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

Vegetarian Accompaniment

~ Tadka Daal (v) ~
A combination of toor and masoor daal (yellow & pink lentils) cooked and sizzled with chopped garlic, cumin and red chilli. This process of sizzling is known as ‘tadka’, hence the name tadka daal.

~ Baingan Bharta (v) ~
Smoked aubergine peeled after charbroiling, chopped and simmered with onions, tomato, garlic, green chilli and cumin, finished with fresh chopped coriander, beaten yoghurt and dices of fried aubergine. This is the Punjabi version of one of the sub-continent's most popular of aubergine dishes.

Aloo Gobhi Mutter (v) ~
A Rajasthani style combination of cubed potato, florets of cauliflower and green peas sizzled with mustard seeds, fenugreek, Kashmiri red chilli and cumin. Flavoured with ground ginger, garlic, cardamom and crushed coriander seeds.

English Heritage Potato Bahjee (v) ~
In support of the rekindling of Britain’s rare heritage potato varieties, we bring you a blend of at least two in season. These are exclusively cultivated by Lucy and Anthony Carroll at their farm in Northumberland where they have been trying very hard to re-introducing some great varieties back into Britain. Depending on the season, you may enjoy Epicure, British Queen or Mr Little’s Yet Holm Gypsy, or one of several other including burgundy red or blue, Yukon Gold or Ratte, Pink Fir – all depending on seasonality and availability, cooked and sizzled with the mustard seeds, cumin and sliced onions, flavoured with garlic and fresh coriander

Cholay Paneer (v) ~
Chickpeas and Indian whey cheese simmered in a dryish gravy seasoned with crushed pomegranate seeds.

Aloo Saagwalla (v) ~
Seasonal English Heritage potato simmered in part pureed, part chopped, fresh baby spinach. Sizzled with sliced garlic, red chilli, cumin and crumbled toasted fenugreek.

Bhindi Aur Mushroom Ki Jhalfraezi (v) ~
Shredded okra and shredded mushrooms, tossed with shredded green and red peppers, chilli, ginger and garlic, spring onions and tomato, tossed in a semi-dry masala as in true Jhalfarzi style, or better known as ‘Jhalfraezi’. The word simply means ‘to look like’ i.e. to look hot but it need not be so!.

Spinach & Split Pea Croquette in Goa Curry (v) ~
Crushed split yellow peas mixed with shredded spinach and ginger, formed in croquette, fried and simmered in a rich coconut curry. It's Keralan name would be Cheera Wada Khozhambu.

~ Seasonal British Vegetable of The Day (v) ~
Please ask for details of the perpetration and the vegetable offered.

The Vegetarian Thali (v) ~
A Vegetarian meal in itself, this is a platter comprising of three vegetable preparations, plus lentil, rice, roti, and raita.