Maybe it was the (multiple) acclaimed New York restaurants, or the first-ever taco stand at Mets Citi Field, or the Top Chef Masters win in Season 3 that garnered chef Floyd Cardoz “celebrity chef” status, but it’s clear from his bold new book, Flavorwalla, that he’s not in it for the fame. Floyd Cardoz is in it for the love of cooking. He’s not just a restaurateur, he’s a home cook, a family cook; he just happens to have a better-stocked spice cabinet than the rest of us.
Thumb through the pages of Flavorwalla (translated, one who brings the flavor) and it quickly becomes apparent that Floyd is a celebrity chef unlike the ones you’re likely watching on Food Network these days. He’s not a collector of franchises, he’s a lover of food, family, American baseball and football. How else can you explain a book so wholly global with a chapter of recipes devoted to”game time?”
Some takeaways from our Food Schmooze® interview with Floyd:
• Use your spices in the year in which they are grown
• You don’t have to toast your spices, but you do have to cook them (Floyd blooms spices)
• Have multiple spice grinders. One for coffee beans, of course, and one for spices (Floyd keeps four spice grinders)
• Not all Indian food is spicy, and much of it pairs beautifully with wine (so don’t limit your Indian food pairings to beer)
• His Shrimp Curry with Cauliflower makes a mind-blowing breakfast (trying this and will report back)
More recipes from Flavorwalla:
Grilled Cauliflower with Candied Ginger, Pine Nuts, and Green Raisins
Sunday Morning Masla Omelet (so good! Chris made this for us)
—Robyn Doyon-Aitken
Senior Producer
