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

Main Dishes


~ Goan king prawn curry and organic red rice ~

If there is one combination of food in Goa that is eaten daily come hell or high-water, it is the classic Goan coconut curry. Adaptable mostly to seafood and sometimes chicken this curry compliments king prawns like no other. Cooked here with Red Sea king prawns and served with steamed rice and “KISMOOR” – a crumbled dried shrimp and onion salad, which must be sprinkled over the curry and rice for an even more sumptuous
(This is the white king prawn and is unlike what we commonly use in Britain and may be slightly smaller but tastier by far, however this one is sustainably sourced). The rice served is unpolished red kernel rice traditionally served with Goan curry (if you prefer Basmati rice instead, please do let us know).

~ Karimeen Polichatta ~
One of Kerala’s most popular fish dishes this is quite simply fillets of sea bass marinated in a spiced paste with chopped onions. Curry leaves and ‘Kokum’ (butternut berry) and Palm Vinegar. The fish is then rolled in banana leaf, first pan grilled and then finished in the oven. Served with a plain coconut curry and Roti

~ Parsee Style Chicken Curry With Steamed Rice ~
A curry recipe dating back centuries when the use of nuts was very common and flavours bold. In this curry peanuts, cashew nuts, almonds, white poppy seeds and grated coconut are all roasted together and then pureed with spices to make a rich exotic curry in which a whole breast of mchicken is simmered to absorb the flavours. Served with steamed rice. 

~ Dum Ka Murg ~
This is traditionally a dish from the region of Hyderabad in South India where Persian influences in the cuisine were introduced by the Nizam. Clearly visible here in the preparation which is chicken breast marinated in pureed almonds, pistachio, cashew nuts, mint and coriander with fried onions green chillies and spices. This is then cooked very slowly in its own juices and served with saffron rice.

~ Murgh MakhaniPasanda ~

The classic north Indian sauce ‘Makhani’, takes its routes from the princely state of Oudh where a great deal of India’s most popular Mughlai dishes were created and which led to the eventual creation of the ‘British Indian’ – and I repeat British Indian chicken tikka masala sauce. Ours is whole breast of chicken stuffed with Indian whey cheese blended with pistachio, crushed almonds & roasted fennel, partly grilled then simmered in the classic creamy tomato sauce, enriched with puréed cashewnuts and almonds, flavoured with shredded ginger, green chilli and crumbled toasted Quasoori Methi (sun dried fenugreek), served with saffron rice. Quasoor is a town in Pakistan renowned for its fenugreek and all sun-dried methi is now simply called ‘Quasoori’.

~ Dhaansaak ~
The is the Parsee’s Sunday Roast and unless health or poverty demands it is always made using Lamb, Goat or Mutton, which is why we do not add the meat in front of the word Dhaansaak. It is painstakingly made using five different lentils cooked with vegetables, which is then pureed together and blended with the lamb that has been cooked in a hot red masala. The dish is complete when served with Caramelised onion rice flavoured with star anise and cassia bark, spiced meat balls and a red onion salad. It is best enjoyed with the lamb and lentil dish is poured over the rice, the onion salad over that and then eaten. 

This is how we grew up eating and preparing this dish. It does differ from the Bombay Dhaansaak, which uses ready-made masalas whilst ours goes back to my great grandmothers recipe and shows signs of adherence to our Persian heritage. Please do not confuse this dish with its namesake in Britain, as you will be grossly disappointed. This is the classical version and shows no adaption towards British Indian cuisine.

~ Bhuna Pashula Bong ~
The ever so classic of sub-continental Indian preparations, ‘Bhuna’ is often grossly misunderstood. ‘Bhuna’ the word simply means ‘roasted’ but is a classical gravy too and not necessarily hot. It is however made through a lengthy process of browning onions until caramelisation sets in, with whole spices, and condiments; puréed with yogurt and tomato. Shank of lamb here is first slow roasted then simmered in the gravy, served with pulao and chunks of fried potato to complete the dish. 

~ VindalhoDe Carne De Porco ~

There is no doubt that British pork is probably the best pork anywhere in the world. Belly and shoulder of organic British Lop (rarest of the rare British breeds) cooked in that most popular of terms in the UK, ‘Vindaloo’. ’Vindalho,’ pronounced VINYUSH De ALYOOSH, would be its traditional Portuguese / Goan name and it would always be classically cooked with pork only. A Goan vindalho is not the mind blowing hot gravy as it has sadly been branded in the UK, but a rich, hot maybe slightly sweet and sour gravy, which is an ideal companion for pork, served with steamed rice. ‘Vindalho’ sadly is not a barometric term for chilli heat and we Indians do not understand it as such. (The Portuguese classically pickled the pork in wine vinegar and garlic, hence the name). Our pork is organically produced by Elizabeth Bateman in the Chiltern Hills.

~ Hyderabadi Organic Beef Curry ~
Rump of Organic Black Angus beef from the Rhug Estates in Corwen N Wales simmered in a typically South East Indian style coconut and Cashewnut based curry with Guntur Red Chillies, which impart just that little extra Heat. Served with Steamed rice.