He moved to Europe in 1991, where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients.
He is Proprietor and Executive Chef of the Café Spice Namasté restaurant, consults for the Tesco Finest range, manages two other restaurants – The Parsee in Highgate and Cafe T in New Cavendish Street – and has been credited with an innovative and fresh approach to Indian cuisine.
Already an MBE in 2000 Cyrus was awarded an OBE in the 2010 Queen’s New Year’s Honours List for his services to the hospitality industry and is a Deputy Lieutenant of Greater London.
Cyrus Todiwala Recipes
- Beef curry Marie Kiteria
- Goan coconut pancakes
- Green coconut chutney
- Keralan crab with Currimbhoy salad
- Parsee fish in banana leaf with egg and peanut salad
- Simple baked doughnuts with prawns, chorizo and cheese
- Spiced venison skewers with Brussels sprouts thoran
Offering an entirely fresh look at spices, Cyrus takes just 10 of his favourites and bases 120 recipes around them. Using his special spice box and a selection of fresh ingredients, he conjures up an astonishing range of dishes that will spice up any mealtime
Cyrus has authored many books International Cuisine: India, Cafe Spice Namaste: New Wave Indian Cuisine & Indian Summer and has his own award winning product line- Mr Todiwala’s Splendidly Spicy Pickles & Chutneys (available from www.mrtodiwala.com). In January 2010, his Mr Todiwala’s Fabulously Flavoursome range of Indian cooking sauces was launched in Selfridges in London. Alongside his wife Pervin, Cyrus runs Café Spice Namasté. Renowned for its innovative and fresh Indian cuisine, Café Spice Namasté is one of the most highly awarded Indian restaurants in the UK today.