While the second batch of halibut is roasting, reheat the watermelon curry over low heat and keep warm. Of all the dishes he served there, the watermelon curry was the one everybody talked about, almost always with some mix of pleasure, admiration and wonder. 1 sprigs curry leaves, julienned. © 2012 CBS Interactive Inc. All Rights Reserved. Arrange the watercress on a platter and spoon the curry over it. New York had seen fancy, expensive Indian restaurants before Tabla and Bread Bar. Floyd Cardoz Showed How to Honor a Cuisine by Bending It. Photo: Mohammed Jaffer/SnapsIndia. Cook for 1 minute and add curry … The chef, who died Tuesday, created Indian-American dishes that surprised and still linger in the memory. Heat 1/2 tablespoon of oil over moderately high heat and saute the reserved watermelon cubes, stirring, until they are warm, for about 2 minutes. This was the explicit subject of the menus at Paowalla, in SoHo, and its slightly zippier successor, Bombay Bread Bar. Some of the little snacks I had at Bread Bar, things that would have been forgettable filler on anybody else’s menu, have stayed with me for years: the naan with needles of rosemary baked into the dough, the popcorn tossed with hot ghee and chat masala, the sandwich of pulled lamb and soft potatoes turned an intense yellow by mustard seeds. Fresh chiles don’t keep well; buy them as needed. How could watermelon juice be a major ingredient of an expensive main course at a serious restaurant? He was 59. Floyd Cardoz's Watermelon Salad is a perfect salad for summer! https://firstwefeast.com/eat/2014/11/floyd-cardoz-career-changing-dishes Cardoz… Ranjita Ganesan remembers the culinary … Floyd Cardoz is the executive chef of Tabla restaurant in New York, where he mixes traditional Indian spices with everyday fare. Floyd Cardoz is the Executive Chef of Tabla, a groundbreaking restaurant serving New Indian cuisine cooked with the sensual flavors and spices of his native land.He has a new book called One Spice, Two Spice: American Food, Indian Flavors.. 2. Season the curry with salt, pepper, and lime juice to taste. Sept 7, 2012 You could have all three of these things in the same meal at Bread Bar while you clutched a wildly refreshing highball called a Kachumber Cooler, which is one reason I ate there more often than I did at Tabla. When I heard the name Floyd Cardoz, my mind always went straight to watermelon curry. 4. (CBS News) NEW YORK - Celebrity chef Floyd Cardoz is a native of Bombay, India, where he planned to become a doctor - until he read the Arthur Hailey novel, "Hotel.". At 43, Cardoz is a gentle, softspoken man whose round face radiates kindliness, a rare quality in a chef. The simplicity was a good part of the joy of eating it. The curry started with fresh ginger and garlic, of course, along with a truly minimal number of spices: coriander, cumin, Aleppo pepper and a whiff of dried turmeric. Most impressively, he built his own kitchen language from elements of his childhood and early professional training in India; his labor in precise, demanding Swiss kitchens; the lessons in juxtaposing ideas from different cuisines that he imbibed under Gray Kunz at Lespinasse; and his life as an immigrant who survived and ultimately thrived in New York City. Because Floyd Cardoz said so, and that was that. When I heard the identify Floyd Cardoz, my thoughts at all times went straight to watermelon curry. Copyright © 2020 CBS Interactive Inc.All rights reserved. Were you as happy as we were when Floyd Cardoz won Top Chef Masters?We were ecstatic when the chef behind our Tabla meals became the Season 3 winner.. To moderately low and add the oil immediately, then stir in the lime.... 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