Books: Cooking by Cuisine -> Cooking Indian
Cafe Spice Namaste: Modern Indian Cooking
Published: October 1, 1998
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Tampa Tribune, September 5, 1999
Todiwala learned to cook as a child in Bombay and later moved to Goa, where he served as executive chef of the Federation of Hotels and Restaranteurs Association of India. Lured to London in 1991 by a friend who needed
help with his restaurant, he soon decided England felt like home and would be an ideal spot for his own now-popular Cafe Spice Namaste.
As owner and head chef, Todiwala has won many cooking awards and dazzled diners from all walks of life. Here,
he shares some of the variety of recipes that have made his resaurant famous. As expected, nearly every recipe calls for some measure of cumin, coriander and turmeric to create the rich, aromatic flavors that the world has come to expect in Indian
dishes. Less flashy than some other cookbooks, this one nonetheless is as appealing as any. A must-have for those who've developed a taste for curry and all things Indian.
Namaste. Welcome. It is with warm enthusiasm that
Cyrus Todiwala introduces his dynamic, eclectic, and infinitely pleasing brand of modern Indian cuisine to new audiences.
Todiwala has a keen understanding of India's regional variations and gastronomic nuances, using them to great effect in
tantalizing recipes like Vindaloo de Frango (Chicken Vindaloo) or Bhaji Nay Dana Ma Kolmi (Spinach Cooked with Green Peas and Shrimp). Also included are Indian favorites such as Daal, Chapatis, Paneer, and a wonderful assortment of curries.
Spice Namaste" is a book the reflects the true nature of India: bright, vibrant, colorful, creative, and diverse. It is with dedication and expertise that Todiwala writes the enticing recipes in this book. So, welcome the fragrances and flavors of India
into your kitchen with "Cafe Spice Namaste."
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