I ate like a Queen this weekend. Beautiful, refined and proper clever Indian cooking. The food successfully mixed authentic flavours from all over India with more classic European cooking techniques and styles, which always did service to the original dishes but enhanced the dining experience. This type of cooking is a real art; a dish is never changed for the sake of being different. Everything I tasted was true and intelligent, without trying to be fashionable or in trend. I was privileged enough to spend the weekend as the guest of Vivek Singh at two of his three London restaurants, Cinnamon Club and Cinnamon Kitchen. As well as the chance to explore the kitchen at Cinnamon Club, where I skipping around with a spoon like a kid in a sweet shop, I also attended their Wine & Spice pairing at Cinnamon Club and a Vegetarian Masterclass at Cinnamon Kitchen, hosted by head chef at Cinnamon Club Rakesh Ravindran Nair and manager Hari Nagaraj. I took away with me so many tips. Here are my favourites: A pinch of sugar: …