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Chef award for Cinnamon Soho 16,000
Raju Ramachandran, head chef
of the modern Indian restaurant
Cinnamon Soho, has won the
prestigious Ethnic Chef Award
at The Craft Guild of Chefs
Awards 2014.
Held at London’s Park Plaza
Westminster Bridge Hotel and
attended by more than 650
guests, the awards recognise
leaders across the industry, from
fine dining restaurants through
to pubs, military units and in
contract catering.
Up against strong contenders
from Indian and Moroccan
restaurants, chef Ramachandran
joined other winners on the
night including Eric Chavot from
Brasserie Chavot, Gymkhana and
Martin Powell from the RAC Club.
Chef Ramachandran said:
“Being recognised as a top chef
in my field and winning the thnic
Chef Award is a real achievement
for me. Myself and the team at
Cinnamon Soho work hard to
develop and modernise Indian
cuisine, producing innovative
and unique dishes to keep diners
coming back for more.”
Cinnamon Soho is the third
restaurant from executive chef
Vivek Singh, sister restaurant
to The Cinnamon Club and
Cinnamon Kitchen. Offering an
accessible menu with sharing
plates and comfort food classics,
sample dishes includes fat chillis
filled with root vegetables and
paneer, stir fried shrimp with curry
leaf and black pepper along with
mains such as chargrilled rump of
Kentish lamb with saffron sauce
and ucknow style free range
chicken biryani.
Desserts may feature mango
and cardamom brulee whilst
afternoon tea is also served.
The restaurant has won a host
of accolades since opening
including; ‘Best Menu’ at the
London Restaurant Festival
Awards; ‘100 Best Small Dishes
in London 2012’ for its Bangla
Scotch egg dish and came
second place in ‘Best in Taste of
London’ for the lamb’s brain dish.
Dipna Anand
gets beyond
brilliant
Very much the “face” of the
famed Brilliant restaurant in
London’s Southall, Dipna
Anand, who along with her
father Gulu Anand, owns the
establishment, has published
her first cookery book entitled
Beyond Brilliant.
Anand, who also heads up the
cookery school at the restaurant
and is a chef lecturer at the
University of West London,
has stated that she found
the experience of writing the
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SQUARE FOOT AND
CATERING FOR 420
CUSTOMERS IS
THE CAPACITY OF
THE NEW RED HOT
WORLD BUFFET
SITE IN LEICESTER
7
IS THE STREET
NUMBER IN THE
ADDRESS OF
THE NEW INDIAN
RESTAURANT IN
WEYBRIDGE, NO 7
TEMPLE
cookery book – with recipes
inspired primarily by the dishes
on Brilliant s un abi style menu
as well as some of Anand’s own
– as being quite “strange as well
as intriguing.”
Diligently promoting the new
book, Anand stated: “I have
been actively involved in the
restaurant industry now for
over ten years, from helping
dad manage the restaurant,
assisting chefs in devising
new dishes and more. All of a
sudden I was being being called
a chef and author as opposed
to a chef or a lecturer and to me
it was something positive that
added to my image and role in
the sector I’m in.”
The book includes 54 recipes
in total of which 40 are from
the Brilliant, whilst others are
those which Anand has learnt
from her mother. The remaining
ones are, which she teaches
her students at the university
and the others are healthy
option recipes, which she won
her national A’level’ award
for from the British Nutrition
Foundation.
www.tandoorimagazine.com
27/08/2014 11:24