Indian food is known for variety of dishes but have you ever tried street food from India? With such a vast array of dishes and styles of food in London, it can be very difficult to know where to begin, so begin your culinary journey with best Indian restaurant in Soho that will guide you on what some will describe as the best way to enjoy Indian food in London coupled with a free street food recipe.

We've heard the term "Indian street food", but have you ever actually tried it? More importantly, have you ever tried street food from India? With such a vast array of dishes and styles of food, it can be very difficult to know where to begin, so why not let the best Indian restaurant in Soho guide you on what some will describe as the best way to enjoy Indian food in London.

At Cinnamon Soho located near covent garden & piccadily circus, we serve many courses that originate from the streets of India and from varying regions that, when enjoyed over time, journey you through some of the most interesting parts of this country. If you join us then you can try any one of the following dishes:

1. Bombay spiced vegetable, Bombay
2. Chilli chicken
3. Choley bhature
4. Chowk ki tikki
5. Grilled panner with yoghurt & chilli
6. Medu vada, South India
7. Papdi chaat
8. Punjabi spiced samosa
9. Seekh kebab
10. Tandoori chicken

Any of the above will be sure to tantalise your taste buds. To help get you started on this wonderful journey of discovery of flavours and tastes, we have provided you with a recipe for medu vada, one of the most popular dishes in South India, which is now available in Soho restaurant:

Ingredients (serves 4)

250g white urad dal
75g rice
2 red onions, chopped
3 green chilli, chopped
1 tea spoon black peppercorns, crushed
5 curry leaves, chopped
1 tea spoon cumin seeds
1 pinch asafoetida
1 table spoon coriander leaves, chopped
1 tea spoon salt
Oil for frying

For garnish

Fried curry leaves

Coconut chutney

200g grated coconut
4 green chillies
1 table spoon roasted channa dal
2 cloves of garlic
1 tea spoon ginger, chopped
Water as required
Salt as required

For tempering

1 tea spoon mustard seeds
2 tea spoon white urud dal
1 spring curry leaves
1 no red chilli whole
1 table spoon vegetable oil

Method

Soak the urad dal and rice together for 90 minutes. Drain the water and grind it to a coarse paste. Mix in the rest of the ingredients and keep aside for 10 minutes.

In the meantime, combine all the ingredients for the chutney and grind to a coarse paste using just enough water.

To make the tempering, heat the oil in a frying pan, add the mustard seeds and let them crackle. Add the rest of the ingredients and cook till the lentils are browned and the chillies are burned. Take it off heat and pour it on top of the chutney. Mix well.

To fry the vadas, heat oil in a deep frying pan, wet your fingers and take a lime size portion of the batter and make it flat using your thumb. Make a hole in the centre of the batter and drop in hot oil. Cook it in medium hot oil for about 2 minutes, turning once, until it gets light brown colour on both sides. Remove from the oil and place on kitchen paper to get rid of the excess oil.

Serve the vada with coconut chutney.

Book a table Online or call 020 7437 1664.