Small Plates & Big Flavours: Modern Indian – Cyrus Todiwala DL, OBE, is not only one of the UK’s most successful Indian restaurateurs, but he’s a well-known figure on our TV screens. A culinary genius whose name is synonymous with innovative dishes and mouth-watering flavours, Cyrus has transformed the landscape of Indian cooking in the UK and beyond. Add to that he’s a charming man, and manages to spare a considerable amount of time, alongside his wife Pervin, raising funds for several charities. And he’s written some fabulous cookbooks, including the latest one, published just last week: Modern Indian. This lovely book showcases inventive and delicious dishes for every occasion. Whether hosting an intimate gathering or a show-stopping celebration, Cyrus’s delicious recipes can be effortlessly scaled to suit our needs. These dishes are more than just food. They’re a journey through the vibrant and diverse world of Indian flavours, from savoury bites to sweet treats. In Modern Indian, Cyrus invites us to reimagine the art of Indian cooking, offering dishes that can be perfectly adapted for small plates or combined for fabulous feasts, each bursting with flavour and ingenuity. It’s published by White Lion Publishing at £22 for a lovely hardback. Here are a few recipes from the book including Cyrus’s legendary Todiwala Tonic:
Sausage Masala Baida Fry Serves 4
“This was created by Pervin, my wife, for breakfast one Saturday morning. It is awesome – a take on our very famous masala fried eggs. The soft egg yolk creates a lovely texture as it blends with the sausage and bacon.”
10 smoked streaky bacon rashers, chopped
6 Cumberland sausages, chopped
½ tsp cumin seeds
2 small red onions, finely chopped
4 long green chillies, finely chopped
2 garlic cloves, finely chopped
3 plum tomatoes, deseeded and chopped
2 tbsp finely chopped fresh coriander (cilantro)
8 eggs
In a large frying pan (skillet) over a low-medium heat, add the chopped bacon. Fry for 10 minutes until the bacon starts to reduce in size and crisp, then scoop it into a bowl and set aside. Retain the fat in the pan.
Add the chopped sausages to the pan with the reserved bacon fat and fry for 5–6 minutes until they have also rendered their fat. Scoop out, to the bowl with the bacon, and set aside.
Add the cumin seeds to the pan and fry until the cumin changes colour. Add the onion, chilli and garlic and cook for 6 minutes until the onions have softened. Add the chopped tomatoes and cook for 5 minutes, then add the bacon and sausages back to the pan and mix well. Add the chopped coriander and remove from the heat.
Using a spatula or wooden spoon, flatten the mixture so that it is evenly spread across the pan. Make 8 indents in the mixture and crack an egg into each one. Cover and place the pan over a medium heat for 2–3 minutes until the eggs have a soft yolk and the whites are just set. Serve hot from the pan.
Spiced Caramelised Plums Serves 4
Aloo Bukharay Ka Meetha
“This is a straightforward recipe for spiced caramelised plums and, depending on the time of year and the sweetness of the plums, you can adjust the sugar quantity to taste. Serve the plums with cream or ice cream, and/or with pancakes.”
30g (1oz) salted butter
2–3 star anise
6 tbsp soft brown sugar
15 skin-on almonds, roughly chopped
6 ripe plums, stoned and quartered
½ tsp ground cinnamon
2 pinches of flaked sea salt
In a non-stick frying pan (skillet) over a medium heat, melt the butter. Add the star anise and fry for 1–2 minutes until fragrant. Add the sugar and 1 tablespoon of water and gently swirl the pan until the sugar dissolves. Cook for another 3–5 minutes until the mixture turns a golden caramel colour.
Remove from the heat, add the chopped almonds, sliced plums, flesh side down, cinnamon and salt. Return to the heat and cook, stirring occasionally, for another 3–5 minutes until the plums are softened.
Set the plums aside to cool slightly, then serve warm with ice cream or fresh cream. Alternatively, spoon them into tartlet pastry cases and top with a scoop of ice cream.
Todiwala Tonic Makes 60 servings
Todiwala Khaandanin Toneek
“When I was ill as a child, Mum and Dad used to prepare this drink for me with much hard work. Today, we have blenders that can do the job in a jiffy, but back then that was not the case. I still always have a jar of this tonic at hand, and it’s become popular with friends if they’re feeling under the weather. We take 1 tablespoon three or four times a day, if unwell, avoiding caffeine and no other liquids for 30 minutes thereafter.”
1kg (2lb 4oz) runny honey (ideally local and organic), warmed
200g (7oz) organic fresh ginger, peeled and finely chopped
100g (3 ½ oz) organic ground turmeric
20g (¾ oz) organic ground cinnamon
Place the jar(s) of honey in a large pan of just-boiled water to warm and loosen it.
Add the ginger, turmeric and cinnamon to a blender. Pour over the warm, runny honey and blend until smooth. Scrape down the sides of the blender and blend again.
Pour the tonic into sterilised jars and chill in the fridge for up to 3 months. Bring to room temperature before consuming when you need a restorative – 1 tablespoon three times a day.
The Seasoned Gastronome