The Cinnamon Club opened in Westminister in 2001 bringing a new world of Indian food where India meets West. The restaurant prides itself on its dishes with presentation and taste being of the up most importance.

The recipes in this book have been adjusted from the restaurant to the home kitchen with plenty of hints on techniques and equipment. This is far from your average Indian cookbook with over 130 recipes including: Loin Of Rabbit Stuffed with Dried Fruit and Paneer, Mustard-Flavoured Tandoori-Style King Prawns with Saffron Kedgeree, Spice-Crusted Rib Eye of Beef with Masala Sauteed Potatoes, Spinach Dumplings with Tomato and Fenugreek Sauce, and for dessert Warm Apple Lassi with Champagne Granita. Accompanying the recipes are mouthwatering photographs.The book also includes a chapter on matching wines with different spices, a difficult tasks for many of us.

An inspirational cookbook bringing a new look to Indian food and ingredients.