Executive Chef Vivek Singh opens the doors to his kitchen to reveal the art of his culinary creations with a host of inspired Cookery Masterclasses. Whether you’re an enthusiastic beginner or a confident cook, this is a unique opportunity to learn and observe the secrets behind one of most well-respected Indian chefs in the country.

Our Cocktail Masterclasses are a fun and sociable way to learn the art of making incredible cocktails whilst Cinnamon Kitchen’s brand new food and wine experiences are perfect for those interested in the art of the sommelier as well as cookery.

Should you not hear from us within 48 hours of your order, please forward your confirmation email to info@cinnamon-kitchen.com and we will get back to you with information about spaces in the class.

August

CookeryFood & Wine Masterclass

18 Aug 2018

Introduction to Modern Indian Cuisine with Hari Nagaraj
£225

This Masterclass as the topic suggests will be an introduction to the Modern Indian cuisine.

Learn from the pioneers of Modern Indian cuisine , the unique combination of new and old traditional cooking.,  use of the best of two worlds, the best of locally sourced seasonal ingredients and apply the traditional cooking techniques using quality Indian spices. This master class will introduce you the classics of Cinnamon Collection cuisine dishes like  Seared Duck breast with sesame tamarind , Chargrilled rump of lamb with Chettinad sauce, Grilled Asparagus with Kadhai spices and Shrikand Cheesecake with tamarind glazed strawberries.

Learn the intricacies of spicing and combination of flavour and textures.

A one of a kind class for all you foodies.

Info

September

CookeryFood & Wine Masterclass

22 Sep 2018

Secrets from the Southern Indian Kitchen with Rakesh Ravindran Nair
£225

Beginning with a welcome drink, guests start their experience with an exclusive ‘behind the scenes’ tour of Vivek Singh’s working kitchen. Our Secrets from the Southern Indian Kitchen Masterclass teaches participants how to use traditional and modern Indian cooking methods to make a range of dishes revealing the best kept secrets of South Indian cuisine, with dishes such as biryani of black leg chicken and south Indian rice pancakes with spicy sambar; a traditional lentil broth. A three-course lunch, showcasing some of the dishes explored in the class and with paired wines, finishes the day perfectly. To take home, a goodie bag comes complete with a signed cookery book, herbs and spices and detailed recipes.

Info
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