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. 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.. 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. Add the oil immediately, then stir in the cilantro and chives. 2. A Young Chef Trains. While the second batch of halibut is roasting, reheat the watermelon curry over low heat and keep warm. 3. 2. Makes 4 servings Hand’s-On Time: 30 minutes Total Preparation Time: 45 minutes Suggested Accompaniments Gingered Spinach Yogurt, tomato. Floyd stops by CBS This Morning to share his ultimate dish — Rice-Flaked Halibut with Watermelon Curry. 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. Transfer fish to a platter and loosely cover with foil to keep warm. Blend until smooth to make watermelon juice (you should have about 3 cups.). Cook the cumin seeds, stirring constantly, until they bloom and are fragrant, about 30 seconds. Mr. Cardoz … Ranjita Ganesan remembers the culinary … 1 tablespoon shallots. And yet, despite the temptation to view the restaurant as Tabla … 1 sprigs curry leaves, julienned. Because Floyd Cardoz said so, and that was that. The cause was the coronavirus, his family said. 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 … 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. Sprinkle the halibut with salt and freshly ground pepper. The kitchen stirred this in hot oil and then cooked it with puréed watermelon. He was 59. It was a sauce for halibut and, like many great recipes, it was simple. Serve with fried eggs and crusty bread. A month ago, on March 25, Floyd Cardoz, chef extraordinaire, passed into the ages, a victim of coronavirus. All "CBS This Morning: Saturday" recipesBlog: "What's Cooking"Special section: Food and Wine, Rice-Flaked Crisped Halibut on Watercress with Watermelon Curry, 1. The fish can be coated 2 hours ahead and chilled, covered with plastic wrap. 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. Mr. Cardoz was wild about eggs, though, and crazy for Scotch, so at North End Grill he bet heavily on both. 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. Cut the sections out of the limes as you would from a grapefruit, then cut each section into thirds. NEW YORK – The last time I briefly met Flyod Cardoz, … moneyrf.com/floyd-cardoz-showed-how-to-honor-a-cuisine-by-bending-it 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. 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. 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. (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.". The chef Floyd Cardoz in 2016 in the kitchen of Paowalla, one of several New York restaurants where he showed his creative touch. Recipe excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz. 1 teaspoons chilies. 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. Squeeze out any remaining juice from the membranes into the zest mixture, and stir in the lime sections. That marked the start of a culinary career that led to Floyd winning season three of Bravo's "Top Chef Masters" last year. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. When I heard the name Floyd Cardoz, my mind always went straight to watermelon curry. pieces skinless halibut fillet (3/4 to 1-inch thick), 3 cups loosely-packed watercress, tough stems discarded. 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. 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. 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. Jul 7, 2012 Celebrity Chef Floyd Cardoz and A Young Artist and Cancer Survivor. 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. Heat 2 tablespoons of the olive oil in a heavy 1-quart pot over moderate heat until shimmering. 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. Season the curry with salt and lime juice. "Never be afraid to try new flavors. They’re considered a cooling spice because they cause the body to perspire and thus cool down. Cook the remaining fish in the same way. Cook the fish without turning, until the coating is golden brown, about 1-1/2 minutes. When I heard the name Floyd Cardoz, my mind always went straight to watermelon curry. 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. Floyd Cardoz is the executive chef of Tabla restaurant in New York, where he mixes traditional Indian spices with everyday fare. © 2012 CBS Interactive Inc. All Rights Reserved. Jean Schwarzwalder for The New York Times. 3. 4. He told us stories about the thrills and the comforts of India. 2. 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 … Cook for 1 minute and add curry … And watermelon! Floyd Cardoz was born in Mumbai (though he preferred to call it Bombay) and grew up wanting to be a doctor. On "CBS This Morning: Saturday," Floyd offered the recipe for his ultimate dish: Rice-Flaked Halibut with Watermelon Curry. Add the rum, watermelon and the remaining 1/4 cup of lime juice; shake well. 4. 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.. There is so much joy in your meal when you cook with an open heart." Cut enough watermelon flesh into 1/2 inch cubes to yield 3 cups of fruit and set aside. Cardoz… Photo: Mohammed Jaffer/SnapsIndia. Sept 7, 2012 Step 1 In the bottom of a large shaker, muddle the mint, sugar and 1/4 cup of the lime juice. Chef Floyd Cardoz, 1960-2020. 