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Sunday, 22 July 2007 |
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Cyrus Todiwala talks to Michael Barry about Indian food in this country
and his mission to bring us the traditional dishes he grew up with -
food he describes as good, wholesome and heartwarming. We find out why
the word ‘curry’ drives him nuts, why he has no desire to chase a
Michelin star and learn the key to mastering Indian cooking: relax,
unclutter your mind and use your imagination.
Cyrus Todiwala MBE is one of Britain's most successful and widely
admired Indian chefs. As proprietor and executive chef of the Café
Spice Namasté restaurant group, 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 is Proprietor and Executive Chef of the Café Spice Namasté restaurant group, renowned for its innovative and fresh approach to Indian cuisine.
In 1998 Cyrus decided to create a collection of his most interesting recipes and launched a phenomenally successful book - Café Spice Namasté.
In 2000, Cyrus was awarded an MBE in recognition of his extensive knowledge, skill, commitment and expertise to the restaurant and catering industry.
Born and brought up in Bombay, India, he graduated from Bombay’s Catering College and trained as a chef with the famous Taj Group in India. He left India for Europe in 1991, where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. Being a keen environmentalist, Cyrus cooks with organic products wherever possible.
www.cyrus-spice.com
www.cafespice.co.uk
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