA CAKES WITH QUINOA SALAD
- CHILLI AND CORN MOMOS
- SPICED SWEETCORN SOUP WITH MASALA SWEETCORN KEBABS
- SOUTH INDIAN DOSA PANCAKESWITH SPICED POTATOES ANDGREEN COCONUT CHUTNEY
- Main Courses
- BAKED SEA BREAM IN GREEN SPICE PASTE WITH YOGHURT RICE
- SPICE-CRUSTED WHOLE FISH
- CINNAMON KITCHEN CLASSICS: STEP BY STEP
- CRAB AND COD KOFTAS WITH GOAN CURRY SAUCE
- HADDOCK WITH CRAB AND KOKUM CRUST
- BARRAMUNDI , MUSSELS AND SHRIMPS, DOI MAACH STYLE
- AMRITSAR-SPICED HALIBUT STUFFED WITH MUSTARD MUSHY PEAS WITH CAPER KACHUMBER AND TANDOORI POTATO WEDGES
- SMOKED HADDOCK KEDGEREE 'KICHRI'
- TANDOORI-STYLE KING PRAWNS WITH BENGALI KEDGEREE
- SALMON WITH DILL AND HORSERADISH
- SPICE-CRUSTED TILAPIA WITH KOKUM CURRY
- SEARED SEA BASS WITH ROASTED AUBERGINE CRUSH AND PETITS POIS
- KERALAN SEAFOOD PIES
- LUCKNOW-STYLE BLACK LEG CHICKEN BIRYANI
- OLD DELHI STYLE BUTTER CHICKEN
- SPICE-CRUSTED CHICKEN BREAST WITH FENUGREEK SAUCE
- INDO-CHINESE STIR-FRIED CHICKEN WITH DRIED CHILLIES
- LAMB KORMA WITH GREEN CHILLIES AND MINT
- CHAR-GRILLED RUMP OF LAMB WITH GARLIC AND SPINACH SAUCE
- LAMB AND SWEETCORN CURRY
- ROAST RACK OF LAMB WITH SAFFRON SAUCE
- CHAR-GRILLED LAMB FILLET FLAVOURED WITH MACE AND CARDAMOM
- SPICE-BRAISED SHOULDER OF LAMB
- CINNAMON KITCHEN CLASSICS: STEP BY STEP
- ROGAN JOSH SHEPHERD'S PIE
- KERALAN BEEF 'ISHTEW' WITH COCONUT AND VINEGAR
- SCOTTISH ANGUS FILLET WITH MASALA POTATO WEDGES
- COORGI-STYLE DOUBLE-COOKED PORK SHOULDER
- DUCK LIVERS WITH KADHAI SPICES AND GRILLED APPLE
- BAKED LEG OF RABBIT WITH YOGHURT AND CORNMEAL SAUCE
- BRAISED OX CHEEK IN DATE AND APRICOT SAUCE WITH FONDANT POTATOES
- ROAST SADDLE OF VENISON WITH PICKLING SAUCE
- JUNGLE CURRY OF GUINEA FOWL WITH FRESH FENUGREEK
- STIR-FRIED SOUTH INDIAN GOOSE BREAST
- ROASTED YOUNG VEGETABLES IN SPINACH CURRY
- SPINACH DUMPLINGS AND LEMON RICE
- ASSAMESE STIR-FRIED MUSHROOMS WITH EGG-FRIED-RICE PARCELS
- STUFFED POTATOES, STUFFED COURGETTES AND YOGHURT KADHI SAUCE
- TANDOORI STYLE PANEER, TOMATO FENUGREEK SAUCE
- HYDERABADI BIRYANI OF VEGETABLES IN A PUMPKIN SHELL
- CHAR-GRILLED BROCCOLI FLORETS, STUFFED BABY PEPPERS AND TANDOORI PANEER
- KADHAI PANEER
- KEDGEREE WITH PICKLED CAULIFLOWER AND PEAS
- CAULIFLOWER AND BROCCOLI STIR-FRY
- Grill
- WILD AFRICAN PRAWNS WITH PEANUTS AND COCONUT
- SEA BREAM WRAPPED IN BANANA LEAF
- CHARRED PORK RIBS WITH HOT-AND-SWEET GLAZE
- GALOUTI KEBABS
- ABDUL YASEEN'S RAJASTHAN ROYAL BARBECUED LAMB
- RACK OF LAMB WITH MINT, CHILLI AND BASIL
- RABBIT TIKKA
- BHADITRAKHA, SERVED WITH MINT LASSI
