About Us

Cyrus 'the Svengali of spice' Todiwala

Cyrus Todiwala MBE is one of Britain's most successful and widely admired Indian chefs. His chain of unique and authentic gourmet restaurants, his numerous accolades and his frequent appearances on TV and radio have make him one of the best known faces on the restaurant scene.

He has also enjoyed publishing success with his book Café Spice Namaste and he is currently writing a new book that celebrates the rich diversity of Indian food.

The personal journey Cyrus has travelled is a fascinating one. From humble beginnings as a young Bombay baker, 48-year-old Cyrus is now an internationally renowned chef who has worked in some of the worlds top restaurants and cooked for dignitaries such as King Hussain of Jordan, Indira Ghandi and Margaret Thatcher.

Graduating

Graduating from Bombay's Basant Kumar Somani Polytechnic he trained as a chef with the famous Taj Group eventually progressing to executive chef, before becoming a partner in a restaurant in Poona, south of Bombay. In 1991 he emigrated to Europe, where he learned a range of new culinary techniques. He trained at the Geneva Intercontinental, specialising in patisserie. At the Hilton on Park Lane in London he learnt more about the art of Garde-Manger (the preparation of cold foods) and in Bangkok at the Oriental cooking school and the Siam Intercontinental to get an insight into Thai cuisine and help set up the Taj Groups first Thai restaurant in Goa.

Cyrus put these experiences to good effect when he opened the award-winning Restaurants Café Spice Namaste in the City in the mid 1990s and The Parsee in Highgate in 2001. Cyrus runs both restaurants with his wife Parvin.

Best Indian Chef

As well as a gourmet cook Cyrus is also a keen environmentalist and cooks with organic products whenever possible. Since 1992, he has received countless awards for the consistently high standards in his cuisine including; Best Indian Chef in the UK, Culinary Honour of Merit Award from the World Master Chef's Society and the BIB Gourmand Award from the Michelin Guide

Being a Parsee Indian is very important to Cyrus and Parsee culture plays an important part in his approach to cooking, business and his philosophy on life. Cyrus has also advised the government on its NHS Better Food Programme and helps runs an Asian training scheme for young, up and coming Asian chefs. (www.spice-train.com)

Awarded MBE

Cyrus has used his entrepreneurial talents to further expand his business with a range of sandwiches and a new line of connoisseur chutneys, pickles and stir in sauces. In August 2000 Cyrus was awarded an MBE in recognition of his extensive knowledge, skill, commitment and expertise to the restaurant and catering industry.