Unexpected, understated, and fundamentally authentic. In an alchemical feat of flavor and flare, Cinnamon manages to be both authentic and innovative. Whereas most Indian restaurants ply you with a predictable list of Sub-Continental All Stars, Cinnamon offers a tour of almost every Indian state. - Chronogram, February 2017
We bring the flavors of India’s many regions to the Hudson Valley so our customers can explore the traditional dishes of our childhoods. We also offer inventive cocktails and modern plates that combine the authentic flavors, aromas and spices of India with contemporary American ingredients. Our menu relies on high-quality meats, dairy and produce, mostly sourced from local farms.
We're also pleased to offer an international wine list, extensive collection of artisan beers from New York State craft breweries, and house cocktails inspired by flavors of the Indian Sub-Continent.
Cinnamon is located in the center of the Village of Rhinebeck and features a comfortable dining room with a large communal table, plenty of intimate seating, and the spice room—a second floor cocktail den serving small plates.
Chaminda & Shiwanti Widyarathna, originally from Sri Lanka and the south of India first opened Cinnamon in June 2010 just south of Rhinebeck. Their international team has grown to keep pace with the new restaurant, serving traditional and modern Indian dishes in the heart of Rhinebeck. Their focus is on great service and fresh cuisine in a relaxed and comfortable space.
Cinnamon Indian Cuisine has been recognized with the 2013, 2015 and 2017 Certificate of Excellence, based on the consistently great reviews they have earned on TripAdvisor.
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, view pdf
BY LYNN HAZLEWOOD: Conventional choices for a wedding may be tasty, but they’re usually oh so forgettable, and novelty offerings rarely make for a satisfying dinner. The cuisine from the following regional chefs, however, goes deliciously beyond the safe zone...more
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