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Cinnamon: Understated Authentic

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Cinnamon takes great care in sourcing its ingredients. "I am a healthy eater and I like to source my vegetables as locally as possible," Shiwanti says. "If it can be organic that's ideal. My whole policy is that food should be freshly made and affordable. I don't want to be high-end. I want to be upscale." Accordingly, nothing at Cinnamon is frozen or microwaved. Everything is made fresh, on site... more

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PHOTOGRAPHS BY TERESA HORGAN

PHOTOGRAPHS BY TERESA HORGAN

Cinnamon Indian Restaurant, Rhinebeck and Poughkeepsie

One of the Hudson Valley’s best new restaurants in 2013: Cinnamon Indian Restaurant in Rhinebeck and Poughkeepsie

BY LYNN HAZLEWOOD

Eastern élan: Indian cuisine is one of the most complex and diverse in the world, yet outside of major metropolitan areas in this country, it’s not really well known. Even those who love it are usually familiar only with dishes from the northern parts of the vast subcontinent — moderately spicy chicken masala, tandoori cooking, biriyanis, and such. The preparations from other regions remain a mystery to most. Chef Chaminda Widyarathna and his wife, Shiwanti... more

Hudson Valley Magazine