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030: Cyrus Todiwala: A Chef’s Journey from Bombay to Superstardom in the UK

April 24, 2015 by Gabriel Leave a Comment

Chef Cyrus Todiwala on The Dinner Special podcast talking about how to keep posted with him.
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Chef Cyrus Todiwala of Cafe Spice Namaste on The Dinner Special podcast talking about his journey from Bombay to Stardom in the UK

Chef Cyrus Todiwala

Cyrus is an award-winning chef, successful restaurateur, and one-half of The Incredible Spice Men, a TV show that if you have not yet checked out, you definitely need to watch. He’s also authored numerous cookbooks including: Mr. Todiwala’s Bombay, Cafe Spice Namaste, and Indian Summer. If that isn’t enough, Chef Cyrus has his own line of pickles, chutneys, and sauces, and he also teaches cooking on the side.

I’m so excited to have Chef Cyrus Todiwala here on the show today.

On His Journey from Bombay to the UK:

Chef Cyrus Todiwala of Cafe Spice Namaste on The Dinner Special podcast talking about his journey from Bombay to the UK.

The journey from Bombay to UK, so actually, Bombay to UK would not have happened, but we actually decided to migrate to Australia.

After I left the Taj Group in 1989, I joined a friend in a city called Pune and we ran a restaurant together. The partnership was a bit weak. It wasn’t becoming very successful. The restaurant was very successful, but as partners we were failing so we decided to migrate to Australia.

The grapevine within our industry is very, very strong. People come to know who’s moving where very, very quickly, and a friend of mine who was in London at the time, called me, asked me what plans I had for Australia. I said I had no plans at all. I’m just going there. Maybe if I don’t like it, I come back to India. He asked whether I’d like to come to the UK and run a restaurant with him and that’s how it started.

This was in the early ’90s. This was early 1991. By the time I reached UK, it was late 1991, and we’ve been here since.

On Challenges on Getting Started as a Chef in London:

Chef Cyrus Todiwala of Cafe Spice Namaste on The Dinner Special podcast talking about the challenges of starting out as a chef in London.

Oh man, that’s a whole history in itself, believe it. The biggest challenge I found first was I found that the cuisine that I inherited here was not the kind of food I knew how to prepare. This threw me off guard completely and people use strange terms over here. There is a classical term called “vinda” like “vindaloo,” which actually refers to a level of heat in the food, and they would use terms like “madras.” For me, it’s a city. It doesn’t have any other sense to me, and also the food was not prepared the way we learned to prepare Indian food. It was all very basic, shoddy, and that was a big learning curve for me. It actually scared me because I thought I hadn’t a clue about what Indian food was all about, because “How can Britain be wrong?” I thought. That was the first hurdle.

The second hurdle, of course, was some of the people that inherited me when I came to the kitchen here, and the chefs would smoke inside the kitchen. They would leave half lit cigarettes by the side of the cooker, and cook the food, and then pick up the cigarette again, and start cooking while they’re still smoking. These things we were not used to because we came from a very disciplined environment in the kitchen. There were lots of hurdles.

The language barrier because the cooks in the kitchen didn’t speak much English at all, and they couldn’t communicate in Hindi or any of the other languages that I knew because I don’t speak Bengali. That was another hurdle for me.

We had all sorts of other issues, of course, but we managed. Some people left, which was not a bad thing because we managed to bring in the right kind of help. For me, it was a transition from running two hotels, a large brigade under me with a line of sous chefs, to suddenly go all the way back 15 years and start cooking from scratch, everything upwards.

On His Restaurants:

Chef Cyrus Todiwala of Cafe Spice Namaste on The Dinner Special podcast talking about his restaurants.

We were running a restaurant that did not belong to us down the road. Then my friend and I used to manage the restaurant. He moved on, and I kept still working with the people who owned the restaurant, but there were a lot of difficulties happening at the same time. The difficulties came out of the restaurant — the height of the last recession in the early ’90s — and the business was not able to cope with it. Eventually, we asked to take over the running of the business, and I took over the running of the business, asked my wife, Pervin, if she would join me. Because she said yes, I said, “Okay.” I had the courage to go and say, “I’ll run the business now. I’ll take it over and I’ll pay you.” Besides the payment, of course I had to service all the loans, all the debts, and everything else that came with it.

