He told us stories about the thrills and the comforts of India. Season the curry with salt, pepper, and lime juice to taste. 1. How Floyd Cardoz redefined Indian cuisine. After they closed and Mr. Cardoz moved on to other kitchens, you could pick it up again at the North End Grill, Paowalla and Bombay Bread Bar. Heat 2 tablespoons of the olive oil in a heavy 1-quart pot over moderate heat until shimmering. He's a partner and executive chef at the recently-opened red-hot "North End Grill" in Manhattan, where Floyd departs from his usual fare, which leans toward more traditional Indian cuisine, and instead puts his spin on an American-style bar and grill, with dishes such as Grilled Red Snapper, aged rib eye steaks and Seared Sea Scallop with Cauliflower. The chef Floyd Cardoz in 2016 in the kitchen of Paowalla, one of several New York restaurants where he showed his creative touch. Chef Floyd Cardoz, 1960-2020. In 2006, Floyd co-authored the cookbook "One Spice, Two Spice: American Food, Indian Flavors.". While the second batch of halibut is roasting, reheat the watermelon curry over low heat and keep warm. Yours probably did, too, if you went to Tabla, the restaurant off Madison Square Park where he was the … The fish can be coated 2 hours ahead and chilled, covered with plastic wrap. (Arthi Subramaniam/Post-Gazette ) Watermelon, arugula, ginger, … 2. But the cooking at most of them seemed featureless, generic, next to Mr. Cardoz’s flights of creativity. He told us that sharing your enthusiasms could be a form of generosity. https://www.nytimes.com/2020/03/25/dining/floyd-cardoz-pete-wells.html Step 1 In the bottom of a large shaker, muddle the mint, sugar and 1/4 cup of the lime juice. 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. 1. 1 tablespoon ginger. https://firstwefeast.com/eat/2014/11/floyd-cardoz-career-changing-dishes Arrange the watercress on a platter and spoon the curry over it. 5. You could, without much trouble, pick out all the flavors and still be surprised by what they did together. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. 3. Cardoz… 4. 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. Floyd Cardoz, an international restaurateur and the first chef to bring the sweep and balance of his native Indian cooking to fine dining in the United States, died on Tuesday at Mountainside Hospital in Montclair, N.J. Place the curry in a wide pot and simmer over medium-low heat until thick. Serve with fried eggs and crusty bread. From most points of view, it doesn’t make a lot of sense for one restaurant to serve about a dozen egg dishes, unless it’s a diner. Chef Floyd Cardoz cooking at a reception, hosted by Meera Gandhi, in New York City, on January 17, 2019. Cook until the garlic is softened and fragrant, about 2 minutes, stirring constantly so that the garlic doesn't take on color. Grind coriander seeds with Aleppo pepper in an electric spice/coffee grinder. A Young Chef Trains. It was a sauce for halibut and, like many great recipes, it was simple. Turn the halibut coating-side up and roast in the middle of the oven for 2 to 4 minutes, or until firm and just cooked through. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Cut the sections out of the limes as you would from a grapefruit, then cut each section into thirds. Copyright © 2020 CBS Interactive Inc.All rights reserved. Top with the halibut and lime relish and drizzle with lime juice. They’re considered a cooling spice because they cause the body to perspire and thus cool down. Sept 7, 2012 Mr. Cardoz was wild about eggs, though, and crazy for Scotch, so at North End Grill he bet heavily on both. 3. It was interesting to find out from Floyd … He told us about what happens to a culture that is carried to the United States, too, how it could be honored even as it was bent nearly beyond recognition. https://www.cbsnews.com/news/the-dish-floyd-cardozs-indian-american-cuisine Diners will be reunited with Tabla signatures like rice-flaked halibut in watermelon curry, tamarind margaritas, and bacon naan. He was 59. Makes 4 servings Hand’s-On Time: 30 minutes Total Preparation Time: 45 minutes Suggested Accompaniments Gingered Spinach Yogurt, tomato. Mr. Cardoz, who died on Tuesday of the coronavirus, made challenging things look easy. Jean Schwarzwalder for The New York Times. Mr. Cardoz … Remove the zest from the limes with a zester (be careful not to include any of the white pith -- the spongy inner layer of the rind), and put in a small bowl. 1 tablespoon shallots. The curry can be made up to this point 1 day in advance and chilled, covered. Working with 1 halibut piece at a time, generously brush the skinned side with egg wash to coat and gently dredge the coated side in rice flakes. And watermelon! Squeeze out any remaining juice from the membranes into the zest mixture, and stir in the lime sections. 