Our Offering

 Inspired by the hustle and bustle of India’s ancient and modern bazaars where goods, ideas, flavours and experiences were exchanged, Cinnamon Bazaar Richmond’s menu, from Vivek Singh and Head Chef Rakesh Singh, runs from breakfast through to dinner and features pan-Indian, street food style dishes that blend modern cultural influences with classic spices and flavours.

Kick-off with snacks such as Dabeli – a cumin brioche filled with tangy peas and peanut; Copra Patties; Indore-style crisp potato cakes filled with sweet and tangy coconut, before choosing your chaat, from Punjabi vegetable samosa through to poached cherry and tomato.  Larger plates include creative spins and spice-laced classics – think Lamb Rogan Josh Shepherd’s Pie; Toddy Shop Pepper Fry with stir-fried shrimps, cracked pepper, curry leaf; and Kolkata Style Jackfruit Curry.

Signature sips also pack a flavour punch with choices, such as Pink Me with Woodford bourbon, strawberry and orgeat bitters; and the Cinnamon Bellini with prosecco, cinnamon syrup and gold dust. Alcohol-free options including a Berry Burst and Mango Lassi – a Bazaar special with mango, yoghurt and cardamon.

Breakfast like a king, or maharajah, at Cinnamon Bazaar Richmond with an Anglo-Indian menu that fuses both cultures. Spice up your mornings with the likes of Bombay scrambled eggs and the restaurant’s signature parathas – warm flatbreads with a choice of fillings including smoky spiced minced lamb, cauliflower with matured cheddar and a sweet option with coconut, dried fruits and nuts. For traditionalists, all the brekky classics await with Bazaar’s Big Kitchen Mash-Up, Cinnamon’s take on the Full English, sitting alongside pancake stacks; bircher muesli; and pastries.