What we ended up doing was we changed our status from being an employee to suddenly becoming an employer and this the Home Office would not like. That put me in a lot of difficulty with the Home Office because a foreigner who wants to work and invest in this country needs to bring with him a lot of money. Not thinking about that at all, we got into a lot of difficulty with that situation. That situation stayed with us for 10 whole years of living in a situation where you did not know whether you are coming or going, or you were here today or gone tomorrow.

It was a very terrifying time for us, but then what happened was one of the preconditions that I agreed with the Home Office was that I would take every opportunity I had to get into a partnership and try and invest in more manpower and create more workforce, and this came in the guise of a gentleman called Mr. Michael Gottlieb. He used to own restaurants called Smollensky’s and he approached me. We got together. He had this vision of Cafe Spice and we included the Cafe Spice Namaste part of it, and Cafe Spice was born.

On His Line of Condiments:

Chef Cyrus Todiwala of Cafe Spice Namaste on The Dinner Special podcast talking about his line of condiments.

Coming to Britain, I found there were only two pickles I could lay my hands on — mango chutney and the lime pickle. They were not to my taste because the mango chutney was far too sugary and it wasn’t the kind of chutney I was used to. It came in big barrels. The lime pickle — I knew exactly how lime pickle is made over there that comes exported, so I started making my own pickles little by little by little.

We have a very, very leading prosthodontist in this country. He’s not a dentist dentist. He’s a prosthodontist and he’s an authority on the human jaw, as disfigurement and everything else. His name is Dr. Besford. Dr. Besford came for dinner and then he had the pickle, and he said, “I want to buy some of this pickle.” I said, “I’m not selling any pickle. It’s only on the table when you eat in the restaurant. You can have some. I could maybe put something in a little bowl and give it to you, but that’s about it.” He said, “No, no, no, you got to bottle it for me.” I said I had no clue about how to bottle stuff. I don’t know how to buy bottles. I’m very amateurish and I don’t know how to preserve these things.

Anyway, he persisted and he persisted and he persisted, and I kept saying, “No, no, no, no, no” until I had a very good couple of reviews about our pickles and chutneys in the press. A very famous food reporter called Charles Campion called up and said, “Can I do an article with you about pickles and chutney?” I said, “Sure.” He said, “But can you make me some when I come?” I said, “Sure I can.”

When he was writing the article, and when we sat in what was a makeshift office, literally in the garbage room of the restaurant, this Dr. Besford is a man who’s larger-than-life and he’s gregarious. He’s a huge character with a huge voice and everything about him is big and large, and he’s a fantastic man. He sent me a fax which came, ironically, at the time Charles Campion was chatting with me and he must have printed the fax in a size 40 font.

He is like that, Dr. Besford, and it was big. You could read the fax half a mile away as the paper churned out “Mr. Todiwala, where is my aubergine pickle? Signed, Dr. Besford, blah, blah, blah.” Charles Campion asked me, “What is that?” I said, “This doctor drives me nuts,” I said. He wants me to pack. I cannot pack. Anyway, his phone number was in such a large print. Ten meters away Charles Campion quietly scribbled the phone number out and he called Dr. Besford after our interview. Dr. Besford in all his excitement poured his woes out to Charles Campion. He’s saying, “This man makes the most amazing pickle but he won’t bottle it,” and all sorts of stories he told this guy, and he forgot about it.

Sunday, in The Sunday Times, in the magazine section, the center spread was this big block letters, saying “The Chef, The Dentist, and the Miserable Pickle.” I started getting phone calls left, right, and center about wanting to bottle the aubergine pickle. Dr. Besford then did some research, told me I can get empty bottles from a particular source. When I got some bottles, I asked some friends, “How do I pickle without it blowing up in my face? How does the pickle preserve?” We learned about it, and it was thanks to Dr. Besford that we are selling a few thousand jars a year now rather than just a few jars here and there.

The Pressure Cooker:

What would you consider your signature dish?

I think it has to be the dhansak. It has to be because we have developed it well. We evolved it ourselves and because I get the most amazing lamb in Britain, and mutton in Britain, it works extremely well. As the top seller, and as a dish that has never died in its excitement on the menu, I think that would be the signature dish.

Is there a dish that you love but will never appear of your restaurant’s menus?

Wow, there is one thing I love more than dhansak, is a very simple dal and rice which we cook at home which is called mori dal. With that we eat a little spicy prawn pickled kind of thing called pathia. That is my all-time favorite, but it doesn’t feature on the menu as a regular. It features occasionally on the specials. The reason is not because I don’t think we can make a good job of it. The reason is because I end up eating far too much lentil and then the after-effects on me are terrible.

