The Cinnamon Club

Since its opening there has always been a certain buzz around this restaurant. We went recently and the buzz is certainly not hype. Cinnamon Club has it all: a superb setting, the Grade II listed Old Westminster Library, now beautifully updated, a remarkable head chef, Vivek Singh, formerly head chef at India's most exclusive hotel, an equally remarkable consultant chef, the Michelin-starred Eric Chavot, spices and ingredients flown in directly from India, and a very buzzy bar. The changing menu draws from all parts of India and features starters like king prawns in saffron almond sauce, shrimp pickle and pilau rice, and mains like lucknow style braised lamb shank with saffron and rose water. Wines have been carefully matched to the menu, with sixteen labels available by the glass. A unique addition to London's restaurant scene.Since its opening there has always been a certain buzz around this restaurant. We went recently and the buzz is certainly not hype. Cinnamon Club has it all: a superb setting, the Grade II listed Old Westminster Library, now beautifully updated, a remarkable head chef, Vivek Singh, formerly head chef at India's most exclusive hotel, an equally remarkable consultant chef, the Michelin-starred Eric Chavot, spices and ingredients flown in directly from India, and a very buzzy bar. The changing menu draws from all parts of India and features starters like king prawns in saffron almond sauce, shrimp pickle and pilau rice, and mains like lucknow style braise