Ready? Go. Fresh Western food, fused with Indian style cooking, plated with French culinary precision and created by Floyd Cardoz, a chef from India who trained as a biochemist and battled Bobby Flay on Iron Chef, Tabla had a chance to be in a world by itself. It’s almost there.

Tabla, derived from a popular Indian drum instrument, lives up to its namesake. Loud colors and bold flavors lead a symphony of high flying creations that vie for all your senses. Don’t come here if you’re looking for the fresh, natural flavors in Californian cuisine. Cardoz is the lord of spice.


Fluke Crudo
Beautifully plated, you can see already see the chef’s influence in the spiced cider consume. The flavors were too overbearing however for me to taste the raw fish.


Shellfish Fricassee
Rock shrimp, bouchot mussel & calamari, tapioca, coconut and mango in one dish? I see those ingredients and I think two things. Fried seafood and boba, probably not the best of combinations. But wow, Cardoz hits this one out of the park. Amazing.


Blackened Mahi Mahi
Forget the mahi mahi, the smoky curry infused navy beans, spicy linguica sausage and pea shoots were a dish in itself. Thinking about this just makes my mouth water. The fish was fresh and juicy but again, the spice rub was a bit too much and overpowered any natural flavors the fish might have had.


Milk Chocolate with Brown Ale Semifreddo Tamarind in caramel? Beer foam with milk chocolate? I first tasted all the flavors separately and declared this a waste of a dessert. Then I tried combining all the ingredients and it blew me away. The semi-frozen milk chocolate was contrasted by the bitter beer foam, while the cashew brittle crumble added texture and the caramel a bit of sticky sweet.

11 Madison Ave
New York, NY 10010

3 Responses to “Tabla: A World of Flavor”

  1. Says:

    Love that fourth photo man.

  2. Says:

    Wow, beer foam? That’s pretty interesting. Never heard of that being used before. Guess there’s a reason for the foam after all.

  3. Says:

    The plates look beautiful, but I can imagine the spices overpowering the meat’s natural flavor, as you described. You lose some and win some in culinary innovation *shrugs*