So to keep away from eating too much of it, I don’t put it on the menu.

Guests will have to look for it. Sometimes they ask and so I do a special Parsi evening. I sometimes give on special occasions a dhan dar pathia.

What is a professional chef tip that all home cooks should know?

Invest in a good knife, number one at least. People tend to buy cheap knives from markets which are not well tested. They look very great, but they don’t buy a good knife. You should invest in a very good knife because your knife is a direct link between you and the food you prepare. Invest in everything good rather, but most carefully, make sure your knife is well-honed, well-crafted, well-kept, well-maintained. That’s one of the key things.

The other thing is de-clutter your mind when you cook. Just de-clutter it. Everybody likes to cook from a recipe book and then they come and say the book’s too difficult. That’s because we take it too personally on both. First of all, read the recipe as though you’re reading a novel, and then forget about it. Put it away for a couple of hours. When you come back to it, the recipe literally just falls into pieces in your lap and you find it much, much easier to tackle. This is one of the key things is not to clutter your mind too much.

Mise en place, which is of course is a French term. Pre-preparation — very, very important. Everything to be prepped before you start cooking so that then you don’t land yourself in a state of panic. The process just falls smoothly into place one by one.

Besides your own, which are some of your favorite restaurants in London?

We have quite a few actually we go to. We have a Vietnamese restaurant pretty close to us called Green Papaya. We know the owners quite well now over the years. Of course, we become very friendly. That’s our favorite haunt because the food has never disappointed us. Then we have a couple of very dear Chinese restaurants. One of them is at the Royal Garden Hotel now, called Min Jiang. It’s excellent. It’s Chinese food with a Nyonya influence so it’s brilliant.

Of course, a friend of ours who owns a chain of restaurants called Good Earth, which are fantastic. Then of course, we’ll eat Chinese. We’ll eat French. We’ll eat Italian. Anything new, we’ll go and try. London’s an exciting place today. London’s got some of the best restaurants in the world.

Is there a chef whose food you want to try but haven’t yet had the chance?

Yes, Michel Roux, Jr. I haven’t had the chance to go to the Gavroche yet after so many years. I think it’s a disgrace that we haven’t been there yet, but no, we have not had the privilege of eating the food cooked by the Roux brothers.

Certainly want to go there but still haven’t made it.

What are your thoughts on food trucks? 

Well, I’ll tell you what. We own a truck.

But ours is slightly different. It’s a high-capacity, high-volume truck that we take to cricket matches and other events, and it can produce 2000 meals a day almost.

It does damage the restaurant trade in the area because when a truck is parked nearby, the restaurant trade will suffer a bit because people want the food cheaper on the streets, but some of them do not produce a great product and yet charge a lot of money for it.

I think that the quality is something that the truckers always disregard. It’s always disregarded because sometimes they will sell at a very low profit margin and they always compensate quality for price. I think that is one of the things that I dislike about it.

Though having said that, there’s so much vibrancy in those trucks. They bring such good menus forward. A lot of classical dishes coming out. A lot of local foods that were hidden for years together that suddenly appear in a van. I think people enjoy it most. I think people enjoy it most because it’s at their doorstep, and hot, and supposedly looking fresh.

Ours is just branded Cafe Spice Namaste. It is branded but ours needs a lot of power to work because it needs to be at a pitch, but it’s a great unit. It’s a fabulous-looking unit.

On Keeping Posted on Chef Cyrus:

Chef Cyrus Todiwala on The Dinner Special podcast talking about how to keep posted with him.

The best way would be to log into the Cafe Spice website, which is www.cafespice.co.uk, and they can leave a message for me on the website. We have a person who picks it up, passes the emails on to me, and I respond to people directly. We also have a Twitter handle, of course, @MrTodiwala, or @ctodiwala, @CafeSpiceNamaste. The website, if they want to write a personal email or a note, and want a feedback or something, I’ll be very happy to reply back to people.

Filed Under: Podcast Tagged With: Bombay, Cafe Spice Namaste, Chef, Cyrus Todiwala, London

Gabe’s Journal 001

March 1, 2015 by Gabriel Leave a Comment

Gabe's Journal 001 The Dinner Special podcast

Hi Everyone!

I just wanted to post a quick video to share a couple of super exciting things with you!

We’re six episodes in!

Thanks to my amazing first six food hero guests, the podcast has been downloaded over 350 times in the last week, with listeners from all over the world – from here in Canada and the US, the United Kingdom, to all the way in Australia, Cambodia, Iran, India and Hong Kong.

