Cyrus was born and brought up in Bombay. Despite his parents' fears, Cyrus decided to pursue a career in catering, graduating in hotel administration and food technology and rising to become corporate executive chef of the Taj Group in Goa.
Cyrus left India for Australia in 1991, but was persuaded to come to London to run the Namasté restaurant where he developed his trademark style of blending traditional Indian techniques and flavours with more unexpected ingredients.
Today, Cyrus is proprietor and executive chef of the Café Spice Namasté group (Café Spice Namasté and The Parsee). He was also one of the team involved in the NHS Better Food Programme chaired by Loyd Grossman. In 2000, Cyrus was awarded an MBE for his commitment and expertise in the restaurant and catering industry.
Cyrus is married and lives with his wife Pervin, who is general manager of Café Spice Namasté, and their two children in east London.
Tarka dal with rice
Beef chilli flash-fry with yoghurt rice
See all recipes by Cyrus Todiwala (31)
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
