A Spicy Delight

The Cinnamon Club is an Indian restaurant set in the historic Grade II listed former Westminster library with a clientèle that reflects just that. I was quite surprised at the excited buzz and atmosphere in the restaurant created by these Lords and Ladies of the dinner service, as I was seated at a neat table in the far corner of the austere main dining room.

The restaurant was already fairly full which allowed me to have a sneak preview of the dishes others had ordered. Colourful plates were gliding out of the kitchen, wafting deep-spiced aromas around the room which had me trying to match the dish to the menu. I wanted the full experience, just to make sure I didn't miss out on any of the plates passing by me, so opted for the taster menu which was reasonably priced - I thought - at £65 (without wine).

I was taken on a seven course (and probably ten times that in spices) journey starting with carpaccio of cured salmon with onion seeds and horseradish 'raita'. This was fresh and light leaving my mouth ready for the heat of the char-grilled swordfish with flash fried chilli squid. The swordfish was like butter and just melted in the mouth whilst the red dressed squid, spiked with chilli seeds, heated the palate. The spinach and peanut cake with chutneys was incidental, followed by a mandarin and chilli sorbet to cool and refresh your mouth ready for the char grilled duck breast with sharon fruit and papaya chaat.

I personally am not a big fan of having fruit with my savoury dishes, but the succulent tender duck, which had a subtle kick to it, married well with the cleanness of the fruit. Next up was a large garlic, chilli and dill crusted king prawn, buoyant on a pool of rich red sauce. The sauce was not the flavour of the dish, but was mild and helped to moisten the prawn and added fantastic colour to the plate. Again the chilli gave the taste buds an almighty boot, but being a big fan of the humble chilli, I loved this.

The roast saddle of deer with pickled spices (which reminded me of piccalilli in look but more korma-esque to taste) was perfectly cooked with a shining dark centre and full of flavour.