Cyrus Todiwala OBE DL
Cyrus Todiwala’s is a chef, author, educationist and entrepreneur. He is Co-Patron of Café Spice Namaste and Mr Todiwala’s Kitchen at the Hilton London Heathrow Airport Terminal 5, and a restaurant of the same name Lincoln Plaza London, part of the Hilton Curio Collection, opening in January 2019.
Immigrating to London from Bombay with Pervin Todiwala in the early 1990’s with little more than a few suitcases, his culinary gifts and boundless energy ensured that their restaurant, Café Spice Namaste, helped reshape Britain’s then limited expectations of Indian cuisine, impressing the food cognoscenti and inspiring generations of Indian chefs. Today, Café Spice Namaste is the longest running Michelin BIB restaurant in the world.
A pioneer as well as an innovator, Cyrus is a staunch advocate of education and training, social responsibility, sustainability, buying British, food waste, the environment and healthy eating. He has won several environmental awards including the Sustainability Champion award from the London Chamber of Commerce/Corporation of London.
In line with the Parsee ethos of philanthropy, with Pervin Todiwala Cyrus has devoted much of his time and energy to missions they believe in. One of these is Zest Quest Asia, the student chef competition which they founded in collaboration with the Master Chefs of Great Britain. Zest Quest Asia aims to develop students’ knowledge and understanding of classical Asian cuisine and raise its profile as a future career. It is now on its fifth year.
Cyrus has written six cookbooks, including the best-selling ‘Mr Todiwala’s Spice Box’. He appears regularly on BBC Saturday Kitchen and the BBC 4 Food Programme, which awarded him the 2014 BBC Food Personality of the Year. He is an Ambassador of The Clink Charity and Patron of the British Lop Society, among others.
Cyrus has an MBE for his services to education and training and an OBE for services to the catering and hospitality industry. He is a Deputy Lieutenant of Greater London, a Founding Member of the Guild of Entrepreneurs, and a Freeman of the Worshipful Company of Cooks.
(subject to availability)
ARRIVAL AT VILLA IN THE AFTERNOON - TIME TO SETTLE IN
7.00 PM - APERITIFS SERVED
7.30 PM - WELCOME DINNER SERVED
9.00 AM - CONTINENTAL BREAKFAST SERVED
10 AM – 12.30 PM MORNING MASTERCLASS
HISTORY OF INDIAN CUISINE - ITS INFLUENCES
THE DISCOVERY OF INDIA BY THE EUROPEANS
PREPARE AND MARINADE
BEEF IN RED MASALA
CHICKEN TIKKA CLASSICAL
MALAI CHICKEN TIKKA
PREPARE SHEEK KAVAAB MIXTURE
SOAK DAAL FOR EVENING SESSION
FOR LUNCH WE WILL PREPARE:
MIXED VEGETABLE RICE WITH YOGURT
SERVE COLD WITH JUNGLEE CHICKEN TIKKA AND ORIENTAL COLESLAW
1.00 PM LUNCH SERVED
4.30 PM – 6 PM AFTERNOON MASTERCLASS
We will bbq the meats that we marinated in the morning and serve with two curries
PARSEE STYLE LIGHT GREEN CURRY
HYDERABADI STYLE RED CURRY
PREPARE KHEEMA PALAV
7.00 PM DINNER AND DRINKS SERVED
9.00 AM - 10.30 AM INDIAN BREAKFAST / BRUNCH DEMO AND MASTERCLASS
SOUTH INDIAN STYLE POLENTA
FLATTENED RICE WITH PEANUTS AND GRATED COCONUT
MASALA SCRAMBLED EGGS
11.00 AM - TRIP TO LOCAL MARKET TO SOURCE PRODUCE FOR EVENING MASTERCLASS
4.30 PM – 6.30 PM AFTERNOON CLASS
A LITTLE BIT OF DEEP FRIED SNACKING INDJAN STYLE
MAKE KHEEMA SAMOSA
MAKE VEGETABLE SAMOSA WITH BEETROOT
CHICKPEAS CASHEWNUT AND POTATO CHAAT
FRESH GREEN CHUTNEY
BAKED FISH IN GREEN MASALA
SHREDDED CHICKEN WITH GINGER CHILLI AND SPRING ONIONS
7.00 PM DINNER AND DRINKS SERVED
10.00 AM - CONTINENTAL BREAKFAST SERVED
TRANSFER TO AIRPORT AFTER BREAKFAST
DATES AND PRICES
18th - 21st October 2019
WE RECOMMEND THE FOLLOWING FLIGHTS TO WORK WITH OUR TRANSFERS
Ryanair LONDON STANSTED - nantes 13.05 PM - 15.25 PM
ryanair nantes - LONDON STANSTED 16.15 PM - 16.35 PM
PRICES ARE £699 PER PERSON ON A FIRST COME FIRST SERVED BASIS AND ON 2 PEOPLE SHARING A ROOM.
A ROOM FOR 1 PERSON IS £999 SINGLE OCCUPANCY
PRICE INCLUDES ALL FOOD AND DRINK AT THE VILLA, TRANSFERS TO AND FROM LA ROCHELLE AND EXCURSIONS.
DOES NOT INCLUDE ANY FLIGHTS OR MEALS OUT, SUPPLEMENT OF APPROX £20 PER MEAL
Thanks to Mark Benham and Roger Stowell for the photography