'Singh has a unique style of cooking...this book celebrates some
of his best dishes.''A great-looking cookbook...modern ideas in an easy-to-follow
style.'
'Plenty to inspire...diners will come back for more if you put
these dishes on your menu.'
'Singh has a unique, fresh approach to cooking, using fragrant
spices and flavourings to create fabulous fishy dishes.'
Vivek Singh's first in a set of three subject-dedicated cookery books – 'Game and Poultry' and 'Vegetarian' are set to follow in 2007 and 2008. Following on from the success of The Cinnamon Club Cookbook, Singh showcases his legendary way with seafood. His award-winning food has earned the Cinnamon Club restaurant in Westminster its place as one of the top destination restaurants of London and has established itself as probably the most famous Indian restaurant in the world.
Vivek Singh’s first book, 'The Cinnamon Club Cookbook', was shortlisted for the Guild of Food Writers Award and was hailed as a masterpiece by food writers in the UK. He is the Executive Chef of the Cinnamon Club and is regarded as one of the world’s top Indian chefs.