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. Yours probably did, too, if you went to Tabla, the restaurant off Madison Square Park where he was the … 5. Add the turmeric and cayenne and cook for a few seconds more, stirring. You could, without much trouble, pick out all the flavors and still be surprised by what they did together. So to celebrate National Watermelon Day (today! Watermelon curry served with halibut was one of the acclaimed dishes served by Floyd Cardoz at Tabla in New York City. Add the mustard seeds when dals start to color. 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, … No doubt you could hear it, with different accents, at the restaurants he opened in India. 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. 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.) Mr. Cardoz, shown here in Mumbai in 2015, shared the thrills and comforts of India through his dishes. This was the explicit subject of the menus at Paowalla, in SoHo, and its slightly zippier successor, Bombay Bread Bar. https://www.cbsnews.com/news/the-dish-floyd-cardozs-indian-american-cuisine Chef Floyd Cardoz cooking at a reception, hosted by Meera Gandhi, in New York City, on January 17, 2019. 1. https://www.nytimes.com/2020/03/25/dining/floyd-cardoz-pete-wells.html 1. 2. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Yours in all probability did, too, for those who went to Tabla, the restaurant off … Fill the shaker with ice. When he talks about India and the spices of his childhood, his eyes begin to glow. How could watermelon juice be a major ingredient of an expensive main course at a serious restaurant? Cook until the garlic is softened and fragrant, about 2 minutes, stirring constantly so that the garlic doesn't take on color. "The Dish": Celebrity chef Floyd Cardoz prepared Rice-Flaked Halibut with Watermelon Curry on "CBS This Morning: Saturday," July 7, 2012. Floyd Cardoz was a celebrated Indian-born American chef, beloved for … 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. In celebration of Father's Day, Floyd and his two sons, 14 … In 2006, Floyd co-authored the cookbook "One Spice, Two Spice: American Food, Indian Flavors.". ), he sent us this fresh, vibrant watermelon … 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. In general, chiles are high in vitamin C; they are an appetite stimulant and aid digestion. How Floyd Cardoz redefined Indian cuisine. The curry can be made up to this point 1 day in advance and chilled, covered. Grind coriander seeds with Aleppo pepper in an electric spice/coffee grinder. Season the curry with salt, pepper, and lime juice to taste. Place the curry in a wide pot and simmer over medium-low heat until thick. 1 tablespoon ginger. 5. The simplicity was a good part of the joy of eating it. When I heard the identify Floyd Cardoz, my thoughts at all times went straight to watermelon curry. But the cooking at most of them seemed featureless, generic, next to Mr. Cardoz’s flights of creativity. 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. Chef Floyd Cardoz's Rice Flake Crisped Halibut, Watermelon and Wilted Watercress Curry … It was interesting to find out from Floyd … He went to school for biochemistry, and planned on a career in medical … Diners will be reunited with Tabla signatures like rice-flaked halibut in watermelon curry, tamarind margaritas, and bacon naan. 6. It makes even less sense for that same restaurant to offer single-malt Scotch of every known region, shade, aroma, flavor, style and age. 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. https://firstwefeast.com/eat/2014/11/floyd-cardoz-career-changing-dishes Cardoz was born in … Floyd Cardoz Showed How to Honor a Cuisine by Bending It. Arrange the watercress on a platter and spoon the curry over it. Mr. Cardoz, who died on Tuesday of the coronavirus, made challenging things look easy. 3. For more of Floyd's recipes, go to Page 2. (Arthi Subramaniam/Post-Gazette ) Watermelon, arugula, ginger, … DIRECTIONS: Heat oil slowly with the dals. Top with the halibut and lime relish and drizzle with lime juice. 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. The chef, who died Tuesday, created Indian-American dishes that surprised and still linger in the memory. He told us that sharing your enthusiasms could be a form of generosity. 6. 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. 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… 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. Copyright © 2020 CBS Interactive Inc.All rights reserved. Reduce the heat to moderately low and add the garlic, ginger, and ground spices. New York had seen fancy, expensive Indian restaurants before Tabla and Bread Bar. Floyd Cardoz's Watermelon Salad is a perfect salad for summer! 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. At 43, Cardoz is a gentle, softspoken man whose round face radiates kindliness, a rare quality in a chef. Fresh chiles don’t keep well; buy them as needed. 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