Cyrus Todiwala

Coming Up

Cyrus Todiwala trained at Barnes School and Sophia Shree B K Somani Polytechnic before beginning as a busboy, a low rung that still put him close to the kitchen early on. He moved on to chef trainee at Taj Hotels Resorts and Palaces in India, then to executive chef at Taj Hotels Resorts and Palaces in India, a progression built station by station through repetition, long hours and practical learning. That base later supported work that combined kitchen leadership with ownership. He became chef / proprietor at Café’t’ (from 2006), keeping hands-on responsibility alongside the title. He is chef proprietor of Café Spice Namasté (since 1995), founder / proprietor of Mr Todiwala's (since 2010), founder / proprietor of Mr Todiwala's Kitchen (since 2011), and chef ambassador of Rare Breeds Survival Trust (RBST) (since 2017). The roles show a career moving between operations, brand work and advocacy without leaving daily cooking behind.

Where They Are Now

Cyrus Todiwala is chef proprietor of Café Spice Namasté in London, United Kingdom, where his cooking is most clearly identified with Indian cuisine. The restaurant places flavour in context, keeping memory and nuance attached to the plate rather than reducing dishes to shorthand. Food here is presented with enough framing to be understood, and enough confidence to stand on its own. That approach is visible in Goan Pork Vindaloo, which is served there in the classic Goan version, traditionally a pickle and not as hot as perceived in Britain. The distinction matters: it reflects a practice rooted in specificity, where the difference between assumption and origin is part of the work. At Café Spice Namasté, the menu reads from lived knowledge rather than stereotype.

Signature

Cyrus's signature dishes include Goan Pork Vindaloo, Parsee Style Lamb Shank, Beetroot & Coconut Samosa Chaat (Veg), Bebinca with Ice-cream, and Masala Roast Chicken in Cashew Nut Sauce with Rice. The line-up points to a kitchen working in contrast and depth: heat set against sweetness, richness lifted by spice, and dessert given the same attention as savoury plates. It also shows range, from lamb and chicken to a veg dish and a closing sweet, with each dish carried by a clear sense of balance.

In Their Words “I want to show anyone who loves to cook and eat good food just what they can experience with excellent Indian ingredients.” The statement is direct about the work: ingredients first, then understanding. It frames cooking as a practical exchange, one aimed at widening how diners read quality, provenance and possibility. “But I enjoyed every moment of it and kept learning – which I am still doing.” The line keeps the emphasis on process. It treats experience as ongoing labour, with learning still active rather than completed.

Honors

Cyrus's honors include Craft Guild of Chefs special award for outstanding contribution to the industry, honorary doctorate, honorary professor, OBE (2009), Education and Training Catey award, and Springboard Awards for Excellence special award. These recognitions point to influence beyond the pass: work in food, yes, but also in mentorship, education and the wider trade.