Aerial started working on renowned chef Floyd Cardoz’ s latest venture “Paowalla” back in February. The restaurant is located at 195 Spring Street, New York.
“Paowalla” (named after Mumbai’ s bread vendors) will bring to NewYork some of the flavors remembered from the much beloved Tabla, updated with what Cardoz has learned with tie and from his travels.
Designed by Joe Calabrese, the space will capitalize among others on the wood-fired oven in the dining room for grilling spiced meat and baking traditional Indian breads.
With chef de cuisine Zia Sheikh at his side, chef Cardoz will focus his menu around modern Indian small plates that are local, seasonal, fun and fearless. Approachable menu will help New Yorkers redefine what they think of as “Indian cuisine”, with dishes including biryanis adapted from his travels in Hyderabad, meat dishes from his home in Goa, innovative seafood and vegetables from Kolkata.
Before opening his much-anticipated Paowalla restaurant, chef Cardoz has launched his second book “Flavorwalla” on April 5th featuring more than 100 recipes, bringing extraordinary flavors to everyday foods.
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