Cyrus Todiwalla
An authority on Indian Parsee cuisine, Cyrus Todiwala is a passionate campaigner for good food and a regular on Market Kitchen.
Cyrus was born and brought up in Mumbai (formally known as Bombay), India. His early passion for cookery led him to Bombay's Catering College, before he trained as a chef with the famous Taj Group in India. He left India for Europe in 1991, where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. Much of his cooking is inspired by the Parsee tradition of Middle-Eastern influenced cooking, lighter than standard Indian dishes and with dried fruit combinations.
As a pioneer of Indian cuisine, Cyrus has regularly appears on Market Kitchen, and Saturday Kitchen, as well as regular slots on National radio stations such as Radio 4, Radio 5 Live, BBC World Service and Talk Radio.
He is also seen as a spokesman for the ethnic restaurant industry - from devising ethnic menus for NHS hospitals to being a member of the National Advisory Counsel for Education and Training Targets. Cyrus has also worked with two other restaurant owners and London East TEC to establish the Asian and Oriental School of Catering. As part of the school, Cyrus helped to set up Zen Satori, an Asian and Oriental restaurant that provides onsite training for all students.
In 2000, Cyrus was awarded an MBE in recognition of his extensive knowledge, skill, commitment and expertise to the restaurant and catering industry.
Cyrus runs two London restaurants Café Spice Namasté in E1, London and The Parsee in Highgate. He is married and lives with his wife, who manages the restaurants, and his two children in East London.
Books
Café Spice Namasté, Ebury Press, 1998
India (International Cuisine)
