The new Cinnamon Kitchen Battersea has recently opened at Circus West Village under one of the railway arches, an area that is going to become prominent as the re-development progresses as well as communication links get established and introduced. The decor is a nod to its surroundings, with high ceilings, and an industrial theme, and it has a bar to the right, as you enter, and an open kitchen complete with a chef’s table at the back. The restaurant is a little tricky to find but if you spot the arches you are in the right place!
The cuisine is similar to the other Cinnamon Kitchen restaurants whereby you have primarily British dishes with an Indian touch in terms of spice and flavours. There are a few classics on the menu too and I liked the sound of the all day dining menu but we didn’t try it on this occasion.
For our drinks, I tried the Mango Sour which is a blend of Mango triple sec, Havana rum and lime. Amit tried the Assam Manhattan, which was Black Assam infused Buffalo Trace, vermouth, maraschino with black cardamom. The cocktails we had were delicious, fragrant with the use of spices, and refreshing, and the cocktail menu is created by renowned Tony Conigliaro.
An Amuse bouche arrived, of what I know as Dhokla, a steamed cake, and we enjoyed it very much, having not eaten it for a long time.
For starters Amit went for the Vada pao, a Bombay street food snack of spiced fried potato served in a sandwich alongside chilli paneer. Although the pao was on the firmer side, it was overall tasty, but would have been better with a slightly softer, fluffier pao. The chilli paneer on the side was so flavoursome.
I decided to try the Wild African prawn in a coriander and garlic crust, which was to die for. The flavours were just incredible, the prawn was a generous size, and it really did remind me of flavours from Africa with an Indian twist, much like my Kenyan heritage cooking which fuses the two together.
For mains Amit had the Tandoori Chicken Breast served with a Zingy mint chilli korma and pilau rice. It was cooked really well but needed more spices and a bit more charring from the tandoor. The accompanying korma was lovely and the rice was fluffy and perfectly cooked.
My choice was the Kadhi Pithod Saag Spiced chickpea gnocchi in yoghurt and spinach sauce, which was a comfort dish, unusual to find in restaurants, and so so delicious. I love kadhi and this was cooked to perfection. We had both with a selection of breads, which were fabulous. If you love kadhi this is a must!
For Dessert we tried the Sticky Ginger pudding served with Garam Masala Ice cream, creating a unique and tasty take on sticky toffee pudding, Double Ka Meetha, which is a Spiced bread and butter pudding, and which was served with the most sublime rasmalai sauce and a boozy Himalayan Queen, which is a trio of pistachio kulfi, mango and thandai ice cream covered with spiced meringue, and flamed with rum. My favourite was definitely the Double Ka Meetha and I loved the innovative take on the Sticky Ginger Pudding.
Cinnamon Kitchen Battersea is located at 4 Arches Lane, London SW11 8AB. The closest tube is Sloane Square.
My meal was complimentary but all views and photos are my own.