The Cinnamon Club

"Iqbal Wahhab launched this upscale Indian in 2001, but it wasn’t long before he parted company; and now it’s very much executive chef Vivek Singh’s baby. It’s located in a magnificent Grade II listed building of the former Westminster Library, a large space with two bars set over two floors. The book-lined dining room has a cinematic feel, with bright white walls, bright white tablecloths and bright lights. The former gentlemen’s club décor, beloved of the MPs who regularly dine here, has given way to lighter space that makes diners feel like they’re in a movie. ‘Bombay-style vegetables’ with truffled pao and jerusalem artichoke crisps is essentially pao bhaji with a culinary college education. The restaurant is famous for game and fish dishes, such as lobster with kokum dip and dried shrimp chutney; and tandoori venison loin with fenugreek and robust black stone flower reduction. The spicing is spirited, and the sheer variety of speciality ingredients and techniques is dazzling." - Sejal Sukhadwala

"The Cinnamon Club is surely for a particular set of suited Parliamentary visitors, where sitting down to a £95 set menu of contemporary, lavish Indian cuisine garlanded in saffron and gold leaf is simply part of daily life. The restaurant is an institution and the setting — a Grade II-listed library, somewhere near Westminster Abbey in dark streets where wobbly deals are done — is impressive. The food offers enough invention so as to be interesting (think galouti kebab mille feuille), while ticking necessary boxes. While dishes such as curried lobster bisque and lamb rogan josh are strenuous on the bank balance, the £6.50 filled naans — cheesy tandoori chicken or devilled lamb mince — are less so, though do necessitate sitting in the bar." - Josh Barrie

"Iqbal Wahhab launched this upscale Indian in 2001, but it wasn’t long before he left; it’s now very much executive chef Vivek Singh’s baby. Located in a magnificent Grade II listed building of the former Westminster Library, a large space with two bars set over two floors, the book-lined dining room has a cinematic feel, with bright white walls, bright white tablecloths and bright lights. The former gentlemen’s club décor, beloved of the MPs who regularly dine here, has given way to lighter space that makes diners feel like they’re in a movie. ‘Bombay-style vegetables’ with truffled pao and jerusalem artichoke crisps is essentially pao bhaji with a culinary college education. The restaurant is famous for game and fish dishes, such as lobster with kokum dip and dried shrimp chutney; and tandoori venison loin with fenugreek and robust black stone flower reduction. The spicing is spirited, and the sheer variety of speciality ingredients and techniques is dazzling." - Sejal Sukhadwala