Tabla
11 Madison Ave at 25th Street, New York, NY
(212) 889-0667
Tabla is another one of those Danny Meyer restaurants that I had been meaning to go to for several years, but just never had the time to do so. With the opportunity to interview various pitmasters the night before the Big Apple BBQ block party, I thought that a meal right across the street at the Bread Bar was an ideal place to begin an evening of major BBQ rig envy.
The Bread Bar at Tabla is an incredibly attractive space, with a domed ceiling with a modern fresco of Indian food ingredients on it.
Our dining party ordered the Wazwan, the multicourse tasting menu composed of both hot and cold items. This was a somewhat customized version, prepared by Chef Floyd Cardoz for our group.
Sprouted Bean Chaat
Chutneys
Naan
Halibut Ceviche
Black Pepper Shrimp
Tandoori Squid
Tandoori Chicken Tikka
Chickpea Masala
This is a flatbread with a paneer cheese on top and with Indian spices.
Flank Steak with Coriander, Black Pepper and Horseradish Raita
Mango Kulfi (Indian Ice Cream Pop)
Executive Chef Floyd Cardoz
July 22, 2006 at 1:27 am |
[...] Indian food is a cuisine that still mystifies me. I don’t eat enough of it to really know much about its dishes, although I know enough to be dangerous. There are a few mid-range Indian restaurants that I consider to be somewhat hardcore and authentic that I eat at a few times a year, such as Indian Chef, Kinara, and any number of serious places on Oak Tree Road in Edison such as Ming or Moghul or restaurants in NYC like Tabla. However, all of these are real restaurants in the traditional sense, and what you are getting is restaurant cuisine. I’ve been told, however, that the best Indian food is served not in restaurants, but in the homes of Indians. [...]
June 12, 2007 at 9:56 am |
[...] Click here for previous Off The Broiler post on Tabla. [...]