Chef Raju Ramachandran
Kitchen Modern Indian
Cinnamon Kitchen belongs to the Indian acclaimed group of restaurants, that were established by Chef Vivek Singh, who is considered to be the leading chef in the Modern-Indian scene in Great Britain. The flagship Cinnamon Club restaurant, which redefined modern Indian cookery in London, opened in 2001 to great critical acclaim. Both his other restaurants, Cinnamon Kitchen and Cinnamon Soho, can be found in all the lists of best restaurants in London.
Cinnamon Kitchen, which opened in 2008, offers evolved, modern Indian food in a more relaxed surrounding than Cinnamon Club. Its high-energy, theatrical dining room, with its open tandoor grill, offers people an interactive dining experience and is as much a part of the Cinnamon Kitchen experience as the memorable food.
Chef Vivek Singh is not only a star in the kitchen, but in the British media as well. He has a regular guest slot on BBC’s Saturday Kitchen, and his reputation has continued to grow with the publication of seven cookbooks, all Indian of course.
Chef Raju Ramachandran is the Head Chef at Cinnamon Kitchen, who recently won Winner of Ethnic Chef of the Year 2014 at the Craft of Guild Chef Awards. He is Chef Vivek’s right hand man for more than a decade, known for his dedication to culinary excellence and a flair for creative presentation.
- Char-Grilled Rump of Lamb with Garlic & Spinach Sauce
- Salmon with Dill & Horseradish
- Chilled Green Mango & Tomato Soup
- Sea Bream Wrapped in Banana Leaf
One more thing Cinnamon is once and again included in the various 50 Best Restaurants in London, a city that is considered to be the Capital of Indian food and food in general.
Contact 9 Devonshire Square, London EC2
+44 20 7626 5000
“The power and subtlety of traditional spicing gives Cinnamon Kitchen an anchor to the past that lets it incorporate some intelligent deconstruction and innovation without losing the plot. It means the food here is as Indian as it is modern, something I had never been convinced was possible”
Chef Yuval Ben Neriah
Kitchen AsiaTerranean – a personal interpretation of street food from Eastern-Asian countries
Atmosphere Asian, luxurious & very stylish
Right Before opening Taizu, Chef Ben Neriah and his two sous-chefs went on a three month long excursion to five countries in South East Asia: China, Cambodia, Vietnam, Thailand and India. There they encountered raw ingredients, spices, sauces, cooking and eating methods, textures, colors and flavors that all served as an inspiration for the kitchen of Taizu – which combines authentic Asian food, with a local and personal interpretation, modern cooking techniques and a real vision. The menu has a variety of dishes. The atmosphere in one of the most luxurious restaurants in the city is jubilant and sexy.
A mere year after its opening, in 2014, Taizu won the coveted after title, “Time Out’s Best New Restaurant”, and Ben Neriah was elected as chef of the year at the magazines’ Awards. This year Taizu continues to receive rave reviews and has won the ‘Best Restaurant’ – the most prestigious award.
- Taizu Tartar | Crispy Rice Cone | Black Sesame Seeds | Soy Foam | Flying Fish Roe
- Shrimp Salad |Vietnamese Herbs | Crispy Shallots | Tamarind | Shrimp Crackers | Soft Boiled Egg
- Scallops Har Gow | Turmeric Root |Coconut Cream | Chili Paste | Caramelized Cashew Nuts
- Black Cod Fish | Tomatoes Honey | Peanuts | Crispy Shallots | Chili | White Peach
One more thing Every Sunday the restaurant hold Indian Nights that have become very successful.
Contact 23 Derech Menachem Begin, Tel Aviv
"The Buzz is justified. Yuval Ben Neriah’s new restaurant Taizu is indeed beautiful with excellent and contemporary food. This is exactly what a fancy Pan-Asian restaurant looks like in the world. This is exactly how it is managed"
Chef Q&A Chef Questionnaire for Yuval Ben Neriah
- Restaurant Secret:
- To be able to convey to the restaurant’s customers my culinary experience in Asia.
- My Three Favorite Ingredients:
- Green chili, cashew nuts and coriander.
- The Dish I Love Cooking:
- Every dish that challenges my palate.
- Most Exciting Moment in my Career:
- The first service in Taizu when I saw my dream come true.
- Best Cooking Advice I have Received:
- Always learn and always innovate, never become to cocky.
- Person or people I was most excited to cook for:
- I get excited every day, and every day I have to stay cool in order to run the kitchen.
- Guilty Pleasure:
- Abroad – McDonald’s, and in Israel I’ll eat something at Dabush, on evenings when I drink.
- My Last Meal will be:
- At home, with my wife, my newborn baby girl and our dog.
- Next ‘Big Thing’ in the Culinary World:
- The Indian cuisine, what else.
- Best Restaurant:
- Any street food cart in Vietnam. It’s hard to choose which one.