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Chef Vivek Singh’s Week Long Sojourn At The Ritz

In residence till the 7th November at The Ritz Carlton is a celebrity chef, Vivek Singh. In his week-long stint at the Ritz, Singh has introduced a special menu that is Indian in substance but international in demeanour.
The hotel calls it an “exceptional epicurean showcase – A Cinnamon Collection Pop-Up restaurant” at Riwaz, the Indian restaurant at this tony hotel.
Chef Vivek Singh is a popular face in the west. After years of experience across different hospitality destinations, Chef Vivek Singh partnered Iqbal Wahhab to start The Cinnamon Club. Since first opening its doors in 2001 at the old Westminster Library, The Cinnamon Club has been redefining the expectations of Indian cooking. Vivek liberated Indian food from its straitjacket of tradition and crafted a brilliant marriage between Indian spicing and western culinary styles. He has had the pleasure to cook for pretty much all the British Prime Ministers, almost all British ministers, Bill Clinton, Chelsea Clinton, and Brosnan, Pierce Brosnan.
The hotel’s GM, Raghu Menon said, “...At Ritz-Carlton, Bangalore culinary innovation is our cynosure of our F&B at the hotel and this concept marks the beginning of a gastronomic revolution in the city.”
Cooking came to From an early age, Vivek Singh had been reading Escoffier and later devoured books by Marco Pierre White and Charlie Trotter. In 2014, Chef Vivek Singh authored his fifth cookbook, Spice at Home. With his roots in India and his branches in the UK, the book connects the two cultures by spice, in definition of his particular culinary style.
When Iqbal Wahhab, the co-founder of The Cinnamon Club, talked to him about how he saw Indian flavours and western culinary styles being married, Vivek was already on the same page.
The menu looked so good, we decided to reproduce the entire thing for you here:
Pop-Up Event Ritz Carlton Bangalore
Menu & Schedule

5th November- Cinnamon Kitchen lunch, a la carte dinner, tasting menu dinner
6th November-Cinnamon Soho lunch, a la carte dinner, tasting menu dinner
7th November-Vivek Singh Spice at home lunch, a la carte dinner, tasting menu dinner
Cinnamon Kitchen lunch

‘Bento’ box to include:

Cured salmon “jhal muri”
Char-Grilled rump of lamb with garlic and spinach
Galouti Kebab
Mushroom & truffle fried rice
Pilgrim Naan (naan toastie) – truffled mushroom & broccoli with blue cheese
Dessert: cumin profiterole filled with shrikhand
Vegetarian ‘bento’ box to include:
Watermelon “jhal muri”
Grilled aubergine with peanuts
Mushroom & truffle fried rice
Indo-Chinese stir-fry of cauliflower
Pilgrim Naan (naan toastie) – truffled mushroom & broccoli with blue cheese
Dessert: cumin profiterole filled with shrikhand
All of these to be served together in a bento box style working lunch theme, followed by a dessert, served as a separate course.
Cinnamon Soho lunch;
All Balls! (description) An entire lunch made almost entirely of five different street food themes, shaped as balls, followed by two dessert options.
Crab & curry leaf - South Indian spiced crab cake
Lamb Shami kebab – Ground lamb and lentil kebab with cardamom
Bangla-Scotch eggs - Quail egg wrapped with spiced Bengali beetroot and vegetable
Potato Bondas- Chickpea batter fried masala potatoes ((v) (GF)
Vegetable Shikampur -Lucknow style mince vegetable kebabs (v)

Roganjosh shepherd’s pie served with salad
Dessert: Sticky ginger, carrot and toffee pudding
Vivek Singh Spice at Home lunch;

Bangla fish pie (main) DEMO
Thai spiced grilled sardines (starter) DEMO
Quinoa salad with watermelon (starter) DEMO
Asparagus with curried yoghurt & gun powder (starter)
Cauliflower stir-fry (main)
Lamb Kebab skewers
Old Delhi butter style chicken
Chicken wings with cracked black pepper
Mushroom & truffle fried rice
Dessert: Toffee banana DEMO
**Note** This should be done as a demo masterclass where Vivek demonstrates four of these recipes & the guests will be served the above menu in a thali style format.

A la carte Dinner menu:
Quinoa & watermelon salad (2007)
Spiced corn soup (2006)
Carpaccio of cured salmon with green pea & mustard relish (2008)
Tandoori breast of duck, beetroot, pumpkin & peanut (2002)
Grilled aubergine with peanut & sesame crumble (2010)
Grilled asparagus (2006)
Surf N Turf – scallop & lamb galouti (2015)
Seared scallops, kadhai spices, cauliflower bhujia, puree (2012)
Main Courses
Clove smoked saddle of lamb with Rajasthani corn sauce (2002)
Tandoori king prawn with shrimp kedgeree, green chutney (2001)
Chargrilled chicken breast filled with spinach and apricot, mint & chilli korma (2001)
Tandoori fish** with kerala style seafood bisque - Black Bekti or the seasonal fish available during that period (2005)
Cauliflower and smoked cheese filo pastry, tomato fenugreek sauce (2013)
Jaipur Pink City express (V) (2013)
Tandoori Portobello mushrooms (2012)
Rogan Josh shepherds pie (2014)
Carrot Halwa spring rolls, clove ice cream (2014)
Ginger toffee pudding with cinnamon ice cream (2007)
‘Lassi’ pannacotta with fresh cherries (2011)
Warm chocolate and cardamom Mousse with chili orange chutney, cinnamon ice cream (2002)
Cumin profiterole filled with shrikhand (2011)