From Chef Floyd Cardoz:
“I believe that good food and good cooking are not only about how good something looks or tastes. It’s also about how good you feel while cooking for someone you love, or eating something that has been lovingly prepared for you. The entire process of cooking is about expressing your soul. If your food does not have soul, it will not give joy to those eating it. And without soul, we are nothing.”
Chef Cardoz is thrilled to announced the opening of his newest venture, Paowalla, opening in New York City’s SoHo in Summer, 2016.
Details coming soon
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The Bombay Canteen – A café, a bar, and Indian at heart! Within the bustling metropolis of Mumbai, right in the heart of Lower Parel at Kamala Mills, there is finally a space where you can toast the old times and celebrate the new!
Housed within a recreated old Mumbai bungalow and an ode to the city’s architectural history, The Bombay Canteen effortlessly transforms itself from day to night. It is the perfect adda for anything from a quick snack to a hearty lunch, a drink after work, a night about town or a fun dinner with the family. Step into The Bombay Canteen – where it’s time to embrace the past with the present!
With an entirely new approach that is fun and familiar-yet-innovative, the food focuses on recreating traditional recipes using local seasonal ingredients, showcased in a contemporary form. The cuisine is best described as “India inspired!” The kitchen presents the classic yet unexplored charm of India’s diverse regions, marrying them expertly with familiar flavours. The bar — a great place to hang out at The Bombay Canteen — has a unique selection of reimagined classic cocktails with firm Indian roots. Each dish and drink has a story to tell, promising you an exciting journey on a plate (and in a glass)!
Open daily, 12 noon onwards
Unit 1, Process House, Kamala Mills, S.B Road, Lower Panel, Mumbai 400013
Call 022-49666666 for reservations. For any booking which involves more than 15 guests, please email your request to email@example.com or call us at 022-49666666 and we’ll get back to you as quickly as possible! Persons below the age of 18 years are permitted till 7pm only.
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From 2012 through 2014, Chef Cardoz was the Executive Chef and Partner of North End Grill, a re-imagined American bar and grill located in New York’s northern Battery Park City. Chef Cardoz’s menu highlighted his grilling techniques and the flavors of carefully sourced, seasonal ingredients with a strong focus on seafood. Under his leadership, North End Grill received rave reviews from critics including The New York Times and TimeOut NY.
Chef Cardoz’s dishes included Pumpkin-Crab Soup; Soft Scrambled Eggs with Hen of the Woods Mushrooms and Grilled Bread; Grilled Calamari with Preserved Lemon and Sherry Vinaigrette; Seared Diver Scallops with Cauliflower; Grilled Sea Bream with Salsa Verde, Cabbage and Bacon; and Berkshire Pork Chop with Charcoal Grilled Shishito Peppers and Cippolini Onions. The lovingly curated scotch menu included over 100 varieties and a wine list of new and old-world grill-friendly wines.
For Union Square Hospitality Group, Chef Cardoz created El Verano Taqueria’s delicious selection of tacos and salsas, bringing flavorful Mexican food to baseball fans at Citi Field (home of the New York Mets) and Nationals Park (home of the Washington Nationals). Fresh, high-quality ingredients play a starring role, with a menu designed to take the stadium dining experience to a whole new level. Prepared using traditional cooking techniques, El Verano serves food fans will be thinking about long after they leave the park.
Opened in 1998, Tabla was a groundbreaking restaurant in the Flatiron District serving serving Chef Floyd Cardoz’s pioneering New Indian cuisine. A critical success from the outset, Tabla received three stars from The New York Times and was perennially ranked among Zagat’s Most Popular Restaurants in New York. After 12 wonderful and rewarding years, Tabla served its last meal at the restaurant in December, 2011. While this was a difficult and sad moment for all who loved Tabla, we feel extremely proud of what we accomplished and incredibly appreciative to you, our guests. It was an honor and privilege to cook for and serve you over the years. We will never forget the outpouring of love and support we received from you.