Breadcrumbs [Home](/) > [My Life In Food: Vivek Singh](/markdownify/node/4500) ![My Life In Food: Vivek Singh](https://media.slman.com/QbLPOrsKSU7uIqFvCIamYK1u2GE=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F08%2Fslman-site-assets-260826-thumbhero-vivek-singh-my-life-in-food.jpg) Image: @TheCinnamonCollective [Food & Drink](/life/food-drink) / 26 August 2026 # My Life In Food: Vivek Singh It’s 25 years since Vivek Singh opened The Cinnamon Club and established himself as a leader in modern Indian cuisine. From the litti chokha his father cooked over an open fire to the restaurants he still travels for today, Vivek told SLMan about the food that’s shaped him, the dishes he always orders, and why he’s never stopped being excited by cooking. Image: @TheCinnamonCollective All products on this page have been selected by our editorial team, however we may make commission on some products. [ ![Cinnamon Kitchen](https://media.slman.com/KuQEgM0OtAlL7NXwvvOwX-ds9HE=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F08%2Fsl-man-vivek-singh-260826-cinnamon-food.jpg) ](https://www.cinnamon-kitchen.com/) Cinnamon Kitchen ## What’s your earliest food memory? Every winter, my father would make a rustic dish called litti chokha – wheat dough balls filled with spiced lentils, served with aubergines roasted over an open fire. It was very simple but delicious, and whenever I make it now I’m taken straight back to my childhood. ## What inspired you to become a chef? I first got the idea from hearing stories about what it was like to work in a five-star hotel restaurant. I’d never actually met the person telling the stories – apparently they were a cousin of a friend who briefly came into my life – but they sounded fascinating. Then I came across Marco Pierre White’s [*White Heat*](https://amzn.to/45DUg6k), and that really cemented the idea that this was the career for me. ## How did you find your culinary identity? My cooking is constantly evolving, but it’s always rooted in a creative yet authentic style. I think one thing that helped me find my identity was trusting ingredients and the seasons. That gave my cooking a distinct personality without chasing a trend or following a formula. It’s about showcasing ingredients at their best and celebrating Indian flavours, spices and techniques. ## Was there a moment when you realised you’d made it? Not one particular moment – more a series of small ones. Each brought its own sense of accomplishment. Sometimes, in the rush of it all, you have to step back and appreciate what you’ve achieved and think, ‘This is good, isn’t it?’ [ ![The Cinnamon Club](https://media.slman.com/7MhM4SBbgtc0VtLLoQW5uZWXo10=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F08%2Fsl-man-my-life-in-food-vivek-singh-260826-the-cinnamob-club.jpg) ](https://cinnamonclub.com/) The Cinnamon Club ## Is there a dish that best represents your cooking? Perhaps our chargrilled Scottish salmon with carom seed and celeriac salad. Fish and mustard might not be a traditional pairing in the UK, but it certainly is in Scandinavia, Japan and Bengal. This dish is our version of shorshe maach, or fish cooked with mustard. ## What still excites you about cooking? The same things that excited me when I started. Like most people in hospitality, I get a lot of pleasure from making people happy and helping to create positive memories. I feel very lucky that my profession gives me that instant gratification, which isn’t always possible in other careers. ## What’s the best meal you’ve eaten recently? It was at [Karavalli](https://www.vivantahotels.com/en-in/hotels/vivanta-bengaluru-residency-road/restaurants/karavalli-bengaluru-residency-road) in Bangalore, which specialises in southern Indian coastal cooking. It’s been there for nearly 40 years but feels completely timeless. I particularly love how they suggest which fish is best to eat in which season. ## Is there a restaurant everyone should experience? Everyone should experience chef JP Singh’s cooking at [Bukhara](https://www.itchotels.com/in/en/dining/bukhara) in New Delhi. It’s the ultimate beacon of consistency. The menu has barely changed and the dishes are done so well, time and time again. Chef JP has presided over the kitchen for years, so everyone should experience it while he’s there. [ ![](https://media.slman.com/e1oPLR-PyU1qg6fVVO_fR-2QHXs=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F08%2Fsl-man-my-life-in-food-vivek-saingh-260826-credit-thecinnamoncollection-3.jpg) ](https://www.instagram.com/thecinnamoncollection/?hl=en) @TheCinnamonCollection [ ![](https://media.slman.com/9Q5ftd9Qh6drdCROxddkG2c-I90=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F08%2Fsl-man-my-life-in-food-vivek-singh-260826-credit-thecinnamoncollection-2.jpg) ](https://www.instagram.com/thecinnamoncollection/?hl=en) @TheCinnamonCollection ## What do you always order when you see it on a menu? If there’s an interesting biryani, I’ll order it. Sometimes it’s great as a side, and sometimes it’s a bit of a safety net in case I don’t like some of the more adventurous dishes I’ve ordered. ## What ingredient could you not live without? Eggs. They’re so versatile and a staple in my kitchen. ## What makes a truly great restaurant? If, two or three weeks later, you can still remember the dishes you ate and how they made you feel. It’s easy to get caught up in the decor or atmosphere, but those lasting memories are what make the difference between something good and something great. ## What’s your go-to meal at home? A quick masala omelette with some generously buttered toast. From start to finish, you’re done in less than ten minutes. [ ![Cinnamon Bazaar](https://media.slman.com/L23VZC-XMpzNEqzj9KO_tH86z3Q=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2026%2F08%2Fcinnamon-bazaar-2.jpg) ](https://cinnamon-bazaar.com/) Cinnamon Bazaar ## If you could cook for anyone, living or dead, who would it be? My dad. He used to tell me I should put litti chokha and some of our other heirloom recipes on the restaurant menus. I never did because it’s such a personal dish for me. If I had the opportunity to cook for him one more time, I’d love to create a restaurant version for him. ## What’s the most memorable meal you’ve ever eaten? Probably the two-Michelin-starred [La Grenouillère](https://lagrenouillere.fr/) in northern France. It was a wonderful meal and as much about the theatre of the experience as the food. ## Which food can you never resist? Mithai – Indian sweets. I can never say no. ## What’s always in your fridge? Eggs, salted unpasteurised butter, good-quality anchovies and [Colman’s English mustard](https://www.ocado.com/products/colman-s-original-english-mustard/11074011). ## What’s the best cooking advice you’ve ever been given? A friend who worked with Pierre Koffmann for many years once told me, ‘Salt is the difference between a good dish and a great dish.’ I think that’s pretty good advice. ## Finally, Vivek, what are you most excited about next? I’m really excited to launch my latest cookbook, [*Spirit & Spice*](https://amzn.to/4gl1L6Z), which comes out in October. It’s both a collection of the dishes that have shaped [The Cinnamon Club](https://cinnamonclub.com/) and a look back at the journey and lessons we’ve learned along the way. *Follow* [*@ChefVivekSingh*](https://www.instagram.com/chefviveksingh/?hl=en) *&* [*@TheCinnamonCollection*](https://www.instagram.com/thecinnamoncollection/?hl=en) All products on this page have been selected by our editorial team, however we may make commission on some products. DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at .