It’s no secret that I am a huge fan of Chef Floyd Cardoz, executive chef at Danny Meyer’s Tabla in New York. I have blogged about him many times before. I marvel at Chef Cardoz’s restrained creativity, his ability to sensitively meld the best of Western and Indian cuisines into dishes that are stunningly original and tasty and down-to-earth. He’s my kind of chef in short, and, of course, the living incarnation of my fictional Chef Hassan Haji.
What many of you perhaps don’t know, however, is that Chef Cardoz is as kind and decent as he is talented. He is far from the pot-throwing tyrants of culinary lore. At my request, for example, Chef Cardoz not only made two dishes from The Hundred-Foot Journey – which book clubs can easily make alongside any discussion of my novel from his recipes here and here – but also let me make a video of us cooking at Tabla while he explained his deep and mysterious connection to my book. To see the whole package of video and recipes and copy together, please go to my Huffington Post column, At The feet Of The Master. And then book a table at Tabla. You wont be disappointed.