There’s a time of year in India when everyone is in the mood for celebration and unity.
Colour is the theme, paint is splashed around and, of course, there is great food to eat.
Chef Vivek Singh of The Cinnamon Club and Cinnamon Kitchen restaurants remembers the
traditions of the annual Holi spring festival from his childhood growing up in India. Thesedays, he celebrates in London with the best kind of feasting – and these are his special recipes
A feast of
colour, spice
and joyful
abandon
B Y V I V E K S I N G H
PHOTOGRAPHS MIKE ENGLISH FOOD STYLING SOPHIE AUSTEN-SMITH STYLING LUIS PERAL