A chat with Mr Todiwala’s Kitchen’s Head Chef

The restaurants at our Lincoln Plaza Hotel would be nothing without our fantastic chefs on hand all hours of the day creating some exceptional tasting dishes! We recently sat down with the head chef from Mr Todiwala’s Kitchen, Rajesh, and discussed the restaurant and his journey. We have some of this interview to give you, our readers, further insight into the wonderful world of Mr Todiwala’s Kitchen and one member of our fantastic team!

mr todiwala's kitchen head chef Rajesh

How is Mr Todiwala’s Kitchen restaurant different from your previous restaurants? What are your 2 favourites from your menu? And What’s your favourite cuisine?

It is different because it has an open display kitchen as well as different and unique plating and presentation of dishes. The Goan prawn curry is the best-selling item on the menu as well as the Shank of Lamb Bhuna.

My favourite cuisine is Indian cuisine, especially northern India cuisine. I am from Northern India, from my childhood I have fond memories of eating the local food and learning from there which is where my passion for cooking really started.

What are the top five dishes you would recommend a first time diner to try at Mr Todiwala’s Kitchen? How would you describe the food at your restaurant in 3 words?

The top dishes I would recommend, for starters Leli Chutney ni Salmon, Venison Tikka Aflatoon, Chicken Tikka and Beetroot and Coconut samosa. For mains, I would recommend the Shank of Lamb Bhuna, the Goan prawn curry and the Beef Xacutti.

Vibrant unforgettable flavours.

Tell us about the decor, interiors, drinks selection, music and the overall vibe that has been created in the restaurant – how does it compliment the meal experience for the discerning palates who visit Mr Todiwala’s Kitchen restaurant?

The vibrant colours of the interior and the pop of colour in our crockery compliment the dishes beautifully. We offer a broad drink selection from Mr Todiwala’s IPA to an extensive wine list which we can pair with dishes. The pots add a wonderfully authentic touch to the restaurant, which are traditional Indian cooking pots used in the belize area as well as north and south of India. Jazz music fills the restaurant which creates a relaxed and fabulous dining experience.

Where does the menu get its inspiration from and what regions of India are reflected in the menu? Is it always a seasonal menu or are there specials on the menu to? Do you cater to varying dietary requirements?

Mostly Indian parsis with touches of north and south India as well as Goa. The menu offers seasonal specials which will include seasonal vegetables. The set menus also include seasonal produce and we cater to all dietary requirements.

Tell us about some of your ups and downs in the journey as a chef in London. What keeps you motivated and what’s been your mantra of success? What advice would you give budding chefs?

My main mantra to success is hard work, believe you will get success and work from the heart and with honesty. Always follow the recipes and keep quality and quantity at a high standard. Working with a celebrity chef like Cyrus makes you want to do better and be better.

What kind of overall experience can guests expect from the whole experience when they visit Mr Todiwala’s Kitchen?

Mr Todiwala’s Kitchen is a totally different food experience. It brings a mixture of Indian Cuisine and signature dishes you wouldn’t find elsewhere, which makes us different. A variety of flavours and tastes with beautiful presentation and good quality produce.