Cyrus Todiwala opens his first restaurant in India

Chef Cyrus Todiwala has opened his first restaurant in India, at the Acron Waterfront Resort in Goa, on the banks of the Baga river.

Called the River restaurant, the 60-seater site is run on a day-to-day basis by executive chef Mark Smith, who has been working closely with Cyrus and Pervin Todiwala in the development of dishes that make full use of Goa’s fresh produce. India’s smallest state, Goa is particularly the renowned for its abundant seafood, seasonal fruits and vegetables.

Cyrus Todiwala said: “I spent eight formative years in Goa, so The River Restaurant marks a homecoming for me. Before I came here as executive chef of the Taj properties, I was mostly enamoured of classical French and other European cuisines.

“It was my need to learn more about Goan food to meet the demands of our guests then that led me into a deeper exploration of what Indian food is all about. Goa today is evolving into India’s culinary hub. I hope that this new restaurant enables me to bring to Goa the food innovations I either developed or absorbed as a chef working in Britain, while raising the profile of Goan food in the eyes of the rest of the world. It is still early days and we are treading carefully and will be evolving ourselves, but in time we hope The River Restaurant will be considered a true bastion of fine cuisine in Goa.”

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The Britannia Man | Story of Britannia Restaurant, Mumbai

Meet the man behind this amazing food experience called Britannia as he shares everything from how he started the Britannia restaurant in Mumbai to what it is today!

Boman Kohinoor, the owner of Britannia – a Parsi & Iranian restaurant in Mumbai talks about what this place means to him and the secret behind the authentic look and feel of this Parsi restaurant. Also, he mentions a famous dish called – Berry Pulav.

‘Taste of Goa’ food fest to have British celebrity chef

PANAJI: Goan cuisine is set to be taken to a new high during a three-day culinary fest ‘Taste of Goa’ to be conducted between January 9 and 11 at theJardim Municipal Garcia deOrta inPanaji.Chefs, in their sparkling attire, will dish out Goan cuisine complemented by performances of noted artists.

Celebrity chef Cyrus Todiwala, who is BBC’s current ‘Food Personality of the Year’ will lead a five- member team from England. They will present delicacies from Goa, Portugal and more.

Todiwala, who has served in Goa at the Taj, 30 years ago, believes Goa’s cuisine has to be presented in a modern style, but, without tempering with its original content. “Presenting in a modern way doesn’t mean it needs to be diluted. Goa’s Hindu cuisine has to be brought to the fore,” said Todiwala, while replying to a question at a press conference.

Goa For Giving, a trust presenting the fest along with crockery sponsors Churchill and IFB among others, said the event will encourage participation of Goan chefs as also provide space to Goan women to showcase their cooking skills.

Chairman of the trust, Armando Gonsalves, said the idea of inviting chefs from England, is to inspire them to take Goa’s cuisine to London. This is also an attempt to change the image of Goa from a low budget destination, and to create a niche segment in people’s minds.

Goa tourism along with the Corporation of the city of Panaji (CCP), are partners of the event.

The first day of the fest, will be marked by Konkani music with performances by Varun Carvalho and Sonia Shirsat. Day 2 will have fusion music by Layatharanga and the last day is for world music by Gino Banks, Ravi Chari and Rhys Sebastian.

What Parsis Eat In Winters?

How doParsis stave off the winter blues? There’s a whole range of wholesome foods, prepared during winters that promise to prime your immune system and your taste buds.

IMG_7778When the mists of winter sweep into the city, steaming bowls of Kharia start gracing Parsi tables. Kharia is an unctuous stew prepared from kid’s trotters with chora – black eyed peas, cooked over a fire for several hours until the meat is meltingly soft. You will know the dish is complete when the gravy thickens and a layer of oil struggles to the top. It’s eaten in winter because of its richness and intense spices and is usually paired with gor amli kachumber – tangy chutney made with tamarind and jaggery.

