See Cyrus’ forgotten food Recipe – Cinnamon and Clove Pulled Pork
Cyrus was born and brought up in Bombay and decided to pursue a career in catering, graduating in Hotel Administration & Food Technology from Bombay’s Basant Kumar Somani Polytechnic and rising to become Corporate Executive Chef of the famous Taj Group’s Taj Holiday Village, The Fort Aguada Beach Resort & The Aguada Hermitage in Goa. In 1989 he joined an old friend in restarting a famous restaurant in Poona.
He left India for Australia in 1991, but on the behest of one of his old friends decided to come to London to run the Namasté restaurant in Alie Street where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. Ever the keen environmentalist (he helped to establish two bird sanctuaries in Goa), Cyrus cooks with organic and sustainable products wherever possible and firmly believes in buying British.
