Cafe Spice Namaste

Cyrus Todiwala and Masterchefs of Great Britain help fight the curry skills battle

binay — Tue, 26 Mar 2013 21:23:23 +0000

(18th February, London) The Master Chefs of Great Britain has thrown its full weight behind the Asian catering sector’s quest for a sustainable future.With strict immigration laws threatening to squeeze further an already diminishing pool of talent, the chef’s professional association has responded by launching The Asian Junior Chefs Challenge, the first of its kind in the UK.The brainchild of Fellow of the Master Chefs of Great Britain Cyrus Todiwala OBE of Cafe Spice Namaste and Mr Todiwala’s Kitchen, the competition is designed to encourage catering students in colleges across the UK to consider Asian cuisine as an outlet for their culinary skills.

Each team of 3 students will be expected to demonstrate their technical expertise, creativity, knowledge and appreciation of Asian cuisine by preparing a 4-course authentic Pan Asian meal.So key is ‘home-grown’ chef talent to the survival of the UK’s £2.5 billion Asian food industry that the inaugural Asian Junior Chefs Challenge has managed to attract some big-name sponsorship.

Carlson Rezidor, Carisma, Cobra Beer, Hilton London Heathrow T5, Oliver Harvey, Ritu, Schwartz, Tilda , Tibard as well as Cafe Spice Namaste and Mr Todiwala’s Kitchen are supplying everything from ingredients to catering supplies to venues, uniforms and prizes for the winners, which include a week in Bombay, Delhi and Poona. The cook-off and awards dinner will take place on 20th October 2013 at the Hilton London Heathrow T5.

The competition is also expected to complement the efforts of college ‘centres of excellence’ which last year received funding from government to tailor and deliver training in Asian cookery in a bid to resolve the Asian restaurant sector’s growing recruitment crisis.

Cyrus Todiwala said, ‘I had the idea for this exciting competition for a very long time now so it was great that The Master Chefs of Great Britain eagerly grabbed the chance to make it a reality. My wife Pervin and I know that a chef who is versed in the secrets of Asian cuisine, including its spices, flavours, aromas and ingredients will be worth his or her weight in gold in the future.

Asian cuisine is a great career for any chef. And the British people have always been so good at adapting and innovating and being pragmatic. The world is turning eastward. I predict it’s only a matter of time before British chefs preparing truly authentic Asian food using real Asian techniques give their best Asian counterparts a run for their money!’

Clive Roberts, Chairman of The Master Chefs of Great Britain and Chef Patron of the Old Forge Restaurant in West Sussex said, ‘The Master Chefs of Great Britain is proud to launch the first of many Asian Junior Chefs Challenges, an enlightened competition hatched and spearheaded by one of our very own Fellows, Cyrus Todiwala.

‘The Asian restaurant and food industry is part and parcel of what makes Britain great today. As a professional association for chefs, we can’t stand back and not do our bit to ensure that going into the future there are enough chefs to cook one of Britain’s favourite cuisines. And as always, we’re very keen to work with all colleges and the education and training sector to make sure young people have great fun developing skills in Asian cookery.’

The Asian Junior Chefs Challenge was launched at a reception and dinner hosted by Cyrus and Pervin Todiwala at Cafe Spice Namaste on Monday, 18th February 2013. Attending were key members of the press and stakeholders including representatives of The Master Chefs of Great Britain, the catering ‘centres of excellence’ including Westminster Kingsway College and University College Birmingham; the Hospitality Guild, People 1st, The Institute of Hospitality and The Springboard Charity.

For more information on how to enter The Asian Junior Chefs Challenge, contact Sue McGeever, Secretary, The Master Chefs of Great Britain at masterchefs@msn.com.

Chef Cyrus Todiwala launches the ‘Skinny Indian’ Menu circa 2013

binay — Thu, 03 Jan 2013 18:18:22 +0000

With acknowledgements to writer and gourmand Zoe Perrett, we reproduce an excerpt from her 3rd January 2013 entry on her food blog, ‘The Spice Scribe:An edible exploration of India’s food traditions’

From

Unorthodox Detox- take the ‘Healthy Indian’ approach

Posted on January 3, 2013 by thespicescribe

Cafe Spice Namaste

With his tongue firmly in cheek as ever, Cyrus has decided January is the month of the ‘Skinny Indian’. Light on calories and simply massive on flavour, the dishes utilise Greek yogurt, whole grains, and olive oil to render them almost saintly. Knowing your Isle of Mull scallops are sustainable and your chargrilled coconut cod MSC-certified extends the satisfaction.

