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It's diminishing to categorize Floyd Cardoz's clean Goan-spiced Maine crab cake or his exquisite pairing of seared foie gras with seasonal fruit as nouvelle Delhi; he's forged a deliriously satisfying union of this country's produce with the strong, heady spices and bewitchingly pungent condiments of his homeland. — Rob Patronite and Robin Raisfeld

Related Stories

New York Magazine Reviews

• Hal Rubenstein's Full Review (3/15/99)

Featured In

• The Individual Coffee Roasters You’ll Find at Union Square Hospitality Group’s Restaurants (11/30/09)
• Eat Cheap 2009: Low-Cost Seats at High-end Restaurants (7/20/09)
• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at Tabla

• Sautéed Spinach and Ramps With Toasted Lentils (2010)
• Goan Roast Pork With Bismati Pilaf (2003)
• The Ginger Lime Drop (2001)
• Minted Bean Salad (1999)
• Spice Grilled Lamb Brochettes (1999)