Cinnamon Bazaar
Menu with Prices in the UK

Chilled compressed watermelon paired with popped amaranth seeds, sweet tamarind-date chutney, and masala-roasted cashews.

Crisp wheat wafers, curried white peas, spiced yoghurt, and cooling dahi bhalla sorbet drizzled with mint and tamarind chutneys.

Crushed crisp vegetable samosas layered over spiced chickpea curry with sweet yoghurt, tangy tamarind, and pomegranate.

Char-smoked Jerusalem artichokes and sweet potato medley tossed with spiced boondi pearls and house chutneys.

Slow-simmered spiced mashed vegetables finished with fresh coriander, red onion, and warm cumin-buttered brioche rolls.

Wok-tossed crispy Indian cottage cheese cubes glazed in fiery Schezwan garlic, spring onion, and crushed pepper sauce.

Fragrant Kerala-style coconut, ginger, and curry leaf broth studded with tender steamed Scottish mussels.

Chargrilled spiced minced Halal lamb patties seasoned with crushed coriander seeds, pomegranate, and Middle Eastern herbs.

Pan-tossed wild shrimp flash-fried with cracked black Tellicherry pepper, crispy curry leaves, and garlic.

Crisp twice-cooked pork belly glazed in dark Coorg vinegar, roasted cumin, and crushed black pepper.

Rajasthani-style Halal chicken breast skewers marinated in smoky red chilli, ginger, and charred in the clay tandoor.

Thick-cut homemade paneer marinated in spiced hung yoghurt, bell peppers, and carom seeds, roasted over tandoor coals.

Tender char-grilled Halal chicken tikka folded into velvety buttered tomato and fenugreek gravy, served with fragrant pilau rice.

Dum-cooked saffron basmati rice layered with marinated Halal chicken, crispy shallots, and roasted garlic burhani raita.

Slow-braised whole Halal lamb shank falling off the bone in rich Kashmiri chilli, fennel, and cardamom gravy.

Pan-seared kingfish simmered in tangy South Indian kokum berry, turmeric, and coconut milk sauce with steamed rice.

Pink-roasted duck breast spiced with five-spice masala, fennel, and tangy tamarind reduction.

28-day aged Halal lamb rump chargrilled pink with royal cumin, garlic, and smoky mint jus.

Jumbo tiger prawns marinated in carom seed, lime, and Kashmiri chilli, roasted over live tandoor charcoal.

Charred baby aubergines bathed in nutty Hyderabadi sesame, peanut, and tamarind salan sauce.

Golden cauliflower florets and baby potatoes sautéed with cumin seeds, ginger, turmeric, and fresh tomato.

Indian afternoon tea starring Pani Puri, Masala Fish Finger Sandwich, Kadhai Chicken Spring Roll, Saffron Macaron, Shrikhand Cheesecake, and Masala Chai.

Curated two-course weekday lunch choosing from seasonal street chaats and classic Bazaar mains with rice or naan.

Three-course Covent Garden express menu featuring starter chaat, signature curry or tandoor main, and dessert.

Hand-stretched leavened white flour flatbread slapped against blazing clay tandoor walls until blistered.

Fluffy tandoori naan brushed with melted salted butter, roasted minced garlic, and fresh coriander.

Sweet stuffed naan filled with desiccated coconut, crushed pistachios, almonds, and golden sultanas.

Warm tandoor flatbread stuffed with smoky diced Halal chicken tikka and melted mature cheddar.

Light, unleavened stoneground wholemeal flatbread baked crisp in the tandoor.

24-hour slow-simmered whole urad black lentils finished with ginger, garlic, tomato, and velvety cream.

Crisp green beans, spinach, and tenderstem broccoli wok-tossed with toasted garlic and cumin seeds.

Fluffy aged basmati rice steamed with whole green cardamom, bay leaf, and cloves.

Golden turmeric-infused basmati rice tempered with mustard seeds, curry leaves, and fresh lemon zest.

Cool whipped natural yoghurt folded with roasted crushed garlic, toasted cumin, and red chilli.

House-made trio of sweet tamarind-date chutney, bright mint-coriander dip, and fiery mango pickle.

Spiced Indian-style cola topped with chaat masala syrup, lime juice, and a scoop of vanilla ice cream.

Thick Alphonso mango and tart passionfruit purée churned with chilled natural yoghurt and a pinch of green cardamom.

Crushed garden mint, fresh lime, roasted cumin syrup, and soda water over crushed ice.

Strong Assam black tea simmered with whole crushed green cardamom, ginger root, cloves, cinnamon, and steamed milk.

Classic Indian street lemonade with squeezed lime, black salt, mint, and sparkling water.

Large sharing glass bottle of chilled spring water.

Old Delhi-style delicate whipped saffron milk foam topped with toasted pistachios, almonds, and edible silver leaf.

Dense, slow-reduced Indian milk ice cream enriched with roasted pistachios and cardamom, served on a traditional stick.

Bittersweet dark chocolate ganache infused with roasted cumin in crisp pastry, paired with clove-spiced ice cream.

Creamy coconut-milk rice pudding served with caramelised char-grilled pineapple and tart raspberry crumble.

Warm gajar halwa-inspired sponge soaked in ginger toffee sauce with creamy banana ice cream.

Three scoops of house-churned Indian-spiced ice creams and refreshing mango or raspberry sorbets.

Gentle, child-friendly portion of creamy Old Delhi Butter Chicken (Halal) served with fluffy steamed basmati rice.

Warm mini cheddar-stuffed tandoori naan served with mild creamy black dal for dipping.