Cyrus Todiwala, OBE, gives a Masterclass on Summer BBQ dishes and a Prawn and Mango Salad Recipe

Cyrus Todiwala

I first met Cyrus Todiwala six years ago when I was lucky enough to get an invite to a cookery master showcasing British Turkey, you can read all about that fun experience here. I’ve met him a few times since and on this occasion I’m back at his legendary restaurant, Café Spice Namaste, for a cookery masterclass on his take on Summer BBQ dishes. I also got to meet his wife, Pervin, who is just as charismatic and personable as he is and a trained chef in her own right.

Chef Todiwala guides a salivating crowd of foodies through his personal connection to the recipes he makes and philosophy of food, peppered with anecdotes and jokes throughout. There is obviously an Indian take on the dishes he creates, but it’s interesting to see influences from Portugal, Persia and Asia. Such as chorizo used in the burger mix and Oriental flavours used in a Prawn and Mango Salad dressing.

Portuguese Style Burger

Prawn and Mango Salad

Chicken Tikka Kala Masala

Galinha Cafreal

Persian Style Shish on Currimbhoy Salad and Oriental Slaw

We cover a lot of delicious recipes and you get to taste them all. You will not leave hungry that’s for sure. If you are looking to take your BBQ dishes to the next level, this is the class for you. Tasty and entertaining. And not only that you get to eat a gourmet lunch after and a booklet with all the recipes in to take home. I’ve managed to bag one of his recipe to share with you: Prawn and Mango Salad. Go check out this and other master classes here.

Cyrus Todiwala’s Prawn and Mango Salad

July 13, 2019
: 2
: 10 min
: 3 min
: 13 min
: Easy

A prawn and mango salad with a chilli kick, by chef Cyrus Todiwala.


  • 1 mango, peeled, flesh thinly sliced (2mm strips approx).
  • 200g prawns
  • ½ teaspoon chopped ginger
  • ½ red onion, thinly sliced strips
  • 1 teaspoon roasted peanuts, coarsely crushed
  • 2 teaspoons coriander, coarsely chopped
  • 1 teaspoon mint, coarsely chopped
  • 1 teaspoon sweet (or normal) basil, coarsely chopped
  • ½ medium hot red chilli, finely sliced strips
  • For the Sauce:
  • 1 garlic clove, finely crushed
  • ½ medium hot red chilli, finely crushed
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 4 teaspoons boiled water
  • Step 1 If the prawns are raw cook the prawns on a grill or BBQ for a minute or two on each side.
  • Step 2 Or, use a small pot, put in raw prawns and ginger, cover with water and bring to the boil for about 30 seconds to 1 minute, depending on the sizes of the prawn.
  • Step 3 Drain in cold water straight after to prevent the prawn being over-cooked.
  • Step 4 Discard the head, peel the shell then split the cooked prawn in halves and clean with running water.
  • Step 5 To make the sauce, put the finely crushed garlic, finely crushed chilli, fish sauce, lemon juice and boiled water into a bowl and mix well. Keep in the fridge for at least 2 hours for best results.
  • Step 6 In a large bowl, put the mango, onion and red chilli strips together with the chopped herbs and cooked prawns. Pour in the sauce, mix well. Garnish with crushed roasted peanut on top and ready to serve.

Food I Fancy attended as a guest.

Cafe Spice Namaste
16 Prescot Street
E1 8AZ

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