You won’t get a franky like Cyrus’ on Chowpatty beach- this one comes with Greek yogurt raita and winter carrot slaw. He’s even managed a trim makeover of Goan-style confit duck legs, bulking the dish with fresh, herby rice and serving with griddled onions. The maligned sprout is also given a chance- shredded, spiced, fried in ‘little dollops’ and served in a light gravy. Slimline Goan- give it a try.

Cafe Spice Namaste, 16 Prescot St, London, E1 8AZ, www.cafespice.co.uk

The ‘Skinny Indian’ menu is available throughout January. For more information and to book, visit www.cafespice.co.uk

Cafe Spice Namaste launches new Mr Todiwala’s Condiment Set

binay — Thu, 20 Sep 2012 16:26:04 +0000

(Thursday, 20th September 2012) Cafe Spice Namaste has produced the perfect start to a meal or to accesorise any drinks party. A product of Mr Todiwala’s Creative, each handsome, hand-made Limited Edition Mr Todiwala’s Condiment Set comprises a hand-woven basket perched on a hand-made wooden pedestal, along with ramekins and spoons, gluten-free mini-papads and ‘sariya’ (maize crackers). All you need for that perfect start. As a special introductory offer, the set comes with a choice of one vegetarian Mr Todiwala’s Splendidly Spicy Pickle or Chutney, and is priced at £25.

Available to buy at Cafe Spice Namaste, 16 Prescot Street, London E1 8AZ. To reserve a set with the introductory offer of a pretty pink Mr Todiwala’s pot of splendidly spicy vegetarian pickles and chutneys, contact binay@cafespice.co.uk

30th Annual Dinner of the Master Chefs of Great Britain – Saturday, 7th October 2012

binay — Fri, 10 Aug 2012 19:53:06 +0000

You are invited to the

30^th Annual Dinner of the

Master Chefs of Great Britain

Saturday, 7^th October 2012

Sheraton Park Lane Hotel, London

A champagne reception followed by 4 courses

Enjoy the genius of Chefs Andrew Bennett MBE, Paul Gayler MBE and more…

For more information, contact: masterchefs@msn.com

Cyrus Todiwala receives special award at Craft Guild of Chefs Awards

binay — Thu, 14 Jun 2012 20:04:21 +0000

With acknowledgements to Caterer & Hotelkeeper, we are delighted to reproduce a very exciting piece of good news!

Article by Kerstin Kühn, Restaurant Editor

Thursday 14 June 2012

Celebrated Indian chef-restaurateur Cyrus Todiwala was awarded the special award at last night’s Craft Guild of Chefs awards.

Todiwala, who owns Café Spice Namaste and Mr Todiwala’s Kitchen together with his wife Pervin, was recognised for his outstanding contribution to the industry.

A Catey and two-time Springboard Special award winner and recipient of an MBE and OBE, the Craft Guild of Chefs special award is the latest in a string of accolades for Todiwala, who recently cooked lunch for the Queen as part of the Jubilee celebrations.

The inaugural armed services chef award was presented to Royal Airforce Flight Sergeant Mark Sweeney, personal chef to the RAF’s chief of the air staff at his London residence.

The pub chef award went to former Acorn Scholar Rob Hartwell, head chef at the Peach Pub Company’s Rose and Crown in Warwick.

Michael Kitts, director of culinary arts at the Emirates Academy of Hospitality Management, won the People’s Choice award. This award recognises a person who has made a growing impression on colleagues but who did not quite fit the criteria for a blue ribbon award.

The new restaurant of the year award went to Jason Atherton’s Pollen Street Social, which last October picked up a Michelin star less than a year after opening.

Craft Guild of Chefs vice-president Steve Munkley said every 2012 winning chef was not only a great cook, but used great innovation and initiative to excel in their particular sector.

“To win a Craft Guild of Chefs award, you have to be more than just handy in the kitchen, you need that extra, stand-out ingredient,” he said. “Every winner in this year’s awards can lay claim to this and thoroughly deserves their place in the association’s hall of fame.”

The Craft Guild of Chefs awards, now in their 19th year, took place at Wembley Stadium last night.

