Paowalla brings the flavors of Chef Floyd Cardoz’ home country stateside, showcasing his Indian heritage through a modern American lens. Named after the Goan bread bakers and sellers who deliver fresh paos to homes every morning, Paowalla boasts a bread bar and two tandoor ovens that infuse dishes with wood-roasted flavors.
Cardoz’ contemporary Indian cooking is inspired by Indian street food and offers the opportunity to try lesser-known dishes that are hard to find outside of India. His fun, fearless, and approachable dishes redefine what New Yorkers think of as “Indian cuisine.” Cardoz takes diners on a culinary trip around his homeland, his colorful plates brimming with flavorful spices and local, seasonal produce. With a menu designed for sharing plus delicious craft cocktails, Paowalla is the perfect setting for a convivial meal.
Celebrated chef and cookbook author Floyd Cardoz began his career at culinary school in Bombay, where he apprenticed in the kitchen of the Taj Mahal Intercontinental Hotel. To broaden his familiarity with classic culinary technique, he then attended the Hotel Management Culinary School at Les Roches in Bluche, Switzerland, spending his evenings cooking in Italian, French and Indian establishments.Read more
Chef Cardoz moved to New York City in 1988, where he worked under Chef Gray Kunz at the venerable Lespinasse in 1992. In 1997, he left to work with the Union Square Hospitality Group, where he opened the award-winning Tabla, a trailblazer for modern Indian cuisine. In 1998, served as their Consulting Chef for El Verano Taquería and then opened North End Grill in 2012. In 2014, he left to open White Street, where he was the Consulting Executive Chef in its first successful year.
In 2015, 28 years after his departure from India for New York, Cardoz returned to open his first restaurant in Mumbai, The Bombay Canteen, which quickly rose to local and international acclaim. In the summer of 2016, Paowalla brought him back to his beloved New York. Cardoz pours his decades of chef experience in his two cookbooks: One Spice, Two Spice and Flavorwalla.
4-qt Staub Shallow Round Cocotte
• Made in France
• Self-basting spikes on the lid create a rain-forest
effect evenly returning juices back onto food
• Heavy weight; tight-fitting lid retains moisture
• Oven Safe up to 500°F
• Nickel steel knob
• Smooth enamel bottom works on all stovetops
• Each piece is one of a kind
• Rough texture results in exceptional browning
• Requires no seasoning
• Dishwasher safe
195 Spring St, New York, NY 10012