Cinnamon Kitchen

The livelier, louder and sassier City outpost of the Cinnamon Club in Westminster (see entry), the Kitchen occupies the former East India Company's spice warehouse. The big dining room has a cool, industrial-chic look, decked out with classy leather seating and eye-catching globe lighting. A pewter and black granite tandoor bar makes a bold statement at one end of the room. The innovative modern Indian cuisine - driven by tip-top seasonal produce - offers punchy flavours and well-judged spicing, plus bags of good ideas and a keen eye for presentation. Seared sea bass is served in a fiery kokum curry sauce, with excellent steamed rice, while chargrilled rump of lamb comes with garlic and spinach. East-meets-West in desserts such as buffalo-milk kulfi and Indian banana tarte Tatin. Its raised decked terrace is a great spot, and the separate Anise Bar ups the decibels. It's open for breakfast, too.