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Floyd Cardoz | Floyd Cardoz is the Executive Chef/Partner of Paowalla, opening in New York City in the Summer of 2016.

Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. Most recently, he opened and serves as partner at the critically acclaimed Bombay Canteen in Mumbai, of which The Daily Meal said, If someone comes to Bombay, this is one place I would really want to take them. […]. Meet Chef Floyd Cardoz on His Book Tour! Goan Spiced Crab Cakes. Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.

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Floyd Cardoz | Floyd Cardoz is the Executive Chef/Partner of Paowalla, opening in New York City in the Summer of 2016. | floydcardoz.com Reviews
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Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. Most recently, he opened and serves as partner at the critically acclaimed Bombay Canteen in Mumbai, of which The Daily Meal said, If someone comes to Bombay, this is one place I would really want to take them. […]. Meet Chef Floyd Cardoz on His Book Tour! Goan Spiced Crab Cakes. Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.
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Floyd Cardoz | Floyd Cardoz is the Executive Chef/Partner of Paowalla, opening in New York City in the Summer of 2016. | floydcardoz.com Reviews

https://floydcardoz.com

Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. Most recently, he opened and serves as partner at the critically acclaimed Bombay Canteen in Mumbai, of which The Daily Meal said, If someone comes to Bombay, this is one place I would really want to take them. […]. Meet Chef Floyd Cardoz on His Book Tour! Goan Spiced Crab Cakes. Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.

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1

NY Times – An Indian Star Switches Cuisines | Floyd Cardoz

http://floydcardoz.com/news/ny-times-12-20-2011

NY Times – An Indian Star Switches Cuisines. Published: December 20, 2011. FOR the men in hard hats wielding drills, yelling into their phones or at one another, the hubbub was business as usual. But for the man with the wordless expression of joy and anticipation the kind of face you see on Christmas morning or at a sonogram reading this was something different. The book that changed his life was Arthur Hailey’s Hotel. I was fascinated by that whole business, he said. In India the best restauran...He wa...

2

Goan Spiced Crab Cakes | Floyd Cardoz

http://floydcardoz.com/recipies/goan-spiced-crab-cakes

Goan Spiced Crab Cakes. From One Spice, Two Spice (William Morrow 2006). For the Tomato Base. 2 teaspoons cumin seeds. 2 teaspoons coriander seeds. Scant teaspoon ground turmeric. 2 teaspoons canola oil. 1 cups diced white onion. 1 tablespoon minced peeled ginger. 1 teaspoons minced garlic. For the Fish Mousse. 3 ounces skinless white fish fillet, such as cod, bass, or Pollack. 2 teaspoons grated lime zest (from about 1 limes). 2 tablespoons finely chopped cilantro. 2 tablespoons finely sliced chives.

3

Recipes & Favorites | Floyd Cardoz

http://floydcardoz.com/recipes-favorites

Goan Spiced Crab Cakes. CHEF FLOYD CARDOZ From One Spice, Two Spice (William Morrow 2006) For the Tomato Base 2 teaspoons cumin seeds 2 teaspoons coriander seeds Scant teaspoon ground turmeric Scant teaspoon cayenne 2 teaspoons canola oil 1 …. Continue reading ». For the spice oil: 2 tablespoons canola oil 1 teaspoon urad dal 1 teaspoon chana dal 1 tablespoon mustard seeds 1 dry red chili, crushed 1 sprigs curry leaves, julienned 1 tablespoon shallots 1 tablespoon ginger 1 teaspoons chilies 4….

4

Blog | Floyd Cardoz

http://floydcardoz.com/blog

The Best of Fishing…. Since I was a little boy growing up on the Arabian sea in Bombay, the allure of freshly caught seafood was something that gave me immense joy. Fish caught daily graced our dining table at lunch where 6 kids sat…. Continue reading ». My Inspiration For Kanji. My family comes from Goa, on the west coast of India. My father moved to Bombay to go to school at a young age. Growing up in a big city like Bombay, we always looked forward to our yearly vacation…. Continue reading ».

5

About | Floyd Cardoz

http://floydcardoz.com/about

Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. Most recently, he opened and serves as partner at the critically acclaimed The Bombay Canteen. In Mumbai, of which. If someone comes to Bombay, this is one place I would really want to take them. Not because it’s totally Bombay, but because it’s completely Indian, in a city that celebrates and shelters the diversity which we call India. His first solo restaurant venture in New York, Paowalla.

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THE HUNDRED-FOOT JOURNEY : Viva LA Foodies

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Affordable & Healthy Eats. Posted by Adam Rubenstein. On Thursday, July 31, 2014 · Leave a Comment. Culinary driven cinema is on the rise and the film community is delivering some great foodie films this summer. The successful and highly anticipated film, CHEF. Produced by Jon Favreau. Earned record breaking viewings in theaters and THE HUNDRED-FOOT JOURNEY. Who served as a culinary consultant and advised on the films recipes and execution. Look for The Hundred-Foot Journey. In The Hundred-Foot Journey.

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Floyd Cardoz | Floyd Cardoz is the Executive Chef/Partner of Paowalla, opening in New York City in the Summer of 2016.

Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. Most recently, he opened and serves as partner at the critically acclaimed Bombay Canteen in Mumbai, of which The Daily Meal said, If someone comes to Bombay, this is one place I would really want to take them. […]. Meet Chef Floyd Cardoz on His Book Tour! Goan Spiced Crab Cakes. Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.

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