Tuesday | November 16, 2021

COMING SOON: LONDON BASED INDIAN DINING RESTAURANT TO OPEN IN PARK HYATT

Published: November 17th 2021





Located in Park Hyatt Dubai, this innovative London based Indian dining concept, THE CINNAMON COLLECTION, will make its UAE debut this winter.





The leading fine-dining Indian restaurant group by celebrity chef, celebrity Chef Vivek Singh, will open its first international outpost in Dubai, in the luxury waterfront resort, Park Hyatt Dubai on December 1st .

Celebrity Chef Vivek Singh’s The Cinnamon Collection Dubai will be a two-year residency, during which time The Collection’s three distinct dining concepts – The Cinnamon Club, Cinnamon Kitchen and Cinnamon Bazaar – will each debut in Dubai.

Luis Cobo, Hotel Manager, Park Hyatt Dubai, says: “...We could not have imagined a better brand partner and are confident that The Cinnamon Collection’s success in London will be emulated in Dubai when we open the restaurant later this year.”



THE AMBIENCE:

Evoking the hustle and bustle of the bazaars dotted along the traditional trading routes that collected the empires of the Old World, Cinnamon Bazaar is all about sharing and community, and the interiors will combine bright patterned tiling, luxurious gold touches, hanging lanterns and Cinnamon Bazaar’s signature vibrant drapery to transport you to the heart of the bazaar.

THE FOOD: 





On the menu will be Indian dishes with global flavours, to mirror the cultural melting pot and stories of ancient and modern bazaars. Dishes will offer a cross-cultural dining experience: begin your journey with snacks of crab bonda - Calcutta spiced crab and beetroot in chickpea batter; or chicken Haleem with masala sourdough toast. Bazaar Plates – larger dishes perfect for mains or sharing – will include Cinnamon Bazaar’s famous Lamb roganjosh shepherd’s pie; grilled aubergine with sesame peanut crumble, labna and toasted buckwheat; and Salli Wagyu short rib with pickled radish.

Signature fillings will include king scallop ceviche with caviar and pressed persimmon; and watermelon chaat: pressed watermelon, amaranth seeds, date chutney and masala cashew nut. Afternoon tea is reimagined as Bazaar High Chai, a decadent spread of chaats and Anglo-Indian sandwiches – think Masala fish finger with homemade tomato chutney, and Kadhi chicken spring roll with kasundi ketchup. As a finishing touch, guests can indulge in a delicious range of unique sweet treats such as saffron macaron, coriander pistachio cake and rosewater marshmallows.


Opening soon to Park Hyatt Dubai

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