The Cinnamon Club prepares for Game season

28th July 2009, 11:57am

As the game season approaches, the kitchen brigade at Westminster's Indian restaurant, The Cinnamon Club, is preparing dishes using some of the UK's best wildfowl and deer.

The game menu, overseen by executive chef Vivek Singh, features pheasant, partridge, venison, deer and grouse which will all depend on availability.

Starters will consist of char grilled partridge with peanut and dried mango, green lentil soup (Oct-Feb), green spiced pheasant breast with Thai red curry sauce (Oct-Jan), and venison seekh kebab with smoked paprika raita (Sept-Mar).

These treats will be followed by a range of mixed game kofta with baby morel and saffron sauce (Sept-Feb), clove roasted grouse breast with home-style pumpkin pickle, onion seed paratha (Sept-Dec), and jungle curry of pheasant legs in roti bake (Oct-Jan). Or diners can opt for the rajasthani roast saddle of Oisin red deer with masala beets crush (Aug-Mar).

The game menu sits alongside the a la carte menu.

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• 12 Aug 2009 - UK takeaway order heads over 3,400 miles to Dubai
• 23 Oct 2008 - Vivek Singh launches his third cookbook
• 23 Sep 2008 - Cinnamon Club to host NSPCC fundraiser
• 17 Sep 2008 - Cinnamon Club's sister restaurant set to launch
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