London's Best Restaurants

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Courtesy of Cinnamon Soho

An eating tour of London—from Soho to Shoreditch, Bermondsey to Brixton—reveals the best restaurants among the city’s diverse new culinary scene.

Cinnamon Soho

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Vivek Singh made a big splash in 2001 with the opening of Cinnamon Club, a leather-paneled room in Westminster that upended Londoners’ notions of what an Indian restaurant could be. In 2012 the Bengali chef opened a decidedly more casual (and affordable) café on Kingly Street in Soho. The black-leg-chicken biryani arrives in a heavy iron Staub pot; leave the rice to cook for a spell until it gets paella-crunchy. A crisp-skinned, turmeric-dusted tandoori salmon is sauced with a delicious horseradish-spiked green pea relish. If you’re game for lamb’s brains, the kitchen does a fine variation on Mumbai’s iconic Bheja fry (mutton brains in mince curry). And props to Singh’s ingenious Bangla Scotch egg: a soft-cooked quail egg that’s pickled in beet juice till dyed bright pink, then breaded in a spicy garam-flour batter and deep-fried.

cinnamonsoho.com

London's Best Restaurants

Cinnamon Soho

Vivek Singh made a big splash in 2001 with the opening of Cinnamon Club, a leather-paneled room in Westminster that upended Londoners’ notions of what an Indian restaurant could be. In 2012 the Bengali chef opened a decidedly more casual (and affordable) café on Kingly Street in Soho. The black-leg-chicken biryani arrives in a heavy iron Staub pot; leave the rice to cook for a spell until it gets paella-crunchy. A crisp-skinned, turmeric-dusted tandoori salmon is sauced with a delicious horseradish-spiked green pea relish. If you’re game for lamb’s brains, the kitchen does a fine variation on Mumbai’s iconic Bheja fry (mutton brains in mince curry). And props to Singh’s ingenious Bangla Scotch egg: a soft-cooked quail egg that’s pickled in beet juice till dyed bright pink, then breaded in a spicy garam-flour batter and deep-fried.

cinnamonsoho.com

Courtesy of Cinnamon Soho
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