Cinnamon Kitchen at The Queens Hotel is the flagship northern site from the renowned Cinnamon Collection by celebrity chef Vivek Singh, and its location couldn’t be more convenient. Sitting right next to Leeds train station, it’s one of the easiest spots in the city centre to get to. I dined at the hotel a few times when the restaurant operated as Grand Pacific, but this was my first visit since its transformation into Cinnamon Kitchen.
The interiors of the iconic space remain largely unchanged, with only aesthetic updates, such as pretty murals, updated soft furnishings and tableware that better reflect the Cinnamon Kitchen brand. The stunning circular statement light still hangs proudly in the centre of the room, and the impressive clock remains a familiar focal point.
I visited on a Friday evening, which happened to be my husband’s birthday, to try a menu that had been specially curated for Diwali. The Diwali Feast menu captured the spirit of the Festival of Light with dishes that were colourful, fragrant and packed with festive flavour, offering a delightful blend of traditional recipes and contemporary touches. It felt like the ideal occasion to enjoy something a little different, and the warm, elegant surroundings of The Queens made the experience feel even more special.
The set menu offered three courses for just £35, which felt like excellent value for a three-course meal in such a stunning setting.
I began with Pathar Ka Gosht – Grilled Lamb Escalope with Coriander Chutney (supplement of £4.50). The lamb was wonderfully tender, and the sweetness of the accompanying chutney perfectly complemented the medley of warming spices on the meat. Of course, the plating was a touch more elegant than you’d typically find at a standard Indian restaurant, giving the dish a refined, celebratory feel.
My husband chose the Double-Cooked Easingwold Pork Belly – ‘Koorg’ Style with Curried Yoghurt. He’s becoming quite the pork belly connoisseur, given he orders it at every opportunity, and this certainly didn’t disappoint.
As with the lamb, the blend of spices on the pork belly was just right, warming without being overpowering, and the curried yoghurt added a welcome creamy note that balanced the dish beautifully.
After a promising start to our first dining experience at Cinnamon Kitchen, it was quickly on to the mains. For me, it was the Lucknowi Chicken Biryani – Nawab Style, Burhani Raita. A generous portion of fluffy rice was packed with tender chunks of marinated chicken, delicately flavoured rather than intensely spicy, and wonderfully comforting.
Having sampled my starter, the birthday boy opted for lamb for his main in the form of the Seared Sykes House Farm Lamb Saddle – Keema Saag, Corn Yoghurt Sauce (supplement of £8). Served medium rare as requested, we both agreed this was the best dish of the evening, combining traditional flavours with a touch of contemporary creative flair.
None of the Indian restaurants in my area serve desserts, so we were both excited to finish our meal with something sweet, while also feeling a little intrigued by the offerings. I couldn’t say no to the Saffron & Pistachio Kulfi, which was absolutely delightful. Rich, creamy and nutty, the kulfi was scattered with a rainbow of sugar sprinkles – visually a perfect nod to Diwali, and it tasted just as good as it looked.
Mr Wilson-Barrett chose the other dessert on offer, Spiced Parkin – House Spices, Ginger & Oatmeal, Banana Ice Cream. Although incredibly dense and a little tricky to eat with a spoon, the flavours were heavenly. I love anything flavoured with ginger, and this had just the right amount, while the banana ice cream took it to a whole new level of indulgent deliciousness.
Cinnamon Kitchen at The Queens Hotel is a restaurant that manages to feel both relaxed and special. From the fragrant, carefully balanced dishes to the welcoming service and elegant surroundings, it’s evident that attention has been paid to every detail. The Diwali menu was, of course, a limited edition and is no longer available. Still, it provided a great insight into the kind of flavours and dishes we can expect from the main menu and future seasonal specials.
