• By signing up to the newsletter, I consent to Cinnamon Bazaar using the personal information I provide in accordance with their Privacy Policy. A full copy of the Privacy Policy can be seen here

Thanks for subscribing to our newsletter!

Our menus. Join us on a culinary adventure…

12th November 2016

A foreword by Executive Chef Vivek Singh

Our food and drink draws inspiration from ingredients and dishes that were popular in bazaars on the various routes over the centuries, and sometimes our own interpretation of those dishes. A journey through the menu will endeavour to showcase how blurred the lines of authenticity and regionality can be, and how ‘global’ or ‘cross-cultural’ or ‘fusion-cooking’ isn’t something that only happens now; it’s happened for centuries.

The menu itself hopes to be both a journey and an exploration, both discovery and re-discovery. Our chicken haleem will connect India to Iran, Kabuli kefta with tomato makhani sauce; Afghanistan to Punjab, millet, date tamarind & pomegranate salad will show our common links to the Middle East. Our Lahori chicken kadhai with root vegetables will connect Old Delhi to new Lahore. And our chaats will tell the story of the Khari Baoli spice traders that have been trading uninterrupted since 1551.

Explore our Food Menus