Cyrus welcomes workshop participants into his kitchen with the story of his journey from Bombay’s Catering College to London's Café Spice Namasté. He introduces the principles of Indian cookery, from equipment and ingredients to techniques - then guides through his signature dishes before they create their own dish to share with one another.
Cyrus Todiwala is Proprietor and Executive Chef at London’s Café Spice Namasté. He has also been instrumental in the NHS Better Food Programme, set up restaurants in Australia and India, made numerous television appearances and founded two bird sanctuaries in Goa.
His main interest is healthy eating, changing his menus every two weeks to reflect the seasonal freshness of vegetables, game and rare breed meat. Cyrus also spreads the message in cookery books, demonstrations and occasional corporate workshops...
Welcoming guests with the story of his journey from Bombay Catering College, Cyrus starts to reveal the secrets of Indian cuisine and the equipment, ingredients and techniques involved. He then guides the group through his signature dishes, marrying local organic produce with popular and little known spices. Finally, guests create their own dishes to share with one another.
Cyrus has received an MBE for his commitment to skills development. He has also picked up an assortment of awards, including the British Curry Industry Personality of the Year and the Green Apple for Environmental Best Practice.
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