You need to try these authentic recipes from Cyrus Todiwala
Cyrus Todiwala is a chef, author, educator and entrepreneur.
His culinary talent and enormous commitment helped redefine British standards of Indian food after he arrived in London from Bombay, India in the early 1990s, demonstrating food cognition and inspiring future generations of Indian chefs.
Cyrus specialises in Indian cuisine. Indian food is a type of cuisine that has been around for over 4000 years. It's a complicated cuisine with an extensive history. Indian food varies from region to region, and there are many different types of dishes, each with their own distinctive flavors and styles. Each region in India also has its own specialties. The use of spices and herbs is also very important, as they add a lot of flavor to the dishes. Indian food is a favorite among many people who enjoy spicy foods. This type of cuisine can be a bit difficult to make at home, though but that’s where this blog post comes in!
It’s been wonderful to have Cyrus Todiwala at Plate Up as his recipes are available on the app (which is free to download by the way). Here are a couple of Cyrus’ recipes from his two books, Simple Spice and Simple Spice Vegetarian you can make in your own home!
Most Parsee, Goan, East Indian and Anglo-Indian homes eat roasted lamb or mutton very often, and each family uses its own secret combination of spices. They also tend to part-steam the meat after its initial roasting because it tenderizes it more quickly and saves energy.
Like the British, Parsees eat lamb as a roast with potatoes and whatever else takes their fancy.
Vegetable koftas in a creamy coconut & tomato sauce with rice
Koftas are dumplings generally served in a sauce. Here is a simple vegetarian recipe you can make, but you can also adapt it and use whatever other vegetables you have available to bring it all together. This dish is perfect for those trying Veganuary.
Grandma Todiwala’s macaroni & cauliflower cheese
This was Cyrus’ mum’s all-time favourite dinner for Cyrus’s family when he was a child. It goes back to when the first pasta was introduced to the British public and promptly found its way to India and into the clubs and gymkhanas of the Raj. Like most Indians, Cyrus grew up eating over-boiled pasta. It was not until his European training back in 1980 that he realized he had been cooking it all wrong – but in those days if you cooked pasta al dente it was sent back to you. Cyrus’ mum’s macaroni was cooked until it split, but hey, the fun was in the sauce and her awesome magic with taste. We certainly agree with Cyrus’ mum, this dish is delicious.
Hot pepper-flavoured chicken tikka with Sourdough
Of course, every brit knows the taste and thrill of chicken tikka. Cyrus shows you how to make the most amazing chicken tikka south indian style. This recipe is a fusion between Indian and Anglo cuisines.
Kozhi (sometimes pronounced ‘kohdli’ with a virtually silent ‘d’) is a south Indian classic, and is not normally a tikka or chargrilled recipe. However, Cyrus thinks grilling it preserves the zing and works rather well, though he’s aware it might upset traditionalists. As with all marinated dishes, letting the meat sit overnight gives it the best flavour.
If you want to find out more about these recipes, check out our free app, where you can order the ingredients for and cook along with Cyrus’ very own recipes!