I’m overwhelmed by the support. So, really, thank you.

I was so nervous this last week to let my food hero guests know that The Dinner Special podcast was live and website was up. My head was swirling with thoughts like: What would they think? Would they like it? What if they think it’s horrible? Then what?

But, I was so relieved when I started getting emails congratulating me and really nice comments like, “This podcast is exactly the kind of food podcast I love.”

“I’m really excited to see my episode so I can share it with everyone!”

“I’m rekindling my love of podcasts thanks to you!”

So nice. Thank you.

I’m sharing all this not to brag, but really to say thanks to my first six food hero guests: Claire Thomas of The Kitchy Kitchen, chefs Cyrus Todiwala and Tony Singh of The Incredible Spice Men, Jordan Reid of Ramshackle Glam, Elena Rosemond-Hoerr of Biscuits and Such, Eva Kosmas Flores of Adventures in Cooking, and Nicole Dula of Dula Notes.

Thank you so much for sharing your stories, tips and excitement for cooking and food!

Of course, I want to thank YOU too for listening! Wherever you’re listening from.

There are some awesome food hero guests coming up this week, so make sure to catch their episodes. The easiest way is to subscribe to The Dinner Special on iTunes, it can be a bit confusing so I wrote a step-by-step how-to HERE (scroll to the bottom of the page).

Also, if you enjoy the show, please rate and review The Dinner Special podcast on iTunes. This will help share the show with as many people as possible. Again, I’ve posted a how-to HERE (scroll to the bottom of the page).

Thank you for an awesome first week! Talk soon!

Filed Under: Gabe's Journal Tagged With: Adventures in Cooking, Biscuits and Such, Claire Thomas, Cyrus Todiwala, Dula Notes, Elena Rosemond-Hoerr, Eva Kosmas Flores, Jordan Reid, Nicole Dula, Ramshackle Glam, The Incredible Spice Men, The Kitchy Kitchen, Tony Singh

002: The Incredible Spice Men: How To Overcome The Fear Of Using Spices

February 20, 2015 by Gabriel Leave a Comment

Tony Singh and Cyrus Todiwala of The Incredible Spice Men on The Dinner Special podcast talking about the idea behind The Incredible Spice Men.
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Cyrus Todiwala and Tony Singh of The Incredible Spice Men on The Dinner Special podcast on How To Overcome The Fear Of Using Spices

The Incredible Spice Men

I am so excited to have Cyrus Todiwala and Tony Singh, The Incredible Spice Men, here on the show today.

Cyrus and Tony are award winning chefs and restaurateurs, stars of The Incredible Spice Men TV show, and authors of The Incredible Spice Men cookbook.

That’s just naming a few of the things that they’re up to.

They are truly incredible.

On How They Met:

Tony Singh and Cyrus Todiwala of The Incredible Spice Men on The Dinner Special podcast talking about how they met.

Tony: It was 2000. I’d just won ITV Chef Of The Year and I’d heard about Cyrus doing amazing things with British produce and contemporary and traditional Indian food, and what I was doing up in Scotland was traditional Scottish food with an Indian twist. I came down and I met Cyrus and we’ve known each other ever since then. We were in the Academie Culinaire together, we’ve done Master Chef.

We’ve come across each other in competitions and everything, so, since 2000.

On The Idea Behind The Incredible Spice Men:

Tony Singh and Cyrus Todiwala of The Incredible Spice Men on The Dinner Special podcast talking about the idea behind The Incredible Spice Men.

Cyrus: I use a lot of British produce from different farmers dotted throughout the country and make Indian food with it. We did a program in the restaurant for a few weeks called The Twisted Brit and then a second program called The Twisted Scot. They became very popular, so I was talking to some people about how that would make a great series because we are taking Indian food but twisting it to be British and twisting it to be Scottish.

The idea came about by asking how about if we take British food and twist it with a bit of spice? In the search for a partner, they came across Tony, they loved Tony, asked me if I knew Tony. I said, “Of course I knew Tony.” We did a little bit of a promo together.

Tony: Yeah, we did a promo tape for them.

Cyrus: Yeah, a very casual promo tape together. It worked like magic, the BBC approved, and bingo, we had a program.

They thought of many, many names. They actually wanted to call us The Spice Boys.

On Being Cooks:

Tony Singh and Cyrus Todiwala of The Incredible Spice Men on The Dinner Special podcast talking about being cooks.

