Connecting all foodies in India….
Our meal starts with desi tacos: small methi theplas on which are arranged large spoonfuls of Goan pulled pork vindaloo, garnished with a cube of ivory white, crispy pork skin. Though the tartness and pungency of a vindaloo is barely discernible, the skin provides a welcome crunchiness. The tacos are absolutely delightful.
The launch of The Bombay Canteen (TBC) was highly anticipated, since one of the partners and the culinary director is celebrity Indian chef Floyd Cardoz. A Mumbai boy, Cardoz rose to fame as the executive chef of the highly acclaimed Indian restaurant Tabla in New York. TBC’s menu, developed in collaboration with executive chef Thomas Zacharias, is a playful combination of international ideas and familiar Indian foods.
A persistent yet delicate undercurrent of coriander and date chutney gives the chilled seafood bhel, made with squid, prawns, carrots…
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