Chef Vivek Singh - Blending Contemporary With Indian
25 Sep, 2015
For Vivek Singh, becoming a chef was a case of the profession choosing him rather than him choosing the profession. “I simply fell into it and loved it all along,” says Singh, popularly known as one of the most articulate Indian chefs of his generation.
Singh is the Executive Chef and CEO of The Cinnamon Club, Cinnamon Kitchen and Cinnamon Soho in London, UK. Since first opening its doors in 2001 at the old Westminster Library, The Cinnamon Club has been redefining the expectations of Indian cooking.
His cooking is inspired from a number of sources ˗ from memories, travel, and journeys to the seasons and the availability of ingredients. “My inspiration also comes from a desire to push boundaries and challenge perceptions. I suppose it’s a combination of all this that makes it an ever evolving process that never stands still,” adds Singh.
Singh has also authored many books, namely The Cinnamon Club Cookbook, Cinnamon Club Seafood Cookbook, Curry: Classic and Contemporary, Cinnamon Kitchen The Cookbook and Spice at Home.
See Chef Vivek Singh's recipes feaured by Darpan Magazine below:-
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…
Ingredients 3/4 cup dry white wine 1/2 cup heavy cream 1/3 cup coconut milk 2 tablespoons curry powder 1 cup cold, unsalted butter, cut into pieces kosher salt to taste 1/4 cup vegetable oil 8 (6 ounce) fillets…
Almond triangles stuffed with gulkand flavoured mawa. This is a unique sweet, which I created last Diwali. It is impressive in its flavour and easy to cook as well. Preparation time:…
