Twenty-five years is a remarkable achievement in any business. In the restaurant industry, where trends come and go with alarming speed and even the most celebrated openings can disappear within a few years, it borders on extraordinary.

Yet The Cinnamon Collection has never been a restaurant group that follows convention.

This year marks the 25th anniversary of The Cinnamon Club, the Westminster institution that first opened its doors in 2001 and fundamentally changed perceptions of Indian dining in Britain. What began inside the Grade II-listed former Westminster Library has evolved into one of the country's most influential restaurant groups, encompassing Cinnamon Kitchen, Cinnamon Bazaar and a growing collection of destinations united by a singular vision: that Indian cuisine can be both rooted in tradition and endlessly innovative.

Looking back, it's difficult to remember quite how radical The Cinnamon Club felt when it first arrived.

At the turn of the millennium, Britain already loved Indian food. Curry houses were woven into the fabric of British dining culture, occupying high streets in every town and city. But Indian cuisine was rarely discussed in the same breath as fine dining. The idea that diners would visit a grand restaurant to experience Indian flavours presented with contemporary technique, seasonal British ingredients and carefully considered wine pairings was still far from mainstream.

That is precisely the gap that Executive Chef, Founder and CEO Vivek Singh set out to bridge. His vision was never to replicate traditional Indian restaurant formats. Instead, he sought to showcase the depth, diversity and sophistication of Indian cooking through a modern lens, marrying Indian flavours with Western culinary techniques and presentation.

Twenty-five years later, that approach feels almost commonplace. Back then, it was transformative.

The setting itself played an important role in that transformation. Housed within the soaring former Westminster Library, The Cinnamon Club immediately signalled that this was something different. Grand bookcases, vaulted ceilings and a sense of occasion created an environment that encouraged guests to rethink their expectations before the first plate even reached the table.

It remains one of London's most distinctive dining rooms and, two and a half decades on, continues to attract politicians, business leaders, international visitors and loyal regulars alike.

Of course, great restaurants rarely remain static.

As The Cinnamon Club established itself as one of Britain's most influential Indian restaurants, the collection began to grow. In 2008 came Cinnamon Kitchen in Devonshire Square, located within the former warehouses of the East India Trading Company near Liverpool Street. More relaxed than its Westminster sibling, Cinnamon Kitchen introduced a vibrant tandoor grill concept alongside Anise, a cocktail bar that quickly developed its own following.

Over the years, Anise has evolved into far more than a restaurant bar. Hidden within Devonshire Square, the recently reimagined space combines the warmth of Indian hospitality with contemporary cocktail culture in a distinctly British-Indian setting. Signature serves, developed by Bar Manager Piyush Gouchwal in collaboration with renowned mixologist Ryan Chetiyawardana (Mr Lyan), showcase Indian spices, local botanicals and inventive flavour combinations, while an accompanying menu of Indian-inspired bar bites reflects Vivek Singh's creative approach to modern Indian cuisine. Described as a place where spice meets spirit, Anise has become a destination in its own right, demonstrating how The Cinnamon Collection's commitment to innovation extends beyond the kitchen and into every aspect of the guest experience.

Then came Cinnamon Bazaar in Covent Garden, inspired by the energy, colours and flavours of historic marketplaces stretching from India to the Middle East and beyond. Here, the atmosphere is deliberately more playful, blending street-food influences with the collection's signature attention to detail.

The portfolio has continued to evolve, with further openings in Battersea, Richmond and, more recently, Leeds, demonstrating that The Cinnamon Collection's appeal extends well beyond its Westminster origins.

Yet what makes the group particularly impressive is the consistency of its identity across very different venues.

Each restaurant possesses its own personality. The Cinnamon Club feels elegant and established. Cinnamon Kitchen brings a livelier, more contemporary energy. Cinnamon Bazaar embraces colour, storytelling and discovery. Yet all are connected by the same culinary philosophy: a willingness to challenge assumptions about Indian food while remaining deeply respectful of its heritage.