Tony: We were always hungry and to sustain that hunger or to make it more bearable, you always helped your mother in the kitchen. From an early age, I always helped out in the house. My mom was a great cook and from then, I’ve always liked to cook.

I’ve been cooking since I was 16, so I learned to be a good cook. I’ve always been a great eater.

Cyrus: For me, in my community, I’m known in Bombay as Khaadraas which means greedy pigs. I even started here what is called a greedy pigs club, a Khaadraas club.

Like Tony, always hungry. There was a big hole in the belly somewhere that needed filling up, but our moms, fortunately for us, were excellent cooks, so were our aunts and grand aunts and everyone else. I grew up around food all the time.

Living in a joint family was a very good experience and then, of course, my uncle owned a hotel as well, so whilst I was in boarding school I could go visit his hotel and live with him for a while. That increased the desire to cook more food.

Eventually, I went into catering school, passed out, got a job at the Taj Mahal Hotel in Bombay.

Tony: The rest is history.

We’re so fortunate to have a hobby that’s our job and that is so pleasurable. You know what I mean? It’s just very, very, very fortunate.

Cyrus: That is so true, isn’t it? The best part about our business is it is never consistent. It always changes. Every day is a new day and everyday there are new people and new customers.

Tony: New challenges.

Cyrus: New challenges.

Tony: New ingredients.

On Cooking With Spices:

Tony Singh and Cyrus Todiwala of The Incredible Spice Men on The Dinner Special podcast talking about cooking with spices.

Tony: The main thing is not to be afraid. That’s the biggest hindrance people have with spices, because they equate that to heat, which is not the spice. Well it is a spice, but it’s chili. Chili adds heat, spices add flavor and color.

Cyrus: Flavor, color, body, but, you see it today if you look at most of the larders in the western world, most homes would have nutmeg, would have cardamom, would have cloves, would have peppercorns, would have cumin, would have coriander.

Many people are keeping turmeric now, which is a very common ingredient in homes and you’ve got chilies. Actually, if you have cinnamon, cardamom and clove and peppercorn already in your house, and you’ve got chili, cumin, coriander and turmeric and that’s all you need, really. You don’t need many, many more.

As your talent develops and as you get better, you can keep adding to it. Your experimentation value gets better and you get more spices and condiments into your larder. These are basic.

Tony: It’s like the show shows. Do one of your traditional dishes that you’re comfortable with and just change one of them. If it’s got, say, cinnamon in there, try and take it out and put another spice in there that’s a dessert. Go for cardamom, go for ginger, or nutmeg, yes, star anise. Just add one spice or take one spice away and exchange it or use a spice in it.

There’s a lot more spice than what you would call spice, because people say “Oh, nutmeg. That’s not a spice. I use that in my grandma’s rice pudding,” or peppercorns, the spice that changed travel. People went looking for pepper.

Cyrus: Pepper, pepper was the one.

Tony: These things just need changing but have no fear trying because anything you make, you’re going to eat the evidence anyway. If it’s not good, then you don’t do that again.

Cyrus: The main thing is the fear. Once they get over that threshold, they will really enjoy their cooking. Really, really enjoy it. Most western food goes very, very well with a little bit of spice here and a little bit of spice there.

On The Incredible Spice Men Cookbook:

Tony Singh and Cyrus Todiwala of The Incredible Spice Men on The Dinner Special podcast talking about The Incredible Spice Men cookbook.

Tony: Normally, you shoot the series and then you do the cookbook, and you have a few months to do it. We had to do it all in six weeks?

Cyrus: Six weeks. In six weeks, while on the shoot. It was a nightmare.

Tony: Writing the recipes, getting them checked. It was lucky we’ve got kitchens for the chefs to check everything but they’re dishes that we’ve used before.

It goes back to the recipes. We made sure were accessible, they weren’t daunting, they were very familiar. That’s why we went with them.

Cyrus: The publishers from Random House put in a lot of effort into it. They knew it was a deadline deal and they put a very good crew onto it. The crew was chatting with us all the time whilst we were on set filming.

As soon as we came on a break, we’d get a phone call, “I’m making this. Tell me, something doesn’t look right over here. Can you help me with this?” and we could help on the phone.

They re-adjusted the recipe so it would look easy for the home cook.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Cyrus: Very few but Saturday Kitchen definitely on most Saturday mornings. Master Chef sometimes.

