Breaking a tradition going back generations, Abdul spurned family expectations and joined the National Institute of Hotel Management and Catering in Bhubaneswar.
After graduating, Abdul went from his first job at The Park group of hotels to the prestigious, Oberoi –owned Rajvilas Hotel in Jaipur: it was here he met the current Cinnamon Club executive chef and CEO, Vivek Singh.
With several years’ experience in the kitchen under his belt, Abdul moved to London. Landing a job with Vivek as he launched The Cinnamon Club in 2001, Abdul worked his way up to become a key member of the 20-strong team.
After seven years, Vivek threw open the doors to Cinnamon Kitchen and Anise – a more casual sister restaurant – announcing Abdul as its head chef. It is here that Abdul was tasked with championing modern Indian cuisine in the City. Always developing and reinterpreting dishes from the subcontinent, the menu at Cinnamon Kitchen is testament to Abdul’s bold experimentation and fearless innovation.
Abdul has won Cinnamon Kitchen a host of accolades; the British BBQ Championships 2011, and the coveted Canapé Cup at Square Meal Venues & Events 2011, the third win in as many years.
And with an appearance on BBC2’s The Hairy Bikers’ Christmas Party last year, Abdul’s profile has been rising. Thus he has come to the attention of The Asian Voice and Leading Lights.
We spoke to him in a busy week- good head chefs are perpetually in demand and on the go.
Being the ultimate British BBQ champion, Abdul said that he enjoys working with game- a speciality not that many British restaurants have.
“Indian cooking has a huge contribution to make when it comes to BBQ as the spices do wonders. Cinnamon Kitchen had championed this art, bringing traditional tandoori methods and marinades to life .
We are one of those rare Indian restaurants that has pushed boundaries on game. We have an extensive game menu in all our restaurants, especially The Cinnamon Club and Cinnamon Kitchen. The game tasting menu at Cinnamon Kitchen reflects techniques and a flavour composition that is second to none.”
Discussing his healthy style of cooking, Abdul explained that it is better, not to overcook vegetables. He advises grilling and roast meats, rather than currying incurrying 2011; all. them.
“I am a fan of western cooking techniques that allow a chef to think outside the box. They teach our chefs to look after the ingredient and use it in its prime.
Blanching, slow roasting, poaching, and sous-vide are some forms of cooking which could substitute for curry. Stir- frying allows us to retain nutrients to maintain the textures which could be lost in the process.
Use a prime fish (halibut) to sear and finish with a handpicked spice that compliments its natural texture and flavour. Carelessly chopping the fish and simmering it to death would ruin this expensive piece of fish.”
Abdul likes to deconstruct traditional Indian dishes and give them a modern look.
“I love the process as it allows me to get rid of the less interesting parts of the recipe and bring in exciting textures to uplift the dish.”
DASTAR-KHAAN is a concept passed on by the moguls and inherited by Indians. Sharing has always been key to bringing people together and is seen in almost all the houses in India. Abdul wanted to give bring this concept to life so has created the CINNAMON KITCHEN FESTIVE MENU - sharing popular street food, bigger roasts and enjoying desserts with two or more elements. He hopes this will entice diners during the Christmas festive period. The festive menu will go live from the 15th of November.
Abdul is a great ambassador for his group, but also has hopes for the future.
“ Here at Cinnamon Kitchen we believe that the best experience is not just with cherished food and wine but with the impact what we strive to create in the minds of our diners by looking after them. My ambition is to create a community where cooking is taken as a mode to inspire. It would be a real achievement when I see my young chefs grow and pass on the same ethos to other young people that will follow them.”
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“My ambition is to create a community where cooking is taken as a mode to inspire.”
Cinnamon Kitchen, 9 Devonshire Square, London, EC2M 4YL
T: 020 7626 5000
Opening times
Monday to Friday
Lunch: 12:00 – 14:45
Monday to Saturday
Dinner: 18:00 – 22:45
