Chargrilled saddle of lamb with mint, chilli and red onions served with pilau rice, NYE 2013, Cinnamon Kitchen

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Cinnamon Kitchen New Year’s Eve dinner

ByQin Xie 01/01/201419/05/2020

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

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Selection of tandoori breads and homemade chutneys

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Spiced lobster broth flamed with cognac served with thyme naan

Tandoori chicken with holy basil and cucumber raita

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Bengali style vegetable cake with beetroot and raisin

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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

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Smoked aubergine crush

Black lentils

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Buffalo milk kulfi with dum cooked vermicelli nest

Garam masala pudding with nutmeg custard

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Spice Trader

Cocktails, NYE 2013, Cinnamon Kitchen

Spiced sweet corn soup with masala corn fritter, NYE 2013, Cinnamon Kitchen

Selection of tandoori breads, NYE 2013, Cinnamon Kitchen

Homemade chutneys, NYE 2013, Cinnamon Kitchen

Spiced lobster broth flamed with cognac served with thyme naan, NYE 2013, Cinnamon Kitchen

Tandoori chicken with holy basil and cucumber raita, NYE 2013, Cinnamon Kitchen

Bengali style vegetable cake with beetroot and raisin, NYE 2013, Cinnamon Kitchen

King prawns “malai” curry with spinach and coconut “poriyal” ghee rice, NYE 2013, Cinnamon Kitchen

Chargrilled saddle of lamb with mint, chilli and red onions served with pilau rice, NYE 2013, Cinnamon Kitchen

Smoked aubergine crush and black lentils, NYE 2013, Cinnamon Kitchen

Buffalo milk kulfi with dum cooked vermicelli nest, NYE 2013, Cinnamon Kitchen

Garam masala pudding with nutmeg custard, NYE 2013, Cinnamon Kitchen

Piper Heidsieck tower, NYE 2013, Cinnamon Kitchen

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.