A key feature of traditional Indian bazaars is the tantalising chaat cart, which Cinnamon Bazaar offers with a variety of traditional streets food snacks catered to guests from a customised cart that journeys through the restaurant.
Signature fillings will include king scallop ceviche with caviar and pressed persimmon; and watermelon chaat: pressed watermelon, amaranth seeds, date chutney and masala cashew nut.
Afternoon tea is reimagined as Bazaar High Chai, a decadent spread of chaats and Anglo-Indian sandwiches – think Masala fish finger with homemade tomato chutney, and Kadhi chicken spring roll with kasundi ketchup.
As a finishing touch, guests can indulge in a delicious range of unique sweet treats such as saffron macaron, coriander pistachio cake and rosewater marshmallows.
Vivek Singh, Executive Chef and Founder of The Cinnamon Collection, said: “We are delighted to be working with Park Hyatt Dubai and excited to be able to bring all three brands to Dubai.
“This year marks the 20th anniversary of our first restaurant, The Cinnamon Club, so it feels like a fitting moment to extend our brand reach overseas. It’s a pleasure to be working with Park Hyatt Dubai who, like The Cinnamon Collection, have a longstanding and deserved reputation for excellence. We look forward to welcoming a new group of diners when we open our doors in September.”
Luis Cobo, Hotel Manager, Park Hyatt Dubai, added: “Elevating and evolving our restaurant portfolio has always been a core business goal and, to be working with a chef of Vivek’s calibre, reputation and talent is a dream come true for us.
“We could not have imagined a better brand partner and are confident that The Cinnamon Collection’s success in London will be emulated in Dubai.”
Park Hyatt Dubai, Dubai Creek dubaicreekresort.com/dining/cinnamon-bazaar
Posh Aloo Puri – Crispy semolina shell, truffled potatoes, caviar on top
Jodhpuri Kachori Chaat – Spiced onion dumplings with medley of chutney
Lahore Style Kadhai Chicken
Paan Kulfi
