Cinnamon Kitchen x Pizza Pilgrims – Tandoori Pizzas: The New National Dish?

Pizza Pilgrims have devised tandoori style pizzas, incorporating curry within a pizza. It sounds insane but it’s remarkable and they complement each other perfectly. The pizzas are cooked inside a tandoor oven, which is purpose-build into the back of an old green van; which also sounds insane.

You get to watch the chaps lovingly prepare the pizzas in front of you before firing into the oven on what can only be described as a pizza shovel. Apologies pizza aficionados if there is an actual term for this device.

We went for a Chicken Tikka Margarita, which is essentially a margarita pizza topped with chicken from the tandoor and red onion. Essentially a margarita pizza with chicken, but a darn tasty one. Crispy base, delicious sauce and perfectly cooked chicken.

However, the real big hitter was the Lamb Rojan Josh Calzone. My friend and I had agreed to split both pizzas yet after tasting the little chuffer I was sorely tempted to be an Indian giver (pun intended) and reneg on this deal. I’m a man of honour, valour you could say, so I went through with the deal, grudgingly.

This calzone was beautifully cooked in their special oven and was crisp enough to hold together. This was delightfully stuffed with slow cooked lamb, spicy tomato sauce and a little smoked anchovy surprise. That combination of flavours was perfectly balanced and left me wanting a lot more.

Cinnamon Kitchen is hosting this extravaganza for the next week in their trendy outside area in Devonshire Square, seconds from Liverpool Street Station. If like me you enjoy pizza and curry you have to go.

The cocktails were excellent too, and potent!

I’m calling on the UK to adopt this combination as our new national dish. Perhaps our favourite Twitter menace Dennis Brumbridge can persuade Boris to make this happen?

 

Website: www.cinnamon-kitchen.com / www.pizzapilgrims.co.uk

Twitter: @pizzapilgrims @CinnamonKitchen

 

Cinnamon Kitchen

9 Devonshire Sq

London, EC2M 4YL

 

Written by Martin Stocks | @Stocks1986