Cafe Spice Namaste: Modern Indian Cooking
Todiwala learned to cook as a child in Bombay and later moved to Goa, where he served as executive chef of the Federation of Hotels and Restaranteurs Association of India. Lured to London in 1991 by a friend who needed help with his restaurant, he soon decided England felt like home and would be an ideal spot for his own now-popular Cafe Spice Namaste.As owner and head chef, Todiwala has won many cooking awards and dazzled diners from all walks of life. Here, he shares some of the variety of recipes that have made his resaurant famous. As expected, nearly every recipe calls for some measure of cumin, coriander and turmeric to create the rich, aromatic flavors that the world has come to expect in Indian dishes. Less flashy than some other cookbooks, this one nonetheless is as appealing as any. A must-have for those who've developed a taste for curry and all things Indian. --Tampa Tribune, September 5, 1999