Chef Floyd Cardoz, Executive Chef
Chef Floyd Cardoz, Executive Chef of Tabla (rated best Indian restaurant in New York by Zagat), was born in Bombay and studied cooking in both his native India and in Europe. As a child he wondered why Indian and Western foods were not combined more often. This is the genesis of the menu at Tabla which features local, familiar ingredients with Indian Spices. Chef Cardoz grew up around local regional restaurants. Of they myriad regional cuisines of India Floyd remarks: "A restaurant 100 miles inland would never have fish on the menu." Tabla spends $10,000 a month on spices. Each cook must have his or her own spice grinder (here's a hint: old spices lose their flavor). The Guys also discuss Tabla's tremendous cocktail and wine lists, as well as service.
Podcast Date: 8/2/2005