This dish is inspired by my cooking experience at Tabla from 2007-2009. Tabla is a New York City Indian restaurant inspired by America’s seasons and ingredients. The chef is Floyd Cardoz, who is one of my mentors in my life. During that time, he taught me how to properly develop flavor with different spices for sauces, marinading meats, and cooking vegetables without the use of butter and cream.
When I heard that Tabla would be closing this year on December 30th, I wanted to create a dish that combined both Indian and Chinese ingredients for a homage to Chef Floyd and his beautiful restaurant.
Please, pick-up his book, One Spice, Two Spice, for your kitchen. You will be expose to flavors and textures that you may not have experience before.