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Brunch


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Brunch


 

Brunch Specials

SPICY BLOODY MARY (12) 
Made with our own spicy chilies, and tomato juice

ARUGULLA CHEESE DOSA contemporary dish gf (10)
A light, crisp South Indian sourdough crepe made from rice & black lentils cooked on a flat grill and topped with arugula, chickpea served with coconut chutney and sambar

MALA KEBAB North Indian Specialty gf (12)
Organic chicken breast with saffron, yogurt and aromatic spices, served over rice with our daily

LAMPRAISE gf (15) 
sSri Lankan flavored rice with chicken eggplant, plantains, served in a banana leaf

GOSHT ACHAR Pakistan Influence gf (17) 
Lamb chops seasoned with mixture of pickles, ginger, garlic, cooked in tandoor over rice with our daily salad

 
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Lunch Specials


Lunch Specials


 
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LUNCH SPECIALS

It is our pleasure to bring the flavors of India’s many regions to the Hudson Valley so you can explore both traditional dishes and our inventive creations. — Chaminda & Shiwanti Widyarathna, Proprietors

We offer a selection of favorite dishes from our dinner menu as well as our chef’s unique suggestions for lunch.

WATERCRESS SALAD GF Contemporary Dish (9) with quail eggs, paneer cheese and roasted seeds 

BOMBAY BURGER Contemporary Dish (11) ground new zealand lamb with a mix of spices, spicy onion chutney and fresh cilantro on a housemade naan flatbread, served with our daily salad

SALAD DOSA V GF Contemporary Dish (9) a traditional light, crisp south indian sourdough crepe made from rice & black lentils cooked on a flat grill and topped with tomato & pomelo salad, served with sambar—a tamarind lentil broth—and homemade coconut chutney

GREEN DOSA V GF South Indian (11) traditional crepe stuffed with sauteed spinach, tomatoes and fresh curry leaves, served with sambar—a tamarind lentil broth—and homemade coconut chutney

CHICKEN TIKKA MASALA GF British Influence (12) tandoori grilled boneless chicken in a tomato cream sauce with mild spices, served with basmati rice and a house salad

SAAG PANEER GF Specialty of Punjab (11) chopped spinach cubes of homemade cheese simmered in a creamy sauce of ginger, turmeric, coriander and cumin, served with basmati rice and our daily salad

 
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Dinner


Dinner


 
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STARTERS

VEGETABLE SAMOSA V South Indian Style (8) indian pastry stuffed with vegetables

LASUNI GOBI V Chinese Influence (9) crispy cauliflower with special tomato sauce

BOTI KEBAB GF Specialty of Andra Region (11) chunks of lamb marinated in ginger and garlic for 24 hours and grilled in our tandoor oven

ANDRA CHILI CHICKEN ! GF Andra Region (9) boneless chicken in a spicy sauce of ginger and garlic with fresh green peppers

TANDOORI PLATTER GF Northern India (12) assorted chicken and homemade lamb sausage grilled in our tandoor oven

CALAMARI Specialty of Goa (11) crisp fried calamari in a tamarind sauce

PALAK CHAAT AV Contemporary Dish (9) crisp fried spinach leaves topped with sev (crisp noodles), chopped onions and fresh tomatoes drizzled with cilantro & mint chutney, tamarind sauce, and yogurt

SOUPS & SALADS

WATERCRESS SALAD GF Contemporary Dish (9) with quail eggs, paneer cheese and roasted seeds 

MANGO SALAD V Contemporary Dish (8) curried chickpeas, cauliflower and spinach 

KERALA SALAD GF Specialty of Kerala (7) chopped cucumber, peppers and tomato with a dressing of yogurt and mild spices

SALAD DOSA V GF Contemporary Dish (9) crisp rice lentil crepe with tomato & pomelo salad

MULLIGATAWNY SOUP GF British Influence (6) pureed vegetables & lentils drizzled with yogurt

TOMATO RASAM V GF South Indian (6) spicy tomato soup with flavors of ginger and garlic

POULTRY

we serve 100% organic chicken

CHICKEN TIKKA MASALA GF British Influence (19) tandoori grilled boneless chicken in a tomato cream sauce with mild spices 

MURGH SHAHI KORMA GF North India (18) tandoori grilled boneless chicken braised in a light sauce of ground cashews, almonds and spices 

CHICKEN TIKKA GF Pakistani Influence (20) tandoori grilled boneless chicken breast served dry in a 24-hour marinade of yogurt and mild spices, with grilled vegetables (local, pasture-raised)

RAJASTHAN MURGHI GF Rajastani (19) boneless chicken in a sauce of tomatoes, ginger, garlic and garam masala with dried red chilies