- DRY-SPICE-CRUSTED GUINEA FOWL
- CHAR-GRILLED BREAST OF PARTRIDGE WITH CHILLI WALNUTS
- BARBECUED DUCK BREASTS WITH SESAME AND TAMARIND CHUTNEY
- QUAIL WITH RED SPICES AND PUY LENTIL SALAD
- MARINATED AND GRILLED PORTOBELLO MUSHROOMS
- BITTER GOURD WITH SPICED MINCED LAMB
- GRILLED AUBERGINE WITH PEANUTS
- FAT CHILLIES WITH SPICED PANEER
- ASPARAGUS IN KADHAI SPICES WITHCURRIED YOGHURT
- Bar: Snacks
- TANDOORI-STYLE MASALA PIGEON WITH GREEN PEA AND YOGHURT SHOT
- LAMB KEBAB IN ROOMALI BREAD
- LAMB MINCE PARATHAS
- LAMB SEEKH KEBABS
- CHAAT MASALA HUMMUS WITH AJOWAN SEED STICKS
- MASALA CASHEW NUTS
- TANDOORI SALMON RILLETTES
- BOMBAY SPICED VEGETABLES IN CUMIN PAO
- GREEN PEA AND POTATO CAKES WITH SWEET TOMATO CHUTNEY
- CHEESE PARATHAS
- CHILLED LENTIL DUMPLINGS WITH STRAW POTATOES
- PAPDI CHAAT
- BANGLA SCOTCH EGGS
- Accompaniments
- BOILED RICE
- EASY PILAU RICE
- LEMON RICE
- JERUSALEM COUSCOUS UPMA
- AUBERGINE CRUSH
- STIR-FRIED GREENS WITH GARLIC AND CUMIN
- YELLOW LENTILS
- BLACK LENTILS
- MARROW AND LENTILS
- POMEGRANATE RAITA
- YOGHURT KADHI SAUCE
- CITRUS MASHED POTATOES
- NAANS
- MISSI ROTI
- SHEERMALS
- LAYERED PARATHAS
- CINNAMON KITCHEN CLASSICS: STEP BY STEP
- JERUSALEM ARTICHOKE PODIMAS
- GARLIC CHUTNEY
- PEANUT CHUTNEY
- TOMATO AND COCONUT CHUTNEY
- GREEN COCONUT CHUTNEY
- TAMARIND CHUTNEY
- MARINATED TOMATO SALAD
- Bar: Drinks
- AGNI COOLER
- ANISE MARGARITA
- ASIAN ICED TEA
- ASIAN TEMPEST
- BALADEVA
- CINNAMON BELLINI
- DUTCH COURAGE
- ENGLAND 66
- ENGLAND 2010
- KACHUMBER LEMONADE
- KAMASUTRA MARTINI
- MANGO MOJITO
- PASSION FRUIT AND PINEAPPLE BLOSSOM
- RASPBERRY AND THYME MARGARITA
- RED DRAGON
- ROYAL BLOOM
- SAFFRON MARTINI
- SPICED KIR ROYALE
- SPICED MARTINI
- Desserts
- COCONUT AND PEPPER MOUSSE WITH GUAVA SOUP
- LEMON POTS WITH KALA KHATTA SORBET AND INDIAN SPICED CHOCOLATE BISCUITS
- HOLY BASIL CRÈME BRÛLÉES WITH RED FRUIT COMPOTE
- HONEY AND LIME CHEESECAKE WITH MARINATED CHERRIES
- MANGO AND CHILLI SOUP WITH MANGO AND PISTACHIO KULFI
- CARROT-GINGER HALWA TART WITH BLACK CARDAMOM ICED DOUBLE CREAM
- MANDARIN AND CHILLI SORBET
- GREEN MANGO SORBET
- PINEAPPLE CARPACCIO WITH TAPIOCA KHEER
- SPICED PISTACHIO CAKE WITH LONG PEPPER ICE CREAM AND SATSUMA CHUTNEY
- SAFFRON-POACHED PEAR
- SHRIKHAND CHEESECAKE WITH FENNEL- AND CORIANDER-FLAVOURED STRAWBERRIES
- SOUTH INDIAN MOONG LENTIL KHEER WITH FRESH MANGO
- SPICED BANANA TARTE TATIN
- PRASAD
- VALRHONA CHOCOLATE FONDANT AND COFFEE PARFAIT
- BRANDY SNAP TUILES
- SAFFRON CARAMEL TUILES
- CHOCOLATE CUMIN SAUCE
- SAFFRON JELLY
- Index
- Thanks
