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Apr 8, 2014 08:57 AM

New Todiwala Restaurant on Waterloo Road (London)

I got an email today announcing the (recent?) opening of a new Cyrus Todiwala restaurant near Waterloo Station and the Old Vic. It sounds interesting, and this is good news for me who uses Waterloo most times to reach home.

At Assado, Cyrus & Pervin Todiwala offer you a warm welcome wherever you've been and wherever you're going, and always a world of imaginative flavours. Enjoy our now famous
Pulled Pork Assado and discover how much you'll love
Chicken Peri-Peri, Lamb Xacutti
Goan Prawn Curry, Garlic & Herb Anchovies
Goan Okra & Courgette Curry
Braised Diced Octopus, Spicy Bombay Burger and more...
Pick out some fresh 'Naanwiches' and Tapas.
Save time with delightfully convenient chilled
Grab-and-Go Meals.
We even have a rare selection of sliced cured meats from award-winning Deli Farm Charcuterie.
Everything including our delicious Portuguese house wine has been carefully selected for quality and sustainability and for those dazzling fusion flavours you'll want to discover again and again.

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  1. Cyrus Todiwala going back to his Goan roots, how exciting - you should give it a try, June!

    7 Replies
    1. re: klyeoh

      Peter, I'm sure we'll get there at some point. My list of places has now grown to 80+, and that's just London. :-) I was near there just today but had other things to do. I often skip lunch, but I do make exceptions.

      1. re: klyeoh

        I hadnt realised he had Goan roots - his WikiP page makes no mention of Goa but does mention he was born and raised in Mumbai.

        1. re: Harters

          He's a parsi through and through. But here's a funny thing - a lot of parsi households in bombay had goan cooks. Inevitably some goan dishes became intertwined with parsi ones, to the extent that parsi claim them almost their own.

          I've written about this before on chow hound but its easier to repeat myself rather than use the search engine to find the post.

          1. re: Harters

            Sorry, not meaning that he's Goan-born, but he earned his toques at Taj Hotel Group's Goan hotel-kitchens:


            Goa's Portuguese-inflected cuisine influenced Todiwala's approach towards fusing traditional Indian (and especially Parsi) cooking methods with other culinary styles.

            1. re: klyeoh

              Understood now - sorry for the misinterpretation, klyeoh.

              It should be an interesting restaurant for folk to try - I'm a big fan of Cyrus since I ate at Cafe Spice Namaste where both he and Mrs T explained the significance of the dhansaak in Parsee culture and cuisine . It was absolutely lovely.

              1. re: Harters

                I will definitely get there soon. I like that it's open all day, so that we could have an early dinner on our way home or before an evening activity. I almost went by yesterday just to have a look but I had to get home.

                1. re: Harters

                  there you go - there is SOOOO much in india around festivals, births, deaths and other moments of passage that are marked by what you eat.

                  truly a shame that these customs aren't exportable.

          2. I went to launch party (canapes only, so can't really comment on what menu / food will be like). He explained that the food would be a mix from Goa, Portugal and Brazil, obviously Goa and Brazil both being former Portuguese colonies, that being the link.

            There was also mention that although the opening menu didn't have that much seafood on it, the intention was to increase this, as they developed and added to the menu.

            I've not managed to get back yet but looking forward to trying...

            2 Replies
              1. re: Kavey

                Went to this restaurant last night and have to say completely underwhelmed - had the goan prawn curry - expensive at 15 pounds. Very creamy which overwhelmed all the spicing. Nice prawns if a bit underdone. Really nice red rice - best thing on plate.
                Starters of beetroot puff - nice filling but strange pastry .