Tony: I’m the other way. I’m a junk food fiend. Diners, Drive-Ins and Dives. It’s great because it’s loads of people eating hearty, sometimes a bit calorific, but hearty, rib-sticking dishes.

Cyrus: Oh, right, okay. That’s the one where they eat the big portions.

Tony: No, no, no. See, I don’t like that. That’s Man Vs. Food. I can’t stand that show.

Cyrus: No? Okay. Yeah, very few actually. There’s no time, unfortunately, for us.

You know what? I haven’t seen a single episode of our series yet.

Last year, where did you have the best meal and what did you have?

Tony: I’ve had so many. Assado. I was going to say, that was lovely because we had octopus. I’m still waiting for chef to give me the recipe. It was fantastic.

Cyrus: Actually, we had a great meal at a place called Dabbous. A very creative chef. He only does course menus, so only fixed menus, only set menus. There is no a la carte there, but his food was really good.

Dabbous in West London. Very good, excellent. That was one of the best meals we had this year.

If you were to have dinner and movie with each other, what would be for dinner and what movie would you guys watch?

Tony: Oh, that’s a hard one.

Cyrus: Something funny, definitely.

Tony: Yeah, Airplane! or Blazing Saddles. You know what I mean? It’s switch off kind of stuff and going back to the food, cheese and macaroni with lobster.

Cyrus: Oh, yeah?

Tony: Yeah.

Cyrus: Something very simple. It could be a shwarma. It could be something like that, really easy.

Good fish and chips. A very good fish and chips.

Tony: Something that you don’t need to think about but you know is going to work.

What are some cookbooks that have made your lives better?

Tony: La Technique and La Methode by Pepin, the French guy in America. Fantastic. As a student, they were the best.

Cyrus: I use a cookbook very often which is from a lady that cooks food from my community and she researched it very deeply.

Bhicoo Manekshaw, her name is, and it’s not known everywhere in the world. She has gone to the depths of the villages and brought the food out that we city boys would never had got an experience of knowing. That’s the one I use all the time. It’s sitting on my desk even now.

It’s called Parsi Food and Customs. Because I’m a Parsi.

I pick up ideas from that and then I have to double up them to suit 50, 60, 100 portions.

I am discovering things that my mother would have known, my grandmother would have known, but I, sadly, didn’t have the exposure to know.

What is something all home cooks should have in their pantry?

Cyrus: L-O-V-E.

Tony: I would say sharp knives.

Cyrus: A must have in the kitchen is a heat-resistant rubber spatula.

Tony: That’s just being posh.

Name one ingredient you cannot live without.

Tony: Chili.

Cyrus: Coriander for me, fresh coriander.

Tony: Fresh green chili.

Cyrus: I could live without it but I would be very depressed if I didn’t get to eat it regularly.

What music album or song pairs best with The Incredible Spice Men cookbook?

Cyrus: Space Odyssey.

Tony: Yeah, exactly. I was going to say The Muppets. Animal’s drum rolls.

Cyrus: How about Jungle Book, you know?

Tony: Yeah.

Cyrus: That song is one of my favorites.

Tony: Yeah, it’s good.

Cyrus: The Bare Necessities Of Life. And food is the bare necessity of life.

Keep Posted on The Incredible Spice Men:

Tony Singh and Cyrus Todiwala of The Incredible Spice Men on The Dinner Special podcast talk about how to keep in touch.

Tony: We have a Twitter account, The Incredible Spice Men. Cyrus has his webpage, I have my webpage, TonySingh.co.uk. The Spice Men have a Facebook page as well.

Cyrus: The Spice Men, we’ve got @MrTodiwala on Twitter or just log on to CafeSpice.co.uk. They can fire any amount of questions they want at me.

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    Filed Under: Podcast Tagged With: Academie Culinaire, Airplane!, Assado, BBC, Blazing Saddles, Cajun Food, Chef, Chef of the Year, Cookbook Author, Cooking Show Host, Cyrus Todiwala, Dabbous, Diners D, Indian Food, Indian Spices, ITV, Jacques Pepin, Khaadraas club, La Methode, La Technique, London, Man VS Food, MasterChef, Parsi Food and Customs, Saturday Kitchen, Scotland, Space Odyssey, Taj Mahal Hotel Bombay, The Incredible Spice Men, The Muppets, Tony Singh

    Hello! I'm Gabriel Soh, home cook, food enthusiast and your host of The Dinner Special podcast.
    Everything here on The Dinner Special is an experiment, just like with cooking. Thank you for listening and being part of the adventure.

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