PHILOSOPHIES OF FOOD

In this new series we look at the philosophy and ethos behind the success of some of Britain's top chefs, cooks and restaurateurs. To get to the top it is no longer good enough to learn and perfect a cuisine's basic dishes. The public demand something more - innovation, new presentation, excitement. What do they draw on to give them what they want? Study Five: Cyrus Rustom Todiwala MBE - Cafe Spice Namaste, London E1 It was once said to me that Cyrus Todiwala is to Indian cuisine in Britain what Gordon Ramsay is to French. If that means that they are both naturally gifted chefs at the top of their particular sector and have a problem suffering fools gladly, then perhaps the comparison is reasonable.     » In full .....