Located on Covent Garden’s Maiden Lane, Cinnamon Bazaar, the latest restaurant from Vivek Singh, has now opened its doors.
Early risers and lazy brunchers can enjoy a selection of Indian parathas – a firm favourite in the sub-continent since the 12th century. The warm, homemade flatbreads are stuffed with fillings including Bollyflower Cheese - cauliflower and Keen’s Cheddar, and Meetha - coconut and jaggery brown cane sugar. Traditional kedgeree and spicy masala omelettes are also available.
For lunch or dinner, there are snacks of crab bonda - Calcutta spiced crab and beetroot in chickpea batter, or chicken haleem with sourdough toast.
Bazaar Plates include smaller and larger dishes of Kabuli kofta in fenugreek sauce; Malabar boatman’s haddock curry with kokum and green mango chutney; grilled aubergine with sesame peanut crumble, labna and toasted buckwheat; and double cooked pork belly ‘koorg’ style.
There is also be a signature Chaat menu, where guests will be able to customise their very own traditional street food snacks. Chaat is a key feature of traditional Indian bazaars, with vendors often employed by jewellers to offer their customers chaat snacks whilst they wait for their jewellery to be made.
Signature chaat fillings include Papdi chaat: crisp wheat, tangy tamarind, yoghurt and chickpea vermicelli; and watermelon chaat: pressed watermelon, amaranth seeds, date chutney and masala cashew nut.
An innovative cocktail list has been developed by award-winning mixologist, Ryan Chetiyawardana, aka Mr Lyan, best known for the famed White Lyan bar and the reputable Dandelyan, where he has created some of the most inventive cocktail menus in the world. The collaborative menu stimulates the senses with unique flavours used in several signature dishes at Cinnamon Bazaar.
The refreshing Makhani Gin Fizz with Beefeater Gin, cream, saffron tincture, almond, lemon, egg white and soda, is the perfect brunch cocktail, whilst the signature Masala Coke Float with aged rum and masala ice-cream creates a sense of nostalgia.
Other classic cocktails given the Mr Lyan touch include the Bazaar Old Fashioned with coconut washed Indian scotch, coconut sugar and burnt cinnamon; and the Gin Julep, mixed with amchoor green mango and black cardamom.
An opulent private dining room named The Khari Baoli (after one of the oldest Indian spice markets in the world), offers a secret hideaway for parties and celebrations. Ideal for up to 30 people, the space includes its own private bar and a dedicated team.