Taste of IndiaFriday 18th November 2022
We so enjoy bringing in the very best guest chefs to Mosimann’s on occasion and we’re delighted to be hosting an incredible evening of Indian cuisine from the celebrated chef, restaurateur, educationist, author and entrepreneur, Cyrus Todiwala, on November 18.
Chef Todiwala’s menu features some of the very best Parsee flavours and ingredients brought together with great skill and flair. This really is an evening not to be missed.
Following classical training in Bombay, Chef Todiwala began his career with the Taj Group, rising to Executive Chef before moving to London with his young family in the early 1990s, where he made it his mission to reshape Britain’s then limited expectations of Indian cuisine.
Together with his wife, Pervin, Cyrus runs three restaurants. Café Spice Namaste at Royal Albert Wharf, a 26-year-old institution that holds a Michelin BIB Gourmand (‘good food, good value’), Mr Todiwala’s Kitchen at the Hilton, London Heathrow Airport Terminal 5, and Mr Todiwala’s Petiscos in Buckhurst Hill.
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.
Fine Thread Roasted Vermicelli, Sweet Rose Yogurt
The Parsee tradition of starting a happy occasion with a sweetened palate with the warming flavours of nutmeg, rose & cardamom and a soft crunch of cashew, almonds and sultanas.
PANEER / ACHAAR / ROTLI NAY SARIA
Soft whey cheese, Parsee wedding pickle, Chapatti and Corn Papad strips
PATRA NI MACHCHI
Fillet of bass rolled in green coconut chutney, wrapped in banana leaf and steamed.
PAPAETA PURR BATAER NU EEDU
Classic egg on potato, but served with a quail’s egg here to keep the appetite energised
PARSEE CHICKEN RUSSIAN PATTICE
This is a Parsee Classic of shredded chicken in a rich velouté sauce, rolled in crumbs dipped in egg and fried. And of course, it comes on a bed of Bombay style Russian Salad too…
JARDALOO MA GOS NO PALAV / DAAR
Small, diced lamb cooked with organic apricots, blended with rice and steamed, served with Parsee style Masala daal and fried spiced potato
THE PUDDING MIX
Jelly, Kulfi, Lagunn Nu Cushtarr, Fudge
LEELI CHAI NAY PHUDNA NI CHAI
Traditional tea with lemon grass and mint along with a traditional shortbread biscuit
The evening starts at 7.30pm and the cost is £165 per person, including wines and glass of champagne on arrival.
To book please call us on 020 7838 6330 or email [email protected]