Cinnamon Kitchen

There's something almost karmic about the location of this new sibling to the Cinnamon Club, occupying as it does a former warehouse of the East India Company. And it occupies it stylishly, with walls in soft pewter hues inset with lustrous mother-of-pearl patterns.

The juxtaposition of exposed air-con ducts with intricate filigree light-shades works unexpectedly well under the lofty ceilings - as does the long tandoori-grill bar where chefs cook to order.

Most dishes emerging from the conventional kitchen are clever, not contrived. An intensely coloured but subtly spiced creamy sweetcorn soup was perfectly paired with corn on the cob kebabs.

Hot fruit kebabs were a joy: juicy sweetness coated with a tangy, hot chat-style masala, with apple, pineapple, starfruit and pear delivering a burst of sugar and spice. Fat red chillies stuffed with delicately seasoned hyderabadi lamb mince completed a triumphant trio of starters. Mains didn't hit such high notes, but were still good.

Tender roasted black-leg chicken with a crust of pungent fenugreek leaves worked well; and pleasingly plump prawns with bengali kedgeree were both comforting and lively, as was a side order of masala-spiked mash. The menu might be fairly short, but the queue lining up for a taste of it was decidedly long.