To view Cyrus’ acceptance speech visit http://www.twitvid.com/JPYUV

Cyrus Todiwala and Nina Wadia cook a Curry for Change

binay — Wed, 13 Jun 2012 16:42:14 +0000

(13th June 2012) Actress Nina Wadia joined Cyrus Todiwala in Cafe Spice Namaste’s demonstration kitchen today to change lives through Indian Cuisine. It was all part of the Curry for Change campaign launched by poverty charity Find Your Feet.

Cyrus Todiwala and Nina Wadia in the kitchen

Curry for Change aims to raise awareness of Find Your Feet’s work with poor, rural families in India and raise vital funds to change lives through the celebration of Indian Cuisine. The campaign will run throughout the month of June 2012.

Cyrus and Nina, both Indian Parsees, cooked dishes from Cafe Spice Namaste’s special Curry for Change menu which will be available throughout June and July with proceeds going to Find Your Feet. Together they made ginger rice and two specialities of Lucknow (where Find Your Feet’s India office is based) – Shahi Paneer (Indian whey cheese simmered in milk with spices, cashew nuts, raisins and lotus seeds) and Shammi Malao Kavaab (minced organic goat meat cooked with split yellow peas and spices, ground, formed into patty shapes and grilled).

Cyrus shared his top tips (did you know that powered cinnamon, turmeric, honey and ginger paste makes a great natural remedy!) along with kitchen secrets and educated the audience on the curry regions of India and what makes a ‘real’ curry. But they both agreed you can’t beat your mothers cooking!

Nina shared stories of home cooking and curry on tour as an actress with the Goodness Gracious Me cast and explained that some of the inspiration for the characters and the catch phrases such as ‘you can make it at home for nothing’ came from her very own family dining experiences.

Cyrus said, “My wife and I are from India, and we have witnessed firsthand the isolation and lack of hope of those who have too little too eat. There is poverty of the stomach but there too is poverty of the spirit, and persistent disadvantage and deprivation can do that to you. We are committed to helping, where we can, in our own small way, a charity like Find Your Feet dedicated to lifting physical circumstances and give people life chances. And when food is involved, and the chance to work with one of Britain’s bright young stars who shares our ethos, there can’t be much to hold us back.”

Nina Wadia said, “I am delighted to be able to support the Curry for Change campaign. I have a real passion for cooking so I am really excited about working with a great Chef like Cyrus Todiwala in his kitchen to create something delicious this June. It also means a great deal to me to be able to support the campaign and raise awareness of families who suffer from hunger around the world. It’s difficult to imagine not having enough food to feed your children but this is the reality for many of the families that Find Your Feet works with, which is why I think it’s so important that we all get involved this June to enjoy some great food and raise vital funds to change lives.”

For more information on Find Your Feet, contact Laura Perkins and Jessica Ridgewell or fyf@fyf.org.uk / 020 7326 4601

With thanks to Lisette Barlow for the photo.

Cyrus Todiwala draws raves as guest chef

binay — Tue, 29 May 2012 14:19:59 +0000

(29^th May, 2012) Chef Patron Cyrus Todiwala proved a popular Guest Chef at critically-acclaimed Indian restaurant Mithas in Edinburgh on Sunday, 28^th May. The month before, Mithas had been awarded ‘Best Newcomer’ at The List 2012 Eating & Drinking Awards.

Guests in the packed restaurant dined on four courses culiminating in Gos Ni Curry Nay papaeto, a complex yet rich Parsee curry made with coconut, ground almonds, peanuts, poppy seeds and cashew nuts flavoured with whole spices. A second course offering that drew raves for flavour as much as presentation was Tandoori Langoustine Currimbhoy, involving langoustine from Orkney, lightly marinated, chargrilled and served on a bed of cos lettuce.

All profits from the dinner will go to Edinburgh’s St Columba’s house Hospice. A spokesman from Mithas said that they had to stop taking bookings as they were already overbooked ten days prior to the dinner.

For more information on Cyrus Todiwala’s work with Mithas, contact Manpreet Ahuja at manpreet@cafespice.co.uk or Pervin Todiwala at pervin27@yahoo.com . For press enquiries on Cafe Spice Namaste, contact Gina McAdam at gina@stratemarco.com

Cyrus Todiwala and Searcys add spice to Allen & Overy Indian offering

binay — Tue, 29 May 2012 14:17:35 +0000

(29^th May, 2012) As part of an on-going partnership with the stylish and upscale Searcys – which prides itself in being ‘more than just a catering company’– Chef Patron Cyrus Todiwala of Cafe Spice Namaste was recently asked to sprinkle some culinary stardust across the catering arm of magic circle law firm Allen & Overy , a key Searcys’ account.

