Mr Todiwala’s Kitchen recently opened at the Lincoln Plaza London hotel in Canary Wharf.
The restaurant has its own street access and offers hotel guests, residents and visitors to the financial district, authentic Indian street food and specialities inspired by chef Cyrus Todiwala’s Parsee culinary heritage.
The dishes include the Leeli Chutney Ni Salmon made with organically reared Wester Ross salmon marinated in Parsee-style fresh green chutney then skewered and chargrilled in the tandoor. It is based on Todiwala’s mother’s family recipe. There’s also Venison Tikka Aflatoon, based on a recipe shown to him by his father during hunting trips in Rajasthan; it is flavoured with anise with fennel. The Beef Xacutti is an exotic and aromatic curry with its 21 ingredients and three stages of cooking.
Guests can also choose from a five-course kitchen menu or a multi-course tasting menu.
Ingredients are sustainable and seasonal, the beef is from the Duke of Bucculeuch’s estates and pork is produced by Giles Eustice, president of the British Lop Pig Society; fish and poultry will be either organic, free-range or come from sustainable resources.
The double height dining room is decorated in bright blues, oranges and reds, complemented by sari fabrics, hanging displays of copper pots, shelves of Indian artefacts and mismatched furniture.
Todiwala was born and raised in Bombay. He became corporate executive chef of the Taj Groups before leaving in 1995 and opening Café Spice Namasté in Whitechapel with his wife Pervin which is still open today, and he launched Mr Todiwala’s Kitchen in West London in 2011.