A kitchen like no other, Mr Todiwala's Kitchen carries the name of one of Britain's most unique and characterful chefs, Cyrus Todiwala.


Dahi Saev Channa Poori (v) ~
Crisp Puffed Poories filled with crushed potato and chickpeas, topped with spiced yoghurt, fresh green chutney, Date & Tamarind sauce and sprinkled wtih chickpeas vermicelli.

~ Beetroot and Coconut Samosa (v) ~
A South Indian style filling of diced beetroot blended with diced potato, tossed with freshly grated coconut and sizzled with mustard seeds, curry leaves, cumin and chilli. This may sound unusual but, when cooked with coconut, the beetroot is an entirely different beast and tastes delightful. The potato here is primarily used to hold the beetroot dices together.

~ Langoustine Patia ~
Scottish Langoustine tails marinated in red masala, crumb-fried and served on hot sweet and sour Patia sauce.

Keralan Crab Masala ~
Cornish crab meat sizzled with black mustard seeds, green chilli, white lentils and curry leaves with minced shallot, tomato & fresh grated coconut.