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Tabla (The Bread Bar)

July 27, 2010

11 Madison Avenue (at 25th Street)


Executive Chef Floyd Cardoz is known for taking local, seasonal ingredients to the next level with his exquisite Indian spice blends, redefining the traditional flavors of his native India with western culinary techniques. The result: a party in your mouth. Obviously the chefs deserve the credit for each dish, but my husband and I did one heck of a job ordering: from our cocktail to our entree, everything was truly fantastic:


Tandoori Bread: stuffed with Nueske’s bacon

Trio Chutney Tasting: tamarind-jaggery, cilantro-mint, mango

Crispy Artichoke Bhel Puri: green mango, peanuts, tamarind & mint chutneys

Chicken Tikka: tandoor-fired boneless chicken marinated with curry leaf & ginger

Tuscan Kale & Summer Squash: basmati-mung bean “kichidi,” peanuts & spiced yogurt

Tapioca Crusted Soft Shell Crabs: spring onions, green mango & roasted chili curry

Although the dessert menu was tempting, we decided to hit up Tabla’s sister restaurant, Shake Shack,  for a frozen vanilla custard.


Kachumber Cooler Cocktail

Made from muddled cucumber, green chili pepper, cilantro and Plymouth gin. This is an intriguing cocktail to say the least: incredibly refreshing with a lingering heat.

Riesling, Van Volxem, “Saar” (Mosel-Saar-Ruwer, Germany) 2008

The perfect glass of wine; it’s subtle honey sweetness is the perfect balance to Tabla’s intricate savory flavors.

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