MUMBAI: TLC presents a brand new series based on the magnificent world of spices told through the eyes of two acclaimed chefs Tony Singh and Cyrus Todiwala – THE INCREDIBLE SPICE MEN. With spice as their powerful weapon, Tony and Cyrus are on a mission to wake Britain up to the versatility of spices. THE INCREDIBLE SPICE MEN will premiere on AUGUST 23, EVERY SATURDAY AT 8 PM.
In the new series, Tony and Cyrus will take on a road trip to explore the British Isles and add their own spicy twist to the most classic and best-loved dishes. They jazz up a Sunday roast lamb with a cardamom rub, add some cumin to give Welsh rarebit a kick and even try Cyrus' nutmeg-infused take on toad in the hole.
Rahul Johri, Executive Vice President and General Manager-South Asia and Head of Revenue, Pan- Regional Ad Sales & Southeast Asia, Discovery Networks Asia-Pacific said, “TLC has pioneered the lifestyle genre by bringing in exciting travel experiences, delectable cuisines, high-street fashion and relatable themes. We continue to present new and fresh concepts such as the INCREDIBLE SPICE MEN that demystifies the fascinating world of spices in Britain.”
With delicious recipes accompanied by Cyrus and Tony's top tips and favourite spices, “the spice boys” will unravel the contents of the spice rack, and open everyday cooking to a world of exciting new flavours. The British food never will be the same with the spicy twist added to it.
Cyrus Todiwala was born in Bombay and moved to London in 1991, where he opened his acclaimed Spice Cafe Namaste, currently on of the UK's 100 Top Restaurants. Author of three cookbooks, Cyrus was awarded an OBE in 2009, and cooked a banquet for the Queen and Prince Philip in the Diamond Jubilee celebrations.
Tony Singh was born and bred in Scotland, where he has worked in many of the country's top kitchens, from The Balmoral Hotel to the Royal Scotsman train. Oloroso, one of his many restaurants, has won numerous awards, and was named by the Independent as 'the hippest place to eat and drink in Edinburgh'.
