Since opening in 2001 within the historic Grade II-listed Old Westminster Library, The Cinnamon Club has been at the forefront of modern Indian dining. As part of the restaurant’s 25th anniversary celebrations, Executive Chef Vivek Singh brings together some of the UK’s most exciting Indian chefs for a one-night-only All-Star dinner. On Friday 15th May (6.30pm), The Cinnamon Club is welcoming Chet Sharma (BiBi), Cyrus Todiwala (Café Spice Namasté), Dipna Anand (Brilliant Gastro), and Sameer Taneja (Benares).
The exciting five-course menu is a deeply personal tribute, with each chef creating a canapé and dish inspired by their relationship with Vivek, paired with a story that reflects both their individual journeys and the restaurant’s enduring legacy. Designed to reflect each chef’s distinct culinary identity while united by a shared spirit of innovation, the menu celebrates the creativity and ongoing evolution of Indian cuisine in the UK.
Guests will begin with a canapé reception featuring five bites, each from one of the chefs, before moving onto the main menu with highlights including Sameer Taneja’s Malabar scallop, a tribute to two decades of mentorship and support; Dipna Anand’s lamb nihari biryani, inspired by a formative early visit to the restaurant; Cyrus Todiwala’s roasted chicken cafreal, inspired by Vivek’s cooking style; and Chet Sharma’s Shah Babur saffron egg, a nostalgic nod to a dessert that left a lasting impression and went on to inspire his own cooking. Full menu below.
The All-Star Dinner is £125 per person inclusive of coffee and petit fours, with an optional wine pairing available at an additional cost on the evening.
Reserve your table now: https://cinnamonclub.com/a-very-special-collaboration-is-coming/.
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Canapé Reception
Five canapés, one created by each chef: Vivek Singh, Cyrus Todiwala, Dipna Anand, Chet Sharma & Sameer Taneja
Malabar Scallop | Sameer Taneja
“My fondest memory is the time Chef Vivek allowed me to spend my days off in his kitchen. His trust, support and constant motivation over the last 20 years shaped me into the person I am today. What started as a workplace soon became a family. This dish is a dedication to Chef Vivek.”
Roasted Chicken Cafreal | Cyrus Todiwala
“I have visited The Cinnamon Club on several occasions and each time I am delighted by the awesome setting, and the unique twists Chef Vivek adds to his dishes. My own restaurant has been running for more than 30 years, so I truly appreciate what a milestone 25 years is and the impact The Cinnamon Club has had.”
Lamb Chop Burrah Kebab | Vivek Singh
Mains served with slow-cooked black lentils, stir-fried tender stem broccoli with kadhai spices, and tandoori breads
“I’m very excited to be cooking with such widely respected Indian chefs to mark 25 years of The Cinnamon Club. This dinner is about coming together to celebrate our shared heritage, the incredible journey of our restaurants, and the exciting future of our cuisine, in one truly special evening.“
Lamb Nihari Biryani | Dipna Anand
“I remember visiting The Cinnamon Club when I was 16 and being completely mesmerised – it’s a restaurant, but you’re also sitting inside this beautiful library. Eating out in London was such a rare treat for us then, and from start to finish it felt incredibly special – the food, the atmosphere, everything.”
Shah Babur Saffron Egg | Chet Sharma
“When my brother and sister-in-law visited me while I was at university, I cooked a version of The Cinnamon Club’s pear dessert to impress them. At every family gathering they asked me to cook that dessert again, and it ultimately inspired one of the signature desserts at my own restaurant, BiBi.”
Coffee & Petit Fours