The fifteen-course menu is priced at ₤ 75 per person, and tickets can be reserved by means of Eventbrite here: https://www.eventbrite.co.uk/e/santosh-shah-at-cinnamon-kitchen-city-modern-nepalese-dinning-tickets-165664431775.
Cinnamon Kitchen.
9 Devonshire Square, London EC2M 4YL.
T: 020 7626 5000.
Follow @cinnamonkitchen.
E: [email protected]|www.cinnamon-kitchen.com.
“Having spent numerous delighted years as Head Chef at Cinnamon Kitchen City, there was just one that I place desired to run this pop-up, at the restaurant where I learnt so much. It was Vivek and his team who provided me the self-confidence to start commemorating and developing my own signature design of modern Nepalese food, and cooking at Cinnamon Kitchen City feels like coming house. Vivek Singh adds, “Seeing gifted chefs grow within the Cinnamon family is an opportunity and a pride, and to have alumni like Santosh go on to thrive and carve their own course is one of the greatest pleasures I take from my work. We are so thrilled to welcome Santoshs modern Nepalese idea to Cinnamon Kitchen City, and know it will be a definite success.”
After an effective operate on our TV screens, Santosh Shah– previous Head Chef at Vivek Singhs Cinnamon Kitchen City — will release a devoted contemporary Nepalese pop-up series at the restaurant motivated by his time on MasterChef: The Professionals 2020.
The residency will run Wednesdays through to Saturdays evenings in between 20thSeptember and 30th October 2021 and will showcase fine-dining Nepalese dishes, rarely seen in London. Dishes are influenced by the food and heritage of Santoshs birth town Siraha in local Nepal, but are modernised and elevated to offer a new take on the standard food of Southern Asia.
Serving just 15 guests per sitting to guarantee an intimate and interactive experience at the dining establishments open strategy cooking area counter, the beautiful fifteen-course tasting menu will take restaurants on a culinary journey through the Himalayas.
On arrival, take pleasure in an AYLA cocktail, a genuine Nepalese serve made with fermented rice red wine alongside canapés such as miniature lamb brain donuts and duck breast salad. The menu features ingenious dishes of chicken momo– authentic steamed Nepalese dumplings changed with added pickled cucumber and caviar– and traditionally-rooted meals of market-style fried fish with scorched tomato chutney, and cannon of lamb with akoru rice, bone marrow sauce and mustard greens.
Desserts of Nepalese yamari– sweet dumplings filled with chocolate, chilli, cinnamon and orange– and the showstopping Kodo ko kheer and mango snowball, with mango leather, Sichuan biscuit, caramelised mango and a flourish of gold leaf finish the menu on sweet note.
“Having invested many pleased years as Head Chef at Cinnamon Kitchen City, there was just one that I place wanted to run this pop-up, at the restaurant where I found out so much. It was Vivek and his team who provided me the self-confidence to start celebrating and developing my own signature design of contemporary Nepalese food, and cooking at Cinnamon Kitchen City feels like coming home.
Vivek Singh adds, “Seeing talented chefs grow within the Cinnamon household is a pride and an opportunity, and to have alumni like Santosh go on to grow and carve their own path is among the greatest enjoyments I take from my work. Since we opened The Cinnamon Club in 2001, we have actually been identified to create a nursery for concepts and talent, and we truly think in producing chances for those who join our family. We are so thrilled to welcome Santoshs modern-day Nepalese principle to Cinnamon Kitchen City, and know it will be a definite success.”
