Cyrus Todiwala

From the bustling streets of Mumbai to the hallowed kitchens of Buckingham Palace, the story of Cyrus Todiwala is one of remarkable resilience and flavour. He began his journey not with a whisk, but with a cloth, cleaning tables as a busboy. Yet, this humble start was a far cry from the culinary heights he would eventually reach. His early career saw him rise through the ranks of the prestigious Taj Hotels chain in India, mastering the art of Indian cuisine and eventually becoming Executive Chef for eleven of their restaurants. But the true test of his mettle, and indeed his future, lay across the ocean. In 1991, Cyrus, alongside his wife Pervin, embarked on a new chapter in the United Kingdom. The initial dream, however, nearly turned into a nightmare. An opportunity to run a restaurant called Namasté in London quickly soured when the owners faced financial ruin, leaving Cyrus in a precarious position. Here he was, on a work visa, facing unemployment and the very real threat of deportation. It’s a moment that could have ended his culinary dreams. Banks were unyielding, and loans seemed impossible. But Cyrus, backed by his wife Pervin, refused to be defeated. They sold a car they’d won in a competition, scraping together enough for a deposit on a home, a small foothold in their new country. Yet, the Home Office remained a persistent shadow, questioning his status as a foreign business owner without investors. Then came a turning point. A chance encounter with Michael Gottlieb, owner of the Smolensky's restaurant group, proved transformative. Gottlieb was looking to invest in a new Indian restaurant, and Pat Chapman, editor of The Cobra Good Curry Guide, recommended Cyrus. This led to the birth of Café Spice Namasté in 1995, a restaurant that would become synonymous with authentic, vibrant Indian flavours and Cyrus Todiwala himself. Even as Café Spice Namasté flourished, the threat of deportation lingered, a testament to the bureaucratic battles he fought. Cyrus’s influence didn't stop at his own restaurant. He partnered with the National Health Service, collaborating with Loyd Grossman to create more diverse ethnic menus for hospitals. He also worked with the London East Training and Enterprise Council to establish an Asian and Oriental cooking school, aiming to train the next generation of chefs in a real working kitchen, though funding changes eventually led to its closure. His passion for food extends beyond the plate. Cyrus is a champion of sustainable practices, believing in the power of food to connect us to nature. He’s also a fervent advocate for the medicinal properties of spices, a fascination passed down from his father, who left him an old Gujarati spice book. His achievements have been widely recognised. He was awarded an MBE in 2000 and an OBE in 2009. He’s received honorary doctorates and professorships, and in 2012, had the distinct honour of cooking for Queen Elizabeth II and Prince Philip as part of the Diamond Jubilee celebrations. A version of the dish he prepared, a rare breed mutton Country Captain, is now a staple at Café Spice Namasté. He’s since expanded his culinary empire with a range of condiments, Mr Todiwala’s sauces, and another restaurant, Mr Todiwala's Kitchen, at Heathrow Airport. He’s become a familiar face on television and radio, sharing his expertise and enthusiasm for food. In 2017, he became the first chef ambassador for the Rare Breeds Survival Trust, blending his love for food with a commitment to conservation. This portrait is based on the Wikipedia article titled Cyrus Todiwala, available under Creative Commons. The hosts are synthetic voices.