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Cyrus Todiwala

Cyrus Todiwala


From ‘chef of genius'ʹ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Bombay-born Parsee chef has been called all manner of good things! Cyrus left a secure Executive Chef role in the Taj Group of Hotels in Goa 21 years ago to start all over in the UK. In 2011, with Pervin Todiwala he opened Mr Todiwala's Kitchen, the signature restaurant at the Hilton London Heathrow T5 and in 2013, The Park Cafe at Victoria Park East. Cyrus Todiwala also teamed up with Scottish Chef Tony Singh in the hit prime time series on BBC2, ‘The Incredible Spice Men’. He likewise appears in the travelogue ‘Galleons of Spice’, broadcast on the History Channel. Despite being a hands-on chef, he also manages to make regular media appearances, and is a popular guest chef on BBC Saturday Kitchen.

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Cyrus is the author of 6 books: 'ʹInternational Cuisine: India'ʹ, 'ʹCafe Spice Namaste: New Wave Indian Cuisine'ʹ, 'ʹIndian Summer'ʹ, as well as “The Incredible Spicemen” with Tony Singh, ‘Mr Todiwala’s Bombay: Recipes and Memories from India’, and his latest, ‘Mr Todiwala’s Spice Box: 120 recipes with just 10 spices’.

A passionate campaigner for sustainability, Café Spice Namaste'ʹs list of green awards includes the Sustainable Food Award from the Corporation of London and a 'ʹSpecial Achievement Award'ʹ for his commitment to the environment from the Footprint Forum. In 2016, Café Spice Namaste won a coveted Triple Bottom Line Ethical Procurement Award and the Eat Out CSR Award. Cafe Spice Namaste, which has just celebrated its 21st year, is the longest standing Michelin BIB Gourmand restaurant, having achieved every year the award since 1997. In 2016, Café Spice Namaste was once again nominated for a City of London Sustainability Cities Award.

Cyrus is the proud recipient of a Craft Guild of Chefs 'ʹSpecial Award and has been made Fellow of the Royal Academy of Culinary Arts and the Master Chefs of Great Britain. He is a member of the Asian Restaurant Skills Board, which aims to raise the prestige and profile of the Asian cuisine industry as a career choice, having opened the pioneering Asian & Oriental School of Catering in 2000, which went on to inspire others chefs to open their own training restaurants. He is a Founding Member of the Guild of Entrepreneurs and a Freeman of the Worshipful Company of Cooks. He is an active Ambassador of Springboard UK, the industry careers charity, the Clink Charity, an Enterprise Champion of LeSoCo and an Honorary Professor of the University of West London. He also holds an Honorary Doctorate from London Metropolitan University.

Cyrus was awarded an MBE by HM The Queen for services to education & training and an OBE for his contribution to the hospitality industry. He is a Deputy Lieutenant of Greater London. In 2012, he cooked the very first luncheon for HM The Queen's Diamond Jubilee Tour, featuring his now famous 'ʹCountry Captain'ʹ.


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