Cinnamon Kitchen Review

Cinnamon Kitchen adds a ‘kick’ to Battersea Power Station

Cinnamon Kitchen is known for its explorative fusion dishes which fuse amazing Indian dishes with contemporary tastes. Cinnamon Kitchen Battersea provides the amazing tastes offered by Vivek Singh and his talented brigade of chefs this who have spent the past decade serving up inventive modern Indian cuisine to the City’s top power players.

Battersea’s waterfront has been completely transformed ready to give Southbank a run for its money, this picturesque scene was the back drop to our evening. Cinnamon Kitchen have taken on an edgier restaurant layout than its other branches to tie in with the railway loft feel of the area.

The menu offers exciting new tastes and we kicked off our meal with the Bombay Street Food which are several small dishes that include Vada Poo, Tapioca Cake and Chilli Paneer. Each of the mini bites were exquisite and filling with the Tapioca Cake being my favourite. This was then followed by the Spice Crusted Lamb Fillet which was accompanied with a tomato salsa and smoked paprika Rita. The lamb was packed with flavour and literally melt in your mouth, the appetisers were filling and we could have stopped there but we needed to try the Ceviche of Black Bream. We need to pause for a moment to appreciate this dish, it was served with mango, nigella and pomegranate and the flavours were refreshing and subtle. I would highly recommend you try this dish and alongside what I am dubbing the best Peshwari Naan I have tasted.

For the vegetarians out there, the menu has been created with you in mind. My friend who is vegetarian commented on how thoughtful the menu was and that she had a lot of choice.

The desserts looked divine but being a fan of sticky toffee pudding I had to try the Ginger sticky toffee pudding with ginger ice cream. It was unusual as I think I had set my mind on the traditional version, but after adjusting my taste buds a couple of spoonful’s in, I loved the twist on this dessert. The ginger was not too over bearing but provided an extra kick to a dessert that is sometimes quite sickly, you need to try this to understand what I mean.

A dynamic cocktail list has been developed by Tony Conigliaro, (69 Colebrooke Row, Bar With No Name, Bar Termini) known for his innovative interpretations of classic drinks and his “liquid witchcraft.”

For Cinnamon Kitchen Battersea, Conigliaro has created distinctive cocktails inspired by fire, ice and spice. The Coconut Kir, a twist on the traditional Kir Royale made with toasted coconut liqueur and champagne, is the perfect aperitif whilst the Sherried Sandalwood with frankincense and sandalwood-infused sherry, shaken with an egg yolk, is the perfect flip to enjoy after dinner.

Other cocktails that have been concocted by Conigliaro include the Vodka Chaas, a vodka spiced version of the classic Indian drink ‘Chaas’ made with lemon juice and yoghurt; the MezalVerdita, an Indian take on Mexican Sangrita using mezcal and tomato verdita; and the Assam Manhattan, blended with assam black tea, vermouth and a touch of black cardamom.

If you are looking for an amazing location, with great food, amazing cocktails and attentive staff, make sure you get down to Cinnamon Kitchen Battersea. The warmer weather is an added bonus.

Cinnamon Kitchen Battersea
Battersea Power Station, 4 Arches Lane, SW11 8AB
T: @CinnamonKitchen | I: cinnamonrestaurants | F: CinnamonKitchen

Written by Abi Bose