Crust Bros and Cinnamon Kitchen join forces for limited-edition butter chicken pizza

Crust Bros has teamed up with Vivek Singh’s Cinnamon Kitchen to launch a limited-edition butter chicken pizza, available from 10^th September at the company’s Covent Garden and Waterloo branches. The collaboration places Singh’s butter chicken, one of the capital’s most frequently ordered curry dishes, on Crust Bros’ Neapolitan base, and arrives in the same year that Singh’s first restaurant, The Cinnamon Club in Westminster, marks its 25th anniversary.

The pizza is topped with butter chicken, fior di latte mozzarella, coriander chutney and pickled ginger, and is served with a cucumber raita for dipping the crust. A vegetarian version, made with butter paneer, is also available. Both are priced at £18.50 and will be on the menu for a limited period only.

Crust Bros’ dough is proved for between 48 and 72 hours, producing a blistered texture once fired that the company compares to naan bread. Founder Joe Moore has said this similarity was the starting point for the collaboration and that the dough suits the richness of the curry sauce.

“London food culture is all about taking the best food from around the world and fusing it into something even better. It’s what we built Crust Bros upon – Neapolitan Roots, London Soul. No dish signifies London food culture better than butter chicken. Pairing with Vivek Singh and Cinnamon Kitchen, who have been making the best Indian food in London for 25 years, was a no brainer. The pizza is a perfect marriage, with our Neapolitan dough sharing many naan characteristics: blistering, soft but slightly crunchy crust, topped our fior di latte, then with Vivek’s signature sauce, zingy coriander chutney and pickled ginger – it really is a match made in heaven,” Moore said.

Singh, founder and chief executive of Cinnamon Kitchen, said: “Butter chicken has become one of our most iconic dishes at Cinnamon Kitchen, so it’s been a real pleasure to work with Crust Bros to give it a new lease of life. Cinnamon Kitchen has always been driven by curiosity and creativity, and this collaboration is a brilliant example of how we bring those values to life, while staying true to the flavours that have made it so loved.”

The tie-up marks the first time Cinnamon Kitchen has taken one of its dishes beyond its own restaurant menus. The brand operates sites in the City of London, at Battersea Power Station and in Leeds, and forms part of The Cinnamon Collection, the group of Indian restaurants founded by Singh that also includes The Cinnamon Club in Westminster and Cinnamon Bazaar in Covent Garden. Singh has been associated with modern Indian cooking in London for a quarter of a century, combining traditional Indian spicing with British ingredients.

Crust Bros, a two-time National Pizza Award winner, makes its dough fresh on site daily and offers customisable Neapolitan pizzas. The company recently opened its largest site to date in Covent Garden, with 135 covers across two floors. Earlier collaborations this year have included partnerships with the plant-based restaurant Mildred’s, the Michelin Guide-listed Mexican restaurant Cavita, and Richard Corrigan’s Daffodil Mulligan.

Food Desk

For further information and to book visit Crust Bros here.