In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.Avantika Bhuyan speaks to the Top Chef about what inspires his recipes. IMAGE: Chef Floyd Cardoz. Photographs: Kind Courtesy Chef Floyd Cardoz and Paowalla NYC/Instagram Chef Floyd Cardoz's earliest memories of a paowalla (people who bake and sell bread and typically ride around the neighbourhood on their bicycles to deliver bread) date back to the vacations spent at his ... Rediff.com, 2 months ago
Chef Floyd Cardoz speaks to Avantika Bhuyan about what inspires his quirky recipesBusiness Standard, 2 months ago
South American food is going to be big in India. I think raw fish, in particular, will become popular. Not just sushi and sashimi, but also ceviche, which is raw fish cured in lemon or lime juice, then spiced and seasoned. Indians are realising how healthy ...The Hindu, 1 month ago
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