Alongside recipe development, tasting sessions, and the training of Searcys’ chefs at the firm, Todiwala produced exclusive recipe endorsements and a massive sell-out lunch serving over 600 meals. Paul Smith, Executive Chef at Allen Overy, was overwhelmed by the hugely positive response and feedback from his discriminating clients.

Cyrus Todiwala said, ‘It was great working with Paul and the Searcys’ kitchen brigade at Allen & Overy, who are all highly polished and professional. The chance to make a bit of a difference through training and the development of recipes was hugely satisfying. Thanks to Searcys for the opportunity.’

For more information on Cyrus Todiwala’s work with Searcys, contact Manpreet Ahuja at manpreet@cafespice.co.uk or Pervin Todiwala at pervin27@yahoo.com . For press enquiries on Cafe Spice Namaste, contact Gina McAdam at gina@stratemarco.com

Cyrus Todiwala expands Café Spice Namaste into event catering with new partnership

binay — Fri, 27 Apr 2012 18:43:54 +0000

With acknowledgements and thanks to www.bighospitality.co.uk, we reproduce an exciting story below.

By Peter Ruddick, 23-Apr-2012

Cyrus and Pervin Todiwala have launched an event catering partnership for their pan-Indian restaurant Café Spice Namaste with the London-based event company and caterer Moving Venue.

Café Spice Namaste has expanded into event catering in a joint venture between the restaurant run by Cyrus and Pervin Todiwala and Moving Venue

The partnership has already begun with a number of high-profile events being catered for by Café Spice Namaste and Moving Venue including the first lunch in the Queen’s Diamond Jubilee Tour last month.

Indian executive chef Todiwala cooked the ‘Country Captain’, an Indian-inspired shepherd’s pie, for the Queen and the Duke of Edinburgh at an event at Walthamstow Town Hall; a dish Todiwala then showcased on the BBC1 TV show Saturday Kitchen.

Moving Venue

The more formal move into events catering will see Café Spice Namaste delivering events platters combining the traditional Indian cuisine with British produce it is known for alongside the logistical expertise of Moving Venue which was formed 25 years ago.

Speaking after an official reception at Café Spice Namaste for the launch Todiwala said he and restaurateur Pervin were very happy with the formal working relationship with Moving Venue. “They are highly polished and professional, with all the service standards and values that match us perfectly. Not only that, but they are really fun to work with.”

“It’s perfect – they give us the logistical breadth and expertise that will allow us to concentrate on what Café Spice Namaste is great at, which is providing good, authentic and quite imaginative pan-Indian food,” Todiwala said.

Richard Beggs, managing director of Moving Venue which already works with venues including the Banqueting House and the Guildhall said: “It’s all very exciting. The synergy of Moving Venue’s logistical expertise and Café Spice Namaste’s rich, authentic culinary history offers an extraordinary partnership and new product offer to our clients and the venue’s clients where we work.”

Photo Gallery: Café Spice Namaste and Moving Venue

binay — Fri, 27 Apr 2012 18:39:36 +0000

With special thanks and acknowledgements to EVENT magazine for this story on the launch of Cafe Spice Namaste and Moving Venue’s joint venture — taking the UK’s events industry by storm!

Chantelle Dietz, 20 April 2012,

East London pan-Indian restaurant Café Spice Namaste celebrated its new partnership with event catering company Moving Venue with an intimate reception on Wednesday (18 April), and Event has a gallery of photos from the evening.

Guests including representatives from the Natural History Museum, Hampton Court Palace and the Roundhouse, enjoyed a range of tasting dishes served from a chaat station, assorted bowl food and dessert items including spiced popcorn.

To see a gallery of pictures from the evening click here.

The collaboration brings together the exemplary Indian cuisine for which Chef Cyrus Todiwala is renowned with the logistical expertise of Moving Venue – a supplier at more than 50 venues throughout the UK.

The two have jointly undertaken a number of successful events since the start of the year, most notably the first lunch of the Queen and the Duke of Edinburgh’s Diamond Jubilee Tour in London last month.

Dan Johnson-Allen, operations director at Moving Venue, said: “It’s all very exciting. The synergy of Moving Venue’s event delivery allied to Café Spice Namaste’s rich, authentic culinary history offers an extraordinary partnership and new product offer to our clients and the venue’s clients where we work. We love working with Cyrus and Pervin and their team, and are in this for the long-haul.”