03 Jan 2017
Located on Covent Garden’s Maiden Lane, Cinnamon Bazaar, the latest restaurant from Vivek Singh, has now opened its doors. Inspired by the hustle and bustle of ancient and modern bazaars from around the world, the restaurant blends Old World flavours with The Cinnamon Collection’s renowned modern Indian culinary style to create a unique cultural dining experience.
The concept of fusion cooking began at the bazaar, where ingredients, trends and ideas have been exchanged for centuries. The restaurant’s menu reflects this, with dishes drawing connections between countries dotted along the ancient trading routes. Bazaars acted as democratic places for people to meet, eat, drink, work and celebrate, which is echoed in the restaurant’s laid back feel. It is a place where guests can come and relax whether eating, drinking, or just meeting up with friends for a chat over a chai.
Created by DesignLSM, an eclectic bazaar feel awaits. Spread across two floors, the restaurant is adorned in royal hues of brass, deep blue and fresh greens. Organic, natural materials, reflective of historical India, feature throughout the dining rooms alongside vibrant painted walls, Indian patterned wallpapers and illuminating hanging lanterns. Ceiling drapes and a hanging herb garden will transport you to the heart of the bazaar.
Unique Cocktail Collaboration
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.
All Day Dining
Early risers and lazy brunchers can revel in a selection of delicious Indian parathas – a firm favourite in the sub-continent since the 12th century. The delicious, 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 will also brighten up any morning.
For lunch or dinner, begin your journey with 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 will 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 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 that will ensure every party goes off with a bang.
Take your taste buds on a journey through the Old World and discover something new at Cinnamon Bazaar.
Monday to Saturday: 10:00am – midnight
Sunday: 10:00am – 11:30pm
28 Maiden Lane
T: @Cinnamon_Bazaar F: /cinnamonbazaarrestaurants I: cinnamonrestaurants
For more information, please contact Colleen Monaghan or Harrie Markwell at Roche Communications on 020 7436 1111 or email firstname.lastname@example.org