Chef Floyd Cardoz on his latest restaurant in New York City, where desi foodies can stop over for a plate of goodness!
After his tryst with the successful Tabla, chef Floyd Cardoz dabbled with the North End Grill and White Street, made his TV debut on Top Chef Masters, got a book written and then came back to Indian soil to launch Bombay Canteen. The buck didn’t stop rolling there, for he had a burning desire to get back to NYC and do something more. He wanted the masses to relish the diversity of the Indian sub-continent, and Paowalla was thus born.
Deep Goan roots | Typically, the name Paowalla refers to a bread delivery person in Mumbai, and chef Floyd Cardoz ensured the same essence and legacy is carried on with his new venture. Signature dishes that once made a mark at Tabla are still been available at Paowalla, namely the bacon naan, tamarind margaritas, rice-flaked halibut in watermelon curry and more.
Eye-catching ambiance | Walk into Paowalla and you feel a lift in vibrancy. The bright yellow brick walls and the purple logos cheer you up, prepping you for a meal you can be happy about. Paowalla is being showered with love; all age groups and people from all walks of life are thronging to this new eatery joint – even celebrities such as Channing Tatum of Magic Mike!
Chef Floyd Cardoz leaves nothing to chance, and he mingles with his guests whilst they eat, pops in and out of the kitchen to ensure everything is going well and checks the flavors of each dish to ensure nothing is amiss. And on the menu, you wouldn’t have the daal makhani or butter chicken usually seen in Indian eateries and joints – chef Floyd Cardoz wants you to be exposed to a diverse range of foods from Kashmir to Goa in Indian tastes and styles. He thus breaks away from the stereotypical tikkas and naans and offers innovative yet delightful bites.
Must-haves at Paowalla | Chef Floyd Cardoz wants you to relish the flavors of Indian cuisine and delicacies. He wants you to try pakoras made with shishitos, sliced heirloom tomatoes, toasted pan with chicken liver masala and Goa’s soft rolls with Portuguese history.
Families can enjoy the bacon biryani, goan chorizos or the pork ribs vindaloo over dinner; tingmo which is a steamed Tibetan bread, wrapped skate in banana leaf, a Keralan delight, mutton roast Hyderabadi style, Gulab nuts, Franken-pastry, and everything in between – curated by chef Floyd Cardoz with love.
Chef Floyd Cardoz, once again needs to be thanked for bringing desi sentiments and emotions of foodies with a plate of goodness at Paowalla; no wonder the crowds are swooning over every order, and why not? Drop by soon, at 195 Spring St., at Sullivan St, NYC!
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