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Cinnamon Kitchen New Year’s Eve dinner

Menu from New Year’s Eve dinner at Cinnamon Kitchen with aperitif at Anise and Piper Heidsieck Champagne tower at midnight to welcome 2014:

Spiced sweet corn soup with masala corn fritter


Selection of tandoori breads and homemade chutneys


Spiced lobster broth flamed with cognac served with thyme naan

Tandoori chicken with holy basil and cucumber raita


Bengali style vegetable cake with beetroot and raisin


King prawns “malai” curry with spinach and coconut “poriyal” ghee rice

Chargrilled saddle of lamb with mint, chilli and red onions served with pilau rice


Smoked aubergine crush

Black lentils


Buffalo milk kulfi with dum cooked vermicelli nest

Garam masala pudding with nutmeg custard


Spice Trader

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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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