Floyd Cardoz, who was the chef and partner at the failed Indian restaurant Tabla in New York City, is the new Top Chef Master in the third season of Bravo TV Networks competition.
Cardoz’ winning meal included a South Indian favorite Upma, a rice-crusted snapper in a fennel-laced broth and Rendang, an Indonesian beef stew.
“You cooked a meal that was deeply skilled and very, very memorable,” said judge James Oseland, Editor-in-Chief of Saveur magazine (the other judges were food writers Gael Greene and Ruth Reichl).
Floyd Cardoz, who hails from Bombay and Goa, pledged his $100,000 prize to cancer research.
Tabla, where Cardoz worked for a dozen years, was one of those fusion restaurants that served bastardized Indian cuisine. You know stuff like Stone Church Farms Normandy Duck ($28), Elysian Fields Lamb Loin & Short Rib ($32) and Roasted Poulet Rouge Chicken ($26).
Which sane Indian restaurant serves Stone Church Farms Normandy Duck, Elysian Fields Lamb Loin & short Rib and Roasted Poulet Rouge Chicken.
No wonder Tabla failed.
Tabla NYC Kisses the Dust; Closing Dec. 30