KODI VEPPUDU ! GF Andra Region (18) boneless chicken dry cooked with Hyderabad sauce,a thick sauce of peanuts, ginger, garlic and red onion

TANDOORI CHICKEN GF Classic Indian (20) tandoori grilled chicken on the bone, served dry in a 24-hour marinade of yogurt with ajwain and fenugreek leaves, with grilled vegetables (local, pasture-raised)

CHICKEN CHETTINAD ! GF Chettinad (19) boneless chicken in a yogurt sauce made from coconut and toasted black peppercorns with a mix of hand-ground dark-roasted spices

CHICKEN BIRYANI GF Bombay Region (18) saffron basmati rice, scented with rosewater, turmeric, cardamon, star anise, and cinnamon, mixed with curried boneless chicken

SEAFOOD

GOAN FISH CURRY GF Goan Specialty (21) cubed halibut in a sauce of coconut milk, tamarind, sesame seeds, green chilies and Indian spices

SHRIMP MALAI KEBAB GF North Indian (22) tandoori grilled jumbo prawns served dry, marinated in saffron and yogurt, served with grilled vegetables

MACHILI TANDOOR GF House Specialty (27) tandoori grilled sea bass filet served dry with indian spices and grilled vegetables

SHRIMP MAPAS GF Specialty of Kerala Region (22) jumbo prawns in a coconut tamarind sauce with turmeric, ginger, and other spices

JHINGA JALFREZI GF British Influence (22) jumbo prawns in a thick and spicy ginger, turmeric tomato sauce with sweet red peppers and fresh cilantro

LAMB

we serve halal, pasture-raised lamb from New Zealand 

SALI BOTI GF Parsi Specialty (19) cubed lamb with apricots, tomatoes and garam masala 

LAMB ULATIYATHU GF Specialty of Kerala (19) cubed lamb with thick sauce of coconut, curry leaves, onion and spices

MIXED GRILL GF Northern Indian Influence (28) an assortment of tandoori grilled lamb, chicken, and seafood kebabs served dry with grilled vegetables

LAMB PHAAL !! GF British Influence (19) spicy cubed lamb in a sauce of garam masala and turmeric with tomato, onions and red chilies

LAMB MASALAWALA GF House Specialty (27) tandoori grilled, grass-fed rack of lamb in a 24-hour marinade of ground cashews and yogurt with fresh mint, ginger, garlic served with grilled vegetables

LAMB BIRYANI GF Specialty of Bombay Region (18) saffron basmati rice, scented with rosewater, cardamon, star anise, and cinnamon, folded togetherwith curried lamb

LAMB SHANK ROGAN JOSH GF Persian (21) lamb shank, slow-cooked in a sauce of saffron, garam masala and a blend of chilies

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VEGETABLE DISHES

BIND I MAS ALA JV Specialty of Punjab (15) fresh okra in a dry sauce of ginger, turmeric, mango powder, dried red chilis, fenugreek leaves with sweet red peppers, and onions

MALAI KOFTA Specialty of Punjab (15) handmade dumplings of homemade paneer with ground vegetables simmered in a cashew and almond sauce with turmeric and fenugreek leaves

SAAG PANEER AV GF Specialty of Punjab (15) chopped spinach simmered in a creamy sauce of ginger, turmeric, coriander, cumin with cubed homemade cheese

CHANA GOBI AV GF Specialty of Punjab (15) chickpeas simmered with cauliflower and green peas in a sauce of ground pumpkin seeds, ginger, turmeric, cumin and homemade yogurt

SABZI BAHAJI ! AV GF Specialty of Bengal Region (15) potatoes, chickpeas, cauliflower, green peas and seasonal vegetables simmered in a sauce of ginger, cumin, turmeric with curry leaves

NAVA RATH NA KOR MA GF Specialty of Kashmir (15) vegetables and homemade paneer simmered in a mild creamy sauce of ground cashews and almonds with turmeric and dried fenugreek leaves

BAGARA BAI GAN GF Specialty of Hyderabad Region (15) Indian eggplant in a thick sauce of tamarind and toasted peanuts with ginger, garlic, turmeric and fresh curry leaves

VEGETABLE BI RYAN ! GF Specialty of Bombay Region (15) saffron basmati rice, scented with rosewater, cardamon, star anise and cinnamon gently mixed with sautéed vegetables, homemade paneer, cashews, and raisins

DOSAS A light, crisp south Indian sourdough crepe made from rice and black lentils cooked over high-heat on a flat grill. Served with sambar-a tamarind lentil broth-and homemade coconut chutney.