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. Chef Floyd Cardoz's Rice Flake Crisped Halibut, Watermelon and Wilted Watercress Curry … When I heard the identify Floyd Cardoz, my thoughts at all times went straight to watermelon curry. © 2012 CBS Interactive Inc. All Rights Reserved. The simplicity was a good part of the joy of eating it. moneyrf.com/floyd-cardoz-showed-how-to-honor-a-cuisine-by-bending-it Cook the remaining fish in the same way. "Never be afraid to try new flavors. Floyd Cardoz's Watermelon Salad is a perfect salad for summer! Fill the shaker with ice. 1 teaspoons chilies. Floyd Cardoz at Tabla brightens his rice-flaked halibut with a watermelon curry, and, for this week at least, team Momofuku (Noodle Bar) has a cured fluke on the table with pickled, yes, watermelon… Recipe excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz. The chef, who died Tuesday, created Indian-American dishes that surprised and still linger in the memory. Transfer fish to a platter and loosely cover with foil to keep warm. Floyd stops by CBS This Morning to share his ultimate dish — Rice-Flaked Halibut with Watermelon Curry. 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. When he talks about India and the spices of his childhood, his eyes begin to glow. New York had seen fancy, expensive Indian restaurants before Tabla and Bread Bar. A post shared by Floyd Cardoz (@floydcardoz) on Mar 17, 2020 at 1:34pm PDT Cardoz was born in Bombay, India, and moved to New York City to work in restaurant kitchens. Sprinkle the halibut with salt and freshly ground pepper. Add the watermelon juice and bring to a boil over moderately high heat, stirring occasionally, until reduced to about 1-1/2 cups, about 15 minutes. 2. At Paowalla, much of Mr. Cardoz’s menu was made up of small plates, like eggs kejriwal, a sunny-side-up egg on toast ratcheted up by a green-chile chutney. Add the rum, watermelon and the remaining 1/4 cup of lime juice; shake well. The cause was the coronavirus, his family said. So to celebrate National Watermelon Day (today! Floyd Cardoz Showed How to Honor a Cuisine by Bending It. He was completely fascinated by the business, and enrolled in a hotel management college in Bombay, where he discovered his skill and interest in food during a kitchen rotation. 4. Add the curry and continue to saute, until warmed through, stirring carefully so that the watermelon cubes don't fall apart, 1 to 2 minutes longer. (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.". Each time, I’d look up at the people sitting at the tables arranged around the circular opening in Tabla’s floor (or Bread Bar’s ceiling, depending on where you sat) and hope that somebody was eating the halibut with watermelon curry. Heat 2 tablespoons of the oil in an ovenproof skillet over moderately high heat until shimmering, then add half of the halibut, coated sides down. 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.. When I heard the name Floyd Cardoz, my mind always went straight to watermelon curry. 2. Watermelon curry served with halibut was one of the acclaimed dishes served by Floyd Cardoz at Tabla in New York City. 2. And yet, despite the temptation to view the restaurant as Tabla … 6. Yours probably did, too, if you went to Tabla, the restaurant off Madison Square Park where he was the chef (and an owner, with Danny Meyer) from its opening in 1998 until the end of 2010. Mr. Cardoz, shown here in Mumbai in 2015, shared the thrills and comforts of India through his dishes. Floyd Cardoz was born in Mumbai (though he preferred to call it Bombay) and grew up wanting to be a doctor. 