'It was a totally new concept': Cinnamon Kitchen chef on restaurant's first year in Leeds

Cinnamon Kitchen has spent the past year establishing itself inside the Queens Hotel, bringing a style of modern Indian cooking Leeds hasn’t really seen before.

Head chef Tariq Ghumman says the concept - part of celebrity chef Vivek Singh’s Cinnamon restaurants - has worked because Leeds diners were “ready for something different”.

“We’re not a normal curry house,” he told the Yorkshire Evening Post. “When we brought Cinnamon Kitchen to Leeds, it was a totally new concept. We call it the best of both worlds - beautiful spice from around the world, but fantastic produce from right here in Yorkshire.”

He’s clear that the locally sourced produce is central to the restaurant’s identity.

“Our meat is local, our vegetables are local. We buy rhubarb from Wakefield. We try to keep everything as close as possible,” he said. “It’s not just a curry. We took the best from curry and the best from English cuisine and made a perfect combination.”

Tariq said Leeds diners have quickly embraced the concept.

“People told us they want more than korma now. They used to travel to bigger cities for this kind of food. Now they’re glad it’s here,” he said.

That shift has shaped how the menu has developed over the last year.

“Before, we had to explain dishes. Now people come with an open mind,” he said. “Expectations are high - they want 100 out of 100 - but that’s good. It keeps us sharp.”

While Leeds diners are eager to explore all corners of the menu, there are a few clear favourites already.

“Without even hesitating, I’m saying lamb rogan josh pie - one of the best,” Tariq said.

The pie, made with 32 different spices, has become a signature dish. Marketing manager Jemima Baldwin says it was the obvious choice when the restaurant took part in the national Restaurant Tour - something of a crash course for the kitchen.

“We had 300 people come through,” she said. “It was chaos, but the good kind. Maybe we shouldn’t have picked the hardest dish, but it’s the one that represents us best.”

Another big hit with diners is the butter chicken.

“It’s totally different to what you see outside,” Tariq said. “Smooth, earthy, and made with grade one meat. We don’t buy anything less.”

The menu has evolved quickly over the year, Tariq added.

“Massive difference,” he said. “People understand us more now. They’re expecting new dishes. The new menu is a million times better.”

One of the biggest additions is the Train Station Platter, a nod to Queens Hotel’s history as a railway hotel.

“It’s been really popular,” Jemima said. “Four different meats, all different marinades, served with dal and bread. People even take it as a sharing starter.”

The railway link runs through the wider concept. Cinnamon Kitchen’s founder, Vivek Singh, designed the menu inspired by the Himsagar Express train journey in India - before he knew the Leeds site would be inside a former railway hotel.

“It just fell into place,” Jemima said. “He likes interesting spaces. When he saw this venue, he loved it.”

For Queens Hotel, the partnership has strengthened its identity.

“The railway is a massive part of our history,” Jemima said. “Cinnamon [Kitchen] fits that perfectly.”

She says the restaurant has also helped bring more activity to City Square.

“Even though we’re super central, City Square can get left behind,” she said.

“The outdoor terrace has been great. In summer we had Thor’s Teepee, and we teamed up with them for food. We’re talking about doing it again for the Christmas market.”

The space has also become a useful setting for business events, with the hotel now doing networking events.

“It’s perfect - gorgeous space, right next to the station. And Tariq’s basically famous now. He’s up on the mic doing a chat,” said Jemima.

Social media has played a big role too, adding more personality to the restaurant.

Jemima said: “Now we’re filming in the kitchen, Charlie from the bar is making naan breads, everyone gets involved. It’s made a massive difference.”

The team is now preparing for its first full festive season. They are introducing a festive menu which perfectly exemplifies Cinnamon Kitchen: Indian food with a Yorkshire soul.

“Turkey vindaloo, spiced roast potatoes, masala Brussels sprouts. Beautiful dishes. Leeds is missing something different for Christmas - we will be the venue,” Tariq said.

A New Year’s Eve event is planned too. Beyond that, Tariq says the ambition is simple.

“Next year will be bigger than this,” he said. “Big things will come shortly.”