Cyrus Todiwala is Executive Chef & Proprietor along with his wife Pervin, of Café Spice Namasté, renowned for its innovative and fresh approach to Indian cuisine. In Autumn 2011, they opened Mr Todiwala’s Kitchen, the signature restaurant at the Hilton London Heathrow T5. The 60-seater restaurant offers a number of the dishes available at Cafe Spice Namaste as well as brand new creations showcasing Cyrus and Pervin’s rich Parsee heritage. With their son Jamsheed, they opened The Park Café in Victoria Park, East London. In 2014 they will open a new restaurant with a brand new concept called Assado, which will serve food influenced by Portuguese cooking.
Cyrus was born and brought up in Bombay and graduated from Hotel Administration & Food Technology from Bombay’s Basant Kumar Somani Polytechnic. He rose to become Corporate Executive Chef of the famous Taj Group. He then left India in 1991, and came to London to run the Namasté Restaurant, where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. Cafe Spice Namaste, celebrating its 19th year in 2014, is a mainstay of all the stylish restaurant guides and highly regarded by food critics, both in the UK and further afield. His main passions are fresh, sustainable products and investing training initiatives. Cyrus has represented the UK and the world of Indian cuisine in various international festivals, including the World Gourmet Festival in Bangkok and the Good Food and Wine Show in Durban. In 2012, he worked alongside 7 Michelin-starred chefs at the Stars, Food and Art dinner at the Sofitel Dubai Jumeirah Beach. Cyrus prepared the astonishing main course - Duck a’la Mrs Matthew.
In 2010 Cyrus was awarded Order of the British Empire (OBE) by Her Majesty the Queen for services to the hospitality industry. In March 2012, Cyrus organised and cooked the Diamond Jubilee Luncheon for HM The Queen in London, where Her Majesty was served Cyrus’ version of ‘The Country Captain’, an Indian twist on a traditional Shepherd’s Pie. A few days later, Cyrus prepared this exceptional dish on BBC One’s Saturday Kitchen. He has received many prestigious awards for his restaurants and highly acclaimed Indian cuisine, but in June 2012, Cyrus received one of the most cherished awards of his career - the Craft Guild of Chefs Special Award, recognising his contribution to the profession. He has narrated a travel/food documentary ‘Galleons of Spice’ filmed in Goa and Portugal, tracing the influences of the Portuguese on Goan cuisine. He also regularly appears on television programmes including Incredible Spiceman, Saturday Kitchen, Master Chefs and many more. As a valued and respected connoisseur of Indian cuisine, Cyrus has also been on the judging panels as an expert judge for various competitions. He is the author of five cookbooks and is involved with many charities, donating his time, expertise and well needed funds.