A new cookbook, ‘ Modern Indian’ subtitled ‘Small Plates, Big Flavours’ by “maestro of Indian cuisine” Cyrus Todiwala is out now from White Lion Publishing priced £22.00.
Todiwala’s name is synonymous with innovative dishes and mouth-watering flavours, having transformed the landscape of Indian cooking in the UK and beyond.
A spokeman for the publisher said: “These dishes are more than just food. They’re a journey through the vibrant and diverse world of Indian flavours, from savoury bites to sweet treats. In Modern Indian, Cyrus Todiwala invites you to reimagine the art of Indian cooking, offering dishes that can be perfectly adapted for small plates or combined for fabulous feasts, each bursting with flavour and ingenuity,”
Described as ‘The godfather of Indian cookery, Cyrus is a highly successful restaurateur and author. Born and raised in vibrant Mumbai, Cyrus’s culinary journey began as a busboy. But his passion for food quickly propelled him into the kitchens of The Taj Hotels Resorts and Palaces group, where he rose through the ranks to become the Executive Chef in Goa overseeing the various kitchens of two 5-star properties in Goa plus a commissary kitchen.
After a brief stint in Australia, Cyrus made the UK his home over two decades ago, where he opened the iconic Café Spice Namasté in 1995, forever changing the way British diners experienced Indian cuisine.
Beyond the walls of his award-winning restaurant, Cafe Spice Namaste in London’s Docklands, Cyrus has expanded his culinary empire with Mr. Todiwala’s—a range of condiments and sauces — and penned a collection of bestselling books, including The Incredible Spice Men, Simple Spice, and Simple Spice Vegetarian. His culinary prowess even earned him the honour of cooking for Queen Elizabeth II and Prince Philip during the Diamond Jubilee celebrations in 2012.
His latest culinary venture, showcases inventive and delicious dishes for every occasion: whether hosting an intimate gathering or a show-stopping celebration.
Cyrus’s recipes include creations such as:
- Queen Scallops with Masala Scrambled Eggs
- Hen Crab Fritters with Chili
- Cashew & Ginger Sauce
- Goan-Style Beef Chili Fry
- Moong Daal Samosas
- Prawn Balchão
- Paneer Jhalfrazi
- Exquisite Saffron & Pistachio Ice Cream
- Mr. Todiwala’s Famous Tonic
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.