Chef Vivek Singh - Blending Contemporary With Indian
25 Sep, 2015
For Vivek Singh, becoming a chef was a case of the profession choosing him rather than him choosing the profession. “I simply fell into it and loved it all along,” says Singh, popularly known as one of the most articulate Indian chefs of his generation.
Singh is the Executive Chef and CEO of The Cinnamon Club, Cinnamon Kitchen and Cinnamon Soho in London, UK. Since first opening its doors in 2001 at the old Westminster Library, The Cinnamon Club has been redefining the expectations of Indian cooking.
His cooking is inspired from a number of sources ˗ from memories, travel, and journeys to the seasons and the availability of ingredients. “My inspiration also comes from a desire to push boundaries and challenge perceptions. I suppose it’s a combination of all this that makes it an ever evolving process that never stands still,” adds Singh.
Singh has also authored many books, namely The Cinnamon Club Cookbook, Cinnamon Club Seafood Cookbook, Curry: Classic and Contemporary, Cinnamon Kitchen The Cookbook and Spice at Home.
See Chef Vivek Singh's recipes feaured by Darpan Magazine below:-
INGREDIENTS: 2 tablespoons vegetable oil, divided 4 1/2 cups of pumpkin or butternut squash (cut into 3/4-inch cubes and has been peeled & seeded) ½ teaspoon black mustard seeds 8 curry leaves 2 small red…
Ingredients 200 gms Ladyfingers, finely chopped 1 tsp Oil + for deep frying A pinch Chaat masala ¾ tsp Red chilli powder 2 cups Thick yogurt Salt to taste ½ tspCumin powder ½ tspSmall mustard seeds 20-25 Fresh mint…
Boil and peel the potato. Mash well. Add 2 tbsps of oil in a pan and heat it. Add cumin (jeera). Add the chopped onions, capsicum, salt and fry until brown