Parsis also make a breakfast relish, Kharia Ni Jelly, using trotter stew, eggs and spices. It is said that you are a good cook if you can make a perfectly clear trotter jelly.

Available at: Kharia is supplied by caterers Aban Pardiwalla at Peddar Road (30978456) priced at Rs 1,200 for 12 trotters and Zinobia Schroff at Mancherji Joshi Road (9869914472) at Rs 225 per plate. Zinobia also makes Kharia Jelly available for Rs 80 per bowl.

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About The Author

Meher Mirza

Food, travel and technology writer. Obsessed with art, animals, anime and academia. Hates heels and sunshine. Follow Meher on Twitter @MeherM

Breakfast like a Bawa: 5 must-try Parsi breakfasts

You cannot miss the distinct old-world charm of Parsi cafes- the high ceilings, dusty chandeliers, slowly turning ceiling fans, ubiquitous antique wall clock, quirky quotes and posters on the crumbling walls, chequered table cloth and the endearingly eccentric people who run it. Parsis play a huge role in giving character to the city.

Likewise, their food is simple with a distinct flavour. Their love for edu (eggs) can be seen in their breakfast like in all other meals. A wise Bawa once said, when in doubt, break an egg. Here are some of the most delightful Parsi breakfasts (more like breakfast experiences) in town:

Brun Maska @ Yazdani bakery and cafe

Akuri @ Kyani and Co

Sali par edu @ Jimmy Boy or By the way

Parsi Pora @ Kala Ghoda Café

Mutton Cutlet @ RTI (Ratan Tata Institute)

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These are the kind of rules Parsi cafes used to put up :)


The Parsi flavours: SodaBottleOpenerWala

For me, SodaBottleOpenerWala was an introduction to another culture. And maybe the next time, I would take my book of Rumi DSC_0019 to enjoy with a plate of eggs and Parsi Choy. There’s still the bun maska and maybe a Bawa peg to experience too.

It has a nice cozy old-world, historical, yet modern ambience. And there is a blackboard of restaurant manners. The café has a range of drinks and considering it was winter I was intrigued to see an offering of Rum and Sugarcane. It wasn’t the season for sugarcane, but what came was a fresh, frothy heady mix, a unique drink. I loved it. What a group would love though is the Beer Tower.

Deciding what to eat or not to eat, I let the restaurant manager choose a starter fish and main course of seekh with paratha. The dishes are served in traditional Parsi platter style. Tareli Machhi is deep fried fish and went down well with my rum-laced sugarcane. The main course was a Bhendi Bazar Sheekh Paratha inspired by the paratha offered in Bhendi Bazar, Bombay. And the best thing that I liked was that you can get the leftover food packed to take home. The café also has a bakery where you get fresh cookies and cakes.

You could go there on New Year’s Eve to say goodbye to 2014 Parsi style. Listen to some bindaas music, enjoy a plate of Keema Ghotala, Parsi Duck Masala Roast, Rice with Curry and keep the memories alive  with Chef’s giveaways and pictures.

Address: CyberHub, Shop no. 3, Near Building no. 8, DLF Cyber City, Phase II,
Gurgaon, Haryana; Phone nos: +91-0124-6518801, 8527636633;
Timings: 11.30 am to 11.30pm

New Year celebration reservations at 73, Khan Market, New Delhi;
Contact no: +91-011-43504778, 011-453504878 and 9810877701

Average meal for two: Rs. 1,​5​00 ++​ (excluding alcohol); Credit cards: Accepted


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Chef Hushmoin K. Patell – ‘Chefs never make mistakes’

Your favourite recipe book?

That is a really tough question! There are a few books in that list and narrowing it down to one is hard.Hering’s Dictionary of Classical and Modern Cookery by Walter Bickel is an encyclopaedia of recipes. As a young chef, it opened my eyes to the number of possibilities with food, and is a book I recommend to most young professional chefs. Another book is White Heat by Marco Pierre White; this is a cookbook that’s partly autobiographical and talks more about the essence of cooking and the drive to be perfect.

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