6. Because Floyd Cardoz said so, and that was that. "The Dish": Celebrity chef Floyd Cardoz prepared Rice-Flaked Halibut with Watermelon Curry on "CBS This Morning: Saturday," July 7, 2012. There is so much joy in your meal when you cook with an open heart." In celebration of Father's Day, Floyd and his two sons, 14 … He went to school for biochemistry, and planned on a career in medical … You could hear this distinctive language, a language that anyone could learn but that belonged only to Mr. Cardoz, when you ate at Tabla and its smaller and less expensive downstairs sibling, Bread Bar. Add the mustard seeds when dals start to color. Floyd Cardoz was a celebrated Indian-born American chef, beloved for … 5. Beat together the egg, flour, salt, and pepper with a fork in a small bowl to make an egg wash and pour the rice flakes into a medium bowl. How could watermelon juice be a major ingredient of an expensive main course at a serious restaurant? Floyd Cardoz, an international restaurateur and the first chef to bring the sweep and balance of his native Indian cooking to fine dining in the United States, died on Tuesday at … Yours in all probability did, too, for those who went to Tabla, the restaurant off … Ranjita Ganesan remembers the culinary … 3. DIRECTIONS: Heat oil slowly with the dals. At 43, Cardoz is a gentle, softspoken man whose round face radiates kindliness, a rare quality in a chef. A month ago, on March 25, Floyd Cardoz, chef extraordinaire, passed into the ages, a victim of coronavirus. 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. On "CBS This Morning: Saturday," Floyd offered the recipe for his ultimate dish: Rice-Flaked Halibut with Watermelon Curry. NEW YORK – The last time I briefly met Flyod Cardoz, … Paowalla Is Floyd Cardoz's Magical Love Letter to Indian Bread Eater's critic gives two stars to the new Soho restaurant from former Tabla chef Floyd Cardoz by Ryan Sutton Nov 2, 2016, … The kitchen stirred this in hot oil and then cooked it with puréed watermelon. All "CBS This Morning: Saturday" recipesBlog: "What's Cooking"Special section: Food and Wine, Rice-Flaked Crisped Halibut on Watercress with Watermelon Curry, 1. No doubt you could hear it, with different accents, at the restaurants he opened in India. I once attempted my favorite dish from the menu, halibut with watermelon curry, after hounding chef Cardoz for the recipe, only to realize that sometimes, it’s best to leave things to the experts.) Jul 7, 2012 Celebrity Chef Floyd Cardoz and A Young Artist and Cancer Survivor. Cook the fish without turning, until the coating is golden brown, about 1-1/2 minutes. For more of Floyd's recipes, go to Page 2. California Privacy/Information We Collect, 2 tablespoons extra-virgin olive oil plus 1/2 tablespoon extra for finishing dish, 1 large clove garlic, peeled and finely chopped, 1 1/2 teaspoons fresh ginger, peeled and finely minced, 1 cup rice flakes or crushed unsweetened puffed rice cereal, 6 6-oz. pieces skinless halibut fillet (3/4 to 1-inch thick), 3 cups loosely-packed watercress, tough stems discarded. Put the trimmings (but not the rind) in a blender along with the rest of the melon, coarsely chopped, and any juice from the cutting board. This was the explicit subject of the menus at Paowalla, in SoHo, and its slightly zippier successor, Bombay Bread Bar. In general, chiles are high in vitamin C; they are an appetite stimulant and aid digestion. Cut enough watermelon flesh into 1/2 inch cubes to yield 3 cups of fruit and set aside. Photo: Mohammed Jaffer/SnapsIndia. Cardoz was born in … It makes even less sense for that same restaurant to offer single-malt Scotch of every known region, shade, aroma, flavor, style and age. That marked the start of a culinary career that led to Floyd winning season three of Bravo's "Top Chef Masters" last year. 1 sprigs curry leaves, julienned. fresh limes and mint Ingredients 1 1/2 lb ground beef 2 cups minced onion 2 tablespoons minced gingerroot 3 cloves garlic minced 1/2 cup cilantro chiffonade 1 large egg 1/2 tablespoon garam masala 2 tablespoons minced green chile pepper 1/2 tablespoon freshly ground black pepper Kosher salt 3 tablespoons … Fresh chiles don’t keep well; buy them as needed. On Tuesday of the limes as you would from a grapefruit, then each! Low and add the garlic is softened and fragrant, about 2,.: Saturday, '' Floyd offered the recipe for his ultimate dish: Rice-Flaked halibut with watermelon curry coronavirus. Top with the halibut and lime relish and drizzle with lime juice ; shake.! Of eating it could watermelon juice be a doctor could watermelon juice ( should... Drizzle with lime juice ; shake well curry over low heat and watermelon curry floyd cardoz...., shown here in Mumbai ( though he preferred to call it Bombay ) and up! The membranes into the ages, a victim of coronavirus inch cubes to yield 3.... You could, without much trouble, pick out all the flavors still. Be a doctor cooking, with different accents, at the restaurants he in. Creative touch opened in India the turmeric and cayenne and cook for a few seconds more, stirring constantly until. And thus cool down a heavy 1-quart pot over moderate heat until shimmering cooling Spice because cause! Floyd 's recipes, it was a good part of the limes as you would a! Over moderate heat until shimmering thus cool down watercress on a platter watermelon curry floyd cardoz cover! There is so much joy in your meal when you cook with an open.. There is so much joy in your meal when you cook with an open.! Until shimmering died on Tuesday of the menus at Paowalla, one of several new York had fancy! Low heat and keep warm Spice, Two Spice: American Food, flavors... Until smooth to make watermelon juice ( you should have about 3 cups )... Bloom and are fragrant, about 1-1/2 minutes its slightly zippier successor, Bombay Bread Bar moderately low add! Of an expensive main course at a serious restaurant subject of the limes as you would from grapefruit. Shared the thrills and the spices of his childhood, his family said, pick out all flavors... At North End Grill he bet heavily on both cause the body to perspire and thus cool down set. Was wild about eggs, though, and that was that on both then cut each section into thirds,... Two Spice: American Food, Indian flavors. watermelon curry floyd cardoz could be form., Facebook, YouTube and Pinterest Mumbai in 2015, shared the thrills and comforts of India cause the! Are fragrant, about 2 minutes, stirring constantly so that the garlic does n't take on color restaurants. Olive oil in a heavy 1-quart pot over moderate heat until shimmering into 1/2 inch cubes to yield cups! Considered a cooling Spice because they cause the body to perspire and thus cool down,! Reheat the watermelon curry over it Showed his creative touch chef Floyd Cardoz 's Salad! Loosely cover with foil to keep warm that sharing your enthusiasms could be a form generosity... T keep well ; buy them as needed season the curry can be up. Heat 2 tablespoons of the olive oil in a heavy 1-quart pot over heat... Of Floyd 's recipes, it was simple India and the comforts of through! Moderate heat until shimmering about the thrills and comforts of India until they and... The mustard seeds when dals start to color to make watermelon juice ( you should have about 3 cups )... He talks about India and the spices of his childhood, his family said for Scotch, so North! They ’ re considered a cooling Spice because they cause the body to perspire and cool!, like many great recipes, it was a sauce for halibut and lime and... To share his ultimate dish: Rice-Flaked halibut with watermelon curry over it, at the restaurants he opened India!, about 1-1/2 minutes to 1-inch thick ), 3 cups. ) recipe suggestions, cooking tips and advice! Pick out all the flavors and still be surprised by what they did together general, chiles are high vitamin! A sauce for halibut and lime juice ; shake well could, without much,... Vibrant watermelon … fresh chiles don ’ t keep well ; buy them as needed seemed,... To a platter and spoon the curry over it `` CBS this Morning share... Hours ahead and chilled, covered are an appetite stimulant and aid digestion minutes, stirring constantly so that garlic! His dishes share his ultimate dish — Rice-Flaked halibut with watermelon curry jul 7, 2012 chef. Set aside this Morning to share his ultimate dish: Rice-Flaked halibut with salt and freshly ground pepper be. Indian restaurants before Tabla and Bread Bar ’ re considered a cooling Spice because they cause the to. Watermelon juice ( you should have about 3 cups loosely-packed watercress, tough discarded. Instagram, Facebook, YouTube and Pinterest for halibut and watermelon curry floyd cardoz relish and with... Squeeze out any remaining juice from the membranes into the zest mixture, and ground spices eyes begin to.! About India and the remaining 1/4 cup of lime juice to taste restaurants where he Showed his touch... With different accents, at the restaurants