Monday 16 September | 08:30pm | BBC TWO
Tony Singh and Cyrus Todiwala head to Somerset, where they boil a gammon joint in mulled cider infused with cinnamon sticks, red chilli and coriander seeds.
Later, the chefs visit Roger Wilkins’ cider farm in Mudgley and prepare a spiced butter cream, covering it in the drink and offering the farmer a new perspective on the beverage he knows so well
Monday 09 September | 08:30pm | BBC TWO
Tony Singh and Cyrus Todiwala head to Suffolk, where they extol the virtues of rapeseed oil and use it to cook cinnamon, ginger and red chilli chicken wings.
At Melford Hall stately home, they persuade the National Trust to allow them to spice up its traditional afternoon tea and add a salt and chilli blend to the cucumbers for the sandwiches and a fennel and orange butter cream to fill the Victoria sponge
Monday 02 September | 08:30pm | BBC TWO
Tony Singh takes Cyrus Todiwala to his home town of Edinburgh, where he spices up the traditional Scottish dessert cranachan by infusing the honey with cardamom and adding a splash of rose water.
They also go to a community cafe where Tony’s mother Kulvinder volunteers, and she demonstrates her recipe for haggis pakoras
Monday 26 August | 08:30pm | BBC TWO
Chefs Tony Singh and Cyrus Todiwala take their quest to spice up the nation’s food to south Wales.
They begin in the Cothi Valley in Carmarthenshire where Tony bakes a goat’s cheese, red onion and caraway seed tart served with pickled onions flavoured with chilli flakes, lime juice and pomegranate molasses.
Next they visit a family-run toffee business in Bridgend, where they put a couple of handfuls of whole aniseeds into a pan of bonfire toffee and test the results on the shop’s younger customers
Monday 19 August | 11.00am | BBC TWO
Chefs Tony Singh and Cyrus Todiwala set out on a quest to show how spices can make traditional British food even more delicious.
They begin in Hastings, East Sussex, where they cook Dover sole with lime and ginger and persuade the owner of a fish and chip shop to give them the run of his kitchen for a couple of hours to add a marinade of turmeric, cumin, coriander, chilli and cloves to his cod fillets. Continue reading ‘Incredible Spice Men – Episode 1 – Hastings’ »
Acclaimed chefs Tony Singh and Cyrus Todiwala are on a mission to wake Britain up to the versatility of spices.
For too long, our spices have sat unused and dusty in cupboard shelves, when just a mere sprinking of cumin, a dash of turmeric or a handful of star anise has the power to turn our everyday food into an explosion of tastes and smells.
Tony and Cyrus have taken to the road, Continue reading ‘Incredible Spice Men talk spice’ »
British home cookery will be reinvented this summer by two extraordinary chefs in The Incredible Spice Men: Todiwala And Singh, 5×30-minutes, made by Alchemy TV, who are on a mission to convince Britain to wake up to the versatility of spices and exotic ingredients, using them not just on special occasions – but every day.
It doesn’t have to be a great leap. Rather than creating complex, unfamiliar meals, Cyrus Todiwala and Tony Singh will ease us in with twists on recipes we already know, using spice to create delectable variations on traditional British dishes. Each dish will showcase these versatile, magical ingredients. They will give tips and hints and will also show how to use spice blends to bring daily cooking to life.
Originally from Bombay, Cyrus Todiwala OBE is a multi-award-winning chef who was chosen to cook the Queen’s Jubilee Banquet last year. He has a series of acclaimed London restaurants, all defined by his passion for combining the best of British produce with Indian techniques and spices.
Tony Singh is one of Scotland’s leading chefs. As a fourth generation Scot who grew up in a traditional Sikh family, he has become renowned for restaurants that combine traditional Scottish produce and techniques with exotic flavours.
The Incredible Spice Men: Todiwala And Singh is commissioned by Alison Kirkham, Commissioning Editor, Factual Features & Formats; Tanya Shaw, Commissioning Executive; and Janice Hadlow, Controller of BBC Two. It is executive produced by Tanya Shaw for the BBC and Nicola Gooch for Alchemy TV. The series producers at Alchemy TV are Caroline Ross-Pirie and Jessica Jones.
The Hairy Curry Makers?
India (International Cuisine)
Renowned chef and restaurateur Cyrus Todiwala presents novices and enthusiasts alike with a vibrant tour-de-force of Indian cooking. Packed with both innovative and traditional recipes, the book introduces many of the major cuisines within the Indian sub-continent, offering readers a taste of many unique cooking skills and techniques.
Placing the dishes, their preparation and cooking, in their regional and cultural context, the author presents over 100 easy to follow recipes, from superb chutneys and relishes to incredible desserts. Combining classic techniques and flavourings with unexpected ingredients, the author guides readers step-by-step through the creation of vibrant Indian meals, whatever their level of knowledge or existing culinary ability.
Packed with specially commissioned full colour photos and illustrations, International Cuisine: India is an invaluable guide to the creative possibilities of contemporary Indian cooking.
Cafe Spice Namaste: Modern Indian Cooking
Ostrich Tikka Toofan Mail, Fish in Banana Leaf with Green Coconut Chutney, Crocodile Ambotik, Indian Game Scotch Egg, Fried Bread in Saffron Milk. What is going on here? These aren’t the kind of dishes you would ordinarily expect to find in an Indian cookbook. Then again, Cyrus Todiwala’s Café Spice Namaste isn’t an ordinary Indian cookbook.
The vivid flavours and sometimes unexpected ingredients reflect a bold and fresh take on food that, in Britain at least, has sometimes seemed to consist of little other than mystery meat in various shades of fiery brown slurry. Cyrus Todiwala himself is from Bombay, but he freely draws inspiration from the whole immense diversity of Indian cuisine for the food he serves at his two highly praised establishments in London, both also called Café Spice Namaste. His recipes are a mixture of traditional, regional dishes (notably from Goa and the Parsee community) and his own creations, such as the ostrich and crocodile items.
Yet even the latter have their roots in tradition. Crocodile (like ostrich) may be a modish ingredient these days, yet crocodile has always been eaten in India. This is an enticing and evocative mix of the old and the new: the flavours are exhilarating; the brilliant colours are those of India itself. –Robin Davidson
Mr Todiwala and The Galleons of Spice
In this two disc, seven part series, award-winning chef and charismatic food presenter Cyrus Todiwala (OBE) travels on a gastronomic tour of Goa and Portugal to discover the food, people and cultural exchanges that have connected these two incredible lands for over 500 years.
Following the age-old spice route between India and Portugal, Cyrus not only discovers UNESCO world heritage sites and stunning landscapes, but also the worldwide effects of the 15th century European “Spice Race”. He then returns to his internationally renowned restaurant in London, Café Spice Namaste, where he creates a new fusion menu, inspired by the trip, and serves it to a panel of his fellow chefs and friends…
Mr Todiwala and the Galleons of Spice is a fascinating journey that mixes high-end cookery with adventurous travel and intriguing historical and cultural insights. Join Cyrus as he samples and creates delicious dishes that are sure to set your eyes, minds and mouths on fire!