In the same year that Vivek Singh’s The Cinnamon Club celebrates its landmark 20th anniversary, this leading fine-dining Indian restaurant group has today announced that it will open its first international outpost in Dubai this December, located in the luxury waterfront resort, Park Hyatt Dubai.
Vivek Singh’s The Cinnamon Collection Dubai will be a two-year residency, during which time The Collection’s three distinct dining concepts – The Cinnamon Club, Cinnamon Kitchen and Cinnamon Bazaar – will each debut in Dubai.
Kicking off with Cinnamon Bazaar, the restaurant space has been totally redesigned to bring Vivek’s signature concept to the Middle East. Evoking the hustle and bustle of the bazaars dotted along the traditional trading routes that collected the empires of the Old World, Cinnamon Bazaar is all about sharing and community, and the interiors will combine bright patterned tiling, luxurious gold touches, hanging lanterns and Cinnamon Bazaar’s signature vibrant drapery to transport you to the heart of the bazaar.
On the menu will be Indian dishes with global flavours, to mirror the cultural melting pot and stories of ancient and modern bazaars. Dishes will offer a cross-cultural dining experience: begin your journey with snacks of crab bonda – Calcutta spiced crab and beetroot in chickpea batter; or chicken Haleem with masala sourdough toast. Bazaar Plates – larger dishes perfect for mains or sharing – will include Cinnamon Bazaar’s famous Lamb roganjosh shepherd’s pie; grilled aubergine with sesame peanut crumble, labna and toasted buckwheat; and Salli Wagyu short rib with pickled radish.
A key feature of traditional Indian bazaars is the chaat cart and Cinnamon Bazaar will offer a variety of these traditional streets food snacks from a customise cart that journeys through the restaurant. Signature fillings will include king scallop ceviche with caviar and pressed persimmon; and watermelon chaat: pressed watermelon, amaranth seeds, date chutney and masala cashew nut.
Afternoon tea is reimagined as Bazaar High Chai, a decadent spread of chaats and Anglo-Indiansandwiches – think Masala fish finger with homemade tomato chutney, and Kadhi chicken spring roll with kasundi ketchup. As a finishing touch, guests can indulge in a delicious range of unique sweet treats such as saffron macaron, coriander pistachio cake and rosewater marshmallows.
In Spring 2022, the restaurant will transform into Cinnamon Kitchen, before The Cinnamon Club arrives in Autumn 2022 as the third and final part of the residency.
Vivek Singh, Executive Chef and Founder of The Cinnamon Collection, comments: “We are delighted to be working with Park Hyatt Dubai and excited to be able to bring all three brands to Dubai. This year marks the 20th anniversary of our first restaurant, The Cinnamon Club, so it feels a fitting moment to extend our brand reach overseas. It’s a pleasure to be working with Park Hyatt Dubai who, like The Cinnamon Collection, have a longstanding and deserved reputation for excellence. We look forward to welcoming a new group of diners when we open our doors in September.”
Luis Cobo, Hotel Manager, Park Hyatt Dubai, says: “Elevating and evolving our restaurant portfolio has always been a core business goal and, to be working with a chef of Vivek’s calibre, reputation and talent is a dream come true for us. We could not have imagined a better brand partner and are confident that The Cinnamon Collection’s success in London will be emulated in Dubai when we open the restaurant later this year.”
The Cinnamon Collection – Dubai – bringing superlative modern Indian dining to Dubai, via London.
