Vivek Singh, Executive Chef of The Cinnamon Club restaurant has produced a book of groundbreaking and accessible contemporary curries, marrying eastern and western techniques and ingredients, that sit side by side with an awe-inspiring collection of classic regional curries, many never previously published. Accompanied by over 60 stunning food shots from Cristian Barnett, this is an exquisitely beautiful and sumptuous landmark publication. Vivek Singh is justly regarded as one of the most innovative Indian chefs in the world today. His highly acclaimed Cinnamon Club Cookbook and Cinnamon Club Seafood Cookbook are both published by Absolute Press.
He was also Contributor-in-Chief to Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia published by Dorling Kindersley. He appears regularly on television demonstrating both his unrivalled knowledge of classic curries and his unique take on contemporary curries.