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ISBN:1579590284
Author: Cyrus Todiwala
ISBN13: 978-1579590284
Title: Cafe Spice Namaste: Modern Indian Cooking
Format: lit lrf docx lit
ePUB size: 1628 kb
FB2 size: 1189 kb
DJVU size: 1816 kb
Language: English
Category: Regional and International
Publisher: Soma Books (October 1, 1998)
Pages: 144

Cafe Spice Namaste: Modern Indian Cooking by Cyrus Todiwala



Café Spice Namaste, is also an original. Modern Indian Cooking that tantalizes the taste buds and make the palate sing. I had the opportunity this year to have the author cook directly from his book, and have since tried a few on my own. Cyrus Todiwala is the real thing marrying flavors that bring the dishes to live. The first recipe I tried from his book was the Murghi Na Farcha - Curried Chicken Fried in Egg. The chicken leg was flavored with cinnamon, cloves, chilies, and cardomom and then dipped in egg and fried searing in the juices and flavors

Café Spice Namasté is Cyrus and Pervin Todiwala’s family-run Indian restaurant in historic East London, a short stroll from the Tower of London. Our generous meat and vegetarian tikka platters, authentic Parsee dhaansaak and Goan-inspired seafood dishes are among the tempting cornerstones of a menu whose specials change regularly with the seasons.

Café Spice Namaste, is also an original. The chicken leg was flavored with cinnamon, cloves, chilies, and cardomom and then dipped in egg and fried searing in the juices and flavors.

Goodreads helps you keep track of books you want to read. Start by marking Cafe Spice Namaste: Modern Indian Cooking as Want to Read: Want to Read savin. ant to Read.

1/4. The owner of Café Spice Namasté is a champion of good food and good value. 2/4. At the flagship restaurant, Café Spice Namasté in east London, the menu covers traditional vegetarian thalis to game curries. 3/4. As part of the family business Cyrus also produces pickles and beers, and his son designs the labels. 4/4. Seafood is sustainably sourced, like this scallop dish which uses produce from the Isle of Mull.

Book's title: Molecular basis of cardiovascular disease : a companion to Braunwald's Heart disease Kenneth R. Chien. International Standard Book Number (ISBN): 0721694284. Dewey Decimal Classification Number: 61. 07 21.

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Cyrus was born and brought up in Bombay. Despite his parents' fears, Cyrus decided to pursue a career in catering, graduating in hotel administration and food technology and rising to become corporate executive chef of the Taj Group in Goa. Cyrus left India for Australia in 1991, but was persuaded to come to London to run the Namasté restaurant where he developed his trademark style of blending traditional Indian techniques and flavours with more unexpected ingredients. Today, Cyrus is proprietor and executive chef of the Café Spice Namasté group (Café Spice Namasté and The Parsee)

Cyrus Todiwala, head chef at the Indian restaurant Café Spice Namasté in Whitechapel, east London recommends Green Papaya, a Vietnamese restaurant in Hackney. Cyrus is a big fan of its simple cooking, using quality ingredients with lots of flavour. His favourite dish is the crispy squid with spicy basil dipping sauce. Aasaf Ainapore and Michael Tait, theguardian.

A collection of more than one hundred innovative recipes for modern Indian dishes from one of London's most renowned Indian chefs includes such tasty dishes as Jardaloo Ma Murghi and Masala Na Papeta Ma Kolmi. IP.
Reviews: 7
Manarius
Very complicated recipes. Good for a restaurant but not for daily home cooking.
Gozragore
Cyrus Todiwala's food is a "not-to-be-missed experience. His cookbook is full of interesting anecdotes, and easy to follow recipes. Beautiful photography and makes me want to go back again.
bass
We have tried a few recipes from this book, and they turned out pretty good. Can't say if every recipe is good or not, but so far it has been good. Not very difficult either.
Ndyardin
"Namaste" is a divine salutation. It is the original. Café Spice Namaste, is also an original. Modern Indian Cooking that tantalizes the taste buds and make the palate sing. I had the opportunity this year to have the author cook directly from his book, and have since tried a few on my own. Cyrus Todiwala is the real thing marrying flavors that bring the dishes to live. The first recipe I tried from his book was the Murghi Na Farcha - Curried Chicken Fried in Egg. The chicken leg was flavored with cinnamon, cloves, chilies, and cardomom and then dipped in egg and fried searing in the juices and flavors. The tomato gravy had just the right bite and enhanced the chicken. The Akoori on toast is a spicy scrambled egg that is very time consuming to make and is filled with fresh ginger, garlic, chili, raisins and many other flavors.
The ingredients in most of the recipes are readily available at most markets and very few required more than basic skills. The dishes themselves lend to an upscale palate, yet they are so easy and so tempting to make for all palates. The Shinanio Chi Salade (mussel Cocktail), Dudhia Bataer (Quails Fried in Milk Butter), Tantia Ani Shingdaney Chi Usli (Egg & Peanut Salad), Patrani Machchi (Fish in Banana Leaf with Green Coconut Chutney), Machli Kay Tikkay (Monkfish Tikka), Kharu Gos (Lamb with Whole Spices & Onions), Jungli Soover Ni Seek Boti (Venison Kebabs), Bhareli Bhindi (Stuffed Okra), Watana Ussal (Chickpeas with Coconut), Shahi Tukra (Fried Bread in Saffron Milk), Parsee Pav Makhan Nu Pudding (Rich Parsee-Style Bread & Butter Pudding), and a variety of the Lassi drink are just a small sampling of these recipes.
The book is well laid out with some succulent and tempting pictures of the dishes that should be welcomed into every kitchen. All of the recipes fit on their pages and no page needs to be turned to continue. The print is easy to read and the book is filled with anecdotes and stories along with many helpful tips.
This book should be welcomed into your kitchen to help recreate the energy this book provides.
Recommended: 3 ½ pots of of 5
Uyehuguita
Being an erstwhile Bombayite and with strong roots in the Konkan region of western India, I am delighted that finally a book celebrating that part of the country's cuisine is available. I had been looking for recipes on Portuguese Goan and Parsi fare for eons and this one book more than elucidates on those cuisines . I borrowed it from the library and had to purchase it before returning the library copy.If you are looking for classic north indian dishes don't bother! but if you are interested in adding a new skill set to your repertoire of Indian cookery then - Indulge!
Malakelv
a good book and very easy to follow, Eating at the restaurant is an experience not to be missed by indians and englishmen alike. The book has some veryinnovativ and alsio authentic recipes and is a must for all lovers of good indian food.