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New Cinnamon Restaurant’s “Flirty Dozen” Must-Tries

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Regional Indian fun and dishes come in fun shapes at the new Cinnamon Restaurant

(Gerry Furth-Sides) Shapes and textures play a big part in authentic, regional Indian cuisine. And they are on full display at new Cinnamon Indian restaurant in the Beverly Boulevard-La Brea area. //cinnamonla.com

The young dedicated owners know what customers like. They collectively boast half a century of experience between them as a team at successful “old school” Indian restaurants, where hospitality was key.

The new Cinnamon Restaurant owner-staff,, Imtiaz Rahman, Abu Roshid and Hasan Rafibul (above) chef Mohammad Islam (bottom).

The whimsical shapes start with regional appetizers, whose names are as much fun as the dishes are to eat. Textures and seasonings usually have universal appeal, evolved over centuries to please popular tastes.

Momo is a type of East and South Asian dumpling seasoned with South Asian spices and herbs, filled, then steamed. This gift package also retains our favored flavor and texture of rice noodles.  Native to Tibet and Nepal, Momo is especially popular in Nepal, where they dominate the food landscape from street vendor to shop and restaurant. We love versions of this Asian treat in Chinese bao and Japanese gyoza.

Cinnamon Restaurant‘s Momos, the Indian version of South Asian dumplings

Malai Tofu Samosas at Cinnamon have the classic quirky triangular-shape. Shells of fried pastry are filled with tofu, lending it a sunny yellow color inside, along with silky texture and taste.  The ancient treat is also perfect for the common contemporary vegetarian diet.

Malai Tofu Samosa at Cinnamon Restaurant with their unusual, creamy filling

Hariyali Kabobs own a Persian heritage, first known in northern India. The trick to preparing these succulent Hariyali chicken tikka kebabs is threading the meat on skewers and tandoori cooking. Heat from the coals and the hot skewer make for really tender and juicy pieces of meat. The intriguing green hue is also tasty with stirred up spinach, garlic and ginger paste.

Hariyali chicken tikka kebabs at Cinnamon Restaurant. “Tikka” means pieces.

Eggplant Bhorta (roasted eggplant) sautéed with onions and spices pairs perfectly with the Hariyali kebabs or any other protein.

Cinnamon Restaurant‘s Lamb Tikka marinated with spices and herbs, cooked in a tandoor
Eggplant Bhorta (roasted eggplant), Fish Bhuna (in a thick curry), and Lamb Mango Masala all pair with Pulau Rice (left lower corner)at new Cinnamon Restaurant

Pulao is a rice dish, even has a whimsical name origin, “dragon” because of its shape. This Asian recipe calls for a broth seasoned with bits of meat and an array of spices with a base coriander seeds, cumin, cardamom and cloves.

The favorite Laccha Paratha type of naan bread, layered and pan-fried to look like a flower and taste almost like pastry
Traditional Round Gulab Jamun, made with milk, wheat flour soaked in flavored syrup, and the popular Benalese Ras Malai, a sweet delicacy made with Indian cottage cheese or chenna (paneer) discs at new Cinnamon Restaurant
The spiffy new red, tufted banquette at the new Cinnamon Restaurant

7233 Beverly Blvd, Los Angeles, CA 90036, (323) 936-1000 

Mon – Thurs : 11:00 AM – 3:30 PM, 4:30 PM – 10:30 PM

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