Chef Cyrus Todiwala to open third restaurant

A culinary offering like no other, Mr Todiwala's Kitchen carries the name of one of our most unique and characterful chefs. Now as Cyrus Todiwala OBE DL announces the opening of a new restaurant in Canary Wharf, a whole new audience can savour his signature Pan-Indian specialities.

Launching in January 2019, Mr Todiwala’s Kitchen will be located at the stunning new Lincoln Plaza London. With its own street access, it will offer hotel guests, residents and visitors to London’s financial and commercial hub a stylish and vibrant new restaurant in which to sate their appetite.

Here you can indulge in everything from authentic Indian street food to specialities inspired by Todiwala’s own rich Parsee culinary heritage. Blending traditional cooking methods with non-traditional ingredients, the result is an array of unique and fragrant dishes, spearheaded by some exceptional signatures.

Among those destined to become firm favourites in Canary Wharf are Leeli Chutney Ni Salmon, organically reared Wester Ross salmon marinated in Parsee-style fresh green chutney, skewered and chargrilled in the tandoor and served with chutney based on Cyrus’ mother’s own family recipe; Venison Tikka Aflatoon, based on a recipe shown to Cyrus by his father during hunting trips in Rajasthan and flavoured with a treble hit of anise with fennel, anise and star anise, and Beef Xacutti, one of the world’s most exotic and aromatic curries with its 21 ingredients and three stages of cooking.

Those who may struggle to choose from such riches can try one of Mr Todiwala’s various platters; five-course Kitchen Menu or the piece de resistance, a multi-course Gourmand Tasting Menu, a culinary excursion packed with regions, flavours, tastes and creativity.

Ethically sourced, sustainable and seasonal ingredients have always been at the heart of Todiwala’s cooking - with a number of industry awards to prove it - and the new Mr Todiwala’s Kitchen is no exception. Drawing on relationships forged with the UK farming community over the years, dishes here will be created using only the very best in British Produce, often not available to others.

All meat (including beef from the Duke of Bucculeuch’s estates and pork produced by Giles Eustice, President of the British Lop Pig Society), fish and poultry will be either organic, free range or friendly farmed and come from sustainable resources. Colourants - you won’t find any bright red Chicken Tikka Masala here - preservatives and other nasties will all be banned.