The Cinnamon Club

The Cinnamon Club Restaurant Review:

It's a grand place, a rather masculine restaurant in a former public library, and always with a good smattering of civil servants and government ministers. Banquette seating around the edge, dark colors, wood floors and very high ceilings add to the dignified air. But this rather conservative space is the setting for some quite exciting cooking from top ingredients. True essences are beautifully matched in dishes like tandoori roast pigeon with smoked paprika raita and spiced pigeon croquette. The chef, Vivek Singh, came from a top Jaipur hotel but is well versed in classic French cooking, which infuses his dishes with a subtle difference, as in venison with sautéed potatoes and rock moss and onion sauce. Desserts are first-rate, with the European influence showing well in the pear and pecan nut crumble.