It's a balancing act that many restaurant groups aspire to achieve but few sustain over decades.

Perhaps that longevity stems from a refusal to chase trends.

While countless dining concepts have come and gone over the last quarter century, The Cinnamon Collection has continued to evolve organically. Seasonal British ingredients sit alongside Indian spices and techniques. Menus adapt and develop. New locations emerge. But the central idea remains remarkably clear.

Food, after all, is not static. Neither is culture.

That spirit of evolution is reflected not only in the kitchens but throughout the guest experience. Service across the collection strikes a thoughtful balance between professionalism and warmth. Whether dining in Westminster, the City or Covent Garden, there is a sense that hospitality is viewed as an integral part of the experience rather than a supporting act.

The drinks programmes follow a similar philosophy. Wine lists are carefully curated, cocktails are inventive without becoming gimmicky, and every detail appears considered.

Which brings us to Hildon.

In luxury hospitality, the smallest details often say the most. The long-standing relationship between The Cinnamon Collection and Hildon Natural Mineral Water reflects a shared commitment to quality, consistency and understated excellence.

There is something fitting about seeing a bottle of Hildon on the tables of a Cinnamon restaurant. Both brands have quietly established themselves as benchmarks within their respective fields. Neither relies on excess or spectacle. Instead, both have built their reputations through an unwavering focus on craft.

Hildon's clean mineral profile sits comfortably alongside the bold, layered flavours that define modern Indian cooking. In dining rooms where every aspect of the experience has been carefully curated, from the service and glassware to the pacing of a meal, it feels like a natural partnership rather than a commercial one.

As any restaurateur will tell you, true luxury is rarely about extravagance. More often, it is about consistency.

The same could be said of The Cinnamon Collection itself.

As part of its anniversary celebrations, the group has launched a programme of special events, collaborative dinners, masterclasses and retrospective menus, offering guests an opportunity to revisit iconic dishes while also looking ahead to the future. It is a fitting way to mark a milestone year: by celebrating not only where the collection has been, but where it is going next.

And that future appears as ambitious as ever.

In an era when diners are increasingly interested in authenticity, provenance and cultural storytelling, The Cinnamon Collection feels more relevant than ever. Long before these became industry buzzwords, Vivek Singh and his team were exploring how food could act as a bridge between cultures, traditions and contemporary tastes.

That legacy can be measured in awards, accolades and longevity. More importantly, it can be measured in influence.

Many of today's most exciting Indian restaurants owe something, directly or indirectly, to the path that The Cinnamon Club helped create. By demonstrating that Indian cuisine could command the same respect afforded to other fine dining traditions, it expanded the possibilities for an entire category.

Not bad for a restaurant that began life in a former library.

Twenty-five years on, The Cinnamon Collection continues to prove that innovation and heritage need not be opposing forces. The best hospitality businesses understand how to honour the past while remaining firmly focused on the future.

The Cinnamon Collection has spent a quarter of a century doing exactly that.

And if its first 25 years are anything to go by, the next chapter promises to be just as compelling.

The Cinnamon Collection is also ensuring that guests can be part of the celebrations rather than simply reading about them. Throughout its anniversary year, the group has curated a calendar of special events, regional dining experiences, collaborative chef dinners and masterclasses led by Vivek Singh and the wider culinary team. Diners can revisit the restaurant's history through nostalgic "retro" menus featuring dishes from The Cinnamon Club's original opening menu, while a special £25 anniversary menu has been rolled out across the collection, offering exceptional value in honour of the milestone. Whether it's a leisurely lunch in Westminster, a three-course feast at Cinnamon Kitchen or an immersive supper club celebrating India's regional cuisines, the anniversary programme reflects the generosity and warmth that have defined the collection for 25 years. It's less about looking back with nostalgia and more about inviting guests to be part of the next chapter of the story.