On Friday November 18, 2022, Mosimann’s private dining club is joining forces with celebrated chef, restaurateur, educator, author and entrepreneur, Cyrus Todiwala for an evening of incredible Indian cuisine. This special night is open to members AND also non members of Mosimann’s.
The Todiwala Foundation
Cyrus made it his mission to reshape Britain’s then limited expectations of Indian cuisine. And he has done this with style over the last 20 years.
Together with his wife, Pervin, Cyrus runs three restaurants. Café Spice Namaste at Royal Albert Wharf, a 26-year-old institution that has held a Michelin BIB Gourmand, Mr Todiwala’s Kitchen at the Hilton London Heathrow Airport Terminal 5, and Mr Todiwala’s Petiscos in Buckhurst Hill.
The Todiwala Foundation aims to assist young people in the pursuit of education and training opportunities in the hospitality industry. The foundation runs Zest Quest Asia, the ground-breaking culinary competition launched in 2013 to enhance the knowledge, understanding and positive experience of Asian cuisines and cultures among full-time students in the UK. It is hoped that more funds can be raised in the coming months and the Todiwala Foundation is grateful to Mosimann’s for hosting this special evening with Cyrus Todiwala OBE DL in support of their work.
For one night only
The menu Cyrus Todiwala and his team have created reflects a Parsee celebration and injects a real sense of joy into the evening, which will be open to members and non members of Mosimann’s.
Cyrus joins Mosimann’s to create an incredible menu of the best of Indian flavours and as is normal for Parsee celebrations, the evening will begin with something sweet in the form of lagunn nu cushtarr, a sweetened palate of baked wedding custard, with the warming flavours of nutmeg, rose & cardamom and a soft crunch of almonds, pistachios and charoli (Chironja Sapida).
This will be followed by paneer, (soft whey cheese), achaar (Parsee wedding pickle) and rotli nay saria (chapatti and corn papad strips) along with patra ni machchi, a fillet of bass rolled in green coconut chutney, wrapped in banana leaf and steamed.
Next up is a papaeta purr bataer nu eedu, a classic dish of eggs and potato, but with a twist as we’ll be serving a quail’s egg. This will be accompanied by a Parsee chicken Russian pattice, which is shredded chicken in a rich velouté sauce, rolled in crumbs dipped in egg and fried.
The final savoury dish will be jardaloo ma gos no palav, a small, diced lamb cooked with organic apricots, blended with rice and steamed, served with Parsee style masala daal and fried spiced potato.
As all these dishes are delicate and flavoursome, there will be room left for a beautiful pudding mix of jelly, kulfi, fine thread roasted vermicelli, sweet rose yogurt and fudge. And of course we will finish with Leeli chai nay phudna ni chai, a traditional tea with lemon grass and mint along with a shortbread biscuit.
A donation from every ticket sold will go to the Todiwala Foundation, which runs Zest Quest Asia, a student culinary competition inspired by Asia’s growing presence on the global stage.
To book, visit: mosimann.com
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All imagery courtesy of Mosimann’s and Cyrus/Pervin Todiwala.