PLAIN DOSA V GF (10) GREEN DOSA V GF House Specialty (12) traditional crepe stuffed with sautéed spinach, tomatoes and fresh curry leaves

MASALA DOSA V GF South Indian Specialty (14) traditional crepe filled with spicy potatoes, moong dal, cashews, mustard seeds and fresh curry leaves

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SIDES

Cucumber Raita (3) homemade yogurt with shredded cucumber and roasted cumin

Hot Pickle !! V GF (3) a spicy chutney made with tart green mango with chills and spices Mango Chutney v GF (3) 
a sweet chutney of mango slow-cooked with spices

Pulao Rice V GF (5) basmati rice tempered with green peas, cashews, onions, garlic and roasted spices

Lemon Rice V GF (5) lemon-scented basmati rice tempered with toasted peanuts, curry leaves, turmeric, dried red chilis, and mustard seeds

Tamarind Rice V GF (5) tamarind-scented basmati rice tempered with toasted peanuts, curry leaves, dried red chilis, and mustard seeds

Coconut Rice V GF (5) basmati rice tempered with coconut, raisins, toasted peanuts, curry leaves, dried red chilis, and mustard seeds

Grilled Vegetables V GF (5) seasonal vegetables grilled with dried fenugreek leaves and a mix of mild spices

Tadka Dal V GF (6) yellow & red lentils simmered with tomatoes, onions, garlic, cumin, red chilis and fresh cilantro

Quinoa or Brown Rice v GF (3) serving of steamed grain

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BREADS

The traditional flatbreads of India are integral to its cuisine. We make our doughs daily and bake each bread to order. NAAN this traditional leavened flatbread of Punjab is made from a white flour dough enriched with eggs and milk, flavored with poppy seeds and salt. The hot bread is topped with melted butter before serving.

PLAIN NMN (4) the classic Punjab bread topped with melted butter

GARLIC NMN (4) the classic Punjab bread topped with melted butter, minced garlic and fresh cilantro

ONION KULCHA (4) the classic Punjab bread topped with melted butter, minced red onion and fresh cilantro

GOAT CHEESE NMN (5) naan stuffed with a rich filling of organic fresh goat cheese from acorn hill farm (walker valley) flavored with a mild chaat masala spice mix

PESHAWAR! NAAN (5) naan stuffed with a mildly sweet filling of ground cashews and pistachios

CHAPATI v (4) simple, unleavened, whole-wheat bread cooked on a high-heat, flat grill

ROTI v (4) an unleavened whole-wheat bread baked in our tandoori oven, resulting in a thin, crispy flatbread

TAWA PARATHA (5) this unleavened bread is made from a mix of white and whole wheat flours, salt and butter. The dough is folded and rolled repeatedly, baked on a high ­heat, flat grill, resulting in a savory, multilayered flatbread. 

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GLOSSARY

Tandoor a circular oven that uses direct heat from an open flame

Curry a dish cooked in a mix of spices. South Indians also cook with an herb called "curry leaf" Temper a mix of spices and aromatics roasted or fried and added to a dish just before serving.

SYMBOLS

Vegan V = Vegan AV = Can be adjusted to vegan. Just ask! 
Spiciness !! = Describes how spicy each dish is traditionally prepared. We'll gladly adjust the spiciness of a dish to suit your palate. Gluten-Free GF = Many of our dishes are traditionally gluten-free, while some can be adjusted to suit. Please let us know if you require a
gluten-free dish.

INGREDIENTS

We source many of our products from local farms through Hudson Valley Harvest.

PACKAGING

We use eco-friendly packaging for our take-out containers. 

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Dessert


Dessert


 

DESSERT MENU

Our homemade desserts are unique and surprising, as they
marry the flavors and textures of east and west.

MANGO KULFI (5)

mango sorbet

PISTACHIO KULFI (5)

pistachio sorbet

GARAM HALWA (6)

warm carrot pudding with ice cream

RICE KHEER (5)

rice pudding with rose water, cardamom, saffron

GULAB JAMUN (6)

homemade warm honey balls with ice cream 

MANGO ICE CREAM (5)

MADRAS COFFEE (3)

CHAI TEA (3)

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Reserve


Reserve


Reservations & Take out (845)876-7510

 

51 East Market Street Rhinebeck, New York 12572

Brunch
Saturday - Sunday 11:30am to 3pm
Lunch
Monday, Wednesday, Thursday, Friday:
11:30am to 2:30pm
Dinner
Monday, Wednesday, Thursday: 5pm to 10pm
Friday: 5pm to 10:30pm
Sunday Buffet: 5pm to 9pm
Tuesday Closed  

Inquires: contact@cinnamoncuisine.com

Make a Reservation:

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