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Among fellow chefs, he is the admired ‘go to’ peer with a true chef’s knowledge, vocabulary, and the genuine innovator's courage to break boundaries and to be different. In the eyes of aspiring chefs, he is the one many aspire to be; the quintessential professional and innovator who has gone the distance without ever having to sacrifice his standards.
“As an Indian foods producer, I feel that it’s also my responsibility to introduce the discerning diner to a wider choice with new ideas of how they can be used.”
The Bombay-born, bred and trained Chef Cyrus Todiwala OBE DL began to develop his hallmark style of blending traditional Indian and classical French culinary techniques and flavours with more unexpected ingredients.
This ethos quickly evolved further at Café Spice Namasté, the restaurant that he and Pervin helped to establish in 1995, eventually taking over the business completely. Together, Cyrus and Pervin have built an award-winning institution renowned worldwide for a consistently innovative and fresh approach to Indian cuisine.
Café Spice Namasté has held a coveted Michelin BIB Gourmand for 18 years, and we are pioneers in the UK hospitality industry's campaign for the environment and sustainability.
The 2014 BBC Food Personality of the Year, Cyrus was born and brought up in Bombay, where his father was the first Indian employee of the Automobile Association and later the Chief of Road Service Western India. He was first inspired to become a chef by his mother’s unforgettable cooking, so rather than following in his father’s footsteps, he chose the road less travelled.
Today, in his bastion Café Spice Namasté, Cyrus is known for his refined, elegantly spiced and sophisticated cooking. He has cooked for royalty, presidents and international celebrities and is often invited to be a guest chef at food festivals and hotels from Dubai to Durban, and all across the United Kingdom.
Ever the keen environmentalist (he helped to establish two bird sanctuaries in Goa), and a champion of sustainability, Cyrus chooses to cook with organic and sustainable products wherever possible and firmly believes in 'buying British'. He is an advisor on HRH The Prince of Wales’ Mutton Renaissance Movement, The Marine Conservation Society and on the London Food Board.
