Exploring the Inspirations, Signature Dishes, and Passion of The Cinnamon Collection’s Executive Chef
Vivek Singh, Executive Chef of The Cinnamon Collection, blends Indian flavors with Western techniques, creating iconic dishes and inspiring future c
We are thrilled to present an exclusive interview with Vivek Singh, the visionary Executive Chef and Founder of The Cinnamon Collection. With a culinary empire that includes renowned establishments such as The Cinnamon Club, Cinnamon Kitchen, and Cinnamon Bazaar, Vivek has redefined Indian fine dining in the UK. His innovative approach blends modern Indian flavours with Western techniques, earning him a global reputation as a master of his craft.
During our conversation, Vivek shared insights into his culinary journey, from his formative years at The Oberoi Hotel to the inspiration he drew from his mother’s cooking. He fondly remembers a dear friend and mentor from Calcutta who played a pivotal role in his career, emphasising the importance of mentorship and camaraderie in the culinary world.
Vivek’s passion for cooking is evident in his love for ingredients like dried fenugreek leaves, which he describes as versatile and aromatic. Autumn is his favorite season, as it heralds the arrival of game season in the UK—a time when The Cinnamon Club shines with its celebrated game dishes.
Signature dishes vary across his restaurants, with the tandoori venison loin at The Cinnamon Club and the decadent butter chicken at Cinnamon Bazaar being standout favorites. At home, Vivek enjoys cooking with his wife, often preparing dishes that guests request, such as Hyderabad lamb biryani and Old Delhi-style chicken.
Vivek’s culinary philosophy extends beyond the kitchen. He admires industry peers like Adam Handling, Jack Croft, and Will Murray for their commitment to sustainability and environmental consciousness. For aspiring chefs, his advice is simple: follow your passion, work hard, and embrace new experiences.
As we celebrate National Curry Week, Vivek’s story is a testament to the power of passion and innovation in the culinary arts. Whether he’s crafting a signature dish or planning a dinner party, Vivek Singh continues to inspire with his dedication to excellence and his love for bringing people together through food.
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!