Canapés are great: bite sized microcosms of meals, they offer perfectly balanced nuggets of texture and flavour all in one fell swoop. Which brings us to the problem, that people themselves tend to swoop when canapés are circulating around a room of perfectly well mannered guests. So despite the fact that feasting on canapés is an arguably superior way of eating, the whole thing is far from relaxing; simultaneously clutching a champagne flute, conversing, and keeping your eyes glued to the kitchen door is no easy feat.

The Cinnamon Kitchen has a solution: a sit down dining experience consisting entirely of canapés with fizz to match the four courses (each featuring between three and four canapés). Not only will canapé anxiety be entirely relieved, diners will get to feast on a myriad of spice-infused creations from Vivek Singh and head chef Abdul Yaseen’s repertoire.

The sparkling wines include a champagne cocktail with prosecco and Tuaca to match the first course’s fruitier canapés (chilled tomato and green mango soup with Bengali crab cake); the next two courses are paired with the weightier Ayala Brut Majeur and Ayala Rose Majeur NV from Champagne to accompany the likes of grilled aubergine and peanut crumble and fenugreek crusted tandoori chicken. To finish off, a Moscato d'Asti accompanies the tamarind glazed berries and cardamom brulee that feature in the final round of mini treats.

News item from Imbibe.com, 01-07-2010 (updated 02-07-2010)