From Childhood Inspirations to Culinary Innovations
In the vibrant world of Indian fine dining, few names resonate as profoundly as Vivek Singh, the Executive Chef, Founder, and CEO of The Cinnamon Collection. With a portfolio of five distinguished restaurants across London and Oxford, including the renowned Cinnamon Club, Cinnamon Kitchen, and Cinnamon Bazaar, Vivek has redefined the landscape of Indian cuisine in the UK. His culinary artistry, which seamlessly blends modern Indian flavors with Western techniques, has earned him a global reputation and a loyal following.
In an exclusive interview with George Shaw, Chief Editor of Taste London magazine, Vivek Singh shares insights into his culinary journey, inspirations, and the philosophy that drives his success. As National Curry Week approaches, Vivek reflects on the mentors who shaped his career, the ingredients that ignite his creativity, and the dishes that have become signatures of his esteemed restaurants.
Vivek’s passion for cooking was kindled in his childhood, inspired by the communal joy of food prepared by his mother. His professional journey began at The Oberoi Hotel, where the dynamic energy of the kitchen captivated him. Today, as the visionary behind The Cinnamon Collection, Vivek continues to innovate, introducing game dishes to Indian cuisine and delighting diners with creations like the tandoori venison loin and decadent butter chicken.
A true advocate for sustainability and innovation, Vivek admires industry leaders like Adam Handling, Jack Croft, and Will Murray for their commitment to environmentally conscious practices. His advice to aspiring chefs is simple yet profound: pursue your passion with dedication and an open mind.
For Vivek, cooking is not just a profession but a way of life. Whether crafting spice mixes with his beloved pestle and mortar or hosting dinner parties with his wife, he approaches each culinary endeavor with enthusiasm and precision. As he shares his tips for stress-free entertaining and his love for dishes like Hyderabad lamb biryani, Vivek’s genuine warmth and expertise shine through.
In this captivating interview, Vivek Singh invites us into his world, offering a glimpse of the creativity and dedication that have made him a luminary in the culinary arts. As he contemplates his last meal—a comforting plate of butter chicken—Vivek’s enduring love for food and its power to bring people together is evident.
Who taught you to cook? Who inspired you?
I have had my share of mentors over the years who were so generous in imparting their knowledge, how to cook and ensured I was always learning. I had some great training at The Oberoi Hotel. But when it comes to who made sure I stayed a chef, a friend of mine who very sadly passed a few years ago – who trained and worked with me in Calcutta (he loved the eccentric and crazy international chefs), really helped me and we pushed each other and learned a lot from one another. I was also inspired by food as a child, my mother cooked a lot, and I loved how food brought people together and always will.
What has your first job in hospitality?
My first job was as a chef at The Oberoi Hotel. Whilst my greed may have got me into the kitchen, it was the buzz and the energy of the service that has probably kept me in!
Current role?
I am Executive Chef and Founder of The Cinnamon Collection – in 2001. I opened The Cinnamon Club and started the wave of Indian fine dining in the country. My culinary style marries modern Indian flavours with Western techniques.
What is your favourite ingredient? Why?
I really love dried fenugreek leaves. I absolutely love the aroma that they add and impart to any dish, they are also so versatile. Whatever the recipe, it adds and I struggle to replicate it with anything else.
Which is your favourite season (for culinary reasons)?
I like all of the seasons for various reasons but Autumn marks the start of game season in the UK, which is so short, so you really make the most of it and I love cooking with game. The Cinnamon Club is known for its game dishes and we love cooking it. We were the first Indian restaurant to introduce grouse on the menu, which I’m particularly proud of.
Your signature dish?
It really does depend on which restaurant or season. At The Cinnamon Club, I would recommend people love to try the tandoori venison loin. That’s become a real signature dish. and that’s a At. Cinnamon Kitchen City, the Chicken biryani is a standout and at Cinnamon Bazaar, the Naughty dreamy Paneer or butter curry are signature dishes. The butter chicken is really decadent and if I’m working there or visiting, that’s what I choose every time.
Your most important piece of kitchen equipment?
I wouldn’t say I had particularly fancy tastes, but I do really love my pestle and mortar – it’s so useful, versatile and you can make so many different things from spice mixes, curry pastes, marinades, sauces, pesto’s – I love it.
Which restaurant(s) do you like to eat on your days off?
I haven’t yet been to Adam Byatt’s restaurant Upstairs at Trinity so I’d be keen to go there on a day off.
What do you cook at home?
We cook a lot together my wife and I, when we have people over, we both cook and are now so in sync and I suppose we cook what people like us to make. I’ll cook a few things that people tend to ask for and my wife does the same. I end up cooking the same things again so some signature dishes like curries and risottos. If that’s what people want, I cook it! Some of my favourite, personal home-made dishes include Hyderabad lamb biryani, as well as my old Delhi-style chicken.
Is there anything you won’t eat?
I’m open to everything really so wouldn’t say there’s anything I won’t eat. I’m always open to trying things once.
What are your tips for hosting a dinner party at home?
Planning and timings are key. If you pick your menu well, you can pick things that marinade and can be prepared in advance. Things like fishcakes are great as they can be kept in the fridge and don’t then require a lot of effort when cooking. Do as you much as you can earlier so you can enjoy hosting. Being thought through and prepared makes life easier and reduces stress.
Who do you most admire in the industry?
I’m really impressed with Adam Handling and also Jack Croft and Will Murray. I love what they are doing, whilst running busy restaurants they always have a keen eye on sustainability and are environmentally conscious and these things are laudable.
What’s your advice for youngsters thinking of starting a career in in catering?
People are open to trying something different and new things. My advice is – go out and do it – follow your heart and do what feels right and whatever you feel passionate about. If you start from a place of passion and work hard, you are more likely to succeed.
If you were in the condemned cell, what would you chose as your last meal?
Butter chicken – that would be it!
