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