I’ve often said I’m fed up of clichéd Indian images of snake charmers, sadhus and city slums depicting India. When it comes to it , India does luxury better than anywhere else in the world.

Rajvilas, the Oberoi Hotel in Jaipur put India on the global luxury map when it opened in 1997 and was awarded Tatlers’ Best Hotel in the world in 2001. There have been several hotels and resorts since that have pushed the envelope but none quite as ambitious as the recently launched Maharaja’s express  in India.  Its India’s first pan-Indian journey that lets you travel through different states and see places that would almost be impossible to see without the train. All that action –packed adventure and discovery without the niggle of packing, un-packing and driving to airports every day.

Whilst luxury is quite relative and personal, this is certainly one of the most unique ways of travelling in India and experiencing its culture, cuisine and people as I found when I was asked to join the train on one of its inaugural journeys.

No matter what, train journeys invoke a special feeling in most people and one can’t help falling into its charm. For me it brings memories of these journeys I’d taken as a child along with my parents on trips and vacations, getting to know people, make new friends, share tea, snacks and often meals.

 

Maharaja’s Express is no different, it does all of this and lots more! Even for a seasoned indo-phile such as me, it often surprised me with something new that I hadn’t experienced before. Quite like an epic novel which you find new meanings from, every time you read it, India does the same to me. A new discovery, realisation or meaning each time.

Tags: luxury India, Maharaj Express, memories, new discovery, Oberoi Rajvilas, Tatler's best hotel 
Author: Vivek

Championing ugly ducking grape varieties, Californian biodynamic experts Bonny Doon have descended on The Cinnamon Club, for an evening of discovery. Producing ultra-premium wines with a depth and complexity that is shared with Executive Chef Vivek Singh’s own ethos for Indian cuisine – the pairing is an idyllic match.

For one night only, on Tuesday 1st June, eccentric master wine maker Randal Grahm will host a five-course tasting dinner showcasing some of their best vintages that reflect the terroir on a macro and micro level while guests enjoy a stunning five-course dinner. 

 Complementing the Cinnamon Club’s own philosophy of pushing boundaries, this meeting of culinary passion promises to create a memorable evening for fine food and wine enthusiasts.

 Bonny Doon Menu

Apéritif and canapés

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Salad of Norwegian King crab with tamarind and green pea relish

Wine pairing: Albarino Ca’del solo, 2008

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Roast loin of rabbit with dried fruits in a mustard marinade

Wine pairing: Le Cigare blanc, 2007

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Tandoori breast of Anjou squab pigeon with peppercorn and cloves

Wine pairing: Syrah Le Pousseur, 2005

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Smoked loin of Welsh lamb with Chettinadu curry

Wine pairing: Cabernet Le Cigare Volant, 2004

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Mango fondant with chilled mango soup

Wine pairing: Vol des Anges Roussanne

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Coffee and petit fours

 Starting at 6:30pm till late and, with less than 50 places available for this exclusive event, booking is essential. The price is just £90* per person.  For more information write to us on events@cinnamonclub.com or call on 02076549393.

Tags: bonny doon, randall graham, Wine and Spice 
Author: Alison

With over 60,000 fans, it is easy to see that Cobra’s ‘We Love Curry’ fan page on facebook has really caught people’s imagination(http://www.facebook.com/notes.php?imported&id=92273882083#!/welovecurry). With a local Indian restaurant finder, recipes, polls and gossip about all things curry, it makes for a fun and fascinating read. Curry is obviously still Britain’s favourite dish.

Cobra kindly asked us to be involved with their campaign, and so Vivek Singh has been answering questions, giving advice and has even supplied one his fantastic recipes that has now enjoyed the Cobra treatment. See the ‘We Love Curry’ video on how to make Old Delhi-style Chicken Curry at www.cobrabeer.com/recipes/vivek-singhs-old-delhi-style-chicken-curry

Tags: curry 
Author: Alison

Taking an active approach to becoming more sustainable, The Cinnamon Club, is finding ways to improve on issues concerning climate change, animal welfare and food waste. The Cinnamon Club pledge to use more sustainable produce, increase recycling, and buy more fair trade and locally sourced products, alongside additional charitable work. Working with the Sustainable Restaurant Association www.thesra.org we want to make some positive steps to improve our sourcing, environment and efficiency, working towards becoming more sustainable. It may not be a huge difference but it’s a step in the right direction.

 You too can become a member of the SRA by signing up to be ‘friends of the SRA.’ www.thesra.org

Tags: fairtrade, sustainable restaurant environment friendly 
Author: Alison