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Holi celebrates the arrival of spring, the end of winter, the blossoming of love and for many, it is a festive day to meet others, play and laugh, forget, and forgive and celebrate friendships.

This evening is an exclusive and intimate Holi Supper Club dinner with Chef Vivek and his team, hosted at Anise Bar located at Cinnamon Kitchen City in Devonshire Square. The supper club starts with welcome by Vivek Singh where he shares stories of his favourite festival and an opportunity to interact and ask questions.


HOLI FESTIVAL SUPPER CLUB with Chef Vivek Singh 

Welcome Thandai cocktail over ice on arrival 

A fully immersive, delectable and sumptuous Holi Feast made up of the finest and most traditional Holi dishes

Holi paint powders are at hand for those who wish to make a little bit of ‘mess’.

Vegetarians & vegans are fully catered for, please keep us posted when booking!

Seating: Communal dining for up to 40 guests

The Venue: A chic contemporary getaway in the heart of the city

The Chef: Vivek Singh runs four London restaurants and one Oxford restaurant serving modern Indian cuisine

GREEN PEA, SPINACH AND POTATO CAKE tomato chutney (vegan)

DAHI BHALLA CHAAT - chilled lentil dumpling with spiced yoghurt and cumin (v)

CANAPÉS

PUNJABI VEGETABLE SAMOSA curried chickpeas and tamarind chutney (vegan)

MIRCHI VADA stuffed Padron pepper with coriander chutney (vegan)

CAULIFLOWER 65 stir-fried cauliflower with South Indian spices (v)

HOLI SNACKS

GRILLED LONG AUBERGINE sesame peanut crumble (vegan)

KHAD MURGH mustard chicken tikka in handkerchief bread

SEA BREAM PATURI steamed bream with green chilli and coconut crust

STARTERS

KALE AND QUINOA KOFTA date and ginger, tomato lemon sauce (vegan)

PANEER BUTTER MASALA char-grilled paneer in rich tomato sauce (v)

SHRIMP MALAI CURRY coconut and cardamom

SMOKED SADDLE OF LAMB Raan sauce

MAIN COURSE

24 hour simmered black lentils, saffron pilau, garlic naan & layered paratha

SIDES

HOT GULAB JAMUN & MALPUA banana ice cream

DESSERT

Indian

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

Anise Bar, Cinnamon Kitchen 

Growing up in India, food was at the centre of everyday life. From festivals to wedding celebrations, huge feasts were commonplace in Asansol and it was here that I fell in love with the sights, smells and celebration of food.

Even on a regular day, my mother would cook four meals a day with each one featuring around five dishes! Asansol also had a strong Anglo influence and we celebrated Christian festivals as well as Hindu ones, experiencing many different cuisines along the way. This exposure was vital to my experience as a chef later in life as I began to develop my personal style, marrying Indian spices and flavours with Western techniques and ingredients.

I have been lucky enough to follow my passion for food with a career as a chef and I now run four London restaurants and one Oxford restaurant serving modern Indian cuisine: The Cinnamon Club, Cinnamon Kitchen, Cinnamon Bazaar, Cinnamon Kitchen Oxford and Cinnamon Kitchen Battersea. Across all of our restaurants I uphold my core philosophy that food does not exist in a void; it’s not timeless and does not operate in a vacuum. My personal journey from a colliery near Asansol to Great Smith Street in Westminster has taught me that everything changes all the time. As a result I am always looking hard to evolve the food we cook, responding to new ingredients, techniques and influences to create menus & dishes that are mindful of Indian tradition but are always evolving, adapting, changing to keep in step with the times.”