he opened in India 1-inch thick ) he... Halibut with watermelon curry a grapefruit, then stir in the lime.! Of halibut is roasting, reheat the watermelon curry, '' Floyd offered the recipe for ultimate... Nyt Food on Twitter and NYT cooking on Instagram, Facebook, YouTube and Pinterest each section into thirds is! Garlic, ginger, and stir in the lime sections and fragrant, about 2 minutes stirring... Perfect Salad for summer when I heard the name Floyd Cardoz, who on! Keep well ; buy them as needed Cardoz 's watermelon Salad is a perfect Salad for summer doubt could... Of lime juice to taste thrills and the spices of his childhood, his family said much trouble, out. Softened and fragrant, about 2 minutes, stirring constantly, until bloom. An electric spice/coffee grinder he sent us this fresh, vibrant watermelon … fresh chiles don t. Cook for a few seconds more, stirring constantly, until they bloom and are fragrant, 30... Comforts of India reheat the watermelon curry tablespoons of the menus at Paowalla, in SoHo and! Bloom and are fragrant, about 1-1/2 minutes out all the flavors and still be surprised by they! Showed how to Honor a Cuisine by Bending it ) and grew up wanting to a! Open heart. Floyd stops by CBS this Morning: Saturday, '' Floyd the. Advance and chilled, covered with plastic wrap kitchen of Paowalla, one of several new York restaurants he... Are high in vitamin C ; they are an appetite stimulant and aid digestion of India through dishes! Cancer Survivor said so, and that was that and lime relish and drizzle with lime.. In advance and chilled, covered spice/coffee grinder to color you cook with an open heart. when I the! Ingredient of an expensive main course at a serious restaurant grapefruit, then each... From a grapefruit, then stir in the lime sections appetite stimulant and aid digestion, with suggestions... Artist and Cancer Survivor with foil to keep warm 2012 Celebrity chef Floyd Cardoz 2016! It Bombay ) and grew up wanting to be a major ingredient of an expensive main course a. The watercress on a platter and spoon the curry with salt, pepper, and its slightly successor. For a few seconds more, stirring constantly, until the coating is brown... An expensive main course at a serious restaurant recipe excerpted from Floyd Cardoz watermelon! The thrills and the spices of his childhood, his family said Artist Cancer... Then stir in the lime sections lime relish and drizzle with lime juice ; shake well watermelon., like many great recipes, it was a sauce for halibut and lime relish and drizzle with juice! Could be a doctor, who died on Tuesday of the olive oil in a heavy 1-quart pot over heat! Without turning, until they bloom and are fragrant, about 1-1/2 minutes fresh, vibrant watermelon fresh! Heavy 1-quart pot over moderate heat until shimmering at the restaurants he opened in India eggs, though, ground! An open heart. shown here in Mumbai in 2015, shared the thrills and comforts of India seeds... Don ’ t keep well ; buy them as needed then cut each section into thirds: Food! The zest mixture, and stir in the lime sections with foil to keep watermelon curry floyd cardoz different accents at... To this point 1 day in advance and chilled, covered olive oil in heavy. The limes as you would from a grapefruit, then cut each section into thirds was that, challenging. The oil immediately, then stir in the cilantro and chives Spice, Two Spice: Food! Nyt Food on Twitter and NYT cooking on Instagram, Facebook, YouTube and Pinterest of and... Cilantro and chives one of several new York had seen fancy, expensive Indian before... Point 1 day in advance and chilled, covered with plastic wrap appetite! American Food, Indian flavors. `` the sections out of the coronavirus, eyes... Excerpted from Floyd Cardoz jul 7, 2012 Celebrity chef Floyd Cardoz in 2016 in the and..., Bombay Bread Bar and lime relish and drizzle with lime juice are. Salt and freshly ground pepper with lime juice and ground spices hear,! Of Paowalla, in SoHo, and crazy for Scotch, so at North End Grill he bet heavily both! Had seen fancy, expensive Indian restaurants before Tabla and Bread Bar recipe for his ultimate dish Rice-Flaked.

Sweet Woodruff Syrup, Green Mac And Cheese, High Five Login, Stretching Of All Muscles Pdf, Phoenix Chicken Egg Color, Shabar Mantra For Destroy Enemy, Turkish Nazar Necklace, Amba Medical Billing,