Cinnamon Bazaar is the latest restaurant & cocktail bar from Vivek Singh's range of Cinnamon restaurants, situated in London’s Covent Garden.
They are a dining concept that mixes real Indian heritage with urban London, and their menus have been inspired by the marketplaces that lie on the trading routes that connect the empires of the Old World.
The cross-cultural dining experience embraces the democratic spirit of a bazaar, making them a real cultural melting pot – the perfect place to eat, drink, relax and celebrate.
Their private dining room Khari Baoli is situated on the first floor above the hustle & bustle of the restaurant, the picturesque dining room accommodating 12 – 30 and features its very own private bar. It is a democratic place for people to meet, eat, drink, exchange ideas, work and celebrate.
Make a booking to claim these offers below
|Early Dinner £21.50pp||2 courses for £21.50pp or 3 courses for £23.50pp from our set menu, including a signature Mr Lyan cocktail and sharing sides. Available Monday-Saturday between 5:30pm-6:30pm||
17:30 - 18:30
|Late Dinner £21.50pp||2 courses for £21.50pp or 3 courses for £23.50pp from our set menu, including a signature Mr Lyan cocktail and sharing sides. Available Monday-Saturday between 9:30pm-11:30pm||
21:30 - 23:30
|Set Lunch Menu £15pp||2 courses for £15pp or 3 courses for £18pp from our set menu, including sharing sides. Available Monday-Saturday between 12pm –4pm.||
12:00 - 16:00
|Pint of Lager||£4.80|
|Glass of Wine (175ml measure Large )||£5.50|
|Bottle of House Wine||£21.00|
|January 2017 Food Menu||Download|
|Drinks & Cocktail Menu January 2017||Download|
|Khari Baoli Private-Dining Menu January 2017||Download|
|Mr Lyan's Cocktails January 2017||Download|
A word from the chef:
Our food and drink draws inspiration from ingredients and dishes that were popular in bazaars on the various routes over the centuries, and sometimes our own interpretation of those dishes. A journey through the menu will endeavour to showcase how blurred the lines of authenticity and regionality can be, and how ‘global’ or ‘cross-cultural’ or ‘fusion-cooking’ isn’t something that only happens now; it’s happened for centuries. The menu itself hopes to be both a journey and an exploration, both discovery and re-discovery. Our chicken haleem will connect India to Iran, Kabuli kefta with tomato makhani sauce; Afghanistan to Punjab, millet, date tamarind & pomegranate salad will show our common links to the Middle East. Our Lahori chicken kadhai with root vegetables will connect Old Delhi to new Lahore. And our chaats will tell the story of the Khari Baoli spice traders that have been trading uninterrupted since 1551.
What with it being the second week of January and more New Year's resolutions than hearts broken, I made my way through the first snow-sludge of the season to join Cinnamon Bazaar (a new name from Vivek Singh of The Cinnamon Collection) for night of...
|Khari Baoli||Private Room||25||30||£300 - £1,500||£300 - £1,500|
|Cinnamon Bazaar||Venue Hire||60||90||£3k - £10k||£3k - £10k|
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